Non-thermal Processing of Pineapple (Ananas comosus [L.] Merr.) Juice Using Continuous Pressure Change Technology (PCT): Effects on Physical Traits, Microbial Loads, Enzyme Activities, and Phytochemical Composition

A comprehensive study using continuous pressure change technology (PCT) for the non-thermal processing of fresh pineapple juice on pilot scale was conducted (1 L/min, 50 MPa, argon, 3 min,

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Bibliographic Details
Published in:Food and bioprocess technology 2020-10, Vol.13 (10), p.1833-1847
Main Authors: Vollmer, Kathrin, Santarelli, Sara, Vásquez-Caicedo, Ana Lucía, Iglesias, Salima Varona, Frank, Jan, Carle, Reinhold, Steingass, Christof Björn
Format: Article
Language:English
Subjects:
Agriculture
Argon
Biotechnology
Carbon dioxide
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Deactivation
Enzymatic activity
Enzymes
Food products
Food Science
Heat treatment
Heat treatments
Inactivation
Juices
Microorganisms
Original Research
Particle size
Pasteurization
Peroxidase
Phenolic compounds
Phenols
Phytochemicals
Pineapples
Polyphenol oxidase
Pressure effects
Reduction
Technology utilization
Variance analysis
Vitamins
Yeast
Yeasts
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Description
Summary:A comprehensive study using continuous pressure change technology (PCT) for the non-thermal processing of fresh pineapple juice on pilot scale was conducted (1 L/min, 50 MPa, argon, 3 min,
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-020-02520-y