Effect of different pasteurization conditions on enzyme inactivation of orange juice in pilot-scale experiments

Journal of Food Process Engineering

Volumn 22, Issue 5, 1999, Pages 395-403

  Kim, Han B ^b   Tadini, Carmen C ^b   Singh, Rakesh K ^a  

^a PURDUE UNIVERSITY   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

COOLING; DEGRADATION; ENZYME IMMOBILIZATION; FOOD PROCESSING; HEAT EXCHANGERS; HEATING; NUMERICAL ANALYSIS; PNEUMATIC CONTROL EQUIPMENT; TEMPERATURE MEASUREMENT; TIME DOMAIN ANALYSIS;

ENZYME INACTIVATION; FEED PUMP; ORANGE JUICE; PASTEURIZATION; PECTIN; PILOT SCALE EXPERIMENTS; TIME TEMPERATURE CURVES;

FRUIT JUICES;

EID: 0033226040     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1999.tb00494.x     Document Type: Article

References (12)

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