Flavour, Colour, And Vitamin C Retention Of Pulsed Electric Field Processed Orange Juice In Different Packaging Materials

Effects of packaging materials, storage temp. and time on the stability of pulsed electric field (PEF)-processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 mus using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of 8 orange juice aroma compounds, colour and vitamin C in glass, polyethylene terephthalate (PET), HDPE and LDPE were evaluated at 4 and 22(deg)C for 112 days. Packaging material had a significant effect ( P 16 wk in glass and PET at 4(deg)C.

Author
Z Ayhan Et Al
Origin
Ohio State University, Columbus (Zhang.138@Osu.Edu)
Journal Title
J Agricultural & Food Chemistry 49 2 2001 559-674
Sector
Container glass
Class
C 4530

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Flavour, Colour, And Vitamin C Retention Of Pulsed Electric Field Processed Orange Juice In Different Packaging Materials
J Agricultural & Food Chemistry 49 2 2001 559-674
C 4530
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