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Stabilisation de la turbidité du jus d'orange grâce à un traitement à haute pression.

Cloud stabilization of orange juice by high pressure processing.

Auteurs : GOODNER J. K., BRADDOCK R. J., PARISH M. E., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Cloud stabilization of orange juice by high pressure processing.
  • Identifiant de la fiche : 2000-3111
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 64 - n. 4
  • Date d'édition : 07/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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