Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials
Identifieur interne : 003024 ( Main/Merge ); précédent : 003023; suivant : 003025Flavor, 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.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Stockage.
English descriptors
- KwdEn :
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.
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Pascal:01-0177697Le document en format XML
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<term>Chemical composition</term>
<term>Citrus sinensis</term>
<term>Color</term>
<term>Flavor</term>
<term>Orange juice</term>
<term>Packaging material</term>
<term>Pulsed field</term>
<term>Quality</term>
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<term>Couleur</term>
<term>Jus d'orange</term>
<term>Matériau emballage</term>
<term>Champ impulsionnel</term>
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<term>Stockage</term>
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<term>Acide ascorbique</term>
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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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