Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 408083
Title Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes
Author(s) Timmermans, R.A.H.; Mastwijk, H.C.; Knol, J.J.; Quataert, M.C.J.; Vervoort, L.; Plancken, I. van der; Hendrickx, M.E.; Matser, A.M.
Source Innovative Food Science and Emerging Technologies 12 (2011)3. - ISSN 1466-8564 - p. 235 - 245.
Department(s) FBR Food Technology
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) escherichia-coli o157-h7 - pectin methyl esterase - citrus juices - shelf-life - food preservation - inactivation - pectinesterase - storage - microorganisms - vegetables
Abstract Mild heat pasteurization, high pressure processing (HP) and pulsed electric field (PEF) processing of freshly squeezed orange juice were comparatively evaluated examining their impact on microbial load and quality parameters immediately after processing and during two months of storage. Microbial counts for treated juices were reduced beyond detectable levels immediately after processing and up to 2 months of refrigerated storage. Quality parameters such as pH, dry matter content and brix were not significantly different when comparing juices immediately after treatment and were, for all treatments, constant during storage time. Quality parameters related to pectinmethylesterase (PME) inactivation, like cloud stability and viscosity, were dependent on the specific treatments that were applied. Mild heat pasteurization was found to result in the most stable orange juice. Results for HP are nearly comparable to PEF except on cloud degradation, where a lower degradation rate was found for HP. For PEF, residual enzyme activity was clearly responsible for changes in viscosity and cloud stability during storage.
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