Processamento alternativo para produção de suco de laranja concentrado com concentração superior ao padrão

AUTOR(ES)
DATA DE PUBLICAÇÃO

2001

RESUMO

The objective of this work was to compare the behavior of standard concentrated frozen orange juice with that of two different treatments: that treated enzymatically for 10, 20 and 35 minutes with a pectinolytic enzyme, and a homogenized sample. With the use of the alternative treatments, juice was produced at different concentrations (65, 66, 67, 68, 69, 70, 71and 72°Brix) and stored at five temperatures (-15, -10, -5, Oand 5°C) for one year. A significant reduction in the viscosity of the frozen concentrated orange juice non standard was verified, and the percentage varied according to the process applied and the time, in the case of the enzyme treatment. Using the correlation coefficient that the model that better it adapted to the data it. was Herschel - Bulkley. The activation energy of the viscosity increased with the elevation of the concentration. The degradation of the ascorbic acid for the different times of enzymatic treatment and for the homogeneization it was similar when compared to each other. It was verified that the obtained data followed a reaction of first order. The activation energy of the vitamin C suffered a decrease with the elevation of the concentration. The alternative treatments facilitated to reach high concentrations, without pumping problems in the process line and the juice maintained its sensorial qualities

ASSUNTO(S)

reologia suco de laranja enzimas - tratamento

ACESSO AO ARTIGO

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