Extensive studies on the effects of conditions that may be encountered in commercial handling on quality of frozen foods have been under way at the Western Utilization Research and Development Division of the U. S. Department of Agriculture during recent years. The commodities investigated have included frozen concentrated orange juice. Chemical and physical changes in this commodity under varied conditions of time and temperature have been reported by McColloch et al. (1957). The present paper deals with microbiological changes in 5 of the 9 lots of concentrate studied by McColloch and co-workers. Although extensive research has been done on certain phases of the microbiology of citrus products, that published on the effect of varying storage temperatures on microorganisms in frozen concentrate is very limited. Faville et al. (1951) noted that bacteria were the predominating type of microbial flora in frozen concentrated orange juice and that these decreased rapidly in number when the product was stored at-17 C. They also observed that various microorganisms inoculated into orange concentrate were destroyed more rapidly at 40 C than at 30 or 3 C. The latter observations, however, were based on observations of periods from 1 to 7 hr and do not necessarily reflect what would happen in subfreezing storage for several months.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.