Effect of Ultrahigh-Temperature Continuous Ohmic Heating Treatment on Fresh Orange Juice
The scope of this study is the effect of ohmic heating thermal treatment on liquid fruit juice made of oranges. Effects of ohmic heating on the quality of orange juice were examined and compared to those of heat pasteurization at 90 °C for 50 s. Orange juice was treated at temperatures of 90, 120, a...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2005-05, Vol.53 (9), p.3519-3524 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Leizerson, Shirly Shimoni, Eyal |
| description | The scope of this study is the effect of ohmic heating thermal treatment on liquid fruit juice made of oranges. Effects of ohmic heating on the quality of orange juice were examined and compared to those of heat pasteurization at 90 °C for 50 s. Orange juice was treated at temperatures of 90, 120, and 150 °C for 1.13, 0.85, and 0.68 s in an ohmic heating system. Microbial counts showed complete inactivation of bacteria, yeast, and mold during ohmic and conventional treatments. The ohmic heating treatment reduced pectin esterase activity by 98%. The reduction in vitamin C was 15%. Ohmic-heated orange juice maintained higher amounts of the five representative flavor compounds than did heat-pasteurized juice. Sensory evaluation tests showed no difference between fresh and ohmic-heated orange juice. Thus, high-temperature ohmic-heating treatment can be effectively used to pasteurize fresh orange juice with minimal sensory deterioration. Keywords: Ohmic heating; electroheating; orange juice; pasteurization; flavor; vitamin C |
| doi_str_mv | 10.1021/jf0481204 |
| format | Article |
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Effects of ohmic heating on the quality of orange juice were examined and compared to those of heat pasteurization at 90 °C for 50 s. Orange juice was treated at temperatures of 90, 120, and 150 °C for 1.13, 0.85, and 0.68 s in an ohmic heating system. Microbial counts showed complete inactivation of bacteria, yeast, and mold during ohmic and conventional treatments. The ohmic heating treatment reduced pectin esterase activity by 98%. The reduction in vitamin C was 15%. Ohmic-heated orange juice maintained higher amounts of the five representative flavor compounds than did heat-pasteurized juice. Sensory evaluation tests showed no difference between fresh and ohmic-heated orange juice. Thus, high-temperature ohmic-heating treatment can be effectively used to pasteurize fresh orange juice with minimal sensory deterioration. Keywords: Ohmic heating; electroheating; orange juice; pasteurization; flavor; vitamin C</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf0481204</identifier><identifier>PMID: 15853396</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>ascorbic acid ; Ascorbic Acid - analysis ; Beverages - analysis ; Biological and medical sciences ; Citrus sinensis - chemistry ; Citrus sinensis - microbiology ; Electricity ; enzyme inactivation ; flavor ; flavor compounds ; food composition ; food contamination ; Food engineering ; Food Handling - methods ; Food industries ; food nutrient losses ; food processing ; food processing quality ; Fruit - chemistry ; Fruit - microbiology ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Hot Temperature ; Humans ; inactivation ; juice quality ; Maillard Reaction ; microbial contamination ; microorganisms ; ohmic heating ; orange juice ; pasteurization ; pectinesterase ; Pressure ; Taste ; UHT treatment ; vitamin content</subject><ispartof>Journal of agricultural and food chemistry, 2005-05, Vol.53 (9), p.3519-3524</ispartof><rights>Copyright © 2005 American Chemical Society</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a471t-73ae83f9b0f3b54f60deafdd66ded1e4bb926f52c53dee85a497149e167fe41e3</citedby><cites>FETCH-LOGICAL-a471t-73ae83f9b0f3b54f60deafdd66ded1e4bb926f52c53dee85a497149e167fe41e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf0481204$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf0481204$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2756,27067,27915,27916,56729,56779</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16732680$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15853396$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Leizerson, Shirly</creatorcontrib><creatorcontrib>Shimoni, Eyal</creatorcontrib><title>Effect of Ultrahigh-Temperature Continuous Ohmic Heating Treatment on Fresh Orange Juice</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The scope of this study is the effect of ohmic heating thermal treatment on liquid fruit juice made of oranges. Effects of ohmic heating on the quality of orange juice were examined and compared to those of heat pasteurization at 90 °C for 50 s. Orange juice was treated at temperatures of 90, 120, and 150 °C for 1.13, 0.85, and 0.68 s in an ohmic heating system. Microbial counts showed complete inactivation of bacteria, yeast, and mold during ohmic and conventional treatments. The ohmic heating treatment reduced pectin esterase activity by 98%. The reduction in vitamin C was 15%. Ohmic-heated orange juice maintained higher amounts of the five representative flavor compounds than did heat-pasteurized juice. Sensory evaluation tests showed no difference between fresh and ohmic-heated orange juice. Thus, high-temperature ohmic-heating treatment can be effectively used to pasteurize fresh orange juice with minimal sensory deterioration. Keywords: Ohmic heating; electroheating; orange juice; pasteurization; flavor; vitamin C</description><subject>ascorbic acid</subject><subject>Ascorbic Acid - analysis</subject><subject>Beverages - analysis</subject><subject>Biological and medical sciences</subject><subject>Citrus sinensis - chemistry</subject><subject>Citrus sinensis - microbiology</subject><subject>Electricity</subject><subject>enzyme inactivation</subject><subject>flavor</subject><subject>flavor compounds</subject><subject>food composition</subject><subject>food contamination</subject><subject>Food engineering</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>food nutrient losses</subject><subject>food processing</subject><subject>food processing quality</subject><subject>Fruit - chemistry</subject><subject>Fruit - microbiology</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>inactivation</subject><subject>juice quality</subject><subject>Maillard Reaction</subject><subject>microbial contamination</subject><subject>microorganisms</subject><subject>ohmic heating</subject><subject>orange juice</subject><subject>pasteurization</subject><subject>pectinesterase</subject><subject>Pressure</subject><subject>Taste</subject><subject>UHT treatment</subject><subject>vitamin content</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkE1v00AQhleIiqaFA38A9gISB8OM98P2sQr9oK0URBOBuKzW9mzi4I-wa0vl37MoUXPhNKOZZ96ZeRl7jfARIcVPWwcyxxTkMzZDlUKiEPPnbAaxmeRK4yk7C2ELALnK4AU7RZUrIQo9Yz8unaNq5IPjq3b0dtOsN8mSuh15O06e-Hzox6afhinwxaZrKn5DNhbWfOlj0lEfZ3t-5Sls-MLbfk38dmoqeslOnG0DvTrEc7a6ulzOb5L7xfWX-cV9YmWGY5IJS7lwRQlOlEo6DTVZV9da11QjybIsUu1UWilRE-XKyiJDWRDqzJFEEufs_V5354ffE4XRdE2oqG1tT_Foo7Ms1yliBD_swcoPIXhyZuebzvo_BsH8s9E82RjZNwfRqeyoPpIH3yLw7gDYUNnWxcerJhw5nYlU5xC5ZM81YaTHp771v-JhIlNm-fXBfIvpHXz_bH5G_u2ed3Ywdu2j5uohBRSAIKEQ6rjZVsFsh8n30d3_vPAXd86eIg</recordid><startdate>20050504</startdate><enddate>20050504</enddate><creator>Leizerson, Shirly</creator><creator>Shimoni, Eyal</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20050504</creationdate><title>Effect of Ultrahigh-Temperature Continuous Ohmic Heating Treatment on Fresh Orange Juice</title><author>Leizerson, Shirly ; Shimoni, Eyal</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a471t-73ae83f9b0f3b54f60deafdd66ded1e4bb926f52c53dee85a497149e167fe41e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>ascorbic acid</topic><topic>Ascorbic Acid - analysis</topic><topic>Beverages - analysis</topic><topic>Biological and medical sciences</topic><topic>Citrus sinensis - chemistry</topic><topic>Citrus sinensis - microbiology</topic><topic>Electricity</topic><topic>enzyme inactivation</topic><topic>flavor</topic><topic>flavor compounds</topic><topic>food composition</topic><topic>food contamination</topic><topic>Food engineering</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>food nutrient losses</topic><topic>food processing</topic><topic>food processing quality</topic><topic>Fruit - chemistry</topic><topic>Fruit - microbiology</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Hot Temperature</topic><topic>Humans</topic><topic>inactivation</topic><topic>juice quality</topic><topic>Maillard Reaction</topic><topic>microbial contamination</topic><topic>microorganisms</topic><topic>ohmic heating</topic><topic>orange juice</topic><topic>pasteurization</topic><topic>pectinesterase</topic><topic>Pressure</topic><topic>Taste</topic><topic>UHT treatment</topic><topic>vitamin content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Leizerson, Shirly</creatorcontrib><creatorcontrib>Shimoni, Eyal</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Leizerson, Shirly</au><au>Shimoni, Eyal</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Ultrahigh-Temperature Continuous Ohmic Heating Treatment on Fresh Orange Juice</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2005-05-04</date><risdate>2005</risdate><volume>53</volume><issue>9</issue><spage>3519</spage><epage>3524</epage><pages>3519-3524</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The scope of this study is the effect of ohmic heating thermal treatment on liquid fruit juice made of oranges. Effects of ohmic heating on the quality of orange juice were examined and compared to those of heat pasteurization at 90 °C for 50 s. Orange juice was treated at temperatures of 90, 120, and 150 °C for 1.13, 0.85, and 0.68 s in an ohmic heating system. Microbial counts showed complete inactivation of bacteria, yeast, and mold during ohmic and conventional treatments. The ohmic heating treatment reduced pectin esterase activity by 98%. The reduction in vitamin C was 15%. Ohmic-heated orange juice maintained higher amounts of the five representative flavor compounds than did heat-pasteurized juice. Sensory evaluation tests showed no difference between fresh and ohmic-heated orange juice. Thus, high-temperature ohmic-heating treatment can be effectively used to pasteurize fresh orange juice with minimal sensory deterioration. Keywords: Ohmic heating; electroheating; orange juice; pasteurization; flavor; vitamin C</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>15853396</pmid><doi>10.1021/jf0481204</doi><tpages>6</tpages></addata></record> |
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| subjects | ascorbic acid Ascorbic Acid - analysis Beverages - analysis Biological and medical sciences Citrus sinensis - chemistry Citrus sinensis - microbiology Electricity enzyme inactivation flavor flavor compounds food composition food contamination Food engineering Food Handling - methods Food industries food nutrient losses food processing food processing quality Fruit - chemistry Fruit - microbiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Hot Temperature Humans inactivation juice quality Maillard Reaction microbial contamination microorganisms ohmic heating orange juice pasteurization pectinesterase Pressure Taste UHT treatment vitamin content |
| title | Effect of Ultrahigh-Temperature Continuous Ohmic Heating Treatment on Fresh Orange Juice |
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