Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Continuous High Pressure Carbon Dioxide Processing of Mandarin Juice

  • Lim, Sang-Bin (Department of Food Bioengineering, Cheju National University) ;
  • Yagiz, Yavuz (Department of Food Science and Human Nutrition, University of Florida) ;
  • Balaban, Murat O. (Department of Food Science and Human Nutrition, University of Florida)
  • Published : 2006.02.28
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Abstract

Mandarin juice was processed using a continuous high pressure $CO_2$ system. Response surface methodology was used to investigate the effects of the processing parameters such as temperature, pressure, residence time, and %(w/w) ratio of $CO_2$ to juice on total aerobic count (TAC), pectinesterase (PE) activity, cloud level, $^{\circ}Brix$, pH, and titratable acidity (TA) of the juices. Maximum log reduction (3.47) of TAC was observed at $35^{\circ}C$, 41.1 MPa, 9 min residence time, and 7% $CO_2$. PE was inactivated by 7-51%. The cloud was not only retained but was also enhanced by 38%. Lightness and yellowness increased, and redness decreased. The processing temperature and % $CO_2$/juice ratio significantly affected high pressure $CO_2$ processing of the juice in terms of pasteurization, PE inactivation, cloud increase, and color change. The $^{\circ}Brix$, pH, and TA before and after treatment remained unchanged.

Keywords

References

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