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USE OF ACIDIFICATION, LOW TEMPERATURE, AND SORBATES FOR STORAGE OF ORANGE JUICE.

Author(s) : LI Z., ALLI I., KERMASHA S.

Type of article: Article

Summary

THE EFFECTS OF ACIDIFICATION, COMBINATION OF ACIDIFICATION AND LOW TEMPERATURE AND SORBATES ON THE STORAGE OF ORANGE JUICE WERE INVESTIGATED. ACIDIFICATION OF ORANGE JUICE TO PH 2.0 AND PH 2.5 FOLLOWED BY STORAGE AT 278 K (5 DEG C) RESULTED IN MARKED REDUCTION IN TOTAL PLATE COUNT AND YEAST AND MOULD POPULATION DURING 12 WEEKS OF STORAGE. USE OF 0.03% SORBIC ACID OR POTASSIUM SORBATE IN COMBINATION WITH ACIDIFICATION AT PH 2.5 RESULTED IN PRESERVATION OF ORANGE JUICE STORED AT 283 K (10 DEG C) OVER 10 WEEK PERIOD ; HOWEVER, VITAMIN C DEGRADATION WAS ENHANCED BY THE PRESENCE OF THE SORBATES. THE RESULTS ALSO INDICATED THAT RELATIVELY HIGH CONCENTRATIONS OF VITAMIN C WERE PRESENT IN ORANGE JUICE CONTAINING HIGH POPULATION OF MICROORGANISMS.

Details

  • Original title: USE OF ACIDIFICATION, LOW TEMPERATURE, AND SORBATES FOR STORAGE OF ORANGE JUICE.
  • Record ID : 1990-0705
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 3; 1989.05-06; 674-678; 7 fig.; 5 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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