Single Strength Orange Juice
Mostrando 1-4 de 4 artigos, teses e dissertações.
-
1. Tratamento térmico mínimo do suco de laranja natural: cinética da inativação da pectinesterase. / Single-strength orange juice minimal heat treatment: Pectin-methilesterase inactivation kinetics.
A pasteurização do suco de laranja está associada a degradação da pectina solúvel. Neste trabalho, suco de laranja natural foi pasteurizado em um trocador de calor de placas utilizando três diferentes temperaturas: 82,5, 85,0 e 87,0 °C e tempos de retenção variando de 11 a 59 s, com o intuito de se obter um produto "minimamente processado". Suco de
Publicado em: 2000
-
2. Tratamento térmico mínimo do suco de laranja natural: estudo da viabilidade de armazenamento em latas de alumínio. / Fresh single-strength orange juice minimal heat treatment: storage viability in aluminium cans
In this research project, minimal heat treatment was studied for fresh single- strength orange juice. The juice was packaged in aluminum cans and stored at refrigerated temperature during 57 days concerning shelf life tests. The juice was processed using a plate heat exchanger at nominal pasteurization temperatures 80ºC and 85ºC and packaged in aluminum va
Publicado em: 1999
-
3. Estudo sobre a ação de pectinesterase em suco de laranja
An investigation was undertaken to determine and compare various parameters related to the action of Pectinesterase (PE) in orange juice, and its effect on cloud stability. The juice was made from four varieties of orange used by brazilian citrus processors: Pera Rio, Pera Coroa, Natal and Valencia. The following items were studied: 1) Enzyme activity and ef
Publicado em: 1992
-
4. Yeast Species Associated with Orange Juice: Evaluation of Different Identification Methods†
Five different methods were used to identify yeast isolates from a variety of citrus juice sources. A total of 99 strains, including reference strains, were identified using a partial sequence of the 26S rRNA gene, restriction pattern analysis of the internal transcribed spacer region (5.8S-ITS), classical methodology, the RapID Yeast Plus system, and API 20
American Society for Microbiology.