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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating
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Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating

机译：连续欧姆加热对巴氏杀菌的橙汁的稳定性和感官保质期

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摘要

Electrical heating of food products provides rapid and uniform heating, resulting in less thermal damage to the product. The objective of this research was to examine the effects of ohmic heating on the stability of orange juice with comparison to conventional pasteurization. During storage at 4 ° C, degradation curves of ascorbic acid followed a linear decrease pattern in both ohmic-heated and conventionally pasteurized orange juices. For five representative flavor compounds (decanal, octana, limonene, pinene, and myrcene), higher concentrations were measured during storage in the ohmicheated orange juice than in conventionally pasteurized juice. Although residual pectin esterase activity remained negligible in both types of juices, particle size was lower in the ohmic-heated orange juice. The sensory shelf life was determined by using the Weibull-Hazard method. Although both thermal treatments prevented the growth of microorganisms for 105 days, the sensory shelf life of ohmictreated orange juice was > 100 days and was almost 2 times longer than that of conventionally pasteurized juice.
机译：食品的电加热提供了快速而均匀的加热，从而减少了产品的热损伤。这项研究的目的是检查与传统巴氏灭菌法相比，欧姆加热对橙汁稳定性的影响。在4点＆DEG;存放期间C，在欧姆加热的橙汁和常规巴氏灭菌的橙汁中，抗坏血酸的降解曲线均呈线性下降模式。对于五种代表性的风味化合物（癸醛，辛酸，柠檬烯，pin烯和月桂烯），与传统巴氏消毒的果汁相比，在贮藏过程中，在去氧化的橙汁中测得的浓度更高。尽管在两种类型的果汁中果胶酯酶的残留活性均可以忽略不计，但在欧姆加热的橙汁中颗粒尺寸较低。感官货架期是通过使用威布尔-危害方法确定的。尽管两种热处理均能阻止微生物生长105天，但经过欧姆处理的橙汁的感官货架寿命为＆GT; 100天，几乎是传统巴氏杀菌果汁的2倍。

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