Juice concentrated orange, apparent

Based on a review of all the data gathered for reduced-acid FCOJ, it is apparent that any changes that do occur are of an insignificant nature and do not alter the nutritional quality of the processed orange juice. The product of commerce is of equivalent quality to the more popular product, frozen concentrated orange juice. 

We consider the viscosity data on Pera concentrated orange juice (COJ) of Vitali (Vitali and Rao 1984a, 1984b) to illustrate the exponential model for the effect of soluble solids (°Brix) and insoluble solids (% Pulp) (Tables 2-3 and 2-4). The influence of soluble solids on apparent viscosity at a shear rate of 100 s ... 

Figure 2-10 The Influence of Insoluble Solids on Apparent Viscosity at a Shear Rate of 100 s (Va, lOO) Consistency Coefficient, K, of Pera Concentrated Orange Juice, Data of Vitali and...

Figure 2-14 Applicability of the Arrhenius Model to the Apparent Viscosity versus Temperature Data on a Concentrated Orange Juice Serum Sample (Vitali and Rao, 1984b) is Shown.

Finisher screen openings and concentration methods, were found to affect the rheological properties of tomato concentrates. The apparent viscosity of 65 °Brix concentrated orange juice was strongly influenced by temperature. The dispersed phase plays a major role in the magnitude of apparent viscosity and yield stress, and functional relationships for predicting the properties were developed. 

ADH was isolated and partially purified from orange juice vesicles and examined for substrate specificity, maximum relative velocity (Vr) and affinity (1/Km) (12) Ethanol is the preferred saturated alcohol for reduction to the aldehyde based on Vr and 1/Km. Unsaturated alcohols, 2-propenol, 2-butenol and 2-hexenol, had comparable to or higher Vr s and l/Km s than ethanol. ADH had 5- to 30-fold greater affinity for saturated aldehydes than the corresponding saturated alcohols, whereas affinities of the unsaturated alcohols and aldehydes were similar. The apparent equilibrium constants (Kapp = 0.003 for ethanol - acetaldehyde pair) favor alcohol formation in the saturated series. Other aldehydes compete with acetaldehyde for the enzyme but the concentration of acetaldehyde is much higher than other aldehydes in juice vesicles and the 1/Km for acetaldehyde is 10 X higher than for other aldehydes found in the juice vesicles. 

Sadler et al. (1992) reported that sucrose concentrations in Valencia orange juice decreased during storage at 4°C, apparently due to microbial contamination. The smallest decrease in sucrose was observed in unpasteurized orange juice. The malic add content of the unpasteurized orange juice was significantly lower than of the pasteurized juices, and its concentration... 

Two forms of pectinesterase, apparently similar in molecular weight but differing in charge and response to cation concentration, have been demonstrated in limes and oranges. In the orange, one form was located in the peel while the other was located within the segment covers and juice sacs. 

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