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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)
Publication Information
Food Science and Biotechnology / v.15, no.1, 2006 , pp. 13-18 More about this Journal
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
mandarin juice; high pressure $CO_2$ processing; sterilization; quality change;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 14  (Related Records In Web of Science)
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