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Effect of Total Solids Level on Heat Inactivation of Pectinesterase in Orange Juice

✍ Scribed by M. R. MARSHALL; J. E. MARCY; R. J. BRADDOCK

Book ID
108811086
Publisher
Institute of Food Technologists
Year
2006
Tongue
English
Weight
353 KB
Volume
50
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Temperature–time relationships for therm
Temperature–time relationships for thermal inactivation of pectinesterases in orange juice
✍ Jan-Yee Lee; Yeong-Shenn Lin; Hung-Min Chang; Whitney Chen; Ming-Chang Wu πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 239 KB

## Abstract The first‐order kinetic model of a two‐component system was applied to calculate the necessary parameters using the commercial Mathcad program package during the experimental thermal pasteurisation of Valencia orange juice. Thermostable and thermolabile pectinesterases, accounting for 6