Journal of Food Engineering 60 (2003) 21–29

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Comparative shelf life study and vitamin C loss kinetics in

pasteurised and high pressure processed reconstituted orange juice
A.C. Polydera a, N.G. Stoforos b, P.S. Taoukis a,*

a
Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens,
Iroon Polytechniou 5, Zografou 15780, Athens, Greece
b
Faculty of Engineering, Laboratory of Food and Process Engineering, Department of Chemical Engineering, Division of Technology,
Aristotle University of Thessaloniki, University Campus, P.O. 433, 54124, Thessaloniki, Greece
Received 25 July 2002; accepted 18 December 2002

Abstract
Shelf life of reconstituted orange juice after conventional thermal (80 °C, 30 s) or high hydrostatic pressure (500 MPa, 35 °C, 5
min) pasteurisation was comparatively studied. Polypropylene bottles and laminated flexible pouches were used. Ascorbic acid loss,
colour, viscosity and sensory characteristics were measured during storage at 0–15 °C. Ascorbic acid degradation rates were lower
for high pressurised juice, leading to an extension of its shelf life compared to conventionally pasteurised juice. Kinetic modelling
established a higher temperature dependence of ascorbic acid loss for high pressurised juice as expressed by activation energy values
(61.1 and 43.8 kJ/mol respectively for high pressurised and thermally treated bottled juice). Based on ascorbic acid retention, the
increase of shelf life of high pressurised juice stored in bottles compared to thermally pasteurised one ranged from 11% (storage at
15 °C) to 65% (storage at 0 °C). Respective values of shelf life increase for juices in pouches were 24% and 57%. Colour was not
substantially affected by type of processing. Higher viscosity values were determined for high pressurised juice, while its sensory
characteristics were judged superior.
Ó 2003 Elsevier Science Ltd. All rights reserved.

Keywords: Shelf life; Vitamin C loss kinetics; High pressure; Pasteurised reconstituted orange juice

