Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice
Kaiky C. Amaro, Guilherme Russo, Danielle Lu Fan, Jorge Andrey Wilhelms Gut, Carmen C. Tadini
Topics & Concepts
PasteurizationOrange juiceAscorbic acidPectinChemistryPectinesteraseMicrowaveHeat transfer coefficientHeat transferFood scienceOrange (colour)Microwave heatingChromatographyAnalytical Chemistry (journal)BiochemistryPectinaseThermodynamicsEnzymeQuantum mechanicsPhysicsMicrobial Inactivation MethodsFood Drying and ModelingMicroencapsulation and Drying Processes