期刊
JOURNAL OF FOOD SCIENCE
卷 66, 期 2, 页码 332-336出版社
WILEY-BLACKWELL
DOI: 10.1111/j.1365-2621.2001.tb11342.x
关键词
high pressure; orange juice; pectinmethylesterase; cloud; shelf life
Several process alternatives for the stabilization of fresh orange juice at pressures between 500 MPa and 800 MPa and temperatures between 25 and 50 degreesC were evaluated. Processing at 800 MPa and 25 degreesC for 1 min and use of thermally pasteurized pulp yielded the lowest level of residual pectinmethylesterase activity (3.9%) and good cloud stability at 4 and 37 degreesC over a period of more than 2 mo. Ascorbic acid loss was less than 20% after storage for 3 mo at 4 degreesC or 2 mo at 15 degreesC. Color values were stable during storage at 4, 15, and 26 degreesC.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据