1. Introduction the refrigerated product. Although conventional ther-

Orange juice is a highly valued product representing a
significant source of vitamin C. During storage, orange
juice undergoes a number of deteriorative reactions
(ascorbic acid degradation, cloud loss, microbial spoil-
age, development of off-flavour, changes in colour, tex-
ture, appearance), resulting in quality degradation of the
product (Ayhan, Yeom, Zhang, & Min, 2001; Bezman,
Rouseff, & Naim, 2001; Ewaidah, 1992; Goyle & Ojha,
1998; Roig, Bello, Rivera, & Kennedy, 1999). Com-
mercial chilled orange juice is usually produced from
frozen concentrates reconstituted and thermally pas-
teurised to achieve microbial stability and extend the
shelf life of the product. Pasteurisation processes are
designed to achieve a target shelf life of a few weeks for
*
Corresponding author. Tel.: +30-210-772-3171; fax: +30-210-772-
3163.
E-mail address: taoukis@chemeng.ntua.gr (P.S. Taoukis).
0260-8774/03/$ - see front matter Ó 2003 Elsevier Science Ltd. All rights reserved.
doi:10.1016/S0260-8774(03)00006-2
mal treatment of fruit juices has been widely and effi-
ciently used, the thermal process has a negative effect
on the sensory and the nutritional characteristics of
the juices (Arena, Fallico, & Maccarone, 2001; Manso,
Oliveira, Oliveira, & Frias, 2001; Yeom, Streaker,
Zhang, & Min, 2000).
An important problem associated with orange juice
quality is L -ascorbic acid loss during heat treatment
(Lima, Heskitt, Burianek, Nokes, & Sastry, 1999;
Manso et al., 2001; Rojas & Gerschenson, 1997) or
storage (Lee & Chen, 1998; Lee & Coates, 1999). During
storage of the juice ascorbic acid is degraded, following
two consecutive or parallel pathways, aerobically and
anaerobically, at rates depending on storage conditions,
packaging and the processing method employed during
production (Gregory, 1996; Kenawi, Shekib, & Elshimi,
1994; Kennedy, Rivera, Lloyd, Warner, & Jumel, 1992;
Sadler, Parish, Van Clief, & Davis, 1997; Tawfik &
Huyghebaert, 1998).
22 A.C. Polydera et al. / Journal of Food Engineering 60 (2003) 21–29
High hydrostatic pressure (HHP) processing has been
introduced as an alternative non-thermal technology
that causes inactivation of microorganisms (Linton,
McClements, & Patterson, 1999; Parish, 1998a; Reyns
et al., 2000; Teo, Ravishankar, & Sizer, 2001; Zook,
Parish, Braddock, & Balaban, 1999) and denaturation
of several enzymes (Basak, Ramaswamy, & Simpson,
2001; Cano, Hernandez, & De Ancos, 1997; Goodner,
Braddock, Parish, & Sims, 1999; Nienaber & Shell-
hammer, 2001a; Parish, 1998a) while minimally affecting
quality and organoleptic characteristics (Fern
andez-
Garc
ıa, Butz, Bognar, & Tauscher, 2001; Nienaber &
Shellhammer, 2001b).
Published data on the effect of high-pressure on
ascorbic acid content is available for different food
systems (Eshtiaghi & Knorr, 1993; Quaglia, Gravina,
Paperi, & Paoletti, 1996; Sancho et al., 1999; Yen & Lin,
1996). Kinetic studies of vitamin C degradation during
HHP treatment have also been reported (Taoukis et al.,
1998; Van den Broeck, Ludikhuyze, Weemaes, Van
Loey, & Hendrickx, 1998). Pressure alone was not found
to significantly change vitamin C concentration of or-
ange juice. Only when temperature was above 60 °C
ascorbic acid degradation was observed, during HHP
processes.
The effect of HHP on post processing quality loss of
fruit juices is an important issue for study. The shelf life
of a variety of fruit juices can be extended through the
application of HHP compared to that of untreated ones
(Donsi, Ferrari, & Di Matteo, 1996; Tonello, Kesenne,
Muterel, & Jolibert, 1997) with minimal product quality
loss and a good retention of fresh-like flavour. Less than
20% ascorbic acid loss occurred during storage of or-
ange juice at 4 °C for three months and at 15 °C for two
months after processing at 800 MPa and 25 °C for 1 min
starting with fresh juice (Nienaber & Shellhammer,
2001b). Although several studies reported retention of
the overall quality of high pressure processed orange
juice and increase of its shelf life compared to that of
fresh juice, few works compare the effect of an alterna-
tive HHP process with that of a conventional heat
pasteurisation on orange juice quality parameters during
storage, studying only specific quality indicators, e.g.
sensory characteristics or microbial growth (Parish,
1998b).
The objective of the present work was to compa-
ratively evaluate the effect of conventional thermal
pasteurisation and alternative HHP processing on the
shelf life of reconstituted orange juice within the
temperature range used for orange juice storage in two
different oxygen barrier packaging types. The deter-
mination of shelf life was mainly based on post pro-
cessing ascorbic acid loss kinetics, although a variety
of other quality parameters such as sensory charac-
teristics, colour and viscosity were also taken into
consideration.
2. Materials and methods
2.1. Juice samples
Commercial non-pasteurised orange juice (11.8° Brix)
reconstituted from frozen middle season Valencia or-
ange juice concentrate from Florida was used. Orange
juice concentrate was stored at )30 °C until use.
2.2. High pressure processing
High pressure treatments were achieved using a labo-
ratory pilot scale HHP equipment with a maximum
operating pressure of 1000 MPa (Food Pressure Unit
FFU LO1, Resato International BV, Roden, Holland)
consisting of an operation high pressure unit with a
pressure intensifier, a high pressure vessel of 1.5 l in
volume and a multivessel system consisting of six vessels
of 45 ml capacity each. All high pressure vessels were
surrounded by a liquid circulating jacket connected to a
heating–cooling system. The pressure transmitting fluid
used was polyglycol ISO viscosity class VG 15 (Resato
International BV, Roden, Holland).
For the HHP experiments, two types of packaging
were used: polypropylene bottles (intermediate oxygen
barrier) of 150 ml capacity with screw-cup closures and
heat sealed high oxygen barrier laminated (polyethylene,
aluminium and cellophane) flexible pouches of 40 ml
capacity. Forty bottles and 40 pouches were filled with
orange juice and placed into the large high pressure
