EFFECT OF SUPERCRITICAL CARBON DIOXIDE ON MICROBIAL POPULATIONS IN SINGLE STRENGTH ORANGE JUICE1

Journal of Food Quality - Tập 14 Số 4 - Trang 275-284 - 1991
A. G. Arreola1, Murat Ö. Balaban1, Cheng‐I Wei1, A. Peplow1, Maurice R. Marshall1, John A. Cornell2
1Food Science and Human Nutrition Department University of Florida Gainesville, FL 32611-0163
2Department of Statistics, University of Florida, Gainesville, FL 32611

Tóm tắt

ABSTRACTThe effect of supercritical carbon dioxide on aerobic total plate count (TPC) of fresh‐squeezed and quick‐frozen single strength orange juice from Valencia oranges was studied. Orange juice was treated with SC CO2 at different temperatures (35° to 60°C) and pressures (8.3 to 33.1 MPa). SC CO2 treatment at 35°C reduced the TPC by 2 log cycles after 1 h treatment at 33 MPa. At 45°C and 33 MPa 2 log cycles reduction required 45 mins, and 15 mins treatment was sufficient at 60°C. D values of temperature control samples decreased as temperature increased, while that of supercritically treated juice decreased as pressure increased. D values at 35, 45 and 60°C of the supercritically treated juice at 33.1 MPa were calculated as 28, 22.6 and 12.7 min, respectively. The calculated values of z were 180°C, 167°C and 72°C at 8.3 MPa, 20.7 MPa and 33.1 MPa, respectively.

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Tài liệu tham khảo

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Journal of Food Quality

Tập 14 Số 4

275-284

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