Co-Authors:
Kanner, J., Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Harel, S., Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Fishbein, Y., Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Shalom, P., Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Abstract:
The mode of furfural accumulation was determined in aseptically filled containers of single-strength orange juice and concentrates during storage at six different temperatures. Results showed that furfural accumulated in orange juice more rapidly than in concentrates of 34, 44, and 58 °Brix. There was 4 times the amount of furfural in orange juice (12 °Brix) than in concentrate (58 °Brix) stored at 17 °C for 100 days. A peak accumulation of furfural which was formed immediately after processing in high juice concentrates (58 °Brix) was eliminated by increasing deaeration. In concentrates evacuated to 40 mmHg, furfural concentration increased gradually during storage at a rate dependent on storage temperature and degree of juice concentration © 1981 American Chemical Society.
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