Original article Enhanced inactivation of pectin methyl esterase in orange juice using modified supercritical carbon dioxide treatment

作者： Syed S. H. Rizvi , Tehreema Iftikhar , Michael E. Wagner

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摘要: Summary The aim of the study is to quantify effect ethanol addition and exposure surface on inactivation pectin methyl esterase (PME), a juice clarifying enzyme, in orange using supercritical carbon dioxide (SC-CO2). Addition SC-CO2 at 2% (v/v) caused greater than alone, with maximum reduction PME activity 97% 30 MPa 40 °C for 60 min. As area volume ratio was increased, rate increased. Analysis first-order reaction kinetic data revealed that D values were greatly influenced by agitation. With ethanol, value reduced half, is, 56 min from 109 impeller agitation sample 1100 � 100 rpm, further 43 without respectively. treated remained unchanged after 14 days storage 4 °C. Treatment did not significantly change pH or colour, but increase cloud juice, resulting stabilised similar qualities fresh juice.

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Original article Enhanced inactivation of pectin methyl esterase in orange juice using modified supercritical carbon dioxide treatment

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Original article Enhanced inactivation of pectin methyl esterase in orange juice using modified supercritical carbon dioxide treatment

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