Non-thermal Processing of Pineapple ( Ananas comosus [L.] Merr.) Juice Using Continuous Pressure Change Technology (PCT)
- PDF / 2,741,471 Bytes
- 15 Pages / 595.276 x 790.866 pts Page_size
- 17 Downloads / 208 Views
ORIGINAL RESEARCH
Non-thermal Processing of Pineapple (Ananas comosus [L.] Merr.) Juice Using Continuous Pressure Change Technology (PCT): Effects on Physical Traits, Microbial Loads, Enzyme Activities, and Phytochemical Composition Kathrin Vollmer 1,2 & Sara Santarelli 1 & Ana Lucía Vásquez-Caicedo 3 & Salima Varona Iglesias 3 & Jan Frank 2 & Reinhold Carle 1,4 & Christof Björn Steingass 1,5 Received: 14 February 2020 / Accepted: 21 August 2020 # The Author(s) 2020
Abstract A comprehensive study using continuous pressure change technology (PCT) for the non-thermal processing of fresh pineapple juice on pilot scale was conducted (1 L/min, 50 MPa, argon, 3 min, > gram+), the applied pressure (5–25 MPa less effective than 50 MPa), the temperature (10, 25, or 40 °C), and the process gas (nitrogen, helium, argon, carbon dioxide, or nitrous oxide) determine the efficiency of this technology. Furthermore, continuous PCT studies (25/50 MPa, nitrogen,
Data Loading...