vessel for processing. The desired value of pressure (500
MPa) was set and after pressure build-up (about 1 min),
the pressure vessel was isolated. This point defined the
time zero of the process. Pressure was released after a
preset time interval (5 min) by opening the pressure
valve. The initial temperature increase during pressure
build-up (about 3 °C/100 MPa) was taken into conside-
ration in order to achieve an operating temperature of
about 35 °C during pressurisation. Pressure and tem-
perature were constantly monitored and recorded (in 1 s
intervals) during the process.
2.3. Thermal pasteurisation
Orange juice was pasteurised in a pilot scale pas-
teuriser with a tubular heat exchanger (Armfield FT74,
HTST/UHT Processing Unit, Hampshire, England) at
80 °C for 30 s. The pasteurised juice was aseptically
transferred into packages identical to the ones used for
high pressure pasteurisation.
2.4. Shelf life study
Samples of thermally and high pressure pasteurised
orange juice were stored immediately after processing
(time 0) at four different isothermal conditions (0, 5, 10
 A.C. Polydera et al. / Journal of Food Engineering 60 (2003) 21–29
and 15 °C) in temperature programmable control cabi-
nets (Sanyo MIR 153, Sanyo Electric Co, Ova-Gun,
Gunma, Japan). Ten samples per process and storage
condition were used. The temperature was constantly
recorded by type T thermocouples and a multichannel
datalogger (CR10X, Campbell Scientific, Leicestershire,
UK). Samples were evaluated at time 0 and at regular
time intervals according to the experimental design
for a period of at least 1 or 2 months, depending on the
type of packaging used. Different quality parameters
(L -ascorbic acid, colour, sensory characteristics, viscos-
ity) were measured.
2.5. Determination of L -ascorbic acid
L -ascorbic acid concentration was determined using
an HPLC method. Samples of 1 ml of orange juice were
extracted with equal volumes of 4.5% (w/v) metaphos-
phoric acid solution and filtered through a 0.45 lm
GHP Acrodisc filter. An aliquot then was injected into
the chromatographic column. The chromatographic
system (HP 1100 Series, Waldbronn, Germany) con-
sisted of a quaternary pump, a vacuum degasser, a
Rheodyne 20 ll injection loop, a Diode-Array Detector,
and it was controlled through a HP ChemStation soft-
ware. A Hypersil ODS column (250
4:6 mm, particle
size 5 lm) fitted with a Hypersil ODS guard column was
utilised with a mobile phase of HPLC grade water with
metaphosphoric acid to pH 2.2 at a flow rate of 0.5 ml/
min. The detection was at 245 nm (Oru~ na-Concha,
Gonzalez-Castro, Lopez-Hernandez, & Simal-Lozano,
1998). Results were calculated as mg of L -ascorbic acid
per 100 ml of orange juice. Each sample was prepared
and analysed in duplicate.
2.6. Sensory analysis
A panel of seven trained panellists was used for sen-
sory evaluation during storage of orange juice. Each day
of analysis, randomly selected samples of both HHP and
thermal treatments were removed from the storage
cabinets, tempered to ambient temperature and then
sensory evaluated. Scores were assigned for the different
flavour characteristics of the orange juice as well for
total impression of the juice using a nine grade hedonic
scale. A mean value equal to 5 was determined as the
acceptance limit signalling the end of the shelf life of
juice.
2.7. Colour measurement
Colour was measured using a CR-200 Minolta
Chroma meter (Minolta Co., Chuo-Ku, Osaka, Japan)
with an 8 mm measuring area. A Minolta standard-
white reflector plate was used to standardise the in-
strument under CIE (Commission International de
23
LÕEclairage) illuminant C conditions. Samples of orange
juice were filled into 25 mm glass petri dishes and
CIELab values were determined. All samples were
analysed in duplicate.
2.8. Viscosity
Viscosity of orange juice was measured using a
computer controlled rotary viscometer RHEOTEST
RC1 (Medingen GmbH, Radeburg, Germany) consist-
ing of an electronic unit with standard DIN coaxial
cylinder measuring systems of different viscosity ranges,
a temperature measuring sensor Pt100, a thermostat
device FTK-CC ()10 to 90 °C) and a RHEO 2000
software. The measuring system used was a double gap
cylinder DG DIN with a viscosity range from 0.001 to
1.30 Pa s. Shear stress and viscosity were measured and
recorded at different shear rates in the range from 4
to 500 s1 . All measurements were conducted at room
temperature (25 °C).
3. Results and discussion
3.1. Selection of processing conditions
Due to the low pH of orange juice (pH 3.4), growth
of pathogenic microorganisms is suppressed. Yeasts,
moulds and lactic acid bacteria are the microorganisms
responsible for the spoilage of orange juice (Ogawa,
Fukuhisa, Kubo, & Fukumoto, 1990; Parish, 1998a;
Zook et al., 1999). The effectiveness of the high pressure
treatment used for the pasteurisation of orange juice as
far as reduction of microbial load is concerned, was
based on previous experiments on microorganisms pre-
viously isolated and identified from spoiled reconsti-
tuted orange juice (Taoukis, 2001). Based on the results
of these experiments and literature reported values,
Lactobacillus plantarum, showing greater resistance to
pressure than the other microorganisms present in the
juice, was chosen as the target microorganism for pro-
cess design (to achieve a microbiologically stable pro-
duct). A D-value equal to 30 s was estimated for
L. plantarum at reference conditions of 500 MPa and
35 °C. The zp -value, that is the pressure difference nee-
ded for a tenfold change in the D value, was determined
at 35 °C as 191 MPa (Taoukis, 2001).
The thermal pasteurisation conditions used (80 °C,
30 s) were selected to be the same as in a conventional
pasteurisation of industrially produced orange juice. In
order to decide on the most appropriate high pressure
processing conditions, a number of alternative process-
ing conditions were tested taking into account both
microbiological stability and sensory quality. Residual
pectinmethylesterase activity was not a matter of con-
cern, since no measurable activity was determined in the
24 A.C. Polydera et al. / Journal of Food Engineering 60 (2003) 21–29

