High-Pressure Processing of Orange Juice: Combination Treatments and a Shelf Life Study

Authors

  • U. Nienaber,

    1. Authors are with the Dept of Food Science and Technology, The Ohio State Univ. Direct inquiries to Thomas H. Shellhammer, Dept of Food Science and Technology, The Ohio State Univ, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210 (E-mail: shellhammer.6@osu.edu).
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  • T.H. Shellhammer

    1. Authors are with the Dept of Food Science and Technology, The Ohio State Univ. Direct inquiries to Thomas H. Shellhammer, Dept of Food Science and Technology, The Ohio State Univ, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210 (E-mail: shellhammer.6@osu.edu).
    Search for more papers by this author

Abstract

ABSTRACT: Several process alternatives for the stabilization of fresh orange juice at pressures between 500 MPa and 800 MPa and temperatures between 25 and 50 °C were evaluated. Processing at 800 MPa and 25 °C 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 °C over a period of more than 2 mo. Ascorbic acid loss was less than 20% after storage for 3 mo at 4 °C or 2 mo at 15 °C. Color values were stable during storage at 4, 15, and 26 °C

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