High-pressure processing of orange juice: Kinetics of pectinmethylesterase inactivation

被引：79

作者：

Nienaber, U ^{[1
]}

Shellhammer, TH ^{[1
]}

机构：

[1] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43210 USA

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 02期

关键词：

high pressure; orange juice; pectinmethylesterase; citrus; kinetics;

D O I：

10.1111/j.1365-2621.2001.tb11341.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A kinetic study of pectinmethylesterase (PME) inactivation in orange juice was conducted. Juice samples were subjected to combinations of high pressure (400, 500, 600 MPa) and thermal (25, 37.5, 50 degreesC) treatments for various time periods. PME inactivation followed a first-order kinetic model with a residual activity of pressure-resistant enzyme remaining. Calculated D-values ranged from 4.6 min to 117.5 min at 600 MPa/50 degreesC and 400 MPa/25 degreesC, respectively. Pressures in excess of 500 MPa resulted in sufficiently fast inactivation rates for economic viability of the process.

引用

页码：328 / 331

页数：4

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