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CLOUD STABILITY TEST FOR PASTEURIZED CITRUS JUICES
Author(s) -
HOLLAND RALPH R.,
REEDER SAMUEL K.,
PRITCHETT DAVID E.
Publication year - 1976
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.1365-2621.1976.tb00729_41_4.x
Subject(s) - pasteurization , pectin , chemistry , food science , flocculation , organic chemistry
A 24‐hr storage test is presented for evaluating. the cloud stability of pasteurized citrus juices. Enzymatic flocculation is accelerated by the addition of a special pectin and a barium salt while controlling pH and temperature. A citrus juice which retains greater than 60% of its initial cloud after 24 hr of this storage will have a satisfactory cloud stability for at least 1 yr under normal conditions.