Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials
Yükleniyor...
Dosyalar
Tarih
2001
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Amer Chemical Soc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 mus using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 degreesC for 112 days; Packaging material had a significant effect (p less than or equal to 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of >16 weeks in glass and PET at 4 degreesC.
Açıklama
Anahtar Kelimeler
PEF processing, packaging materials, vitamin C, orange juice aroma compounds, sensory evaluation
Kaynak
Journal of Agricultural and Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
49
Sayı
2
