Effects of modified atmosphere on shelf-life of carrot juice
Författare
Summary, in English
The effects of de-aeration and modification of the headspace atmosphere on carrot juice shelf-life were investigated. The shelf-life was defined by microbial growth, determined by isothermal calorimetry and plate counts. Compared with storage under air, de-aeration of carrot juice by helium or nitrogen bubbling, followed by flush packaging had no effects on shelf-life. Similar treatment with carbon dioxide, giving a carbonated drink, prolonged the shelf-life by up to 250%. This effect could not be explained by the change in pH to 5.6, since the shelf-life was not prolonged by the addition of hydrochloric acid until pH <4.5. Both the concentrations of H+ and of dissolved CO2 were correlated to the shelf-life of fresh carrot juice; higher concentrations giving shorter shelf-lives. The concentration of dissolved CO2 was also linearly correlated to the peak thermal power. (C) 2003 Elsevier Ltd. All rights reserved.
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
- Avdelningen för Byggnadsmaterial
Publiceringsår
2004
Språk
Engelska
Sidor
131-137
Publikation/Tidskrift/Serie
Food Control
Volym
15
Issue
2
Länkar
Dokumenttyp
Artikel i tidskrift
Förlag
Elsevier
Ämne
- Materials Engineering
- Food Engineering
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 0956-7135