Effect of Oxygen on Taste, Ascorbic Acid Loss and Browning for HTST-Pasteurized, Single-Strength Orange Juice

ABSTRACT Single‐strength orange juice with dissolved oxygen levels of 0.6, 1.8, 6.5, and 10.1 ppm was pasteurized at 85°C for 7 sec using a pilot‐scale, high temperature‐short time, tubular, heat exchanger. The product was aseptically bottled under nitrogen and stored for 5 months at 22°C. Browning...

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Veröffentlicht in:	Journal of food science 1986-07, Vol.51 (4), p.1021-1023
Hauptverfasser:	TRAMMELL, D. J., DALSIS, D. E., MALONE, C. T.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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Zusammenfassung:	ABSTRACT Single‐strength orange juice with dissolved oxygen levels of 0.6, 1.8, 6.5, and 10.1 ppm was pasteurized at 85°C for 7 sec using a pilot‐scale, high temperature‐short time, tubular, heat exchanger. The product was aseptically bottled under nitrogen and stored for 5 months at 22°C. Browning and loss of ascorbic acid were linearly related to the initial oxygen concentration. Based on the results of sensory evaluation, reducing the initial dissolved oxygen concentration by 94% did not extend the shelf‐life of single‐strength orange juice. Therefore, based on taste, deaeration will not extend the shelf‐life of this product.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1986.tb11223.x