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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
01/12/1997 |
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Data da última atualização: |
01/12/1997 |
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Autoria: |
ATTAWAY, J. A.; CARTER, R. D.; FELLERS, P. J.; MOORE, E. L.; TING, S. V. |
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Afiliação: |
Department of citrus. |
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Título: |
Acidity and brix to acid ratio, key determinantes of orange juice quality |
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Ano de publicação: |
1974 |
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Fonte/Imprenta: |
Valencia: IATA, 1974 |
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Páginas: |
p.41-50 |
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ISBN: |
04-00-04260-3 |
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Idioma: |
Espanhol |
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Notas: |
In: CONFERENCIA INTERNACIONAL SOBRE CALIDAD Y DETECCION DE ADULTERACIONES EN ZUMOS CITRICOS. Valencia, Anais... 1974. |
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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. |
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Categoria do assunto: |
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Marc: |
LEADER 01582naa a2200205 a 4500
001 1645433
005 1997-12-01
008 1974 bl uuuu u00u1 u #d
020 $a04-00-04260-3
100 1 $aATTAWAY, J. A.
245 $aAcidity and brix to acid ratio, key determinantes of orange juice quality
260 $c1974
300 $ap.41-50
500 $aIn: CONFERENCIA INTERNACIONAL SOBRE CALIDAD Y DETECCION DE ADULTERACIONES EN ZUMOS CITRICOS. Valencia, Anais... 1974.
520 $aFlavor 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.
700 1 $aCARTER, R. D.
700 1 $aFELLERS, P. J.
700 1 $aMOORE, E. L.
700 1 $aTING, S. V.
773 $tValencia: IATA, 1974
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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