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Changes in California Naval Orange Juice during Commercial Debittering
Author(s) -
KIMBALL DAN A.,
NORMAN SETH I.
Publication year - 1990
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.1365-2621.1990.tb06075.x
Subject(s) - navel orange , limonin , pulp (tooth) , orange juice , food science , chemistry , orange (colour) , pulp and paper industry , horticulture , biology , engineering , medicine , pathology
The nutritional and compositional changes (via adulteration screenings) in California navel orange juice during commercial debittering using a hydrophilic absorbent were studied. Both reconstituted and freshly extracted juices were analyzed. There were significant reductions in limonin, citrus oils and pulp. Citrus oils and pulp can be replenished without violation of federal standards of identity. Increases in mineral content resulted from the use of mineral‐laden water for reconstituting concentrates before treatment and not from the use of the absorbent.