Group Title: Citrus Station mimeo report - Florida Citrus Experiment Station ; 55-8
Title: Time-temperature-fold relationships for heat inactivation of pectinesterase in citrus juices
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Permanent Link: http://ufdc.ufl.edu/UF00072350/00001
 Material Information
Title: Time-temperature-fold relationships for heat inactivation of pectinesterase in citrus juices
Series Title: Citrus Station mimeo report
Physical Description: 4 leaves : ; 28 cm.
Language: English
Creator: Atkins, C. D
Rouse, A. H
Citrus Experiment Station (Lake Alfred, Fla.)
Florida Citrus Commission
Publisher: Florida Citrus Experiment Station :
Florida Citrus Commission
Place of Publication: Lake Alfred FL
Publication Date: 1954
 Subjects
Subject: Citrus juices -- Composition -- Florida   ( lcsh )
Pectin -- Florida   ( lcsh )
Fruit juices -- Pasteurization -- Florida   ( lcsh )
Genre: government publication (state, provincial, terriorial, dependent)   ( marcgt )
non-fiction   ( marcgt )
 Notes
Statement of Responsibility: C.D. Atkins and A.H. Rouse.
General Note: Caption title.
General Note: "October 12, 1954."
 Record Information
Bibliographic ID: UF00072350
Volume ID: VID00001
Source Institution: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 74142616

Full Text



Citrus Station Mimeo Report 55-8
October 12, 1954

Time-Temperature-Fold Relationships for Heat Inactivation of
Pectinesterase in Citrus Juices1
C. D. Atkins and A. H. Rouse

Orange and grapefruit juices at 1-, 2-, 3-, and 4-folds were heated to tem-
peratures ranging from 1250F. to 210oF. in 3, 6, and 12 seconds to determine the
relationship of time, concentration, and temperature upon pectinesterase activity.

Experiments on this phase of heat treatment were begun the latter part of
February, 1953. Pineapple oranges, pH 3.8, and Valencia oranges, pH 3.6 and 4.1
were available. The 1953 Processors Reports included the data on the heat treat-
ment of Valencia orange juice, pH 3.6 and Pineapple orange juice, pH 3.8.

This report covers a continuation of this work during the 1953-54 season.
Preparation of the juice, concentration, and heat treatment were carried out in a
similar manner to that of the previous year.

Valencia and Pineapple oranges and seedy grapefruit were extracted on the
Rotary press with moderate pressure and expressed juices finished in a Food
Machinery, Model 35, finisher with a 0.030-inch perforated screen. The Valencia
orange juice, pH 4.1, contained 8% pulp by volume. The Pineapple orange juice,
plH 3.9, and the seedy grapefruit juice, pH 3.3, contained 8.5% and 6.5% pulp,
respectively. The orange juices were concentrated to 42OBrix and the grapefruit
juice to 38OBrix. Distilled water was added to obtain 1-, 2-, and 3-fold juices
corresponding to 120, 23, and 33OBrix for the orange and 10.50, 20.50 and 29.50
Brix for the grapefruit. The folded juices were then poured into 10 gallon con-
tainers and stored at -80F. until needed.

The time-temperature-fold relationships for the heat inactivation of pectin-
esterase in the Valencia and Pineapple orange juices are presented in Tables 1
and 2, respectively, and the seedy grapefruit juices in Table 3. In the Valencia
orange juices of 1- to 4-fold with pH 4.1, pectinesterase was completely inactivated
at temperatures of either 2050F. or 210oF. with retention times in the pasteurizer
of 12, 6, and 3 seconds. Pineapple orange juices, pH 3.9, were completely inacti-
vated at 2000F., 2050F., and 2100F. with decreasing heating times, respectively.
Seedy grapefruit juices, pH 3.3, heated in 12, 6, and 3 seconds to 1950F., 2000F.,
and 2050F., respectively, showed complete inactivation.


1American Can Company cooperating through the establishment of a grant-in-aid.









Florida Citrus Experiment Station and
Florida Citrus Commission, Lake Alfred, Fla.
522-10/12/54-CDA








TABLE 1


Time-temperature-fold relationships showing the percentage inactivation of
in Valencia orange juices at varying concentrations, pH 4.1


pectinesterase


Concentration 1-fold (12oBrix) 2-fold (23OBrix) 3-fold (330Brix) 4-fold (42oBrix)
Retention time-sec. 12 6 3 12 6 3 12 6 3 12 6 3
Temperature Inactivation Inactivation Inactivation Inactivation
OF. OC. -% % % % % % %
125 51.7 8.4 3.1 0.0 10.1 4.4 0.8 11.6 4.3 2.1 13.5 7.7 5.4
135 57.2 20.5 11.3 6.1 16.2 9.6 5.6 15.0 11.4 5.8 16.5 10.5 7.9
145 62.8 37.2 16.5 12.5 24.9 13.0 11.6 27.5 14.0 13.5 27.3 13.2 11.6
155 68.3 48.1 30.4 23.1 39.0 28.8 22.8 46.7 26.3 24.0 34.7 20.9 18.0
165 73.9 77.2 60.5 52.1 79.6 59.1 52.2 85.8 64.6 52.7 81.7 59.8 55.0
175 79.4 90.3 85.1 79.3 92.4 89.3 82.1 93.6 87.8 86.6 93.7 89.8 83.8
185 85.0 94.8 92.3 89.1 95.2 94.6 91.3 95.6 92.9 92.2 95.5 90.7 89.4
190 87.8 96.8 94.9 92.4 96.2 95.8 94.5 97.9 95.1 94.4 97.3 92.6 92.0
195 90.6 98.1 95.5 93.6 98.0 97.8 96.9 99.0 96.3 95.5 98.3 95.4 94.8
200 93.3 98.7 98.1 96.0 99.0 98.8 97.7 99.1 98.9 96.5 99.1 97.2 96.4
205 96.1 100.0 100.0 98.9 100.0 100.0 98.8 100.0 100.0 98.9 100.0 99.1 98.4
210 98.9 -- 100.0 -- 100.0 -- -- I00.0 -- 100.0 100.0

