Co-Authors:
KANNER, J., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, Ber-Dagan, Israel
FISHBEIN, J., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, Ber-Dagan, Israel
SHALOM, P., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, Ber-Dagan, Israel
HAREL, S., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, Ber-Dagan, Israel
BEN‐GERA, I., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, Ber-Dagan, Israel
Abstract:
Orange juice concentrates were packaged aseptically by a “Dole” aseptic canning machine using 6 oz metal cans. The final juice products (11°, 34°, 44°, 58° Brix) were stored between −18° and 36°C and tested periodically for nonenzymatic browning, ascorbic acid destruction, furfural and sensory changes. Nonenzymatic browning, the main deterioration phenomena in these products, was satisfactorily retarded at 12°C or lower. Ascorbic acid destruction rate constant was dependent on temperatures between 5 and 25°C, and was affected by degree of juice concentration. Furfural accumulation in juice was higher than that in 58° Brix concentrate. Orange juice concentrate of 58° Brix did not show flavor changes after storage at 5°C or 12°C for 17 or 10 months, respectively, when evaluated after reconstitution to 11° Brix. Copyright © 1982, Wiley Blackwell. All rights reserved
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