Carbon dioxide improves safety of juices.Carbon dioxide, which creates the carbonation in some beverages, can also make fresh fruit juice safer to drink. University of Florida University of Florida is the third-largest university in the United States, with 50,912 students (as of Fall 2006) and has the eighth-largest budget (nearly $1.9 billion per year). UF is home to 16 colleges and more than 150 research centers and institutes. scientists (Institute of Food and Agricultural Sciences The University of Florida’s Institute of Food and Agricultural Sciences (UF/IFAS) is a federal-state-county partnership dedicated to developing knowledge in agriculture, human and natural resources, and the life sciences, and enhancing and sustaining the quality of human , PO Box 110720, Gainesville, FL 32611) reported their findings at the 220th national meeting of the American Chemical Society The American Chemical Society (ACS) is a learned society (professional association) based in the United States that supports scientific inquiry in the field of chemistry. Founded in 1876 at New York University, the ACS currently has over 160,000 members at all degree-levels and in . Treating juice with carbon dioxide works as well as treating the product with heat to eliminate bacteria. But using carbon dioxide does not alter its flavor. Sensory panelists could not tell the difference between freshly squeezed orange juice and carbon dioxide-treated juice. In addition, the carbon dioxide treatment improves the appearance of freshly squeezed orange juice. The treatment deactivates an enzyme that causes the juice to separate into a transparent watery layer at the top and a pulpy mass at the bottom. Ninety-eight percent of juices in the United States are heat-pasteurized, which is the same technique used to treat milk, according to the U.S. FDA FDA abbr. Food and Drug Administration FDA, n.pr See Food and Drug Administration. FDA, n.pr the abbreviation for the Food and Drug Administration. . The remainder of juices are not pasteurized pas·teur·ize tr.v. pas·teur·ized, pas·teur·iz·ing, pas·teur·iz·es To subject (a beverage or other food) to pasteurization. pas , and they may cause food poisoning. There are few treatments for processors to use when pasteurizing juice. Heat pasteurization is the choice for minimizing the number of pathogens in juice. The heat required for pasteurization has the effect of making fruit juices taste slightly cooked. Other alternatives to pasteurization, such as UV radiation, high pressure and pulsed electric fields, also raise the temperature of the juice, but for a much shorter period of time. Carbon dioxide preserves the flavor of the juice while still killing pathogens. Pressurized pres·sur·ize tr.v. pres·sur·ized, pres·sur·iz·ing, pres·sur·iz·es 1. To maintain normal air pressure in (an enclosure, as an aircraft or submarine). 2. liquid carbon dioxide can be added to the juice at room temperature. Researchers depressurize de·pres·sur·ize tr.v. de·pres·sur·ized, de·pres·sur·iz·ing, de·pres·sur·iz·es To reduce the pressure of air or gas within (a chamber or vehicle, for example). the mixture after 10 minutes. The carbon dioxide turns into a gas and escapes, leaving behind a pure, nonfizzy juice. To test the effectiveness of the treatment, investigators inoculated sterile orange juice and apple cider with Salmonella, E. coli and L. monocytogenes, then treated the contaminated juice with pressurized carbon dioxide. The treatment reduced the bacterial population from more than 1 million organisms per ml to none. Scientists believe that the reduction of oxygen in the system and high pressure probably kill the bacteria. Further information. Maurice Marshall; phone: 904-392-1978; fax: 904-392-1988. |
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