The Experts below are selected from a list of 2541 Experts worldwide ranked by ideXlab platform

Wenching Ko - One of the best experts on this subject based on the ideXlab platform.

  • effect of high voltage electrostatic field on quality of Carrot Juice during refrigeration
    Lwt - Food Science and Technology, 2008
    Co-Authors: Changwei Hsieh, Wenching Ko
    Abstract:

    In the present study, Carrot Juice was used as the experimental material and stored in a 100 kV/m high-voltage electrostatic field (HVEF; E-group) which was used as a freshness-retention system. The changes in the biological properties were investigated relative to those Juices which were stored in a common refrigerator (R-group) and controlled at the same temperature (4 °C). The results showed that the extent of color difference (ΔE), amount of total phenolics, tannins, and total plate counts of Carrot Juice were increased during the storage period, whereas the turbidity and amount of total carotenoids decreased under all treatment conditions. These factors remained relatively constant during storage in the E-group, whereas a significant difference (p < 0.05) was observed in the R-group. The HVEF treatment yielded better physicochemical properties and prolonged the shelf-life of the Carrot Juice. The application of HVEF at low temperature has the potential of imparting freshness and a high nutritional value to the products.

  • Effect of high-voltage electrostatic field on quality of Carrot Juice during refrigeration
    Lwt - Food Science and Technology, 2008
    Co-Authors: Changwei Hsieh, Wenching Ko
    Abstract:

    In the present study, Carrot Juice was used as the experimental material and stored in a 100 kV/m high-voltage electrostatic field (HVEF; E-group) which was used as a freshness-retention system. The changes in the biological properties were investigated relative to those Juices which were stored in a common refrigerator (R-group) and controlled at the same temperature (4 °C). The results showed that the extent of color difference (ΔE), amount of total phenolics, tannins, and total plate counts of Carrot Juice were increased during the storage period, whereas the turbidity and amount of total carotenoids decreased under all treatment conditions. These factors remained relatively constant during storage in the E-group, whereas a significant difference (p 

Ingegerd Sjöholm - One of the best experts on this subject based on the ideXlab platform.

  • accelerated storage and isothermal microcalorimetry as methods of predicting Carrot Juice shelf life
    Journal of the Science of Food and Agriculture, 2005
    Co-Authors: Charlotte Alklint, Lars Wadso, Ingegerd Sjöholm
    Abstract:

    The possibility of predicting the shelf-life of pasteurized Carrot Juice by isothermal microcalorimetry or change in pH was investigated and compared with traditional plate count results. A small increase in thermal power (2 muW), maximal increase of and acceleration of thermal power all gave rapid, well-correlated results for the shelf-life, as did pH, during accelerated storage. The effect of accelerated storage (17degreesC) on the microbial flora of pasteurized Carrot Juice was also compared with the flora from storage at 8degreesC, and it was found that accelerated storage is feasible for the rapid evaluation of shelf-life, but that the microbial flora in the spoilt Juice will be different. (C) 2004 Society of Chemical Industry.

  • Accelerated storage and isothermal microcalorimetry as methods of predicting Carrot Juice shelf-life
    Journal of the Science of Food and Agriculture, 2005
    Co-Authors: Charlotte Alklint, Lars Wadso, Ingegerd Sjöholm
    Abstract:

    The possibility of predicting the shelf-life of pasteurized Carrot Juice by isothermal microcalorimetry or change in pH was investigated and compared with traditional plate count results. A small increase in thermal power (2 µW), maximal increase of and acceleration of thermal power all gave rapid, well-correlated results for the shelf-life, as did pH, during accelerated storage. The effect of accelerated storage (17 ◦C) on the microbial flora of pasteurized Carrot Juice was also compared with the flora from storage at 8 ◦C, and it was found that accelerated storage is feasible for the rapid evaluation of shelf-life, but that themicrobial flora in the spoilt Juice will be different.

  • effects of modified atmosphere on shelf life of Carrot Juice
    Food Control, 2004
    Co-Authors: Charlotte Alklint, Lars Wadso, Ingegerd Sjöholm
    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.

  • EFFECTS OF MODIFIED ATMOSPHERE ON SHELF-LIFE OF Carrot Juice
    Food Control, 2004
    Co-Authors: Charlotte Alklint, Lars Wadso, Ingegerd Sjöholm
    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

Charlotte Alklint - One of the best experts on this subject based on the ideXlab platform.

