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Effects of modified...
Effects of modified atmosphere on shelf-life of carrot juice
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- Alklint, Charlotte (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Wadsö, Lars (författare)
- Lund University,Lunds universitet,Avdelningen för Byggnadsmaterial,Institutionen för bygg- och miljöteknologi,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Building Materials,Department of Building and Environmental Technology,Departments at LTH,Faculty of Engineering, LTH
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- Sjöholm, Ingegerd (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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(creator_code:org_t)
- 2004
- 2004
- Engelska.
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Ingår i: Food Control. - 0956-7135. ; 15:2, s. 131-137
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Abstract
Ämnesord
Stäng
- 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.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Materialteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Materials Engineering (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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