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COMPARISON OF THE QUALITY CHARACTERISTICS OF ORANGE JUICE CONCENTRATED BY REVERSE OSMOSIS AND VACUUM EVAPORATION DURING ITS 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.

Type of article: Article

Summary

THE TESTS RELATE TO THE COMPARATIVE DEVELOPMENT DURING STORAGE AT 248 K (-25 DEG C) OF THE QUALITY OF THREE LOTS OF ORANGE JUICE CONCENTRATED TO 30 DEG BRIX OR NON-CONCENTRATED. THE FIRST ONE WAS SUBJECTED TO VACUUM EVAPORATION, THE SECOND ONE TO CONCENTRATION BY REVERSE OSMOSIS, THE THIRD ONE FROZEN DIRECTLY AFTER PASTEURISATION WAS USED AS CONTROL. A TASTE PANEL EVALUATED THE SENSORY QUALITY OF THE LOTS. IMMEDIATELY AFTER THE TREATMENT, THE QUALITY OF THE FIRST SAMPLE APPEARED LOWER THAN THAT OF THE CONTROL. THE SECOND LOT WAS JUDGED OF EQUIVALENT QUALITY. AFTER 43 MONTHS AT 248 K THE QUALITY OF THE SECOND LOT WAS IDENTICAL TO THAT OF THE CONTROL AND HIGHER THAN THAT OF THE FIRST LOT. IN THE THREECASES, VITAMIN C LOSS WAS VERY LOW. THE AROMATIC COMPOSITION OF THE FIRST LOT APPEARED CLOSER TO THE CONTROL THAN THAT OF THE SECOND LOT. G.G.

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 : 1985-0660
  • Languages: French
  • Source: Rev. gén. Froid - vol. 74 - n. 4
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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