Full text
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| Author(s): |
Tatiana Beatrís Tribess
Total Authors: 1
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| Document type: | Master's Dissertation |
| Press: | São Paulo. |
| Institution: | Universidade de São Paulo (USP). Escola Politécnica (EP/BC) |
| Defense date: | 2003-06-27 |
| Examining board members: |
Carmen Cecilia Tadini;
José Luis de Paiva;
Flávio Luís Schmidt
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| Advisor: | Carmen Cecilia Tadini |
| Abstract | |
Minimally processed orange juice consists in using a minimum holding time and temperature to ensure partial inactivation of PE. This will produce an orange juice with a longer shelf-life than fresh orange juice and with preserved sensorial attributes. The objective of this work was to study the thermal inactivation kinetics of PE in orange juice with continuous isothermal processing. Thermal inactivation kinetics was obtained for six pH values (3.6; 3.7; 3.8; 3.9; 4.0 and 4.1), at three temperatures (82.5; 85.0 and 87.5 °C) and at least six holding times for each condition. The results were adjusted by a mathematical model for PE inactivation kinetics. Physicochemical characteristics of the fresh and processed juice were also analyzed and a shelf-life estimate was obtained from sensory analysis of the juice. The physicochemical parameters of orange juice were influenced by juice pH, processing temperature, holding times and fruit crop. The experimental data was well fitted by the first order multicomponent kinetics model used for all the pasteurization pH/temperature conditions studied. A smaller fraction of the more resistant isoenzyme and a slower inactivation velocity constant were found for the juice with a pH of 3.8, at studied temperatures. The highest inactivation levels were obtained with the juices of pHs 3.6 and 3.7. The shelf-life estimation results indicate that the minimal thermal process of orange juice guarantees a sensorially satisfactory product for less than 34 days when stored in HDPE bottles, under refrigeration. (AU) | |