earticle

영어

Mandarin juice was processed using a continuous high pressure CO2 system. Response surface methodology was used to investigate the effects of the processing parameters such as temperature, pressure, residence time, and %(w/w) ratio of CO2 to juice on total aerobic count (TAC), pectinesterase (PE) activity, cloud level, Brix, pH, and titratable acidity (TA) of the juices. Maximum log reduction (3.47) of TAC was observed at ,35℃ 41.1 MPa, 9 min residence time, and 7% CO2. PE was inactivated by 7-51%. The cloud was not only retained but was also enhanced by 38%. Lightness and yellowness increased, and redness decreased. The processing temperature and % CO2/juice ratio significantly affected high pressure processing of the juice in terms of pasteurization, PE inactivation, cloud increase, and color change. The Brix, pH, and TA before and after treatment remained unchanged.