2026-05-05T03:12:39Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/43442022-12-19T13:31:49Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Briongos Sánchez, Heliodoro 77 600 Illera Gigante, Alba Ester 296 500 0000-0001-8321-5282 Sanz Díez, Mª Teresa 530 500 0000-0003-1799-3099 Melgosa Gómez, Rodrigo 357 500 0000-0003-2130-2422 Beltrán Calvo, Sagrario 57 500 0000-0003-2559-3925 García Solaesa, Ángela 51e8e08b-fee6-46e7-91e3-c3c9c3056196 500 2017-02-15T12:02:06Z 2017-12-01T03:45:06Z 2016-12 http://hdl.handle.net/10259/4344 Inactivation of pectinmethylesterase (PME) and quality parameters of orange juice have been studied after high pressure carbon dioxide (HPCD) treatment. The HPCD treatment conditions covered a wide range of temperature from 2 to 40 °C, far below normal thermal treatment, while operating pressure was varied from 10 to 30 MPa and exposure time from 3 to 60 min. A decrease in PME activity was found, even at the lowest temperature studied in this work, 2 °C. Different inactivation kinetic models were used to correlate the PME residual activity: the two-fraction model, the fractional-conversion model and the Weibull model. The two-fraction model presents the lowest mean relative deviation. Some quality parameters such as colour, pH, ºBrix, turbidity, ascorbic acid, total acidity and particle size distribution (PSD) were also determined right after HPCD treatment and along storage at 4 °C up to 12 days. PSD shows that HPCD treatment results in a volume increase of small particles and a volume decrease of large particles regarding the non-treated orange juice. Calcium content was also determined before and after HPCD treatment to check for insoluble calcium carbonate formation but not significant changes were observed in calcium content after HPCD treatment. MINECO (CTQ2015-64396-R) application/pdf eng Elsevier LWT - Food Science and Technology. 2016, V. 74, p. 411–419 http://dx.doi.org/10.1016/j.lwt.2016.07.069 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Orange juice HPCD Pectin methylesterase Cloud stability Chemical engineering Ingeniería química Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/4344/8/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 8 THUMBNAIL Briongos-LWT_2016.pdf.jpg Briongos-LWT_2016.pdf.jpg IM Thumbnail image/jpeg 3972 https://riubu.ubu.es/bitstream/10259/4344/7/Briongos-LWT_2016.pdf.jpg 3a799b545e739a532a8c7cb5b72aa7e3 MD5 7 ORIGINAL Briongos-LWT_2016.pdf Briongos-LWT_2016.pdf application/pdf 308790 https://riubu.ubu.es/bitstream/10259/4344/1/Briongos-LWT_2016.pdf 2926256826f90986b800e8f404a591ab MD5 1 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/4344/5/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 5 TEXT Briongos-LWT_2016.pdf.txt Briongos-LWT_2016.pdf.txt Extracted text text/plain 52610 https://riubu.ubu.es/bitstream/10259/4344/6/Briongos-LWT_2016.pdf.txt 8984f2d5eb9d7cc5732d14ca742d278d MD5 6 10259/4344 oai:riubu.ubu.es:10259/4344 2022-12-19 14:31:49.703 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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