Loading ...Juices chilled as freshly squeezed
Develop a procedure with which they are obtained and mandarin orange juices pasteurized refrigerated sensory quality comparable to the newly squeezed
According to the Higher Council for Scientific Research (CSIC), the new process, for which a patent has already been requested guarantees the stability and security of its own juices heat treatment, in addition to achieving energy savings of thirty per cent compared to the procedures Conventional pasteurization.
The work has been developed at the Institute of Food Technology Agrochemicals and the city of Valencia and led by researcher José Vicente Carbonell.
“Pasteurized refrigerated juices that are obtained through this procedure better maintain the aroma and taste of fresh juice, without detriment to its stability or security,” explains Carbonell.
The process developed is based on extracting the juice and separated by centrifugation, in two fractions: a majority and with very low-pulp, and less rich in pulp but smooth enough for heat treatment in heat exchangers.
Separated fractions, each of which is subjected to heat treatment of varying intensity, softer in the fraction majority, where it is only necessary to destroy germs, and more intense in the fraction rich in pulp, which has concentrated enzyme activity that must be inactivated.
These enzymes, known as WEP, as Carbonell, are altering the physical and sensory properties of the original juice.
