Time and Temperature Effect on Stability of Moroccan Processed Orange Juice during Storage

A. KAANANE, D. KANE, Ted P Labuza

Research output: Contribution to journalArticlepeer-review

66 Scopus citations

Abstract

The loss of quality of processed pasteurized orange juice stored at 4°C, 22.5°C, 35°C, and 45°C for up to 14 wks was evaluated. The results showed that parameters such as pH, total solids, titratable acidity, formal index, and total sugars did not significantly change during storage at all temperatures. However, a major change was observed for ascorbic acid content, reducing sugars and furfural production, except for storage temperature at 4°C. Ascorbic acid degradation, sucrose hydrolysis, and furfural build‐up followed pseudo‐zero order reaction kinetics. The minimal change of formol number and total sugars suggested that nonenzymatic browning was mainly due to ascorbic acid degradation. Fufurfal formation during storage was found to be much higher than that reported in the literature.

Original languageEnglish (US)
Pages (from-to)1470-1473
Number of pages4
JournalJournal of food science
Volume53
Issue number5
DOIs
StatePublished - Sep 1988

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