Effect on Orange Juice of Batch Pasteurization in an Improved Pilot‐Scale Microwave Oven

Cinquanta, Luciano; Albanese, Donatella; Cuccurullo, Gennaro; Matteo, Marisa Di

doi:10.1111/j.1750-3841.2009.01412.x

Cited by 74 publications

(46 citation statements)

References 20 publications

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“…The decrease in ascorbic acid (vitamin C) may be because of due to degradation of vitamin C because is heat labile nutrient. Our finding favors the findings of Cinquanta et al [20] who also reported the decrease in ascorbic acid (Vitamin C) during microwave pasteurization of orange juice. Figure 7 shows the effect of conventional and microwave heating pasteurization on Ascorbic Acid (Vitamin C).…”

Section: Effect Of Conventional and Microwave Heating Pasteurization supporting

confidence: 90%

Effects of Conventional and Microwave Heating Pasteurization on Physiochemical Properties of Pomelo (Citrus maxima) Juice

Kumar¹,

Khadka²,

Mishra³

et al. 2017

J Food Process Technol

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Effects of conventional and microwave heating pasteurization on physiochemical properties of pomelo (Citrus maxima) juice was evaluated. Microwave heating pasteurization shows less effect on pH, reducing sugar, ascorbic acid (Vitamin C) content, and total phenolic contents in compare to conventional pasteurization. Microwave heating pasteurization reduces tannin and naringin content more in compare to conventional pasteurization. Effects of Conventional and TreatmentsConventional pasteurization (CP): Freshly prepared juice was filtered and poured into sterilized bottles and then heated at 90°C by using thermostatic water bath and maintain the temperature of juice 90°C for 15 seconds. Pasteurized juice was cooled to room temperature in a cooling water bath and was stored in a refrigerator at 4 ± 1°C. Microwave heating pasteurization (MHP):Juice was heated at 90°C by using microwave and cooled to room temperature in a cooling water bath and was stored in a refrigerator at 4 ± 1°C.

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Section: Effect Of Conventional and Microwave Heating Pasteurization supporting

confidence: 90%

Effects of Conventional and Microwave Heating Pasteurization on Physiochemical Properties of Pomelo (Citrus maxima) Juice

Kumar¹,

Khadka²,

Mishra³

et al. 2017

J Food Process Technol

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“…The reduction in acidity during ripening plays an important role in the Brix: Acid ratio and consequently in influencing the taste and flavour of the juice (Braddock and Marcy, 1985;Akpapunam et al, 1993;Cinquanta et al, 2010;Ndife et al, 2013;Dauda and Adegoke, 2014). The increased soluble solids contents obtained compares with the result of Braddock and Marcy (1985).…”

Section: Physico-chemical Analysesmentioning

confidence: 97%

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Obasi¹,

Whong²,

Ameh³

2017

Afr. J. Food Sci.

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Physico-chemical analyses and sensory evaluation were carried out on commercially and freshly prepared orange juice (100%) in the laboratory and its shelf-life after the storage period of 90 days using various storage methods. At the end of the study, the result showed that the laboratory processed orange juice in terms of the nutritional composition when compared with the commercially processed orange juice had a better quality considering the parameters assessed. The results of the laboratory prepared orange juice showed that the chemically treated, pasteurized, concentrated and carbonated orange juice had pH 1.6 to 4.5, TTA 0.03 to 0.31%, maturity ratio 1.16 to 8.55, total soluble solids (TSS) ranging from 26 to 33°Brix. The vitamin C content for the untreated juice (fresh) and the commercially produced were 43 and 2.67 mg/100 ml, respectively. The experimental samples of chemically treated, pasteurized, concentrated and carbonated had vitamin C content ranging from 22-29, 27-32, 28-30 and 17-29 mg/100 ml, respectively. Sodium and phosphorus were found in small amounts ranging from 0.01-0.12 and 0.001-0.02%, respectively in the orange juice. Among the various processing methods concentrated orange juice ranked first followed by chemically treated, pasteurized and carbonated in terms of the sensory evaluation as assessed by the panelists.

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“…Nikdel et al (1993) and Cinquanta et al (2010) reported that continuous MWP of orange juice resulted in a reduction of PME residual activity of 0.5-1.5% at temperatures higher than 75 °C for 10-15 s and 2.5% at 70 °C for 1 min. Our results demonstrated that MW technology is suitable for decreasing enzyme activity using a short processing time, which would indicate that product stability could be preserved effectively.…”

Section: Enzyme Activitymentioning

confidence: 99%

Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity

Arjmandi

Otón²,

Artés

et al. 2016

Food sci. technol. int.

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Graphic abstract AbstractThe effect of a pasteurization treatment at 90 ± 2 ºC for 35 s, provided by continuous microwave (MW) under different doses (low power/long time and high power/short time) or conventional pasteurization (CP) on the quality of orange-colored smoothies and their changes throughout 45 days of storage at 5 °C were investigated. A better color retention of the MW pasteurization (MWP) treated smoothie using high power/short time than in conventionally-processed sample was evidenced by the stability of the hue angle. The continuous MW heating increased the viscosity of the smoothie more than the CP in comparison with non-treated samples. Lower residual enzyme activities from peroxidase (POD), pectin methylesterase (PME) and polygalacturonase (PG) were obtained under MW heating, specifically due to the use of higher power/shorter time. For this kind of smoothie, PG was the more thermo-resistant enzyme, and could be used as an indicator of pasteurization efficiency. The use of a continuous semi-industrial MW using higher power and shorter time, such as 1,600 W/206 s and 3,600 W/ 93 s, resulted in better quality smoothies and greater enzyme reduction that conventional thermal treatment.Running title: Microwave heating of a smoothie.

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Effect on Orange Juice of Batch Pasteurization in an Improved Pilot‐Scale Microwave Oven

Cited by 74 publications

References 20 publications

Effects of Conventional and Microwave Heating Pasteurization on Physiochemical Properties of Pomelo (Citrus maxima) Juice

Effects of Conventional and Microwave Heating Pasteurization on Physiochemical Properties of Pomelo (Citrus maxima) Juice

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity

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