Effect of manothermosonication (MTS) on quality of orange juice

Joo Won Lee, Hao Feng, Mosbah Kushad

Research output: Contribution to conferencePaperpeer-review

Abstract

The objectives of this work were to evaluate the effect of manothermosonication (MTS) (400 kPa and 70°C for 30 sec) on the quality of orange juice during storage at 4°C and to compare the quality of MIS treated juice with that of a thermal pasteurized counterpart. Ascorbic acid, cloud stability (%T), and residual pectinmethylesterase (PME) activity were evaluated during storage. The MTS treated juice showed no pulp separation during storage. The MTS treated samples exhibited a slower ascorbic acid (AA) degradation compared to the thermal pasteurized one. At day 49, MTS treated juice had an AA concentration of 35.8 mg/100 ml, which was above 25 mg/100 ml, a number calculated from the 60 mg per 8 fluid oz (236 ml) serving to provide 100% of the daily allowance recommended by the USDA for vitamin C intake. The results of this study indicate that MTS treatment may be a promising alternative to traditional thermal juice processing methods.

Original languageEnglish (US)
Pages12272-12275
Number of pages4
StatePublished - Dec 1 2005
Event05AIChE: 2005 AIChE Annual Meeting and Fall Showcase - Cincinnati, OH, United States
Duration: Oct 30 2005Nov 4 2005

Other

Other05AIChE: 2005 AIChE Annual Meeting and Fall Showcase
CountryUnited States
CityCincinnati, OH
Period10/30/0511/4/05

ASJC Scopus subject areas

  • Engineering(all)

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