2026-06-30T02:15:27Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/45802022-04-20T12:57:32Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569
High pressure carbon dioxide technology: application to orange juice
Sanz Díez, Mª Teresa
Illera Gigante, Alba Ester
Melgosa Gómez, Rodrigo
García Solaesa, Ángela
Beltrán Calvo, Sagrario
Ponencia presentada en: 16th European Meeting on Supercritical Fluids, 25 a 28 de abril de 2017, Lisboa
High pressure carbon dioxide (HPCD) treatment has been applied to orange juice as
alternative non-thermal treatment. Kinetics inactivation for pectin methyl esterase has been
determined at different operating conditions. PME residual activity was correlated succesfully
to the two-fraction model.
Some quality parameters such as colour, pH, calcium content, turbidity and particle size
distribution (PSD) were also determined right after HPCD treatment. PSD shows that HPCD
treatment results in a homogenization effect with a volume increase of small particles and a
volume decrease of large particles regarding the non-treated orange juice.
2017-09-05
2017-09-05
2017
info:eu-repo/semantics/conferenceObject
http://hdl.handle.net/10259/4580
eng
info:eu-repo/semantics/openAccess