INACTIVATION OF PECTINESTERASE IN ORANGE JUICE BY SUPERCRITICAL CARBON-DIOXIDE

被引：125

作者：

BALABAN, MO ^{[1
]}

ARREOLA, AG ^{[1
]}

MARSHALL, M ^{[1
]}

PEPLOW, A ^{[1
]}

WEI, CI ^{[1
]}

CORNELL, J ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05372.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Single strength orange juice was treated with supercritical carbon dioxide (CO2) and the effect of process time, temperature and pressure on pectinesterase (PE) activity was determined. PE could be inactivated with supercritical CO2 below temperatures necessary for thermal inactivation. Higher pressure, temperature and longer treatment time resulted in more inactivation. Inactivation kinetics showed activation energy was significantly reduced at SC CO2 treatment at 31 MPa (97.4 KJ/mole), compared to identical treatments at atmospheric pressure (166.6 KJ/mole). D values ranged from 2673 min at atmospheric pressure and 40-degrees-C to 10 min at 31 MPa and 60-degrees-C. z value at atmospheric pressure was 8.8C-degrees, and at 31 MPa 5.2C-degrees.

引用

页码：743 / &

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