Florida Citrus Experiment Station and
Florida Citrus Commission, Lake Alfred, Fla.
522a-10/12/54-CDA









TABLE 2


Time-temperature-fold relationships showing the percentage inactivation of pectinesterase
in Pineapple orange juices at varying concentrations, pH 3.9


SConcentration 1-fold (12oBrix) 2-fold (23OBrix) 3-fold (330Bri:) 4-fold (42OBrix)
Retention time-sec. 12 6 3 12 6 3 12 6 3 12 6 3
Temperature Inactivation Inactivation Inactivation Inactivation
OFp. oc. % % % % % % % %
125 51.7 20.5 18.4 13.7 29.8 18.2 16.4 26.3 17.1 15.4 16.9 13.7 12.4
135 57.2 35.9 27.2 23.5 39.4 22.2 21.2 35.1 19,8 18.2 25.4 17.9 16.8
145 62.8 76.9 56.1 43.1 68.3 46.5 42.4 64.9 43.2 40.0 47.5 39.3 38.0
155 68.3 89.7 84.2 75.5 92.3 86,9 76.8 92,1 85.6 77,3 90.7 73.5 70.8
165 73.9 93.2 91.2 87.3 93.3 89.9 86.9 93.0 91.9 89.1 93.2 92.2 88.5
175 79.4 94.9 92.1 91.2 94.2 91.9 89.9 93.9 92.8 91.8 94.1 94.0 92.0
185 85.0 96.6 93.0 92.2 96.2 92.9 91.9 95.6 94.6 92.7 95.8 94.9 93.8
190 87.8 98.3 94.7 94.1 98.1 96.0 93.9 98.2 95.5 94.5 97.5 95.7 94.7
195 90.6 99.1 96.5 96,1 99.0 98.0 97.0 99.1 98,2 96.4 99.1 97.4 96.5
200 93.3 100.0 98.2 98.0 100.0 99.0 98.0 100.0 99.1 98.2 1CO.0 99.1 98.2
205 96.1 -- 100.0 99.0 -- l00.0 99.0 -- 100.0 99.1 100.0 99.1
210 98.9 -- 100.0 - 100.0 100.0 - 100.0


Florida Citrus Experiment Station and
Florida Citrus Comiission, Lake Alfred, Fla.
522b-10/12/54-CDA








TABIE 3


Time-temperature-fold relationships showing the percentage inactivation of pectinesterase in seedy
grapefruit juices at varying concentrations, pH 3.3


Concentration 1-fold (l0.50Brix) 2-fold (20.50Brix) 3-fold (29.5Brix) 4-fold (38oBrix)
Retention time-sec. 12 6 3 12 6 3 12 6 3 12 6 3
Temperature Inactivation I Inactivation Inactivation Inactivation
OF. oC. % % % % % % % % % % % %
125 51.7 52.0 25.4 18.6 54.2 35.0 23.7 56.1 40.0 37.5 55.2 36.2 25.5
135 57.2 68.0 63.4 47.1 69.5 65.0 54.2 66.7 59.6 54.2 69.0 63.8 52.9
145 62.8 74.7 69.0 62.9 72.9 71.5 67.8 70.2 65.4 62.5 74.1 69.0 62.7
155 68.3 78.7 76.1 75.7 76.3 75.0 73.0 77.2 71.2 66.7 77.6 72.4 64.7
165 73.9 82.7 78.9 77.1 78.0 76.7 74.6 82.5 78.8 77.1 81.0 75.9 70.6
175 79.4 89.3 81.7 78.6 86.4 78.3 76.3 91.2 88.5 87.5 93.1 89.7 80.4
185 85.0 94.7 90.1 84.3 94.9 90.0 86.4 96.5 94.2 91.7 96.5 94.8 90.2
190 87.8 97.3 95.8 91.4 98.3 93.3 91.5 98.2 96.1 93.7 98.3 96.5 94.1
195 90.6 100.0 97.2 95.7 100.0 98.3 94.9 100.0 98.1 95.8 100.0 98.3 96.1
200 93.3 100.0 97.1 100.0 98.3 100.0 97.9 100.0 98.0
205 96.1 -- 100.0 -- -100.0 -- -- 100.0 -- C0.0
SI _


Florida Citrus Experiment Station and
Florida Citrus Commission, Lake Alfred, Fla.
522c-10/12/54-CDA




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