Shelf-life prediction of fresh blood orange juice

被引：23
|
作者：
Zanoni, B
Pagliarini, E
Galli, A
Laureati, M
机构：
[1] Univ Florence, Sez Tecnol, DiBA, I-50144 Florence, Italy
[2] Univ Milan, Sez Tecnol Alimentari, DiSTAM, I-20133 Milan, Italy
[3] Univ Milan, Sez Microbiol Agraria Alimentare Ecol, DiSTAM, I-20133 Milan, Italy
来源：
JOURNAL OF FOOD ENGINEERING | 2005年 / 70卷 / 04期
关键词：
orange juice; shelf-life; modelling; ascorbic acid loss kinetics; anthocyanin loss kinetics; yeast growth kinetics;
D O I：
10.1016/j.jfoodeng.2004.10.019
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Fresh blood orange juice is successful on the market because of its taste and nutritional value. Yet, it requires accurate control of the cold chain during storage and distribution. A kinetic study was carried out both on growth of spoilage microorganisms (i.e. yeasts) and on decrease of nutritional value (i.e. ascorbic acid and anthocyanin contents) of pasteurised fresh blood orange juice. Kinetic equations were used to set up mathematical models to predict shelf-life of pasteurised fresh blood orange juice under isothermal and non-isothermal conditions. The mathematical model was also able to predict yeast growth in unpasteurised fresh blood orange juice during shelf-life. (c) 2004 Elsevier Ltd. All rights reserved.
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页码：512 / 517
页数：6
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