Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10889096 | Innovative Food Science & Emerging Technologies | 2005 | 16 Pages |
Abstract
Orange juice is a sensitive product subject to a high microbial load that can tolerate only moderate heat treatment without the destruction of the product's delicate aroma and flavor characteristics. High pressure processing at moderate pressures and storage at refrigeration temperatures have been evaluated as means of maximizing microbial inactivation while maintaining consumer acceptability of the product. The sensory and analytical data presented demonstrate that high pressure processing with refrigeration can extend the shelf-life of orange juice while maintaining consumer acceptability.
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Authors
Irene A. Baxter, Kerry Easton, Katherine Schneebeli, Frank B. Whitfield,