Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice

High-pressure processing (HPP) in combination with added CO was examined for efficacy in inactivating Valencia orange juice pectinmethylesterase (PME). Noncarbonated juice and carbonated juice were subjected to a range of conditions from 200 to 600 MPa, 30 to 300 s dwell time at pressure, and 15 to...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2002-10, Vol.67 (8), p.3058-3062
Main Authors: Truong, T.T, Boff, J.M, Min, D.B, Shellhammer, T.H
Format: Article
Language:English
Subjects:
Biological and medical sciences
Carbon dioxide
Food engineering
Food industries
Food science
Fruit and vegetable industries
Fruit juices
Fundamental and applied biological sciences. Psychology
General aspects
high pressure
high pressure treatment
orange juice
pectinesterase
pectinmethylesterase
Pressure
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c3528-558b6b974ef3f567c5de4bfc51ce232d3aedaa5e0a51a3fa7f0db53c61b367163
cites cdi_FETCH-LOGICAL-c3528-558b6b974ef3f567c5de4bfc51ce232d3aedaa5e0a51a3fa7f0db53c61b367163
container_end_page 3062
container_issue 8
container_start_page 3058
container_title Journal of food science
container_volume 67
creator Truong, T.T
Boff, J.M
Min, D.B
Shellhammer, T.H
description High-pressure processing (HPP) in combination with added CO was examined for efficacy in inactivating Valencia orange juice pectinmethylesterase (PME). Noncarbonated juice and carbonated juice were subjected to a range of conditions from 200 to 600 MPa, 30 to 300 s dwell time at pressure, and 15 to 50 °C at final processing temperature. Processing pressure magnitude, temperature, and dwell time were significant factors (p < 0.001) in the inactivation of PME. At 600 MPa and 25 °C final processing temperature, the addition of 12 psig carbon dioxide resulted in a decrease of pressure processing time from 346 s to 111 s, while achieving an equivalent reduction in PME activity.
doi_str_mv 10.1111/j.1365-2621.2002.tb08859.x
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_194383750</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>673917271</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3528-558b6b974ef3f567c5de4bfc51ce232d3aedaa5e0a51a3fa7f0db53c61b367163</originalsourceid><addsrcrecordid>eNqVkF1v0zAUhiMEEmXjNxBN4jLBH3HicgVq90E3bYUygbixHOc4dUmTzU5F--85IdV2jW9s67znPe95ouiMkpTi-bBJKc9FwnJGU0YIS_uSSCmm6f5FNKGFIAmXGX0ZTbDGEkqz4nX0JoQNGf48n0Tbc2vB9CHubDzTvuzaeO66vasgdm185ep1svQQws5DvPSdwadr6xhlS2xz7Rb69aGB0IPX4V_PCusNJKH30Nb9Or7zuq0hXuycgdPoldVNgLfH-yS6vzj_PrtKbu4uv8w-3ySGCyYTIWSZl9MiA8utyAsjKshKawQ1wDiruIZKawFEC6q51YUlVSm4yWnJ84Lm_CQ6G30ffPe4w3Rq0-18iyMVnWZcciSDoo-jyPguBA9WPXi31f6gKFEDXbVRA1010FUDXXWkq_bY_P44QQejG4tLGheeHTLCOC6Auk-j7o9r4PAfE9TiYr7iREi0SEYLh5T3Txba_1Z5gZuoH7eX6vYXvZ4vfn5V31D_btRb3Slde4x1v2IEIxEylUJK_hdpf6k6</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194383750</pqid></control><display><type>article</type><title>Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice</title><source>Wiley-Blackwell Read &amp; Publish Collection</source><creator>Truong, T.T ; Boff, J.M ; Min, D.B ; Shellhammer, T.H</creator><creatorcontrib>Truong, T.T ; Boff, J.M ; Min, D.B ; Shellhammer, T.H</creatorcontrib><description>High-pressure processing (HPP) in combination with added CO was examined for efficacy in inactivating Valencia orange juice pectinmethylesterase (PME). Noncarbonated juice and carbonated juice were subjected to a range of conditions from 200 to 600 MPa, 30 to 300 s dwell time at pressure, and 15 to 50 °C at final processing temperature. Processing pressure magnitude, temperature, and dwell time were significant factors (p &lt; 0.001) in the inactivation of PME. At 600 MPa and 25 °C final processing temperature, the addition of 12 psig carbon dioxide resulted in a decrease of pressure processing time from 346 s to 111 s, while achieving an equivalent reduction in PME activity.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2002.tb08859.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Carbon dioxide ; Food engineering ; Food industries ; Food science ; Fruit and vegetable industries ; Fruit juices ; Fundamental and applied biological sciences. Psychology ; General aspects ; high pressure ; high pressure treatment ; orange juice ; pectinesterase ; pectinmethylesterase ; Pressure</subject><ispartof>Journal of food science, 2002-10, Vol.67 (8), p.3058-3062</ispartof><rights>2003 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Oct 2002</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3528-558b6b974ef3f567c5de4bfc51ce232d3aedaa5e0a51a3fa7f0db53c61b367163</citedby><cites>FETCH-LOGICAL-c3528-558b6b974ef3f567c5de4bfc51ce232d3aedaa5e0a51a3fa7f0db53c61b367163</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=14023974$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Truong, T.T</creatorcontrib><creatorcontrib>Boff, J.M</creatorcontrib><creatorcontrib>Min, D.B</creatorcontrib><creatorcontrib>Shellhammer, T.H</creatorcontrib><title>Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice</title><title>Journal of food science</title><description>High-pressure processing (HPP) in combination with added CO was examined for efficacy in inactivating Valencia orange juice pectinmethylesterase (PME). Noncarbonated juice and carbonated juice were subjected to a range of conditions from 200 to 600 MPa, 30 to 300 s dwell time at pressure, and 15 to 50 °C at final processing temperature. Processing pressure magnitude, temperature, and dwell time were significant factors (p &lt; 0.001) in the inactivation of PME. At 600 MPa and 25 °C final processing temperature, the addition of 12 psig carbon dioxide resulted in a decrease of pressure processing time from 346 s to 111 s, while achieving an equivalent reduction in PME activity.