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MAINTAINING FLAVOUR AND NUTRIENT QUALITY OF ASEPTIC ORANGE JUICE.

Author(s) : SIZER C. E.

Type of article: Article

Summary

THE ARTICLE EXAMINES THE FACTORS WHICH INFLUENCE THE QUALITY OF ASEPTIC ORANGE JUICE IN PLASTIC CARTONS AND REPORTS ON NEW RESEARCH WHICH MAY BE USED TO IMPROVE THE QUALITY AND EXTEND THE SHELF LIFE. DETAILS ARE GIVEN OF THERMAL PROCESSING, ASEPTIC PACKAGES AND STORAGE CHARACTERISTICS. THE USE OF PLASTIC AND FOIL PACKAGING IS DISCUSSED AT LENGTH WITH PARTICULAR EMPHASIS ON OXYGEN PENETRATION AND COMPONENT MIGRATION, AND THEIR ULTIMATE EFFECT ON FLAVOUR RETENTION. HOWEVER CONTROL OF STORAGE TEMPERATURE IS THE MOST IMPORTANT FACTOR IN DELAYING FLAVOUR LOSS AND MAINTAINING SATISFACTORY SHELF LIFE AND QUALITY. G.R.S.

Details

  • Original title: MAINTAINING FLAVOUR AND NUTRIENT QUALITY OF ASEPTIC ORANGE JUICE.
  • Record ID : 1989-1045
  • Languages: English
  • Source: J. Food Technol. - vol. 42 - n. 6
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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