Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating

Electrical heating of food products provides rapid and uniform heating, resulting in less thermal damage to the product. The objective of this research was to examine the effects of ohmic heating on the stability of orange juice with comparison to conventional pasteurization. During storage at 4 degrees C, degradation curves of ascorbic acid followed a linear decrease pattern in both ohmic-heated and conventionally pasteurized orange juices. For five representative flavor compounds (decanal, octana, limonene, pinene, and myrcene), higher concentrations were measured during storage in the ohmic-heated orange juice than in conventionally pasteurized juice. Although residual pectin esterase activity remained negligible in both types of juices, particle size was lower in the ohmic-heated orange juice. The sensory shelf life was determined by using the Weibull-Hazard method. Although both thermal treatments prevented the growth of microorganisms for 105 days, the sensory shelf life of ohmic-treated orange juice was >100 days and was almost 2 times longer than that of conventionally pasteurized juice.