Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice : Nutritional parameters and shelf life

@inproceedings{Polyderaa2005QualityDK,
  title={Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice : Nutritional parameters and shelf life},
  author={A. C. Polyderaa and N. G. Stoforosb and P. S. Taoukisa},
  year={2005}
}
  • A. C. Polyderaa, N. G. Stoforosb, P. S. Taoukisa
  • Published 2005
A kinetic study of post processing quality loss was conducted after high pressure processing (600 MPa, 40 8C, 4 min) or thermal pasteurisation (80 8C, 60 s) of fresh Navel orange juice. Selection of processing conditions was mainly based on pectin methylesterase inactivation. Ascorbic acid loss, colour, viscosity and sensory characteristics were measured during storage at different isothermal conditions (0–30 8C). Increased shelf life (based on ascorbic acid retention) was achieved for high… CONTINUE READING

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