Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.

@article{Leizerson2005StabilityAS,
  title={Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.},
  author={Shirly Leizerson and Eyal Shimoni},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 10},
  pages={4012-8}
}
Electrical heating of food products provides rapid and uniform heating, resulting in less thermal damage to the product. The objective of this research was to examine the effects of ohmic heating on the stability of orange juice with comparison to conventional pasteurization. During storage at 4 degrees C, degradation curves of ascorbic acid followed a linear decrease pattern in both ohmic-heated and conventionally pasteurized orange juices. For five representative flavor compounds (decanal… CONTINUE READING

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