reconstituted orange juice before processing. The dif- Table 1

ferent conditions of HHP processing tested included Ascorbic acid loss rates, k (days1 ), of high pressurised and thermally
pasteurised orange juice during storage at 0, 5, 10 and 15 °C in poly-
combinations of pressures in the range of 300–600 MPa propylene bottles
and times ranging from 4 to 30 min that can lead to
Storage temperature High pressurised Thermally
inactivation of at least 5D of L. plantarum. A treatment
(°C) juice pasteurised juice
of 500 MPa at 35 °C for 5 min was selected. Such a
treatment led to a 10D inactivation of the most resis- k (days1 ) R2 k (days1 ) R2
tant microorganism, L. plantarum, and to a 28D–75D 0 0.0097 0.98 0.0159 0.99
inactivation of yeast ascospores (based on the D values 5 0.0121 0.95 0.0187 0.98
10 0.0193 0.83 0.0231 0.96
reported by Parish (1998a) and Zook et al. (1999)).
15 0.0396 0.94 0.0455 0.88
Furthermore, the product of this process retained a su-
perior flavour compared to the other processing condi-
tions tested. The sensory characteristics were judged to with the predictions through Eq. (1) in Fig. 1. The effect
be similar to the ones of unpasteurised reconstituted of storage temperature on ascorbic acid degradation
orange juice. rate was described adequately by Arrhenius kinetics (Eq.
(2)).
3.2. Kinetic study of ascorbic acid loss
 
