Temperature effect orange juice

Loeffler, H. J. Processing of orange juice effect of storage temperature on quality factors of bottled juice. 

Horton and Dickman (75) reported that the physiologically available ascorbic acid (ascorbic acid and dehydroascorbie acid) in reconstituted orange juice was stable over a two-week period, both at 4°C and at room temperature. Aeration caused by blendor-izing at high speed for two minutes had no effect on ascorbic acid stability. 

Vitali, A. A. and Rao, M. A. 1984a. Flow properties of low-pulp concentrated orange juice effect of temperature and concentration. J. Food Sci. 49 882-888. 

Varshney, N. N. and Kumbhar, B. K. 1978. Effect of temperature and concentration on rheological properties of pineapple and orange juice. J. Food Sci. Technol. India 15(2) 53-55. 

Saint-Hilaire, R Solms, J. Ueber die Gefriertrocknung von Orangensaft. I. Der Einfluss der chemischen Zusammensetzung auf die Sublimationstemperatur. [Freeze-drying of orange juice. I. Effect of chemical composition of sublimation temperature.], Lebensmittel-Wissenschaft Technol-ogie 6 (5), 170-173 (1973)... 

Polydera et al (2004) studied the inactivation kinetics of endogenous PME in freshly squeezed orange juice under high hydrostatic pressure (100-800 MPa) combined with moderate temperature (30-60 °C). PME inactivation followed first order kinetics with a residual PME activity (5-20%) at all pressure-temperature combinations used. Pressure and temperature were found to act synergistically, except in the high temperature-low pressure region, where an antagonistic effect was found. 

Kaanane, A., Kane, D., and Labuza, T.P. 1988. Time and temperature effect on stability of Moroccan processed orange juice during storage. J. Food Sci. 53, 1470-1473, 1489. 

The following shear stress-shear rate data demonstrate the effect of temperature on the power-law constants for a c ncentrated orange juice containing 5.7% fruit pulp. 

Freshly cut oranges or their juices may be exposed in an open glass for several hours without appreciable loss of I he vitamin because of the protective effect of the acids present and the practical absence of enzymes that catalyze its destruction. In potatoes, when baked or boiled, there is a slight loss of the vitamin, blit if they are whipped lip with air while hot, as in the production of mashed potatoes, a large fraction of the initial vitamin content usually will be lost. In freezing foods, it is common practice to dip them in boiling water or to treat them briefly with steam to inactivate enzymes, after which they arc frozen and stored at very low temperatures. In this state, the vitamin is reasonably stable. Vuamin C degradation in dehydrated food systems is described shortly. 

Figure 10,8. Effect of periodical flush on flux recovery. (Hollow fiber diameter, 0.8 mm juice, mandarin orange Bx, 11 pulp content, 2% temperature, 20 C.] (Reproduced from [306] with permission.)...

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