Effects of modified atmosphere on shelf-life of carrot juice

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Abstract

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.

Detaljer

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Forskningsområden

Ämnesklassifikation (UKÄ) – OBLIGATORISK

  • Materialteknik
  • Livsmedelsteknik
Originalspråkengelska
Sidor (från-till)131-137
TidskriftFood Control
Volym15
Utgåva nummer2
StatusPublished - 2004
PublikationskategoriForskning
Peer review utfördJa