Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials
Identifieur interne : 000918 ( PascalFrancis/Corpus ); précédent : 000917; suivant : 000919Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials
Auteurs : Zehra Ayhan ; HYE WON YEOM ; Q. Howard Zhang ; David B. MinSource :
- Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2001.
Descripteurs français
- Pascal (Inist)
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.
Notice en format standard (ISO 2709)
Pour connaître la documentation sur le format Inist Standard.
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Format Inist (serveur)
NO : | PASCAL 01-0177697 INIST |
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ET : | Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials |
AU : | AYHAN (Zehra); HYE WON YEOM; ZHANG (Q. Howard); MIN (David B.) |
AF : | Department of Food Science and Technology, The Ohio State University/Columbus, Ohio 43210/Etats-Unis (1 aut., 2 aut., 3 aut., 4 aut.); Department of Food Engineering, Mustafa Kemal University/Hatay/Turquie (1 aut.) |
DT : | Publication en série; Niveau analytique |
SO : | Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2001; Vol. 49; No. 2; Pp. 669-674; Bibl. 36 ref. |
LA : | Anglais |
EA : | 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. |
CC : | 002A35B09 |
FD : | Qualité; Composition chimique; Flaveur; Couleur; Jus d'orange; Matériau emballage; Champ impulsionnel; Arôme; Stockage; Citrus sinensis; Acide ascorbique; Composé aromatique; Température |
FG : | Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Agrume |
ED : | Quality; Chemical composition; Flavor; Color; Orange juice; Packaging material; Pulsed field; Aroma; Storage; Citrus sinensis; Ascorbic acid; Aromatic compound; Temperature |
EG : | Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Citrus fruit |
SD : | Calidad; Composición química; Flavor; Color; Zugo naranja; Material embalaje; Campo impulsional; Aroma; Almacenamiento; Citrus sinensis; Acido ascórbico; Compuesto aromático; Temperatura |
LO : | INIST-7332.354000097957750230 |
ID : | 01-0177697 |
Links to Exploration step
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>
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<term>Matériau emballage</term>
<term>Champ impulsionnel</term>
<term>Arôme</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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</fC01>
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<s5>01</s5>
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<s5>01</s5>
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<fC03 i1="01" i2="X" l="SPA"><s0>Calidad</s0>
<s5>01</s5>
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<s5>02</s5>
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<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Composición química</s0>
<s5>02</s5>
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<fC03 i1="03" i2="X" l="FRE"><s0>Flaveur</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Flavor</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Flavor</s0>
<s5>03</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Couleur</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Color</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Color</s0>
<s5>04</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Jus d'orange</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Orange juice</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Zugo naranja</s0>
<s5>05</s5>
</fC03>
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<s5>06</s5>
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<s5>06</s5>
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<s5>06</s5>
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<s5>07</s5>
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<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Campo impulsional</s0>
<s5>07</s5>
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<s5>08</s5>
</fC03>
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<s5>08</s5>
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<s5>08</s5>
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<s5>09</s5>
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<s5>09</s5>
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<s5>09</s5>
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<s5>10</s5>
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<fC03 i1="10" i2="X" l="ENG"><s0>Citrus sinensis</s0>
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<s5>10</s5>
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<s5>15</s5>
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<s5>16</s5>
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<s5>16</s5>
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<s5>33</s5>
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<s5>33</s5>
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<s5>33</s5>
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<s2>NS</s2>
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<s2>NS</s2>
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<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
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<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
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<s2>NS</s2>
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<s2>NS</s2>
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<s2>NS</s2>
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<fC07 i1="05" i2="X" l="FRE"><s0>Agrume</s0>
<s5>40</s5>
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<s5>40</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Agrios</s0>
<s5>40</s5>
</fC07>
<fN21><s1>119</s1>
</fN21>
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<server><NO>PASCAL 01-0177697 INIST</NO>
<ET>Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials</ET>
<AU>AYHAN (Zehra); HYE WON YEOM; ZHANG (Q. Howard); MIN (David B.)</AU>
<AF>Department of Food Science and Technology, The Ohio State University/Columbus, Ohio 43210/Etats-Unis (1 aut., 2 aut., 3 aut., 4 aut.); Department of Food Engineering, Mustafa Kemal University/Hatay/Turquie (1 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2001; Vol. 49; No. 2; Pp. 669-674; Bibl. 36 ref.</SO>
<LA>Anglais</LA>
<EA>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.</EA>
<CC>002A35B09</CC>
<FD>Qualité; Composition chimique; Flaveur; Couleur; Jus d'orange; Matériau emballage; Champ impulsionnel; Arôme; Stockage; Citrus sinensis; Acide ascorbique; Composé aromatique; Température</FD>
<FG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Agrume</FG>
<ED>Quality; Chemical composition; Flavor; Color; Orange juice; Packaging material; Pulsed field; Aroma; Storage; Citrus sinensis; Ascorbic acid; Aromatic compound; Temperature</ED>
<EG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Citrus fruit</EG>
<SD>Calidad; Composición química; Flavor; Color; Zugo naranja; Material embalaje; Campo impulsional; Aroma; Almacenamiento; Citrus sinensis; Acido ascórbico; Compuesto aromático; Temperatura</SD>
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<ID>01-0177697</ID>
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