Data/hora: 05/06/2024 09:17:27

Biblioteca(s): | Embrapa Mandioca e Fruticultura.
Data corrente: | 06/08/1993
Data da última atualização: | 06/08/1993
Autoria: | CRANDALL, P. G.; CHEN, C. S.; GRAUMILICH, T. R.
Afiliação: | University of Florida, Institute of Food and Agricultural Sciences, Agricultural Research and Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850, USA.
Título: | Energy savings from storing a high degree brix orange juice concentrate at elevated temperatures in an inert atmosphere.
Ano de publicação: | 1983
Fonte/Imprenta: | Tokyo, Japan: International Society of Citriculture, 1983
Volume: | v.2
Páginas: | p.855-859
Idioma: | Inglês
Conteúdo: | Florida's annual production of citrus concentrate exceeds 6.3 x 10 liters of 62 degree Brix equivalent, with a bulk stored at 62 Brix and temperatures between -11 degree to -6 degree C. Almost 16% of the electrical energy consumed in frozen storage could be saved by storing at a higher temperature, -1 degree C. Total storage capacity could be increased by about 14% by increasing the concentration to 72 degree Brix. To evaluate these potential energy savings, 72 degree Brix concentrate was made from 3 orange cultivars on a TASTE evaporator. The samples were canned with a N2 headspace and held at temperatures of -22.2, -6.7, 4.4 and 26.7 degree C for 1 year. Samples were periodically evaluated for changes in apparent viscosity, Brix, acid and ratio, then reconstituted to 12.8 degree Brix. The following measurements were then made: pH, % centrifuged pulp, serum viscosity, browning, color, vitamin C, furfural, taste and odor. There was no appreciable change in these quality paramenters for samples stored at -22.2, -6.7, and 4.4 degree C. At 26.7 degree C, product quality degradation occurred 1 year of storage. For example, 'Hamlin' concentrate changed color with citrus red values going from 23 to 65. There was no change in the citrus yellow, but the color number increased from 34 to 41. Browning, measured by abosorbance, went form 0.0 to 0.420, Vitamin C values decreased from 69 to 2 mg/100 ml of juice and furtural increased from 0 to 1,150 ppb.
Palavras-Chave: | Quality(ies); Storage degradation.
Thesaurus Nal: | Citrus; degradation; shelf life.
Categoria do assunto: | --
Registro original: | Embrapa Mandioca e Fruticultura (CNPMF)
Exemplares: | CNPMF - (13208-1) - ADD - PL - -- - 634.3040601 - I61p - 1984000417 - DIS