  • Carrot Juice Processing - Effects on Various Quality Aspects
    2020
    Co-Authors: Charlotte Alklint
    Abstract:

    Carrots are a cold-weather crop well suited for cultivation in the south of Sweden. Carrots are generally rather inexpensive, with a market price below € 1 /kg (Sweden, 2003), whereas fresh Carrot Juice has a price of around € 5 /kg. The fresh Carrot Juice produced today has a short shelf-life of approximately three days, which makes centralised industrial production and distribution difficult, and there is also a high degree of spoilage in the retail outlet. It is therefore of interest to produce a Carrot Juice with a sustainable high quality and thus a longer shelf-life. The aim of the present work was to investigate the effect of different unit operations on the quality and shelf-life of Carrot Juice. High-quality Carrot Juice was defined as a cloud-stable Juice with fresh taste, appealing intense colour, high carotene content and a healthy dietary fibre balance. The effects on the pomace were also considered in order to gain knowledge on by-product applications of the waste material and thus decrease the environmental load. Three different two-stage expression lines were investigated. It was concluded that the composition of the Juice and pomace, as well as the physical properties of the pomace, were affected by both Juice yield and the type of equipment used. The primary Juice expressed was found to have higher quality than secondary Juice in terms of higher values for colour, optical density, carotene and dietary fibre content. During Juice expression the density of the press-cake seemed to influence primarily the amount of carotene expressed, but also that of dietary fibre. The water-holding capacity of the pomace decreased after hard pressing, although the total amount of dietary fibre per gram dry matter increased. Cloud formation was investigated and a combined effect of temperature and acidification was found. Cloud formation occurred at lower temperatures for lower pH. Carrot Juice has a pH of 6.3, and at a pH of 4.4 cloud formation was found to occur immediately at room temperature. The shelf-life of fresh Carrot Juice is primarily determined by microbial growth in the Juice. The method of isothermal calorimetry in determining the microbial status of the Juice was compared with total colony forming units found by plate counts. The results showed that isothermal calorimetry could be used to determine the shelf-life of Carrot Juice. When stored at 17°C the shelf-life was less than 20% of that under refrigerated storage at 8°C, and the shelf-life was found to be limited by the mesophilic flora in both cases. The shelf-life of Carrot Juice was prolonged by mixing with other Juices and acidification. The effect on shelf-life varied according to the acid used, and was related to the undissociated acid concentration. Using combinations of acids had greater effects at the same pH and thus a positive effect on shelf-life could be achieved without cloud formation. However, storage of the Carrot Juice under a modified anaerobic atmosphere had no effect on shelf-life.

  • accelerated storage and isothermal microcalorimetry as methods of predicting Carrot Juice shelf life
    Journal of the Science of Food and Agriculture, 2005
    Co-Authors: Charlotte Alklint, Lars Wadso, Ingegerd Sjöholm
    Abstract:

    The possibility of predicting the shelf-life of pasteurized Carrot Juice by isothermal microcalorimetry or change in pH was investigated and compared with traditional plate count results. A small increase in thermal power (2 muW), maximal increase of and acceleration of thermal power all gave rapid, well-correlated results for the shelf-life, as did pH, during accelerated storage. The effect of accelerated storage (17degreesC) on the microbial flora of pasteurized Carrot Juice was also compared with the flora from storage at 8degreesC, and it was found that accelerated storage is feasible for the rapid evaluation of shelf-life, but that the microbial flora in the spoilt Juice will be different. (C) 2004 Society of Chemical Industry.

  • Accelerated storage and isothermal microcalorimetry as methods of predicting Carrot Juice shelf-life
    Journal of the Science of Food and Agriculture, 2005
    Co-Authors: Charlotte Alklint, Lars Wadso, Ingegerd Sjöholm
    Abstract:

    The possibility of predicting the shelf-life of pasteurized Carrot Juice by isothermal microcalorimetry or change in pH was investigated and compared with traditional plate count results. A small increase in thermal power (2 µW), maximal increase of and acceleration of thermal power all gave rapid, well-correlated results for the shelf-life, as did pH, during accelerated storage. The effect of accelerated storage (17 ◦C) on the microbial flora of pasteurized Carrot Juice was also compared with the flora from storage at 8 ◦C, and it was found that accelerated storage is feasible for the rapid evaluation of shelf-life, but that themicrobial flora in the spoilt Juice will be different.

