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SPECTRAL CHARACTERISTICS OF THREE VARIETIES OF FLORIDA ORANGE JUICE
Author(s) -
PETRUS D. R.,
DOUGHERTY M. H.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02838.x
Subject(s) - absorbance , extractor , orange (colour) , orange juice , ultraviolet , chemistry , fruit juice , absorption (acoustics) , near ultraviolet , food science , maturity (psychological) , analytical chemistry (journal) , chromatography , optics , physics , psychology , developmental psychology , process engineering , engineering
The combined ultraviolet and visible absorption spectral characteristics of the juices of Florida Hamlin, Pineapple and Valencia oranges, harvested at approximately 2‐wk intervals, were all found to be similar in shape but different in peak absorbance. Absorption maxima, recorded on alcoholic solutions of the juices, were observed at 465, 443 and 425 nm of the visible spectrum and at 325, 280 and 245 nm of the ultraviolet spectrum. Processing variables, such as maturity and extractor pressure, appeared to influence absorbance intensities