Oranges juice frozen

LEVELS OF CAROTENOIDS (MG/LITRE) IN AUTHENTIC (HAND-SQUEEZED ORANGE JUICE, FROZEN CONCENTRATED ORANGE JUICE (FCOJ) AND IN FROZEN CONCENTRATED ORANGE PULP WASH (FCOPW), BOTH DILUTED TO 12° BRIX. (N = 5 FOR PERA RIO, N = 4 FOR NATAL, N = 3 FOR VALENCIA AND HAMLIN VARIETIES, AND N = 2 FOR FCOPW)... 

Grapefruit, raw Grapes Orange Orange juice, frozen Peach, raw Pear, raw Pineapple, raw Raisins, seedless Strawberries, whole Watermelon, 10"... 

Often the need or desire can be satisfied by a substance that is presently on the market, but it is projected that a new product will either do a betteijob, cost less, or require less time and effort. The toothpastes produced before 1960 did a respectable job of cleaning teeth, but the addition of fluoride made them better cavity preventa-tives, and those toothpastes that added fluorides became the best sellers. Orange juice could be shipped in its natural form to northern markets, but frozen concentrated orange juice occupies one-fourth the volume and costs less to the consumer. TV dinners and ready-to-eat breakfast cereals cost more than the same foods in their natural state, but they reduce the time spent in the kitchen. All of these items resulted from research followed by design. 

Different household liquids can be tested such as ammonia, vinegar, tap water, lemon juice, and Sprite. Items such as orange juice that possess a characteristic color should be diluted and then tested. Diluted solutions of solids like dishwasher soap, cream of tartar, and baking soda can also be made. The indicator can be frozen or mixed with alcohol to preserve for later use. 

Flavour is of increasing importance when food is sufficiently abundant for consumers to exert choice. Sensory analysis, using trained laboratory panels, has been developed to profile fruit flavours, and describe relationships between products with a marked de ee of confidence but is time-consuming, requiring d icated obs ers who appreciate the nuances of individual character. Many, if not most, consumers, however, do not discriminate between fruit flavours. In dried orange juices, sweetness has been shown to be the major factor determining preference in canned juices, sourness and in frozen juices the interaction between sweetness and sourness is the significant factor (77). 

Just as concentrations of solutions are increased by adding a pure substance, the concentrations can also be decreased by adding pure water. You perform this type of operation all the time, such as when mixing up orange juice from frozen concentrate or when fixing mixed drinks such as bourbon and water. 

Malonaldehyde has been detected in the leaves of pea and cotton plants. It is found in many foodstuffs and can be present at high levels in rancid foods. It has been detected in fish meat, fish oil, rancid salmon oil, rancid nuts, rancid flour, orange juice essence, vegetable oils, fats, fresh frozen green beans, milk, milk fat, lye bread and in raw, cured and cooked meats (United States National Library of Medicine, 1997). 

CF HPLC-UV and GC with FID and MS detection. HPLC column Nucleosil C-18 mobile phase of 10% MeOH (pH = 3.2). GC column 1% of OV-17 on Supelco-port. Orange, citrus, lemon. No CF found in orange juice. Extraction of frozen samples in 80% EtOH, filtration, adjustment to pH = 2.0, centrifugation. Adjustment of the supernatant solution to pH = 9.0, BuOH extraction, azeotropic distillation of the combined butanolic phases. 313... 

For example, frozen concentrated orange juice (FCOJ) - the industry standard material for orange - is haded as 65-66°Brix concentration. Oranges that are used may, on pressing, yield a juice of variable Brix - say, from around 10° to as much as 14 or 15°. Thus, the degree of concentration required to produce 65-66°Brix concentrate will be slightly different for a 10°Brix juice compared with a 13°Brix juice. 

Just as frozen orange juice concentrate must be diluted before use by adding water, many chemical solutions must also be diluted. 

The use of citrus fruit, especially oranges, dramatically increased in the U.S. after World War II (1 ) because of the introduction of frozen concentrated orange juice (FCOJ) to the market. Citrus fruits, being subtropical products, did not enjoy the popularity of other fruits, e.g. apples, because the locality of production were usually not near the world population centers and because of perishability of citrus fruits during storage. 

Folic Acid. Citrus juice both in frozen or fresh form is a rich and stable source of folate. The presence of vitamin C in orange juice protects it from oxidation and, unlike other nutritional sources of folate, the folate in orange juice is not subjected to destruction caused by cooking of foodstuff. 

The inverse relationship between limonin content and taste preference was confirmed in another study (41) using a stepwise multiple regression analysis of data from 60 samples of commercial frozen-concentrated orange juice (FCOJ) packed during two seasons. This and a latter report (42) concluded that limonin content was highly correlated with the flavor quality of the juice. 

FROZEN CONCENTRATED ORANGE JUICE AND CONCENTRATED ORANGE FOR MFG. 

Gelation became a significant problem with the introduction of frozen orange juice concentrate, which initially was often packed without pasteurization. This product, when not frozen, rapidly developed low ester pectins by virtue of the PE it contained. Much of the research generated in response to this problem has been reviewed by Joslyn and Pilnik (22). Briefly, it has been found that gelation is the result of pectin deesterification (23), and increases as juice pulp (24), PE... 

There is much that can be said in favor of the consumption of fresh fruits and vegetables in the daily diet. In much of the world, citrus is consumed primarily as the fresh fruit, but in the United States processed products are consumed as the major source of citrus in the diet. The main staple of processed citrus juices in the U.S. is frozen concentrated orange juice (FCOJ). 

Frozen concentrated orange juice began to capture a real segment of the citrus market in 1948, and since then, its presence has been a dominant contributing factor to the increasing per capita consumption of citrus juices worldwide. 

Processed orange products accounted for the usage of about 81% of the domestic orange crop between the years 1973 and 1978, as can be seen in Table II. Frozen concentrated orange juice in that period was by far the major product of the U.S. citrus industry, which is concentrated in 4 states Florida, California, Texas, and Arizona, with Florida being the dominant factor in the industry. 

About 94% of the Florida orange crop went into the production of orange juice products during the 6-year period, 1973-1978, and frozen concentrated orange juice accounted for approximately 81% of that usage. About half of the orange crop of Texas and about 40% of the Arizona crop were utilized in processed products, but only about one-third of the California crop was so utilized. The major portion of the latter crop went to the fresh fruit market. These data are summarized in Table III. 

Frozen concentrated orange juice (FCOJ) is by far the most widely distributed of the processed citrus products. First marketed in the mid-1940 s, it has grown in consumer acceptance until the present day, and to the point where its volume consumption exceeds the combined total for all other processed citrus products. 

Figure 4. Flow diagram for frozen concentrated orange juice production (courtesy...

Reduced-Acid Frozen Concentrated Orange Juice... 

A reduced-acid frozen concentrated orange juice is presently being test marketed by The Coca-Cola Company Foods Division. 

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. 

Introduction. This test is commonly called centrifuge pulp or fine pulp. The amount of centrifuge pulp contained in frozen concentrated orange juice is regulated in Florida. It is a factor in the U. S. Standards for Grade of grapefruit juice. 

United States Standards for Grades of Frozen Concentrated Orange Juice." U. S. Dept, of Agric. Food Safety and Quality Service, Washington, D. C., 1976. 

Frozen concentrated orange juice of which the reconstituted juice possesses a very good flavor may be given a score of 36 to 40 points. Very good flavor1 means that the flavor is fine, distinct, and similar to that of fresh orange juice..." (4). 

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