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COMPARISON OF THE QUALITATIVE CHARACTERISTICS OF ORANGE JUICE CONCENTRATED BY REVERSE OSMOSIS AND BY VACUUM EVAPORATION DURING FROZEN STORAGE.

COMPARAISON DES CARACTERES QUALITATIFS DU JUS D'ORANGE CONCENTRE PAR OSMOSE INVERSE ET PAR EVAPORATION SOUS VIDE AU COURS DE SA CONSERVATION PAR CONGELATION.

Author(s) : PAPANICOLAOU D., KATSABOXAKIS K., CODOUNIS M.

Summary

PASTEURIZED ORANGE JUICE WAS CONCENTRATED BY REVERSE OSMOSIS AND VACUUM EVAPORATION AND THE QUALITY OF THE TWO CONCENTRATES WAS STUDIED DURING FROZEN STORAGE AT 248 K (-25 DEG C). A SIGNIFICANT DIFFERENCE WAS FOUND AT ZERO TIME BETWEEN THE CONCENTRATED JUICE BY VACUUM EVAPORATION AND THE REFERENCE SAMPLE. THE QUALITY OF THE CONCENTRATED JUICE BY REVERSE OSMOSIS REMAINED AT HIGH LEVELS DURING FROZEN STORAGE. AFTER 43 MONTHS IT WAS CONSIDERED SIMILAR WITH THAT OF REFERENCE SAMPLE AND HIGHER THAN THAT OF THE CONCENTRATED JUICE BY VACUUM EVAPORATION. THE VITAMIN C LOSS WAS GENERALLY VERY SMALL.

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Pages: 687-692

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Details

  • Original title: COMPARAISON DES CARACTERES QUALITATIFS DU JUS D'ORANGE CONCENTRE PAR OSMOSE INVERSE ET PAR EVAPORATION SOUS VIDE AU COURS DE SA CONSERVATION PAR CONGELATION.
  • Record ID : 1986-0288
  • Languages: French
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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