Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice
作者： F. Torregrosa , M.J. Esteve , A. Frígola , C. Cortés
DOI: 10.1016/J.JFOODENG.2005.01.034
关键词:
摘要: Abstract The degradation kinetics of ascorbic acid was determined in orange–carrot juice treated by PEF order to establish its shelf life. Different electric field intensities (25, 30, 35, and 40 kV/cm) different treatment times (from 30 340 μs) were studied. rate (k) obtained −0.009 ± 0.0008 μs−1, −0.0140 ± 0.0009 μs−1, −0.0220 ± 0.0023 μs−1 −0.0187 ± 0.0049 μs−1 for fields 25, 40 kV/cm, respectively. selected 25 kV/cm. life the pulses at 25 kV/cm two (280 μs 330 μs) compared with a heat-treated (98 °C, 21 s) kept refrigerated storage 2 10 °C. remaining concentration pasteurized 83%, whereas PEF-treated it 90%. stored 2 °C less than 10 °C, greater. 280–330 μs extended half-life 50 days.
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