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Article: Carbon dioxide improves safety of juices.
- Article from:
- Microbial Update International
- Article date:
- August 1, 2001
CopyrightCOPYRIGHT 2001 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Carbon dioxide, which creates the carbonation in some beverages, can also make fresh fruit juice safer to drink. University of Florida scientists (Institute of Food and Agricultural Sciences, PO Box 110720, Gainesville, FL 32611) reported their findings at the 220th national meeting of the American Chemical Society.
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 ...