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Structural Stability of Fresh and Frozen‐Thawed‘Valencia’(C. sinensis ) Orange Juice
Author(s) -
MERIN WI,
SHOMER ILAN
Publication year - 1984
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.1365-2621.1984.tb12828.x
Subject(s) - orange juice , chemistry , orange (colour) , food science , citrus × sinensis , congelation , chromatography , physics , thermodynamics
Valencia orange juice was subjected to different freezing rates and different storage times to study the effects of those treatments on the structural and dispersion properties of the insoluble particles. Examination with an electron microscope revealed that the juice contained plastids, mitochondria, oil droplets and cell walls. Fragments consisting mainly of vesicular membranes were present both before and after freezing and thawing. A slow freezing rate resulted in plastids with various degrees of disintegration. Separation of insoluble particles from the juice serum increased with increasing frozen storage time and was especially apparent at slower primary freezing rates. A decrease in color intensity and deterioration in appearance is related to longer storage time and to slower primary freezing rates.