Effect on orange juice of batch pasteurization in an improved pilot-scale microwave oven.
Identifieur interne : 000B77 ( Ncbi/Merge ); précédent : 000B76; suivant : 000B78Effect on orange juice of batch pasteurization in an improved pilot-scale microwave oven.
Auteurs : L. Cinquanta [Italie] ; D. Albanese ; G. Cuccurullo ; M. Di MatteoSource :
- Journal of food science [ 1750-3841 ]
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Ascorbic Acid, Xanthophylls, beta Carotene.
- chemistry : Citrus sinensis.
- methods : Food Preservation.
- radiation effects : Citrus sinensis.
- Beverages, Cryptoxanthins, Humans, Microwaves, Nutritive Value, Pilot Projects, Taste, Zeaxanthins.
Abstract
The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 degrees C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-value of 22.1 degrees C. Carotenoid content, responsible for sensorial and nutritional quality in fresh juices, decreased by about 13% after MW pasteurization at 70 degrees C for 1 min. Total of 7 carotenoid compounds were quantified during MW heating: zeaxanthin and beta-carotene content decreased by about 26%, while no differences (P < 0.05) were found for beta-cryptoxanthin in the same trial. A slight decrease in vitamin C content was monitored after MW heating. Results showed that MW heating with a fine temperature control could result in promising stabilization treatments.
DOI: 10.1111/j.1750-3841.2009.01412.x
PubMed: 20492165
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Albanese</name></author><author><name sortKey="Cuccurullo, G" sort="Cuccurullo, G" uniqKey="Cuccurullo G" first="G" last="Cuccurullo">G. Cuccurullo</name></author><author><name sortKey="Di Matteo, M" sort="Di Matteo, M" uniqKey="Di Matteo M" first="M" last="Di Matteo">M. Di Matteo</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="????"><PubDate><MedlineDate>2010 Jan-Feb</MedlineDate></PubDate></date><idno type="RBID">pubmed:20492165</idno><idno type="pmid">20492165</idno><idno type="doi">10.1111/j.1750-3841.2009.01412.x</idno><idno type="wicri:Area/PubMed/Corpus">000894</idno><idno type="wicri:Area/PubMed/Curation">000894</idno><idno type="wicri:Area/PubMed/Checkpoint">000894</idno><idno type="wicri:Area/Ncbi/Merge">000B77</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Effect on orange juice of batch pasteurization in an improved pilot-scale microwave oven.</title><author><name sortKey="Cinquanta, L" sort="Cinquanta, L" uniqKey="Cinquanta L" first="L" last="Cinquanta">L. Cinquanta</name><affiliation wicri:level="1"><nlm:affiliation>Dipt. di Scienze e Tecnologie Agro-Alimentari Ambientali e Microbiologiche, Univ. del Molise, Via F. De Sanctis, Campobasso, Italy. cinquant@unimol.it</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Dipt. di Scienze e Tecnologie Agro-Alimentari Ambientali e Microbiologiche, Univ. del Molise, Via F. De Sanctis, Campobasso</wicri:regionArea><wicri:noRegion>Campobasso</wicri:noRegion></affiliation></author><author><name sortKey="Albanese, D" sort="Albanese, D" uniqKey="Albanese D" first="D" last="Albanese">D. Albanese</name></author><author><name sortKey="Cuccurullo, G" sort="Cuccurullo, G" uniqKey="Cuccurullo G" first="G" last="Cuccurullo">G. Cuccurullo</name></author><author><name sortKey="Di Matteo, M" sort="Di Matteo, M" uniqKey="Di Matteo M" first="M" last="Di Matteo">M. Di Matteo</name></author></analytic><series><title level="j">Journal of food science</title><idno type="eISSN">1750-3841</idno></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Ascorbic Acid (analysis)</term><term>Beverages</term><term>Citrus sinensis (chemistry)</term><term>Citrus sinensis (radiation effects)</term><term>Cryptoxanthins</term><term>Food Preservation (methods)</term><term>Humans</term><term>Microwaves</term><term>Nutritive Value</term><term>Pilot Projects</term><term>Taste</term><term>Xanthophylls (analysis)</term><term>Zeaxanthins</term><term>beta Carotene (analysis)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Ascorbic Acid</term><term>Xanthophylls</term><term>beta Carotene</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Preservation</term></keywords><keywords scheme="MESH" qualifier="radiation effects" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Beverages</term><term>Cryptoxanthins</term><term>Humans</term><term>Microwaves</term><term>Nutritive Value</term><term>Pilot Projects</term><term>Taste</term><term>Zeaxanthins</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 degrees C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-value of 22.1 degrees C. Carotenoid content, responsible for sensorial and nutritional quality in fresh juices, decreased by about 13% after MW pasteurization at 70 degrees C for 1 min. Total of 7 carotenoid compounds were quantified during MW heating: zeaxanthin and beta-carotene content decreased by about 26%, while no differences (P < 0.05) were found for beta-cryptoxanthin in the same trial. A slight decrease in vitamin C content was monitored after MW heating. Results showed that MW heating with a fine temperature control could result in promising stabilization treatments.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">20492165</PMID><DateCreated><Year>2010</Year><Month>5</Month><Day>24</Day></DateCreated><DateCompleted><Year>2010</Year><Month>09</Month><Day>13</Day></DateCompleted><DateRevised><Year>2014</Year><Month>11</Month><Day>20</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1750-3841</ISSN><JournalIssue CitedMedium="Internet"><Volume>75</Volume><Issue>1</Issue><PubDate><MedlineDate>2010 Jan-Feb</MedlineDate></PubDate></JournalIssue><Title>Journal of food science</Title><ISOAbbreviation>J. Food Sci.</ISOAbbreviation></Journal><ArticleTitle>Effect on orange juice of batch pasteurization in an improved pilot-scale microwave oven.</ArticleTitle><Pagination><MedlinePgn>E46-50</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1111/j.1750-3841.2009.01412.x</ELocationID><Abstract><AbstractText>The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 degrees C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-value of 22.1 degrees C. Carotenoid content, responsible for sensorial and nutritional quality in fresh juices, decreased by about 13% after MW pasteurization at 70 degrees C for 1 min. Total of 7 carotenoid compounds were quantified during MW heating: zeaxanthin and beta-carotene content decreased by about 26%, while no differences (P < 0.05) were found for beta-cryptoxanthin in the same trial. A slight decrease in vitamin C content was monitored after MW heating. Results showed that MW heating with a fine temperature control could result in promising stabilization treatments.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Cinquanta</LastName><ForeName>L</ForeName><Initials>L</Initials><AffiliationInfo><Affiliation>Dipt. di Scienze e Tecnologie Agro-Alimentari Ambientali e Microbiologiche, Univ. del Molise, Via F. 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Albanese</name><name sortKey="Cuccurullo, G" sort="Cuccurullo, G" uniqKey="Cuccurullo G" first="G" last="Cuccurullo">G. Cuccurullo</name><name sortKey="Di Matteo, M" sort="Di Matteo, M" uniqKey="Di Matteo M" first="M" last="Di Matteo">M. Di Matteo</name></noCountry><country name="Italie"><noRegion><name sortKey="Cinquanta, L" sort="Cinquanta, L" uniqKey="Cinquanta L" first="L" last="Cinquanta">L. Cinquanta</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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