Share

EFFECT OF STORAGE TEMPERATURE ON THE STABILITY OF ASEPTICALLY PACKAGED CONCENTRATED ORANGE JUICE AND CONCENTRATED ORANGE DRINK.

Author(s) : MARCY J. E., HANSEN A. P., GRAUMLICH T. R.

Type of article: Article

Summary

COMMERCIAL ORANGE DRINK CONCENTRATE AND 2 ORANGE JUICE CONCENTRATES WERE ASEPTICALLY PACKED IN FLEXIBLE BAGS AND STORED AT 277, 288, 295 AND 303 K (4, 15, 22 AND 30 DEG C) FOR 6 MONTHS. SENSORY CHARACTERISTICS DETERIORATED AFTER 3 AND 4 MONTHS AT 303 AND 295 K, RESPECTIVELY. JUICE CONCENTRATES WERE UNACCEPTABLE AFTER 2 AND 5 MONTHS AT 303 AND 295 K, RESPECTIVELY. DRINK CONCENTRATE ASCORBIC ACID LOSS WAS GREATER THAN JUICE CONCENTRATES AT 277, 288 AND 295 K. CHANGES IN NONENZYMATIC BROWNING AS MEASURED BY HUNTER COLOUR AND BY ABSORBANCE AT 420 NANOMETERS WERE SIMILAR TO CHANGES IN OTHER CONTAINERS. THE QUALITY OF REFRIGERATED ASEPTIC DRINK (288 K) AND JUICE (277 K) WAS SIMILAR TO FROZEN CONCENTRATES: 255 K (-18 DEG C).

Details

  • Original title: EFFECT OF STORAGE TEMPERATURE ON THE STABILITY OF ASEPTICALLY PACKAGED CONCENTRATED ORANGE JUICE AND CONCENTRATED ORANGE DRINK.
  • Record ID : 1989-2356
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 1; 1989.01-02; 227-228; 230; 2 fig.; 8 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing