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RESEARCH PRODUCT
Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave Oven
Gennaro CuccurulloM. Di MatteoDonatella AlbaneseLuciano Cinquantasubject
food.ingredientPectinMicrowave ovenPasteurizationPilot ProjectsAscorbic AcidXanthophyllslaw.inventionBeverageschemistry.chemical_compoundfoodZeaxanthinslawFood PreservationHumansFood scienceMicrowavesCryptoxanthinsOrange juiceChemistryFood preservationbeta CaroteneAscorbic acidPilot plantTasteCryptoxanthinNutritive ValueCitrus sinensisFood Sciencedescription
The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 degrees C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-value of 22.1 degrees C. Carotenoid content, responsible for sensorial and nutritional quality in fresh juices, decreased by about 13% after MW pasteurization at 70 degrees C for 1 min. Total of 7 carotenoid compounds were quantified during MW heating: zeaxanthin and beta-carotene content decreased by about 26%, while no differences (P < 0.05) were found for beta-cryptoxanthin in the same trial. A slight decrease in vitamin C content was monitored after MW heating. Results showed that MW heating with a fine temperature control could result in promising stabilization treatments.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2010-05-25 | Journal of Food Science |