EFFECT OF SUPERCRITICAL CARBON-DIOXIDE ON MICROBIAL-POPULATIONS IN SINGLE STRENGTH ORANGE JUICE

被引：38

作者：

ARREOLA, AG ^{[1
]}

BALABAN, MO ^{[1
]}

WEI, CI ^{[1
]}

PEPLOW, A ^{[1
]}

MARSHALL, M ^{[1
]}

CORNELL, J ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT STAT,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD QUALITY | 1991年 / 14卷 / 04期

关键词：

D O I：

10.1111/j.1745-4557.1991.tb00068.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of supercritical carbon dioxide on aerobic total plate count (TPC) of fresh-squeezed and quick-frozen single strength orange juice from Valencia oranges was studied. Orange juice was treated with SC CO2 at different temperatures (35-degrees to 60-degrees-C) and pressures (8.3 to 33.1 MPa). SC CO2 treatment at 35-degrees-C reduced the TPC by 2 log cycles after 1 h treatment at 33 MPa. At 45-degrees-C and 33 MPa 2 log cycles reduction required 45 mins, and 15 mins treatment was sufficient at 60-degrees-C. D values of temperature control samples decreased as temperature increased, while that of supercritically treated juice decreased as pressure increased. D values at 35, 45 and 60-degrees-C of the supercritically treated juice at 33.1 MPa were calculated as 28, 22.6 and 12.7 min , respectively. The calculated values of z were 180-degrees-C, 167-degrees-C and 72-degrees-C at 8.3 MPa, 20.7 MPa and 33.1 MPa, respectively.

引用

页码：275 / 284

页数：10

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