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Cloud stabilization of orange juice by high pressure processing.

Author(s) : GOODNER J. K., BRADDOCK R. J., PARISH M. E., et al.

Type of article: Article

Summary

High pressure processing was investigated as a means to preserve cloud in freshly squeezed orange juice, cloud being a desired quality. Methods of preserving cloud without the extreme temperatures used in pasteurization are desirable. Pressures from 500 to 900 MPa were investigated at dwell times of 1 sec, 1 min and 10 min. Higher pressures and longer processing times were more effective at preserving cloud, while all treatments yielded a microbially stable product. A 90-day shelf life under refrigeration conditions could be achieved using pressures of 700 MPa and higher combined with treatment times of 1 min.

Details

  • Original title: Cloud stabilization of orange juice by high pressure processing.
  • Record ID : 2000-3111
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 4
  • Publication date: 1999/07
  • Document available for consultation in the library of the IIR headquarters only.

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