  • effects of modified atmosphere on shelf life of Carrot Juice
    Food Control, 2004
    Co-Authors: Charlotte Alklint, Lars Wadso, Ingegerd Sjöholm
    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.

  • EFFECTS OF MODIFIED ATMOSPHERE ON SHELF-LIFE OF Carrot Juice
    Food Control, 2004
    Co-Authors: Charlotte Alklint, Lars Wadso, Ingegerd Sjöholm
    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

Changwei Hsieh - One of the best experts on this subject based on the ideXlab platform.

  • effect of high voltage electrostatic field on quality of Carrot Juice during refrigeration
    Lwt - Food Science and Technology, 2008
    Co-Authors: Changwei Hsieh, Wenching Ko
    Abstract:

    In the present study, Carrot Juice was used as the experimental material and stored in a 100 kV/m high-voltage electrostatic field (HVEF; E-group) which was used as a freshness-retention system. The changes in the biological properties were investigated relative to those Juices which were stored in a common refrigerator (R-group) and controlled at the same temperature (4 °C). The results showed that the extent of color difference (ΔE), amount of total phenolics, tannins, and total plate counts of Carrot Juice were increased during the storage period, whereas the turbidity and amount of total carotenoids decreased under all treatment conditions. These factors remained relatively constant during storage in the E-group, whereas a significant difference (p < 0.05) was observed in the R-group. The HVEF treatment yielded better physicochemical properties and prolonged the shelf-life of the Carrot Juice. The application of HVEF at low temperature has the potential of imparting freshness and a high nutritional value to the products.

  • Effect of high-voltage electrostatic field on quality of Carrot Juice during refrigeration
    Lwt - Food Science and Technology, 2008
    Co-Authors: Changwei Hsieh, Wenching Ko
    Abstract:

    In the present study, Carrot Juice was used as the experimental material and stored in a 100 kV/m high-voltage electrostatic field (HVEF; E-group) which was used as a freshness-retention system. The changes in the biological properties were investigated relative to those Juices which were stored in a common refrigerator (R-group) and controlled at the same temperature (4 °C). The results showed that the extent of color difference (ΔE), amount of total phenolics, tannins, and total plate counts of Carrot Juice were increased during the storage period, whereas the turbidity and amount of total carotenoids decreased under all treatment conditions. These factors remained relatively constant during storage in the E-group, whereas a significant difference (p 

Xiaojun Liao - One of the best experts on this subject based on the ideXlab platform.

  • Effect of high pressure carbon dioxide on the quality of Carrot Juice
    Innovative Food Science and Emerging Technologies, 2009
    Co-Authors: Linyan Zhou, Jihong Wu, Xiaosong Hu, Yuanyuan Wang, Xiaojun Liao
    Abstract:

    The effect of high pressure carbon dioxide (HPCD) on the quality of Carrot Juice was investigated. The L-value of HPCD-treated Juices increased significantly (P 

  • effect of high pressure carbon dioxide on the quality of Carrot Juice
    Innovative Food Science and Emerging Technologies, 2009
    Co-Authors: Linyan Zhou, Jihong Wu, Xiaosong Hu, Yuanyuan Wang, Xiaojun Liao
    Abstract:

    The effect of high pressure carbon dioxide (HPCD) on the quality of Carrot Juice was investigated. The L-value of HPCD-treated Juices increased significantly (P < 0.05) as compared to untreated Juices, and the a-value exhibited an increase tendency with increasing the treatment time. However, the b-value of HPCD-treated Juices did not change. The browning degree (BD) and pH of HPCD-treated Juices decreased, the cloud and titratable acidity (TA) increased significantly, the UV–visible spectra of Juices were lower, but the total soluble solid (TSS) and the carotenoids of Juices were stable. The particle size of Juices treated by HPCD for 15, 30 and 45 min increased significantly (P < 0.05), for 60 min showed a noticeable decrease and was almost close to untreated Juice. HPCD treatment could not alter the Newtonian flow behavior of the Carrot Juice, but caused a significant increase in Juice viscosity (P < 0.05). Industrial relevance Carrot Juice is one of the most popular vegetable Juices, but it requires severe heat treatment for protection from spoilage due to a higher pH, its heat-sensitive quality is inevitably destructed. In this study, HPCD can avoid the drawbacks of the heat treatment as a novel non-thermal pasteurization, available data are provided for the application and evaluation of HPCD in the Juice industry.

