Abstract
ABSTRACTHigh pressure processing (HPP) was investigated as a means to preserve cloud in freshly squeezed orange juice. Cloud loss is a major quality defect in orange juice, and methods of preserving cloud without the extreme temperatures used in commercial 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.