Pasteurization conditions for juices and comminuted products of Israeli citrus fruits*

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Abstract
Summary: Time‐temperature curves were established for heat inactivation of pectin‐esterase in citrus juices and comminuted materials of different citrus varieties, pH, and enzyme activities; a highly sensitive analytical method was used as criterion for adequacy of pasteurization. Inactivation temperatures were lower in materials of lower pH, ranging from 75 to 90° for juices and 80 to 95° for comminuted products. But, in order to exploit the‘low pH‐low temperature effect, longer holding times had to be applied to the more acid test materials. Fifteen sec were sufficient for orange juice, and longer holding times had no effect on the inactivation temperature required for this variety (90°). However, for grapefruit juice, an increase in holding time, e.g. from 15 to 30 sec resulted in an inactivation temperature change from 90° to 85° and from 90° to 80° for lemon juice.

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