%0 Journal Article 
%A Arjmandi, Mitra
%A Otón Alcaraz, Mariano
%A Artés Calero, Francisco
%A Artés Hernández, Francisco de Asís
%A Gómez di Marco, Perla Azucena
%A Aguayo Giménez, Encarnación Pilar
%T Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity
%D 2016
%@ 1082-0132
%U http://hdl.handle.net/10317/5811
%X The effect of a pasteurization treatment at 90  2 C for 35 s provided by continuous microwave under different
doses (low power/long time and high power/short time) or conventional pasteurization on the quality of
orange-colored smoothies and their changes throughout 45 days of storage at 5 C was investigated.
A better color retention of the microwave pasteurization- treated smoothie using high power/short time
than in conventionally processed sample was evidenced by the stability of the hue angle. The continuous
microwave heating increased the viscosity of the smoothie more than the conventional pasteurization in
comparison with non-treated samples. Lower residual enzyme activities from peroxidase, pectin methylesterase
and polygalacturonase were obtained under microwave heating, specifically due to the use of higher
power/shorter time. For this kind of smoothie, polygalacturonase was the more thermo-resistant enzyme and
could be used as an indicator of pasteurization efficiency. The use of a continuous semi-industrial microwave
using higher power and shorter time, such as 1600 W/206 s and 3600 W/93 s, resulted in better quality
smoothies and greater enzyme reduction than conventional thermal treatment.
%K Emerging technologies
%K Nutritious beverages
%K Viscosity
%K Thermal process
%K 3309.13 Conservación de Alimentos
%~ GOEDOC, SUB GOETTINGEN