</description><subject>Biological and medical sciences</subject><subject>Carbon dioxide</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fruit and vegetable industries</subject><subject>Fruit juices</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>high pressure</subject><subject>high pressure treatment</subject><subject>orange juice</subject><subject>pectinesterase</subject><subject>pectinmethylesterase</subject><subject>Pressure</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAUhiMEEmXjNxBN4jLBH3HicgVq90E3bYUygbixHOc4dUmTzU5F--85IdV2jW9s67znPe95ouiMkpTi-bBJKc9FwnJGU0YIS_uSSCmm6f5FNKGFIAmXGX0ZTbDGEkqz4nX0JoQNGf48n0Tbc2vB9CHubDzTvuzaeO66vasgdm185ep1svQQws5DvPSdwadr6xhlS2xz7Rb69aGB0IPX4V_PCusNJKH30Nb9Or7zuq0hXuycgdPoldVNgLfH-yS6vzj_PrtKbu4uv8w-3ySGCyYTIWSZl9MiA8utyAsjKshKawQ1wDiruIZKawFEC6q51YUlVSm4yWnJ84Lm_CQ6G30ffPe4w3Rq0-18iyMVnWZcciSDoo-jyPguBA9WPXi31f6gKFEDXbVRA1010FUDXXWkq_bY_P44QQejG4tLGheeHTLCOC6Auk-j7o9r4PAfE9TiYr7iREi0SEYLh5T3Txba_1Z5gZuoH7eX6vYXvZ4vfn5V31D_btRb3Slde4x1v2IEIxEylUJK_hdpf6k6</recordid><startdate>200210</startdate><enddate>200210</enddate><creator>Truong, T.T</creator><creator>Boff, J.M</creator><creator>Min, D.B</creator><creator>Shellhammer, T.H</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200210</creationdate><title>Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice</title><author>Truong, T.T ; Boff, J.M ; Min, D.B ; Shellhammer, T.H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3528-558b6b974ef3f567c5de4bfc51ce232d3aedaa5e0a51a3fa7f0db53c61b367163</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Biological and medical sciences</topic><topic>Carbon dioxide</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fruit and vegetable industries</topic><topic>Fruit juices</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>high pressure</topic><topic>high pressure treatment</topic><topic>orange juice</topic><topic>pectinesterase</topic><topic>pectinmethylesterase</topic><topic>Pressure</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Truong, T.T</creatorcontrib><creatorcontrib>Boff, J.M</creatorcontrib><creatorcontrib>Min, D.B</creatorcontrib><creatorcontrib>Shellhammer, T.H</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology &amp; Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Truong, T.T</au><au>Boff, J.M</au><au>Min, D.B</au><au>Shellhammer, T.H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice</atitle><jtitle>Journal of food science</jtitle><date>2002-10</date><risdate>2002</risdate><volume>67</volume><issue>8</issue><spage>3058</spage><epage>3062</epage><pages>3058-3062</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>High-pressure processing (HPP) in combination with added CO was examined for efficacy in inactivating Valencia orange juice pectinmethylesterase (PME). Noncarbonated juice and carbonated juice were subjected to a range of conditions from 200 to 600 MPa, 30 to 300 s dwell time at pressure, and 15 to 50 °C at final processing temperature. Processing pressure magnitude, temperature, and dwell time were significant factors (p &lt; 0.001) in the inactivation of PME. At 600 MPa and 25 °C final processing temperature, the addition of 12 psig carbon dioxide resulted in a decrease of pressure processing time from 346 s to 111 s, while achieving an equivalent reduction in PME activity.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2002.tb08859.x</doi><tpages>5</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0022-1147
ispartof Journal of food science, 2002-10, Vol.67 (8), p.3058-3062
issn 0022-1147
1750-3841
language eng
recordid cdi_proquest_journals_194383750
source Wiley-Blackwell Read & Publish Collection
subjects Biological and medical sciences
Carbon dioxide
Food engineering
Food industries
Food science
Fruit and vegetable industries
Fruit juices
Fundamental and applied biological sciences. Psychology
General aspects
high pressure
high pressure treatment
orange juice
pectinesterase
pectinmethylesterase
Pressure
title Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-26T03%3A44%3A29IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20Carbon%20Dioxide%20in%20High-Pressure%20Processing%20on%20Pectinmethylesterase%20in%20Single-strength%20Orange%20Juice&rft.jtitle=Journal%20of%20food%20science&rft.au=Truong,%20T.T&rft.date=2002-10&rft.volume=67&rft.issue=8&rft.spage=3058&rft.epage=3062&rft.pages=3058-3062&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1365-2621.2002.tb08859.x&rft_dat=%3Cproquest_cross%3E673917271%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c3528-558b6b974ef3f567c5de4bfc51ce232d3aedaa5e0a51a3fa7f0db53c61b367163%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=194383750&rft_id=info:pmid/&rfr_iscdi=true