2026-06-29T20:12:57Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/45802022-04-20T12:57:32Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569

Sanz Díez, Mª Teresa Illera Gigante, Alba Ester Melgosa Gómez, Rodrigo García Solaesa, Ángela Beltrán Calvo, Sagrario 2017-09-05T09:47:55Z 2017-09-05T09:47:55Z 2017 http://hdl.handle.net/10259/4580 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. eng info:eu-repo/semantics/openAccess High pressure carbon dioxide technology: application to orange juice info:eu-repo/semantics/conferenceObject