Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice
Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
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Data(s) |
27/05/2014
27/05/2014
28/08/2013
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Resumo |
The influence of high hydrostatic pressure (HHP) on Pêra Rio orange juice was investigated using response surface methodology. A central composite design was used to evaluate the effects of three processing conditions (independent variables), namely pressure (100-600 MPa), temperature (30-60 °C) and time (30-360 s), on the native microflora and pectin methylesterase (PME) activity of orange juice. Analysis of variance showed that second-order polynomial models fitted well with the experimental data for PME residual activity (R2 = 0.9586, p < 0.001) and aerobic microorganism count (R2 = 0.9879, p < 0.001). The optimum HHP processing conditions to produce orange juice with PME residual activity of less than 20 % and low microorganism count (<2 log cycles CFU/mL) were 550 to 600 MPa, 55 to 60 °C and 330 to 360 s. © 2013 Springer Science+Business Media New York. |
Formato |
1-8 |
Identificador |
http://dx.doi.org/10.1007/s11947-013-1176-7 Food and Bioprocess Technology, p. 1-8. 1935-5130 1935-5149 http://hdl.handle.net/11449/76342 10.1007/s11947-013-1176-7 WOS:000335149000011 2-s2.0-84882543656 |
Idioma(s) |
eng |
Relação |
Food and Bioprocess Technology |
Direitos |
closedAccess |
Palavras-Chave | #High hydrostatic pressure #Microorganism counts #Orange juice #Pêra Rio variety #Pectin methylesterase #Response surface methodology |
Tipo |
info:eu-repo/semantics/article |