EA 1 1
kT ¼ kref exp   ; ð2Þ
The decrease of vitamin C concentration to levels R T Tref
unacceptable by legislation or industrial practice often where kT is the ascorbic acid loss rate at a storage
defines orange juice shelf life, rendering ascorbic acid an temperature T , kref is the ascorbic acid loss rate at a
important indicator of orange juice quality. During reference temperature Tref , EA is the activation energy (J/
storage, the vitamin C content of orange juice gradually mol), R is the gas constant (8.314 J/(mol K)) and tem-
decreased at a rate depending on processing, storage peratures in absolute scale (K).
temperature and packaging. The activation energy was determined to be 61.1 kJ/
When polypropylene bottles were used, ascorbic acid mol (R2 ¼ 0:94) and 43.8 kJ/mol (R2 ¼ 0:89) for high
loss (at constant storage temperature) was found to pressurised and conventionally thermally pasteurised
follow apparent first-order kinetics (Eq. (1)) for both orange juice respectively.
high pressure and conventionally pasteurised orange In the case of laminated flexible pouches, ascorbic
juice as depicted in Fig. 1(a) and (b) respectively. acid degradation again followed first-order kinetics (Eq.
C ¼ C0 expðktÞ; ð1Þ (1)) until a reduction of about 20% of the initial ascorbic
acid concentration. Further ascorbic acid loss was found
where C is the ascorbic acid (AA) concentration to have lower rates. For this later portion of the de-
(mg AA/100 ml of juice) at time t, C0 is the ascorbic acid gradation curve, zero-order kinetics (Eq. (3)) were found
concentration at time 0, k is the ascorbic acid loss rate more appropriate to describe the experimental data
(days1 ), t is the storage time (days). compared to first-order kinetics as is shown in Fig. 2 for
Ascorbic acid loss rates as determined by Eq. (1) and HHP processed juice.
the experimental data through a least square fitting
C ¼ C0  kt: ð3Þ
procedure (together with the R2 of the correlation) are
shown in Table 1. For the determination of ascorbic Ascorbic acid loss rates during storage of high pres-
acid degradation rates all duplicate experimental data sure and thermally pasteurised juice in flexible pouches
were used. For the clarity of presentation, the average of were determined through Eq. (1) and Eq. (3) for the two
each pair of data was estimated and depicted together different stages of ascorbic acid degradation through a
least square fitting procedure and shown in Table 2.
Again all duplicate experimental data were used for the
determination of ascorbic acid degradation rates. Low
correlation R2 values for some rates at the second stage
of ascorbic acid degradation are due to the low number
and scatter of experimental data points. The more rapid
decrease of ascorbic acid concentration at the beginning
of storage can be attributed to the immediate reaction of
an amount of ascorbic acid with the dissolved oxygen.
The lower rates of further ascorbic acid degradation are
Fig. 1. Ascorbic acid loss during storage at 0, 5, 10 and 15 °C in controlled by the slow diffusion of oxygen through the
polypropylene bottles of (a) high pressurised and (b) conventionally high oxygen barrier laminated flexible pouches and/or
pasteurised orange juice. the different mechanism of anaerobic decomposition of
 A.C. Polydera et al. / Journal of Food Engineering 60 (2003) 21–29 25

when different types of packaging were used for storage

of orange juice. At 15 °C the ascorbic acid loss rate was
almost double in case of polypropylene bottles com-
pared to flexible pouches, for both high pressurised
(0.0396 days1 vs. 0.0190 days1 ) and thermally treated
(0.0455 days1 vs. 0.0240 days1 ) orange juice (Tables 1
and 2).
In both types of packaging, vitamin C loss was slower
in the case of high pressurised orange juice (Tables 1 and
2). The retention of ascorbic acid after storage of high
pressurised orange juice for 1 month at 5 °C in bottles
or pouches was 70% or 79% respectively. In contrast,
thermal treatment led to a retention of ascorbic acid
equal to 57% or 77% when plastic bottles or flexible
pouches were used.

3.3. Shelf life determination

Fig. 2. Ascorbic acid loss of high pressurised orange juice during
storage at (a) 0, (b) 5, (c) 10 and (d) 15 °C in laminated flexible pou-
ches.
ascorbic acid (Gregory, 1996; Nienaber & Shellhammer,
2001b). In the case of polypropylene bottles, the diffu-
sion through this intermediate oxygen barrier is faster,
so that the oxidative degradation of ascorbic acid is
controlling the mechanism of ascorbic acid loss rates. In
most cases, rate constants for anaerobic degradation of
ascorbic acid are two to three orders of magnitude less
than those for the oxidative reaction (Gregory, 1996).
The effect of storage temperature on ascorbic acid
loss rates was described adequately by Arrhenius ki-
netics (Eq. (2)) for storage in flexible pouches. The ac-
tivation energies were determined as 30.9 kJ/mol
(R2 ¼ 0:94) and 23.2 kJ/mol (R2 ¼ 0:99) for the first and
second stage of ascorbic acid degradation for the high
pressurised orange juice. The respective EA values for
the conventionally thermal pasteurised orange juice
were 18.3 kJ/mol (R2 ¼ 0:94) and 13.1 kJ/mol
(R2 ¼ 0:97). Lower activation energies were found for
the second stages which would be expected for diffusion
controlled phenomena.
A notable difference in first-order ascorbic acid de-
gradation rates at higher temperatures was observed
According to the Association of the Industry of Jui-
ces and Nectars from Fruits and Vegetables of the Eu-
ropean Union, ascorbic acid content has to be more
than 20 mg/100 ml orange juice at expiration date. This
vitamin C content was used to estimate the end of the
shelf life of orange juice. The shelf life of orange juice
was estimated, in accordance with this limitation, as the
time period in which there is a 50% ascorbic acid loss,
since initial ascorbic acid concentration of the orange
juice studied was about 40 mg/100 ml. The shelf life (t)
of high pressure and heat pasteurised juices at different
storage temperatures when polypropylene bottles were
used were calculated through Eq. (1) for C ¼ 0:5C0 and
the k value predicted from Arrhenius equation (Eq. (2))
for each storage temperature (Table 1). The above
mentioned results are presented in Table 3. The res-
pective shelf life values when flexible pouches were used
are also shown in Table 3. The shelf life determination
was made in a similar way through Eq. (1) and Eq. (2)
for the first period of storage (until approximately 20%
ascorbic acid loss was reached) and through Eq. (3) and
Eq. (2) for the second period of storage. A total 30%
ascorbic acid loss was chosen to define the end of shelf
life of orange juice in this case. Due to the low ascorbic
acid degradation during the second stage, reaching a

