Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/4580
High pressure carbon dioxide technology: application to orange juice
Fecha de publicación
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.