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PREPARATION AND STORAGE OF 72 DEG BRIX ORANGE JUICE CONCENTRATE.

Author(s) : CRANDALL P. G., CHEN C. S., DAVIS K. C.

Type of article: Article

Summary

TONS OF CITRUS CONCENTRATE ARE STORED AT 62 DEG BRIX. INCREASING THIS CONCENTRATION TO 72 DEG BRIX CAN RESULT IN SUBSTANTIAL SAVINGS. FRESH ORANGE JUICE, TREATED MECHANICALLY OR WITH PECTIC ENZYMES WAS CONCENTRATED TO 72 DEG BRIX IN A COMMERCIAL PROCESSING PLANT, THEN STORED AT 266 OR AT 277 K (-7 OR AT 4 DEG C). AT MONTHLY INTERVALS, SAMPLES WERE BLENDED TO MAKE 41.8 DEG BRIX FROZEN CONCENTRATED ORANGE JUICE. THE ENZYME-TREATED SAMPLES HAD LOWER VISCOSITY THAN THOSE MECHANICALLY TREATED . VITAMIN C RETENTION LEVELS WERE HIGHER THAN 94% AFTER 6 MONTHS STORAGE AT 277 K. TASTE EVALUATIONS RATED THE PRODUCT < VERY GOOD > AND FURFURAL LEVELS WERE WELL BELOW THAT WHICH INDICATES OFF FLAVOUR. BROWNING TENDED TO INCREASE WITH STORAGE TIME AND TEMPERATURE.

Details

  • Original title: PREPARATION AND STORAGE OF 72 DEG BRIX ORANGE JUICE CONCENTRATE.
  • Record ID : 1987-2294
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 2; 1987.03-04; 381-385; 2 fig.; 6 tabl.; 30 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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