Table 2
Ascorbic acid loss rates, k, of high pressurised and thermally pasteurised orange juice during storage at 0, 5, 10 and 15 °C in laminated flexible
pouches
Storage temperature (°C) High pressurised juice Thermally pasteurised juice
1st stage (first-order) 2nd stage (zero-order) 1st stage (first-order) 2nd stage (zero-order)
1 2 2 1 2
k (days ) R k (mg/100 ml day) R k (days ) R k (mg/100 ml day) R2
0 0.0090 0.98 0.0582 0.97 0.0153 0.94 0.0736 0.74
5 0.0137 0.87 0.0659 0.65 0.0182 0.92 0.0790 0.62
10 0.0153 0.85 0.0823 0.83 0.0191 0.92 0.0917 0.85
15 0.0190 0.89 0.0976 0.62 0.0240 0.81 0.0978 0.84
26 A.C. Polydera et al. / Journal of Food Engineering 60 (2003) 21–29

Table 3
Shelf life (days) of high pressurised and thermally pasteurised orange juice when stored at 0, 5, 10 and 15 °C in polypropylene bottles and laminated
flexible pouches (based on vitamin C loss)
Storage temperature (°C) Shelf life (days)
Polypropylene bottles Flexible pouches
High pressurised juice Thermally pasteurised juice High pressurised juice Thermally pasteurised juice
0 81 49 109 69
5 50 34 90 62
10 31 25 74 56
15 20 18 62 50

50% loss would lead to an organoleptically unacceptable
product.
The slower vitamin C loss rates during storage of high
pressurised orange juice led to a significant extension of
its shelf life compared to that of the conventionally
pasteurised juice (Table 3). The shelf life increase of high
pressure processed compared to pasteurised juices in
polypropylene bottles ranged from 2 days (11% in-
crease) for storage at 15 °C to 32 days (65% increase) for
storage at 0 °C. When laminated flexible pouches were
used, the respective shelf life increase values were 12
days (24% increase) for 15 °C and 40 days (57% in-
crease) for 0 °C.
The shelf life of orange juice based on sensory eva-
luation was also determined. A mean value equal to 5
was chosen as the acceptance limit to determine the end
of the shelf life of juice. The results for both high pres-
sure and heat processed orange juice when stored in
polypropylene bottles at different temperatures are il-
lustrated in Table 4. For the same storage period, high
pressure treated juice was judged of superior organo-
leptic quality than the conventionally thermally pro-
cessed one, retaining more the flavour of the untreated
reconstituted orange juice.
In both cases, the shelf life based on vitamin C de-
gradation was lower compared to the shelf life based on
sensory evaluation. No microbial growth was observed
during storage of either high pressure or heat treated
orange juice until the end of its shelf life, as determined
by vitamin C loss kinetics, at all different isothermal
conditions. Spoilage from microorganisms was not
therefore a major factor for the determination of shelf
life of orange juice.
3.4. Change of colour during storage of orange juice
Colour measurements of orange juice stored in lam-
inated flexible pouches indicated that, although colour
slightly changed with storage time (Fig. 3), change did
not correlate with type of processing and storage tem-
perature. The colour of orange juice was estimated using
Eq. (4):
pffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi
C ¼ a 2 þ b2 ; ð4Þ
where C is chroma, a is redness and b is yellowness.
3.5. Rheological behaviour of orange juice
The reconstituted from frozen concentrate orange
juice used was found to have a pseudoplastic rheological
behaviour being described by a power law relationship
(Eq. (5)) in agreement with previous findings (Telis-
Romero, Telis, & Yamashita, 1999):
s ¼ Kcn ; ð5Þ
1
where s is the shear stress (Pa), c is the shear rate (s ), K
is the consistency index (Pa sn ) and n is the flow beha-
viour index.
The apparent viscosity, lu (Pa s), was described by
Eq. (6):
lu ¼ Kcn1 : ð6Þ

