Share

Effects of modified atmosphere on shelf life of carrot juice.

Author(s) : ALKLINT C., WADSÖ L., SJÖHOLM I.

Type of article: Article

Summary

The effects of de-aeration and modification of the headspace atmosphere on carrot juice shelf life were investigated. The shelf life was defined by microbial growth, determined by isothermal calorimetry and plate counts. Compared with storage under air, de-aeration of carrot juice by helium or nitrogen bubbling, followed by flush packaging had no effects on shelf life. Similar treatment with carbon dioxide, prolonged the shelf life by up to 250%. This effect could not be explained by the change in pH, since the shelf life was not prolonged by the addition of hydrochloric acid until a pH lower than 4.5 was reached. Both the concentrations of H+ and of dissolved CO2 were correlated to the shelf life of fresh carrot juice; higher concentrations gave shorter shelf lives.

Details

  • Original title: Effects of modified atmosphere on shelf life of carrot juice.
  • Record ID : 2004-2375
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 15 - n. 2
  • Publication date: 2004/03

Links


See the source

Indexing