2026-04-28T17:56:03Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/48132022-04-29T12:02:46Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Illera Gigante, Alba Ester author Sanz Díez, Mª Teresa author Beltrán Calvo, Sagrario author García Solaesa, Ángela author Ruiz Pérez, María Olga author 2018-03 Cloudy apple juice has been treated by high pressure carbon dioxide (HPCD) as non-thermal technology to inactive polyphenoloxidase and pectinmethylesterase in batch mode. Stirring speed (from 200 to 600 rpm) induced an increase in the enzyme inactivation rate while a triple cycle of pressurization/depressurization led to the same enzyme inactivation efficiency. Enzyme inactivation kinetics were determined at different temperatures (from 35 to 45 °C) and pressures (from 10 to 20 MPa). Data were described by the first order kinetic model and the Weibull model. For the first order kinetic model, decimal reduction time for HPCD treatment was found to be smaller than for mild heating, in the same temperature range. The same tendency was observed for the first decimal reduction time in the Weibull model. HPCD treatment resulted in a homogenization effect reflected in the shifting of the particle size distribution towards smaller diameters after treatment. HPCD treatment did not result in a change of water and oxalate soluble pectin content, total phenolic compounds and hidroxymethylfurfural content. 0260-8774 http://hdl.handle.net/10259/4813 10.1016/j.jfoodeng.2017.10.017 Cloudy apple juice HPCD Inactivation kinetic parameters Properties Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples