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Effects of modified atmosphere on shelf-life of carrot juice

Alklint, Charlotte LU ; Wadsö, Lars LU and Sjöholm, Ingegerd LU (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)
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author
organization
publishing date
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
2007-06-27 09:27:29
date last changed
2017-07-23 03:51:58
@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 &lt;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},
  volume       = {15},
  year         = {2004},
}