HEAT INACTIVATION TEMPERATURE‐TIME RELATIONSHIPS FOR PECTINESTERASE INACTIVATION IN CITRUS JUICES

Abstract

ABSTRACT The necessary pasteurization temperature, F and z values for pectinesterase inactivation were developed for three varieties of orange juices and one grapefruit juice. Since common commercial practice involves blending various orange varieties, the recommended conditions are those for the most heat resistant variety. For an F T =1.0 min, the recommended processes are T = 194°F with z = 12.2 for orange juice and T = 186°F with z = 9.3 for grapefruit juice.