  • Investigation on Shelf Life of Carrot Juice Processed by Pulse Electric Field
    2008 International Conference on High Voltage Engineering and Application, 2008
    Co-Authors: Wei Luo, Ruobing Zhang, Liming Wang, Zhicheng Guan, Zhidong Jia, Xiaojun Liao
    Abstract:

    Effects of PEF processing (25 kV/cm for 200 mus at 1 Hz) on enzymes and quality-related parameters of Carrot Juice were investigated during 28 days storage at 4degC and compared with effects of traditional heat pasteurization at 95degC for 15 sec in this paper. PEF treatment inactivated 37.35% and 52.14% of the activity of PME and PPO in Carrot Juice respectively, and the Activity of enzymes remained significantly constant during 28 days storage at 4degC (p > 0.05). PEF-treated Carrot Juice retained better turbidity than thermal-pasteurized Juice, accompanying with insignificant changes in color indices (L, a, b, DeltaE and browning index) throughout storage. PEF treatment decreased the non-enzymatic browning reaction, and kept browning index almost stable throughout storage. The pH value of Juice had no significant change after PEF treatment, and remained almost constant during storage time. PEF treatment caused an 8% decrease of the carotene content, and another 6.2% reduction of carotene content was observed after stored at 4degC for 28 days.

  • the effect of enzymatic mash treatment pressing centrifugation homogenization deaeration sterilization and storage on Carrot Juice
    Journal of Food Process Engineering, 2007
    Co-Authors: Hongmei Liao, Yuanying Ni, Xiaojun Liao, Xiaosong Hu, Jihong Wu, Fang Chen
    Abstract:

    The enzyme preparation Pectinex Smash XXL was employed to macerate the Carrot pulp, the effect of enzymatic mash treatment (EMT), pressing, centrifugation,homogenization,deaeration,sterilizationandstorageonCarrot Juice was investigated. As compared with the control sample, an increase of Juiceyield,totalsolublesolid(TSS)andcarotenoidsinCarrotJuicewascloseto 20%, 1% and 26 mg/kg, respectively, after EMT. The EMT also increased the color parameters CIE L*, a* and C* values in Carrot Juice. However, it significantly decreased the viscosity from 2.54 to 2.09 mPa·s. The centrifuga- tionresultedinasignificantdeclineinturbidityfrom240.33to187.33NTUand a significant increase in the color parameters in Carrot Juice. After homogeni- zation, the turbidity and the carotenoids in Carrot Juice were significantly reduced from 187.33 to 161.67 NTU and from 61.87 to 58.76 mg/kg, respec- tively. The turbidity and carotenoids in Carrot Juice decreased during storage, andallthecolorparametershadacloserrelationshipwithstoragetemperature and time; higher storage temperature and longer storage time caused greater loss of color.

  • optimising enzymatic maceration in pretreatment of Carrot Juice concentrate by response surface methodology
    International Journal of Food Science and Technology, 2006
    Co-Authors: Zhengfu Wang, Xiaojun Liao, Jihong Wu, Fang Chen, Xiaosong Hu
    Abstract:

    Summary In this paper, enzyme preparation for Carrot pulp maceration was screened out and enzymatic maceration processing condition of the Carrot pulp was optimised by response surface methodology for Carrot Juice concentrate. Pectinex Smash XXL was the best commercial enzyme preparation than Pectinex Ultra SP-L, Pectinase FNP-1 and cellulose FNC-1 employed in the Carrot Juice processing in the study. The effect of enzyme concentration and incubation time and their complex interaction on Juice β-carotene content, Juice yield and viscosity in the maceration process was studied by using experiments of central composite rotatable design. The results indicated that under the optimal conditions that the enzyme concentration was 100 mL t−1 and incubation time was 80 min, the Juice β-carotene content was ≥54.2 mg kg−1, the Juice yield ≥63.5% and the Juice viscosity ≤2.1 mPa S.