High-pressure processing of orange juice: Combination treatments and a shelf life study

Several process alternatives for the stabilization of fresh orange juice at pressures between 500 MPa and 800 MPa and temperatures between 25 and 50 d egreesC were evaluated. Processing at 800 MPa and 25 degreesC for 1 min and use of thermally pasteurized pulp yielded the lowest level of residual pec tinmethylesterase activity (3.9%) and good cloud stability at 4 and 37 degr eesC over a period of more than 2 mo. Ascorbic acid loss was less than 20% after storage for 3 mo at 4 degreesC or 2 mo at 15 degreesC. Color values w ere stable during storage at 4, 15, and 26 degreesC.