Journal of Food Science · 2003 · 43 citations · 15 references
AgricultureFood ScienceFood AnalysisFood ChemistryFood PreservationFruit QualityFruit Quality EvaluationFruit StorageJuice ProcessingPh AnalysisJuice Composition AnalysisJuice Quality PreservationPhysicochemical PropertiesPhysicochemical Quality AttributesQuality Loss AssessmentShelf LifeShelf Life QualityStorage
ABSTRACT: The effects of the physicochemical and quality characteristics of various refrigerated mixed orange and carrot juices, and their changes with storage time and temperature were investigated. Density, dry extract, Brix values, acidity, turbidity, formol index, pectinmethylesterase, hydroxymethylfurfural, essential oils, ascorbic acid, and color varied with storage time and temperature. Some of the parameters could be used as indicators of quality loss or spoilage of the juices. The degradation of ascorbic acid corresponded to 1st‐order kinetics. The shelf life of the juices was established at 4 °C and 50‐d storage or at 10 °C and 32‐d storage.
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