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Physico-chemical changes during the concentration of orange juice using industrial type plate evaporator.

Setty, G. R. and Saroja, S. and Nanjundaswamy, A. M. and Moorthy, N. V. N. and Ramana, K. V. R. (1973) Physico-chemical changes during the concentration of orange juice using industrial type plate evaporator. Indian Food Packer, 27 (1). 10-14, 14 ref..

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Abstract

Orange juice from Coorg mandarins was concentrated in an industrial-type plate evaporator. Samples were with drawn at different stages of concentration, analysed and evaluated to estimate the optimum stage of concentration. There was practically no change in ascorbic acid content and the % inversion of sugars during concentration. The decrease in pH was small, indicating the remarkable buffering quality of the orange juice. There was a sudden increase in the viscosity above 62 degree Brix. This indicates that it is not advantageous to concentrate orange juice beyond 62 degree Brix Orange juice retained most of the nutrients during concentration and had an attractive appearance but lacked characteristic flavour. However, the flavour could be restored by addition of 0.06% of freshly extracted cold pressed orange peel oil to the concentrate.

Item Type: Article
Uncontrolled Keywords: ORANGE-JUICE; /concentration of orange juice/; CONCENTRATION-; / orange juice /; COLOUR-; orange juice concentrate; FLAVOUR-; VISCOSITY-; NUTRITIONAL-VALUE
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Feb 2021 06:13
Last Modified: 15 Feb 2021 06:13
URI: http://ir.cftri.com/id/eprint/7171

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