Production of Shelf-Stable Annurca Apple Juice with Pulp by High Pressure Homogenization
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Francesco Donsì
Annurca apple juice was processed by high pressure homogenization (HPH) to inactivate the endogenous microbial flora, with the aim of maintaining the organoleptic properties and the polyphenolic content of the fresh juice. In particular, it was shown that the shelf life of clear juice can be prolonged for many weeks of storage both at 4°C and 37°C upon HPH treatment at 250 MPa. Instead, the juice with pulp required higher pressure levels (300 MPa) for microbial stabilization both at 4°C and 37°C. The sample stored at 37°C exhibited a physical instability, with deviation in color and pH, which reduced the shelf life, but the samples stored at 4°C exhibited an excellent microbial stability and no observable variation of pH and color, suggesting that HPH can represent a good option for non thermal pasteurization of Annurca apple juice.Interestingly, the HPH treatment delivered also significant changes to the distribution of suspended particles, whose comminution had a measurable effect on viscosity.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Shorter Communication
- Development of a Microcontrolled Instrument to Determinate Thermal Conductivity of Foods
- Moisture Isotherms and Heat of Desorption of Pistachio (Kaleghochi Var.)
- Particle Size Distribution of Commercial Cowpea (Vigna unguiculata (L) Walp.) Flour and Sensory Properties of Akara
- Article
- Effects of Blanching Methods on Drying Kinetics of Oyster Mushroom
- Comparative Experiment on Hot-Air and Microwave-Vacuum Drying and Puffing of Blue Honeysuckle Snack
- Evaluation of Methodologies for Mathematical Modeling of Packaged Conductive Foods Heat Process
- Respiration Rate Models of Agaricus bisporus under Modified Atmosphere Packaging
- Pulsed Infrared Roasting of Groundnuts and its Quality
- Model of Steam and Water Extraction of Essential Oil of Eucalyptus Citriodora Using a Complete 2n Factorial Plan
- Effects of Flaxseed Gum Addition and Drying Conditions on Creep-Recovery Properties and Water Vapour Transmission Rate of Starch-Based Films
- 3-D Imaging of Deep-Fat Fried Chicken Nuggets Breading Coating Using X-Ray Micro-CT
- Production of Shelf-Stable Annurca Apple Juice with Pulp by High Pressure Homogenization
- Modeling and Optimization of the Sugar Extraction Process
- Recognition and Classification of Food Grains, Fruits and Flowers Using Machine Vision
