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CO 2 EMISSION FROM AN ORANGE JUICE POWDER: INDICATION OF AN OXIDATIVE ORIGIN
Author(s) -
PAPANICOLAOU D.,
SAUVAGEOT F.,
SIMATOS D.
Publication year - 1978
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.1365-2621.1978.tb02513.x
Subject(s) - orange juice , flavor , food science , ascorbic acid , chemistry , orange (colour) , oxidative phosphorylation , oxygen , biochemistry , organic chemistry
To gain knowledge of the circumstances associated with the release of CO 2 and better understand the mechanisms of deterioration of orange juice quality, the quantity of CO 2 emitted by freeze‐dried orange juice powder was measured. At the same time, quality attributes (flavor, color, ascorbic acid) were evaluated as a function of time, temperature, water content and oxygen content of the atmosphere. Results of these experiments are reported.