STORAGE QUALITY OF PASTEURIZED AND UV TREATED APPLE CIDER |
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| Authors: | KAWALJIT TANDON RANDY W WOROBO JOHN J CHUREY OLGA I PADILLA-ZAKOUR |
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| Affiliation: | Department of Food Science and Technology 630 W. North Street Cornell University New York State Agricultural Experiment Station Geneva, NY 14456-0462 |
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| Abstract: | Two studies were conducted to assess the effect of hot-fill pasteurization at 63C and UV irradiation at 14 mJ/cm2 on the quality and shelf-life of apple cider packaged under controlled conditions with minimal packaging contamination, and under pilot plant conditions resembling commercial operations. The processed cider was stored at 7C for up to 14 weeks in the first study and 4 weeks in the second. Microbiological, chemical and sensory tests were conducted weekly on cider samples. There were no significant differences among the fresh processed ciders with regard to taste and preference. All treatments achieved a reasonable reduction in microbial counts, although hot-fill pasteurization provided longer shelf-life. There were significant changes in pH, titratable acidity, soluble solids and turbidity of samples during storage. Hot-fill at 63C is a comparable alternative to flash pasteurization at 71C for 6 s for the production of safe quality cider at small cider mills. |
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