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Orange juice quality after treatment by thermal pasteurization or isostatic high pressure.

Author(s) : PARISH M. E.

Type of article: Article

Summary

Valencia orange juice was treated by traditional thermal pasteurization high pressure processing, and a combination of the two prior to storage at 4 and 8°C. The flavor of pressure treated juice (without additional heat) stored at 4°C up to 16 weeks or 8°C up to 4 weeks was significantly (alpha= 0.05) closer to that of fresh/frozen juice than any of the thermal treatments. Juice microflora was reduced to below detectable limits.

Details

  • Original title: Orange juice quality after treatment by thermal pasteurization or isostatic high pressure.
  • Record ID : 2000-0280
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 5
  • Publication date: 1998

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