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Storage Stability of Orange Juice Concentrate Packaged Aseptically
Year:
1982
Source of publication :
Journal of Food Science
Authors :
Fishbein, Jacob
;
.
Harel, Stella
;
.
Kanner, Joseph
;
.
Shalom, Paulette
;
.
Volume :
47
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
Facilitators :
From page:
429
To page:
431
(
Total pages:
3
)
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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More details
DOI :
10.1111/j.1365-2621.1982.tb10096.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30050
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:51
Scientific Publication
Storage Stability of Orange Juice Concentrate Packaged Aseptically
47
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
Storage Stability of Orange Juice Concentrate Packaged Aseptically
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
Scientific Publication
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