A batch of Florida frozen concentrated grapefruit juice (GJ) was reconstituted with limonin addition to produce 5 juices containing from 2.3 (control) to II .O ppm limonin, 10" Brix, and 8.5 "Brix: percent acid. Consumers from 4 large U.S. cities evaluated the juices for flavor and 5 additional quality attributes, and juice preference. Flavor means varied within an acceptable range and were affected negatively by limonin concentration. GJ users rated products significantly higher than did nonusers. Preference by users and nonusers was least for the highest limonin content juice. Bitterness and tartness perception increased with increasing limonin content whereas sweetness perception decreased. All samples were judged somewhat too bitter and tart, and not quite sweet enough.
Controlling viscosity is critical to efficient evaporation and pumping of citrus concentrates. Viscosity was reduced by a commercial homogenizer installed between the third and fourth stage of a pilot plant TASTE evaporator. Juice was concentrated to 65"Brix with and without homogenization. The results showed a 13% decrease in viscosity due to homogenization. Mean non-homogenized values were 279 mPa.s (s.d. = 7.5) on the 65"Brix control and 242 mPa.s (s.d. = 10) on the homogenized concentrate, both measured at 3.50 set', which was calculated to be the shear rate for these samples within the third stage of this evaporator. This decrease in viscosity also reduced the energy consumption about 3 to 4% or produced a higher (2 to 3) "Brix concentrate. Homogenization did not significantly affect the juice color, acid, pulp or vitamin C.
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