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Changes in the ascorbic acid content of orange juice during its concentration and conversion into orange juice powder.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1956) Changes in the ascorbic acid content of orange juice during its concentration and conversion into orange juice powder. Journal of Scientific and Industrial Research, 15C. pp. 28-32.

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Abstract

Tne changes taking place in the ascorbic acid content during processing of juice from three varieties of Indian oranges, namely Coorg and Nagpur oranges (loose-skinned Mandarin type) and Sathgudi orange ( Citrus sinensis), a tight-skinned type, have been studied, and a method for the preparation of orange juice powder has been stanaardlze(1. The retention of ascorbic acid in juices from the three varieties of oranges concentrated to 72° Brix. in vacuo at 50 -52 C. is 85-90 percent. There is a ranid loss of ascorbic acid in the concentrate stored at 24 -30 'C. ; the loss is minimum at 2- -5C. There is loss of 31-57 percent ascorbic acid during the preapration of orange juice powder employing a vacuum shelf drier; the loss is 100 per cent when 3n ordinary shelf drier is employed. The orange juice powder compares favourably with similar imported products.

Item Type: Article
Uncontrolled Keywords: orange juice powder, ascorbic acid content, Indian oranges
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Mar 2013 10:31
Last Modified: 05 Mar 2013 10:31
URI: http://ir.cftri.com/id/eprint/3342

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