Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 9, 2005, Pages 3519-3524

  Leizerson, Shirly ^a   Shimoni, Eyal ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Electroheating; Flavor; Ohmic heating; Orange juice; Pasteurization; Vitamin C

Indexed keywords

ASCORBIC ACID;

ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; ELECTRICITY; FOOD HANDLING; FRUIT; GLYCATION; HEAT; HUMAN; METHODOLOGY; MICROBIOLOGY; PRESSURE; SWEET ORANGE; TASTE;

ASCORBIC ACID; BEVERAGES; CITRUS SINENSIS; ELECTRICITY; FOOD HANDLING; FRUIT; HEAT; HUMANS; MAILLARD REACTION; PRESSURE; TASTE;

BACTERIA (MICROORGANISMS);

EID: 19944385947     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0481204     Document Type: Article

References (27)

1. Reznick, D. Ohmic heating of fluid foods. Food Technol. 1996, 50(5), 250-251.
2. Sastry, S. K.; Barach, J. T. Ohmic and inductive heating. J. Food Sc. 2000, 65 (4), 42-46.
3. Rahman, M. S. Handbook of Food Preservation; Rahman, M. S., Ed.; Dekker: New York, 1999; pp 1-10, 521-532.
4. Halden, K.; de-Alwis, A. A. P.; Fryer, P. J. Changes in the electrical conductivity of foods during ohmic heating. Int. J. Food Sci. Technol. 1990, 25, 9-25.
5. Palaniappan, S.; Sastry, S. K. Electrical conductivity of selected juices: influences of temperature, solids content, applied voltage and particle size. J. Food Process. Eng. 1991, 14, 247-260.
6. Wang, W.; Sastry, S. K. Changes in electrical conductivity of selected vegetables during multiple thermal treatments. J. Food Process. Eng. 1997, 20, 499-516.
7. Palaniappan, S.; Sastry, S. K. Electrical conductivities of selected solid foods during ohmic heating. J. Food Process. Eng. 1991, 14, 221-236.
8. Lima, M.; Heskitt, B. F.; Burianek, L. L.; Nokes, S. E.; Sastry, S. K. Ascorbic acid degradation kinetics during conventional and ohmic heating. J. Food Process. Eng. 1999, 23, 421-434.
9. Uemura, K.; Isobe, S. Developing a new apparatus for inactivating Bacillus subtilis spore in orange juice with a high electric field AC under pressurized conditions. J. Food Eng. 2003, 56, 325-329.
10. Reznik, D. Apparatus and method for rapid cooling of liquids. U.S. Patent 5,928,699, 1999.
11. Reznik, D. Rapid cooling apparatus. U.S. Patent 6,158,504, 2000.
12. Reznik, D. Electroheating methods. U.S. Patent 5,863,580, 1999.
13. Reznik, D. Apparatus and methods for rapid electroheating and cooling. U.S. Patent 5,768,472, 1998.
14. Reznik, D. Electroheating apparatus and methods. U.S. Patent 5,583,960, 1996.
15. Reznik, D. Apparatus and method for electrical heating of liquid products. U.S. Patent 4, 739, 140, 1988.
16. Chen, C. S.; Wu, M. C. Kinetic models for thermal inactivation of multiple pectinesterases in citrus juices. J. Food Sci. 1998, 63 (5), 747-750.
17. Lee, J. Y.; Lin, Y. S.; Chang, H. M.; Chen, W.; Wu, M. C. Temperature time relationships for thermal inactivation of pectinesterases in orange juice. J. Sci. Food Agric. 2003, 83 (7), 681-684.
18. Rouse, A. H.; Atkins, C. D. Pectinesterase and pectin in commercial citrus juices as determined by methods used at the citrus experiment station. Fla. Agric. Exp. Stn. Bull. 1955, 570, 1-19.
19. Yeom, H. W.; Streaker, C. B.; Zhang, Q. H.; Min, D. B. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. J. Agric. Food Chem. 2000, 48, 4597-4605.
20. Jia, M.; Zhang, Q. H.; Min, D. B. Optimization of solid-phase microextraction analysis for headspace flavor compounds of orange juice. J. Agric. Food Chem. 1998, 46, 2744-2747.
21. Meydav, S.; Saguy, I.; Kopelman, I. J. Browning determination in citrus products. J. Agric. Food Chem. 1977, 25, 602-604.
22. O'Mahony, M. Sensory Evaluation of Food: Statistical Methods and Procedures; Dekker: New York, XXXX; pp 1-6, 57-90.
23. Splittstoesser, D. F. Microbiology of fruit products. In Processing Fruits: Science and Technology - Biology, Principles and Applications; Somogyi, L. P., Ramaswamy, H. S., Hui, Y. H., Eds.; Technomic Publishing: Lancaster, PA, 1996; pp 261-273.
24. Palaniappan, S.; Sastry, S. K.; Richter, E. R. Effects of electroconductive heat treatment and electrical pretreatment on thermal death kinetics of selected microorganisms. Biotechnol. Bioeng. 1992, 39, 225-232.
25. Cho, H. Y.; Yousef, A. E.; Sastry, S. K. Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating. Biotechnol. Bioeng. 1999, 62 (3), 368372.
26. Kennedy, J. F.; Rivera, Z. S.; Lloyd, L. L.; Warner, F. P.; Jumel, K. Studies on non-enzymatic browning using a model system based on freshly squeezed orange juice. J. Agric. Food Chem. 1990, 52, 85-95.
27. Sizer, C. E.; Waugh, P. L.; Edstam, S.; Ackermann, P. Maintaining flavor and nutrient quality of aseptic orange juice. Food Technol. 1988, 42 (6), 152-159.