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PHYSICO-CHEMICAL CHANGES DURING STORAGE OF KINNOW MANDARIN ORANGE AND PINEAPPLE JUICE CONCENTRATES.

Author(s) : SANDHU K. S., BHATIA B. S., SHUKLA F. C.

Type of article: Article

Summary

CONCENTRATES FROM < KINNOW > MANDARIN ORANGE AND PINEAPPLE JUICE WERE PREPARED UNDER VACUUM, FORTIFIED WITH ASCORBIC ACID AND PACKED IN CORNING TEST TUBES WITH AND WITHOUT THE ADDITION OF SULPHUR DIOXIDE. THE PRODUCT WAS STORED AT (I) 275-278 K (2-5 DEG C), (II) 283-311 K (10-38 DEG C) AND (III) 310 K (37 DEG C) FOR THREE MONTHS. PINEAPPLE JUICE CONCENTRATE COULD SATISFACTORILY BE STORED AT 283-311 K WITH THE ADDITION OF SULPHUR DIOXIDE WITHOUT CAUSING ANY UNDESIRABLE CHANGE IN COLOUR AND FLAVOUR, BUT FOR < KINNOW > JUICE CONCENTRATE LYE TREATMENT IS NECESSARY.

Details

  • Original title: PHYSICO-CHEMICAL CHANGES DURING STORAGE OF KINNOW MANDARIN ORANGE AND PINEAPPLE JUICE CONCENTRATES.
  • Record ID : 1987-0211
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 22 - n. 5
  • Publication date: 1985/10
  • Document available for consultation in the library of the IIR headquarters only.

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