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Storage Studies on Coorg Mandrin Juice Concentrates Packed in Various Containers

Ramteke, R. S. and Eipeson, W. E. (1990) Storage Studies on Coorg Mandrin Juice Concentrates Packed in Various Containers. Journal of Food Science and Technology, 27 (5). pp. 368-371.

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Abstract

Coorg mandrin juice concentrate (68°Brix) was prepared using forced circulation evaporator. One batch of concentrate was prepared after aroma recovery. The fresh juice concentrate, aroma stripped juice concentrate and stripped juice concentrate to which recovered aroma was added were packed in plain OTS cans (A 2V4), high density polyethylene bottles (1 kg) and paper/aluminium foil laminate pouches (750 g). They were stored at 25-28°C (RT), 0°C, -8°C and -18°C and analysed for various quality parameters like browning index, carotenoids, ascorbic acid, cloud and sensory quality. It was found that concentrate could be stored without appreciable changes for six months at 0°C For longer storage, temperature below 0°C are preferable. Orange juice concentrate with and without aroma addition did not show any difference.

Item Type: Article
Uncontrolled Keywords: juice concentrate Mandrin oranges mandrin juice concentrate storage
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Dec 2007 07:08
Last Modified: 18 Nov 2016 08:52
URI: http://ir.cftri.com/id/eprint/1553

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