期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 7, 期 6, 页码 1670-1677出版社
SPRINGER
DOI: 10.1007/s11947-013-1176-7
关键词
High hydrostatic pressure; Orange juice; Pera Rio variety; Response surface methodology; Pectin methylesterase; Microorganism counts
资金
- FAPESP (Sao Paulo Research Foundation) [2011/11574-2]
The influence of high hydrostatic pressure (HHP) on Pra Rio orange juice was investigated using response surface methodology. A central composite design was used to evaluate the effects of three processing conditions (independent variables), namely pressure (100-600 MPa), temperature (30-60 A degrees C) and time (30-360 s), on the native microflora and pectin methylesterase (PME) activity of orange juice. Analysis of variance showed that second-order polynomial models fitted well with the experimental data for PME residual activity (R (2) = 0.9586, p < 0.001) and aerobic microorganism count (R (2) = 0.9879, p < 0.001). The optimum HHP processing conditions to produce orange juice with PME residual activity of less than 20 % and low microorganism count (< 2 log cycles CFU/mL) were 550 to 600 MPa, 55 to 60 A degrees C and 330 to 360 s.
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