Table 4
Shelf life (days) of high pressurised and thermally pasteurised orange
juice when stored at 0, 5, 10 and 15 °C in polypropylene bottles (based
on sensory evaluation)
Storage temperature (°C) Shelf life (days)
High pressurised Thermally pas-
juice teurised juice
0 >90 60
5 >90 47
Fig. 3. Effect of storage time at different temperatures on colour of
10 47 25
(a) high pressurised and (b) thermally pasteurised orange juice in
15 32 16
laminated flexible pouches.
 A.C. Polydera et al. / Journal of Food Engineering 60 (2003) 21–29 27

The consistency index, K, and the flow behaviour days of storage at 15 °C are presented in Table 5 for
index, n, were determined using the experimental data both treatments. The consistency index was not found to
and Eq. (6) for both high pressurised and thermally significantly change during storage of thermally treated
treated orange juice at different days of storage at 0, 5, orange juice, leading to an almost constant apparent
10 and 15 °C in laminated flexible pouches. A flow be- viscosity. In the case of high pressurised orange juice,
haviour index of about 0.277 and 0.380 was found for the consistency index increased with storage time (Table
high pressurised and thermally treated orange juice, res- 5), as illustrated in the corresponding apparent viscosity
pectively. Values of the consistency index, K, at different curves (Fig. 4). Higher apparent viscosity values were
determined for high pressurised orange juice compared
to thermally treated one immediately after processing
Table 5
Consistency index, K (Pa sn ), of high pressurised and thermally pas- (Fig. 5) and at each storage day (Table 5). Similar results
teurised orange juice when stored at 15 °C in laminated flexible pou- were obtained for all storage temperatures studied.
ches
Storage time (days) High pressurised Thermally
juice pasteurised juice
4. Conclusions
K (Pa sn ) R2 K (Pa sn ) R2
0 0.335 0.98 0.126 0.99 HHP processing constitutes an alternative method to
8 0.230 0.98 0.152 0.94 conventional thermal pasteurisation for the preservation
16 0.726 0.98 0.257 0.94 of refrigerated reconstituted orange juice. In order to
57 0.792 0.94 0.186 0.72
111 0.998 0.90 0.180 0.94
select the most suitable processing conditions, not only
microbiological stability, but also sensory characteristics
must be taken into account, since overpressurisation can
lead to an organoleptically unaccepted product. A high
pressure treatment of 500 MPa at 35 °C for 5 min led
to a better retention of ascorbic acid during post pro-
cessing storage of orange juice at 0–15 °C compared
to conventional thermal pasteurisation (80 °C, 30 s).
Ascorbic acid loss of high pressurised juice was found to
have higher temperature dependence than thermally
treated one. Regardless the type of packaging used (in-
termediate or high oxygen barrier packages), an exten-
sion of shelf life was achieved for high pressure treated
orange juice compared to thermally pasteurised one.
Immediately after processing, high pressurised orange
juice retained better the flavour of untreated reconsti-
tuted juice, while its sensory characteristics were also
Fig. 4. Effect of storage time on apparent viscosity of high pressurised judged superior during storage, compared to thermally
orange juice when stored at 15 °C in laminated flexible pouches. pasteurised juice.

Acknowledgements

This research was supported in part by funds of Di-

rectory General of Research of Greece and the Euro-
pean Union, project EPET II- DIATRO 8 and the
Greek State Scholarship Foundation.

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