Data/hora: 11/06/2024 07:08:26

Biblioteca(s): | Embrapa Mandioca e Fruticultura.
Data corrente: | 01/12/1997
Data da última atualização: | 01/12/1997
Autoria: | ATTAWAY, J. A.; CARTER, R. D.; FELLERS, P. J.; MOORE, E. L.; TING, S. V.
Afiliação: | Department of citrus.
Título: | Acidity and brix to acid ratio, key determinantes of orange juice quality
Ano de publicação: | 1974
Fonte/Imprenta: | Valencia: IATA, 1974
Páginas: | p.41-50
ISBN: | 04-00-04260-3
Idioma: | Espanhol
Notas: | In: CONFERENCIA INTERNACIONAL SOBRE CALIDAD Y DETECCION DE ADULTERACIONES EN ZUMOS CITRICOS. Valencia, Anais... 1974.
Conteúdo: | Flavor panel studies over a period of many years by the Florida Department of Citrus and the University of Florida have shown that acidity and Brix/acid ratio are among the most important quality parameters for citrus juices. A recent study used 211 samples collected at random from all Florida Frozen Concentrated Orange juice (FCOJ) processors during the 1972-73 season. These samples represented more than 132 million 90-pound boxes of oranges processed into FCOJ during the season, or 80% of all Florida oranges processed during this period. These samples were reconstituted to 12,8 Brix and flavor scores and acis values determined. All of the samples were below 0.98% acid (as anhydrous citric w/w) and above 13 Brix/acid ratio. Exoerimental samples of Valencia orange juice were produced with axidity 0.75 to 1.63% and Brix/acid ratios of 6.9. Flavor panel evaluations of these samples showed highest scores for juices in the 13.5 to 15.5 ratio range.
Categoria do assunto: | --
Registro original: | Embrapa Mandioca e Fruticultura (CNPMF)
Exemplares: | CNPMF - (14477-1) - ADD - PL - -- - 634.804061 - C748a - 1980.00394 - DIS