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Effect of thermal processing and storage of chilled orange juice on flavour quality.

Author(s) : FELLERS P. J., CARTER R. D.

Type of article: Article

Summary

Physico-chemical properties were determined and the colour of restored orange juice was identified. Influence of temperature and length of thermal processing, together with storage time at 1 deg C on organoleptic properties and bacterial count of orange juice. Optimization of pasteurization process and storage conditions.

Details

  • Original title: Effect of thermal processing and storage of chilled orange juice on flavour quality.
  • Record ID : 1994-3657
  • Languages: English
  • Source: Fruit Process. - vol. 3 - n. 12
  • Publication date: 1993

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