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Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials

Author:
Ayhan, Z., Yeom, H.W., Zhang, Q.H., Min, D.B.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.2 pp. 669-674
ISSN:
0021-8561
Subject:
orange juice, flavor, color, vitamin content, flavor compounds, ascorbic acid, storage quality, electrical treatment, food processing, bottles, glass, polyethylene, packaging, materials, plastics, shelf life, electric field, odor compounds
Abstract:
Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 microsecond using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 degrees C for 112 days. Packaging material had a significant effect (p less than or equal to 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of > 16 weeks in glass and PET at 4 degrees C.
Agid:
1361997