Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice
- 1 August 1977
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 12 (4) , 411-419
- https://doi.org/10.1111/j.1365-2621.1977.tb00123.x
Abstract
Summary: The values for thermal inactivation of pectinesterase in mandarin orange juice were F197.4197.5= 1.00 and D197.520.6= 0.54 min at pH 3.6 and F201.517= 1.00 and D2015.518.2= 0.438 min at pH 4.0. the F values were equivalent to 1.85 D at pH 3.6 and 2.28 D at pH 4.0. A 2D process at pH 3.6 and 2.5 D process at pH 4.0 are recommended in the commercial pasteurization of juice.A viscosity procedure described is more sensitive than the jelly test for determining the thermal inactivation of pectinesterase.Keywords
This publication has 8 references indexed in Scilit:
- HEAT INACTIVATION TEMPERATURE‐TIME RELATIONSHIPS FOR PECTINESTERASE INACTIVATION IN CITRUS JUICESJournal of Food Science, 1976
- Pasteurization conditions for juices and comminuted products of Israeli citrus fruits*International Journal of Food Science & Technology, 1975
- THERMAL DESTRUCTION RATES AND REGENERATION OF PEROXIDASE IN GREEN BEANS AND TURNIPSa,bJournal of Food Science, 1959
- THERMAL RESISTANCE OF LACTIC ACID BACTERIA AND YEAST IN ORANGE JUICE AND CONCENTRATEaJournal of Food Science, 1953
- THERMAL DESTRUCTION AND STABILITY OF PEROXIDASE IN ACID FOODS12Journal of Food Science, 1950
- Enzyme Systems of Canned Acid Foods - Effect of Processing Conditions of Time and TemperatureIndustrial & Engineering Chemistry, 1949
- HEATING LAG IN THERMAL DEATH‐TIME CANS AND TUBESJournal of Food Science, 1944
- The Thermal Death Point in Relation to Time of Typical Thermophilic OrganismsThe Journal of Infectious Diseases, 1920