Non-Thermal Pasteurization of Orange (Citrus sinensis (L.) Osbeck) Juices Using Continuous Pressure Change Technology (PCT): a Proof-of-Concept

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• 作者：Julian K. Aschoff ; Katja Knoblauch ; Christian Hüttner…
• 关键词：Non ; thermal pasteurization ; Emerging ; Fruit juice ; High ; pressure processing (HPP) ; Pulsed electric field (PEF) ; Pectin methylesterase (PME)
• 刊名：Food and Bioprocess Technology
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：9
• 期：10
• 页码：1681-1691
• 全文大小：705 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149
• 卷排序：9

文摘

Non-thermal pasteurization of orange juices using a continuous pressure change technology (PCT) device was investigated on pilot plant scale for the first time. PCT treatment was conducted by pressurizing orange juice and nitrogen at moderately high pressures (P = 25 or 50 MPa) in a tubular continuous reactor. Abrupt decompression was achieved by a relief valve at the end of the tubular system. As compared to freshly squeezed juice, PCT treatment slightly reduced levels of carotenoids, vitamin C and hesperidin by 19, 5, and 14 %, respectively. Peroxidase was completely inactivated, whereas residual pectin methylesterase activities amounted to 26–27 %. Simultaneously, total aerobic plate counts were substantially reduced by at least 3.4 log₁₀ cfu/mL. The mean volume-weighed particle diameter d₄₃ was drastically reduced from 652 μm in freshly squeezed juice to 6 and 31 μm at 25 and 50 MPa, respectively. Concomitantly, CIE-L*a*b* color values indicated a brighter and more intense yellow color of PCT-treated juices. While cloud separation in freshly squeezed juice was completed within 3 days, cloud stability in PCT-treated juices was retained for 5 days.