Effects of modified atmosphere on shelf-life of carrot juice
(2004) In Food Control 15(2). p.131-137- 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... (More)
- 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. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/139266
- author
- Alklint, Charlotte LU ; Wadsö, Lars LU and Sjöholm, Ingegerd LU
- organization
- publishing date
- 2004
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Food Control
- volume
- 15
- issue
- 2
- pages
- 131 - 137
- publisher
- Elsevier
- external identifiers
-
- wos:000188825900007
- scopus:0242406643
- ISSN
- 0956-7135
- DOI
- 10.1016/S0956-7135(03)00024-0
- language
- English
- LU publication?
- yes
- id
- 6c0bf2d9-e7ca-4d44-8cc1-29a458f2fa67 (old id 139266)
- alternative location
- http://dx.doi.org/10.1016/S0956-7135(03)00024-0
- date added to LUP
- 2016-04-01 12:21:17
- date last changed
- 2023-11-11 22:03:21
@article{6c0bf2d9-e7ca-4d44-8cc1-29a458f2fa67,
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.}},
author = {{Alklint, Charlotte and Wadsö, Lars and Sjöholm, Ingegerd}},
issn = {{0956-7135}},
language = {{eng}},
number = {{2}},
pages = {{131--137}},
publisher = {{Elsevier}},
series = {{Food Control}},
title = {{Effects of modified atmosphere on shelf-life of carrot juice}},
url = {{http://dx.doi.org/10.1016/S0956-7135(03)00024-0}},
doi = {{10.1016/S0956-7135(03)00024-0}},
volume = {{15}},
year = {{2004}},
}