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Effect of Oxygen on Taste, Ascorbic Acid Loss and Browning for HTST‐Pasteurized, Single‐Strength Orange Juice
Author(s) -
TRAMMELL D. J.,
DALSIS D. E.,
MALONE C. T.
Publication year - 1986
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.1365-2621.1986.tb11223.x
Subject(s) - browning , pasteurization , chemistry , orange juice , ascorbic acid , food science , shelf life , orange (colour) , taste , oxygen , organic chemistry
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.