Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice

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Data

2013-08-28

Autores

Bisconsin-Junior, Antonio [UNESP]
Rosenthal, Amauri
Monteiro, Magali [UNESP]

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Resumo

The influence of high hydrostatic pressure (HHP) on Pêra Rio orange juice was investigated using response surface methodology. A central composite design was used to evaluate the effects of three processing conditions (independent variables), namely pressure (100-600 MPa), temperature (30-60 °C) and time (30-360 s), on the native microflora and pectin methylesterase (PME) activity of orange juice. Analysis of variance showed that second-order polynomial models fitted well with the experimental data for PME residual activity (R2 = 0.9586, p < 0.001) and aerobic microorganism count (R2 = 0.9879, p < 0.001). The optimum HHP processing conditions to produce orange juice with PME residual activity of less than 20 % and low microorganism count (<2 log cycles CFU/mL) were 550 to 600 MPa, 55 to 60 °C and 330 to 360 s. © 2013 Springer Science+Business Media New York.

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Palavras-chave

High hydrostatic pressure, Microorganism counts, Orange juice, Pêra Rio variety, Pectin methylesterase, Response surface methodology

Como citar

Food and Bioprocess Technology, p. 1-8.