Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing

2019 ◽  
Vol 54 (5) ◽  
pp. 1858-1864 ◽  
Author(s):  
Rita‐María Velázquez‐Estrada ◽  
María‐Manuela Hernández‐Herrero ◽  
Buenaventura Guamis‐López ◽  
Artur‐Xavier Roig‐Saguès
Keyword(s):  
High Pressure ◽  
Thermal Processing ◽  
Orange Juice ◽  
Ultra High Pressure

Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

2005 ◽  
Vol 53 (11) ◽  
pp. 4403-4409 ◽  
Author(s):  
Concepción Sánchez-Moreno ◽  
Lucía Plaza ◽  
Pedro Elez-Martínez ◽  
Begoña De Ancos ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Electric Fields ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Orange Juice ◽  
Pulsed Electric Fields

scholarly journals High Pressure Pasteurization of Citrus Juices

1998 ◽  
Author(s):  
R. J. Braddock ◽  
M. E. Parish ◽  
J. K. Goodner
Keyword(s):  
High Pressure ◽  
Thermal Processing ◽  
Orange Juice ◽  
Food Systems ◽  
Phase Changes ◽  
Stable Form ◽  
Pressure Treatment ◽  
Heat Stable ◽  
Heat Labile ◽  
Citrus Juices

High hydrostatic pressures affect chemical reactions and phase changes of matter, denaturing proteins, solidifying lipids and disrupting biological membranes. The consequences of this in food systems has importance in killing spoilage microbes without the need for heat. Some applications of high pressure treatment to the processing of citrus juices are included herein. Effective pressures for pasteurization of yeasts and yeast ascospores in citrus juice fall in the range of 43,000–72,000 psi. The corresponding Dp (time for 1 log cycle reduction) values for inactivation of ascospores were 10 min at 43,000 psi or 8 sec at 72,000 psi. Pressure treatments of orange and grapefruit juices to by-pass thermal processing for pectinesterase (PE) inactivation were in the range of 72,000–130,000 psi. Dp values for orange PE inactivation at 72,000 and 87,000 psi were 83.3 minutes and 2.4 minutes, respectively. Pressures ≥87,000 psi caused instantaneous inactivation of the heat labile form, but did not inactivate the heat stable form of PE. Heat labile grapefruit PE was also more sensitive than orange to pressure. Orange juice pressurized at 100,000 psi for 1 minute had no cloud loss for >50 days. Paper published with permission.

Research on the Development of Ultra High Pressure Fresh-Keeping Packaging Technology

2015 ◽  
Vol 731 ◽  
pp. 351-354 ◽  
Author(s):  
Xue Gong ◽  
Jiang Chang ◽  
Dan Ting Li
Keyword(s):  
High Pressure ◽  
Cell Wall ◽  
Thermal Processing ◽  
Protein Composition ◽  
Meat Industry ◽  
Aquatic Products ◽  
Ultra High Pressure ◽  
Support Theory ◽  
Development Direction ◽  
New Type

<b> </b>Ultra high pressure technology is a new type of non thermal processing technology; it is mainly through the structure of the cell wall and cell membrane and cell space destruction of microorganisms, the protein composition of degeneration, the enzyme activity decreased to achieve the purpose of sterilization. This article from the ultra high pressure technology in aquatic products industry, meat industry and fruit and vegetable and its products industry and other aspects of the application status and development direction of ultra high pressure sterilization technology, hope to be able to provide certain support theory in the study of ultra high pressure technology.

Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice

2013 ◽  
Vol 18 ◽  
pp. 89-94 ◽  
Author(s):  
R.M. Velázquez-Estrada ◽  
M.M. Hernández-Herrero ◽  
C.E. Rüfer ◽  
B. Guamis-López ◽  
A.X. Roig-Sagués
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
High Pressure Homogenization ◽  
Ultra High Pressure

Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C

Food Control ◽  
2007 ◽  
Vol 18 (10) ◽  
pp. 1282-1288 ◽  
Author(s):  
Wilfido José Briñez ◽  
Artur X. Roig-Sagués ◽  
M. Manuela Hernández Herrero ◽  
Buenaventura Guamis López
Keyword(s):  
High Pressure ◽  
Orange Juice ◽  
Ultra High Pressure ◽  
Whole Milk ◽  
Staphylococcus Spp
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