Effects of a combined process of high-pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice

S. J. Park, J. I. Lee, Jiyong Park

Research output: Contribution to journalArticle

108 Citations (Scopus)

Abstract

A combined treatment of high-pressure carbon dioxide (HPCD) and high hydrostatic pressure (HHP) was investigated as a non-thermal processing technique to enhance the safety and shelf life of carrot juice. Aerobes were completely inactivated by a combined treatment of 4.90 MPa-HPCD and 300 MPa-HHP. A combined treatment of 4.90 MPa-HPCD and 600 MPa-HHP effectively inactivated enzymes. The residual activities of polyphenoloxidase, lipoxygenase, and pectinmethylesterase were less than 11.3%, 8.8%, and 35.1%, respectively. Cloud and color were considerably affected by HPCD, but not by HHP. Enzyme activities and the total color difference showed a strong correlation with pH, which was dependent on the pressure of carbon dioxide.

Original languageEnglish
Pages (from-to)1827-1834
Number of pages8
JournalJournal of Food Science
Volume67
Issue number5
DOIs
Publication statusPublished - 2002 Jan 1

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carrot juice
Daucus carota
Hydrostatic Pressure
Carbon Dioxide
carbon dioxide
Pressure
Color
Catechol Oxidase
Lipoxygenase
Enzymes
nonthermal processing
aerobes
color
pectinesterase
high pressure treatment
Safety
lipoxygenase
catechol oxidase
shelf life
enzyme activity

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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abstract = "A combined treatment of high-pressure carbon dioxide (HPCD) and high hydrostatic pressure (HHP) was investigated as a non-thermal processing technique to enhance the safety and shelf life of carrot juice. Aerobes were completely inactivated by a combined treatment of 4.90 MPa-HPCD and 300 MPa-HHP. A combined treatment of 4.90 MPa-HPCD and 600 MPa-HHP effectively inactivated enzymes. The residual activities of polyphenoloxidase, lipoxygenase, and pectinmethylesterase were less than 11.3{\%}, 8.8{\%}, and 35.1{\%}, respectively. Cloud and color were considerably affected by HPCD, but not by HHP. Enzyme activities and the total color difference showed a strong correlation with pH, which was dependent on the pressure of carbon dioxide.",
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Effects of a combined process of high-pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice. / Park, S. J.; Lee, J. I.; Park, Jiyong.

In: Journal of Food Science, Vol. 67, No. 5, 01.01.2002, p. 1827-1834.

Research output: Contribution to journalArticle

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