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Furfural Accumulation in Stored Orange Juice Concentrates
Year:
1981
Authors :
Fishbein, Jacob
;
.
Kanner, Joseph
;
.
Shalom, Paulette
;
.
Volume :
29
Co-Authors:
Kanner, J., Agricultural Research Organization, Volcani Center, Bet Dagan, Israel., Israel
Harel, S., Agricultural Research Organization, Volcani Center, Bet Dagan, Israel., Israel
Fishbein, Y., Agricultural Research Organization, Volcani Center, Bet Dagan, Israel., Israel
Shalom, P., Agricultural Research Organization, Volcani Center, Bet Dagan, Israel., Israel
Facilitators :
From page:
948
To page:
949
(
Total pages:
2
)
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. All rights reserved.
Note:
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More details
DOI :
10.1021/jf00107a015
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30950
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:58
Scientific Publication
Furfural Accumulation in Stored Orange Juice Concentrates
29
Kanner, J., Agricultural Research Organization, Volcani Center, Bet Dagan, Israel., Israel
Harel, S., Agricultural Research Organization, Volcani Center, Bet Dagan, Israel., Israel
Fishbein, Y., Agricultural Research Organization, Volcani Center, Bet Dagan, Israel., Israel
Shalom, P., Agricultural Research Organization, Volcani Center, Bet Dagan, Israel., Israel
Furfural Accumulation in Stored Orange Juice Concentrates
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. All rights reserved.
Scientific Publication
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