Fresh blood orange juice is successful on the market because of its taste and nutritional value. Yet, it requires accurate control of the cold chain during storage and distribution. A kinetic study was carried out both on growth of spoilage microorganisms (i.e. yeasts) and on decrease of nutritional value (i.e. ascorbic acid and anthocyanin contents) of pasteurised fresh blood orange juice. Kinetic equations were used to set up mathematical models to predict shelf-life of pasteurised fresh blood orange juice under isothermal and non-isothermal conditions. The mathematical model was also able to predict yeast growth in unpasteurised fresh blood orange juice during shelf-life.

Shelf-life prediction of fresh blood orange juice / B. Zanoni, E. Pagliarini, A. Galli, M. Laureati. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 70:4(2005), pp. 512-517. [10.1016/j.jfoodeng.2004.10.019]

Shelf-life prediction of fresh blood orange juice

E. Pagliarini
Secondo
;
A. Galli
Penultimo
;
M. Laureati
Ultimo
2005

Abstract

Fresh blood orange juice is successful on the market because of its taste and nutritional value. Yet, it requires accurate control of the cold chain during storage and distribution. A kinetic study was carried out both on growth of spoilage microorganisms (i.e. yeasts) and on decrease of nutritional value (i.e. ascorbic acid and anthocyanin contents) of pasteurised fresh blood orange juice. Kinetic equations were used to set up mathematical models to predict shelf-life of pasteurised fresh blood orange juice under isothermal and non-isothermal conditions. The mathematical model was also able to predict yeast growth in unpasteurised fresh blood orange juice during shelf-life.
Settore AGR/16 - Microbiologia Agraria
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/12085
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