The influence of thermal treatments in the quality of orange juice
The main objectives of the thermal treatments are:
- Inactivation of the Pectilmetilesterasa. This is achieved by subjecting the juice to a temperature of 98 º C for 30 seconds.
- Prevent the presence of Hidroximetilfurfural. This requires a short period of thermal treatment to be used.
- The fundamental limitation we face is that a long treatment time increases the amount of HMF and the quality of the resulting product is reduced.
