Journal of Food Science · 1986 · 54 citations · 5 references
AgricultureFood ScienceAseptic ProcessingFood PreservationFood ProcessingFruit PreservationFruit QualityFruit Quality EvaluationFruit StorageJuice ProcessingShelf Life PhysiologyDissolved OxygenHeat Exchanger DesignHeat Exchanger PerformanceJuice PasteurizationJuice Quality PreservationOxygen Concentration EffectsQuality Loss In FruitsSensory Quality Evaluation
ABSTRACT Single‐strength orange juice with dissolved oxygen levels of 0.6, 1.8, 6.5, and 10.1 ppm was pasteurized at 85°C for 7 sec using a pilot‐scale, high temperature‐short time, tubular, heat exchanger. The product was aseptically bottled under nitrogen and stored for 5 months at 22°C. Browning and loss of ascorbic acid were linearly related to the initial oxygen concentration. Based on the results of sensory evaluation, reducing the initial dissolved oxygen concentration by 94% did not extend the shelf‐life of single‐strength orange juice. Therefore, based on taste, deaeration will not extend the shelf‐life of this product.
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