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Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials

Identifieur interne : 002E34 ( Main/Exploration ); précédent : 002E33; suivant : 002E35

Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials

Auteurs : Zehra Ayhan [États-Unis, Turquie] ; HYE WON YEOM [États-Unis] ; Q. Howard Zhang [États-Unis] ; David B. Min [États-Unis]

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2001.

RBID : Pascal:01-0177697

Descripteurs français

Pascal (Inist)
- Qualité, Composition chimique, Flaveur, Couleur, Jus d'orange, Matériau emballage, Champ impulsionnel, Arôme, Stockage, Citrus sinensis, Acide ascorbique, Composé aromatique, Température.
Wicri :
- topic : Stockage.

English descriptors

KwdEn :
- Aroma, Aromatic compound, Ascorbic acid, Chemical composition, Citrus sinensis, Color, Flavor, Orange juice, Packaging material, Pulsed field, Quality, Storage, Temperature.

Abstract

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 μs 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 °C for 112 days. Packaging material had a significant effect (p ≤ 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 °C.

Affiliations:

Turquie, États-Unis

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to stream PascalFrancis, to step Checkpoint: 000868
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to stream Main, to step Curation: 002E34

Le document en format XML

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<front><div type="abstract" xml:lang="en">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 μs 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 °C for 112 days. Packaging material had a significant effect (p ≤ 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 °C.</div>
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Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials

Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri