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TIME AND TEMPERATURE EFFECT ON STABILITY OF MOROCCAN PROCESSED ORANGE JUICE DURING STORAGE.

Author(s) : KAANANE A., KANE D., LABUZA T. P.

Type of article: Article

Summary

THE LOSS OF QUALITY OF PROCESSED PASTEURIZED ORANGE JUICE STORED AT 277, 295.5, 308 AND 318 K (4, 22.5, 35 AND 45 DEG C) FOR UP TO 14 WEEKS WAS EVALUATED. THE RESULTS SHOWED THAT PARAMETERS SUCH AS PH, TOTAL SOLIDS, TITRATABLE ACIDITY, FORMOL INDEX, AND TOTAL SUGARS DID NOT SIGNIFICANTLY CHANGE DURING STORAGE AT ALL TEMPERATURES. HOWEVER, A MAJOR CHANGE WAS OBSERVED FOR ASCORBIC ACID CONTENT, REDUCING SUGARS AND FURFURAL PRODUCTION, EXCEPT FOR STORAGE TEMPERATURE AT 277 K. ASCORBIC ACID DEGRADATION, SUCROSE HYDROLYSIS, AND FURFURAL BUILD-UP FOLLOWED PSEUDO-ZERO ORDER REACTION KINETICS. THE MINIMAL CHANGE OF FORMOL NUMBER AND TOTAL SUGARS SUGGESTED THAT NONENZYMATIC BROWNING WAS MAINLY DUE TO ASCORBIC ACID DEGRADATION. FURFURAL FORMATION DURING STORAGE WAS FOUND TO BE MUCH HIGHER THAN THAT REPORTED IN THE LITERATURE.

Details

  • Original title: TIME AND TEMPERATURE EFFECT ON STABILITY OF MOROCCAN PROCESSED ORANGE JUICE DURING STORAGE.
  • Record ID : 1989-1932
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 53 - n. 5
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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