LOW VISCOSITY EVAPORATIVE ORANGE JUICE CONCENTRATES HAVING LESS COOKED OFF-FLAVOR

Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an evaporative concentration process which starts with a feed juice having a relatively low viscosity and sinking p...

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Bibliographische Detailangaben
Hauptverfasser:	PIOTROWSKI, ROBERT D, STROBEL, RUDOLF G. K, THUNDATHIL, RAJU V, TSAI, CHEE-HWAY, ROSS, GEORGE R
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an evaporative concentration process which starts with a feed juice having a relatively low viscosity and sinking pulp level and which heats this feed juice to temperatures no higher than about 180 DEG F to avoid the generation of cooked off-flavor. In addition, the juice, at a critical solids content, is heated under vacuum to temperatures in the range of from about 160 DEG to about 180 DEG F under conditions of high shear across the heated surface of the evaporator to insure effective deactivation of pectinesterase enzymes initially present in the feed juice.