Orange juice quality after treatment by thermal pasteurization or isostatic high pressure

Abstract

Valencia orange juice was treated by traditional thermal pasteurization, high pressure processing, and a combination of the two prior to storage at 4 and 8°C. The flavor of pressure treated juice (without additional heat) stored at 4°C up to 16 wk or 8°C up to 4 wk was significantly (α = 0.05) closer to that of fresh/frozen juice than any of the thermal treatments. Juice microflora was reduced to below detectable limits; however, pectinmethylesterase retained substantial activity in pressure treated juices. There was little effect on other juice quality parameters. ©1998 Academic Press.