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Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice.

Nath, N. and Ranganna, S. (1977) Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice. Journal of Food Technology, 12 (4). 411-419, 24 ref..

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Abstract

The values for thermal inactivation of pectinesterase in mandarin orange juice were F197.5 = 1.00 (Z = 194) and D197.5 = 0.54 min (Z = 20.6) at pH 3.6, and F201.5 = 1.00 (Z = 17) and D201.5 = 0.438 min (Z = 18.2) at pH 4.0. The F values were equivalent to 1.85 D at pH 3.6 and 2.28 D at pH 4.0. F is the thermal inactivation time (min) at a given temp. ( degree F), D is the decimal reduction time and Z is the number of degree F required for the inactivation or reduction time temp. curve to traverse one log cycle. A 2 D process at pH 3.6 and 2.5 D process at pH 4.0 are recommended in the commercial pasteurization of juice. A viscosity procedure described is more sensitive than the jelly test for determining the thermal inactivation of pectinesterase.

Item Type: Article
Uncontrolled Keywords: CITRUS-JUICES; mandarin juices, pectinesterases thermal inactivitation in; HEATING-; MANDARINS-; pectinesterases thermal inactivitation in mandarin juices; PECTASES-
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 10:38
Last Modified: 24 May 2016 10:38
URI: http://ir.cftri.com/id/eprint/7047

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