Effect of Storage Temperature on Retention of Ascorbic Acid in Orange Juice

Evenden, Wm.; Marsh, Geo. L.

doi:10.1111/j.1365-2621.1948.tb16619.x

Cited by 13 publications

(15 citation statements)

References 8 publications

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“…It is an important step in the processing of the juice, as it removes dissolved air and thus makes oxygen unavailable for reaction during storage. (38) Results show that whereas the fresh juice contained an average vitamin C content of 24.8 mg/100 mL, peeling led to the highest percentage loss of vitamin C (41.8%), followed by exhausting performed at 90 • C for 10 min (23.7%). Next to that, pasteurization that was also performed at 90 • C for 10 min did not lead to an important loss (9.5%) of vitamin C. (20) Thus, heat treatment of juice at 90 • C for 10 min in an open pan for exhausting generated more vitamin C loss than heat treatment for pasteurization in a sealed bottle at 90 • C for 10 min.…”

Section: Introductionmentioning

confidence: 93%

Effect of Processing on the Quality of Pineapple Juice

Hounhouigan

Linnemann

Soumanou

et al. 2014

Food Reviews International

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Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing, microorganisms are destroyed and chemical changes occur. To optimize processing conditions, knowledge of the kinetics of these reactions is needed, but as of yet, data on the degradation of the amino acids and vitamin C and the change in sugar contents during pineapple juice pasteurization are scanty. Furthermore, the kinetics of hydroxymethylfurfural production should be investigated by a precise technique such as high-performance liquid chromatography.

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Section: Introductionmentioning

confidence: 93%

Effect of Processing on the Quality of Pineapple Juice

Hounhouigan

Linnemann

Soumanou

et al. 2014

Food Reviews International

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“…(10) a "cooking value" or thermal degradation value can be defined as When the rate of the chemical change doubles with a 10°C (18'F) increase in temperature (Qr a = 2), z' has a value of 59.8'F. This value is approximately valid for many chemical reactions affecting quality factors such as the heat destruction of thiamine in aqueous buffered solution (Feliciotti and Esselen, 1957) and in pork luncheon meat (Jackson et al, 1945), the conversion of chlorophyll to pheophytin (Schanderl et al, 1962), and the oxidation of ascorbic acid in orange juice (Evenden and Marsh, 1948). Thus standard thermal degradation values, Cat; , may be calculated from the right hand side of Eq.…”

Section: Resultsmentioning

confidence: 97%

Flame Sterilization of Canned Foods: An Overview

Leonard

Merson

Marsh

et al. 1975

Journal of Food Science

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“…Furthermore, as shown by Figure 5, in which the log of the reaction rate constant K for peas is plotted against the reciprocal of the absolute temperature, a straight line relationship is obtained. Using the reasoning applied by Evenden (7) to the oxidation of ascorbic acid, the straight line relationship of Figure 5 may be interpreted as evidence that the mechanism by which thiamine is lost in peas does not vary in its nature, but only in its rate over the temperat.ure range studied [220-27OoF. (1045-132.5" C.) 1.…”

Section: Resultsmentioning

confidence: 99%

FACTORS INFLUENCING THE STABILITY OF THIAMINE DURING HEAT STERILIZATION^a

Bendix

Heberlein

Ptak

et al. 1951

Journal of Food Science

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The effect of heat and certain environmental factors on thiamine stability has been the subject of several comprehensive investigations (2, 3, 8,9,10,12,13, 14,16,17, 18,19). There is good evidence that in pure thiamine solutions the destruction by heat is primarily a hydrolytic cleavage to give pyrimidine and thiazole derivatives (20), and that the reaction rate may be expressed by the conventional equation for a first-order reaction. The effect of p H on the rate of thiamine destruction in pure solutions has been explored (8, 16), with the result that it is well known that thiamine is less stable in alkaline than in acid solutions. Although the stability of thiamine in the presence of extraneous materials, such as foodstuffs, and the more common anions also has been investigated (6, 17), conclusions from this work often have been masked by factors which are only vaguely understood.An expanded knowledge of the factors which influence the stability of thiamine during the sterilization of canned foods is needed by those individuals engaged in developing new food processing methods which might improve the retention of this important vitamin. This is especially true if such information could lead to generalizations in regard to destruction rates at elevated temperatures. Recent descriptions (5, 11, 15) of new processing methods make reference to the markedly improved thiamine retentions which may be realized commercially through the use of high-temperature, short-time processing methods. Some workers ( 5 ) have pointed out that the amount of thiamine destruction during sterilization has been often used as an index to other chemical changes which take place during processing. EXPERIMENTALFour vegetables which are normally processed in large quantities were selected for systematic investigation with regard t o the effect of time, temperature, and other variables which might affect thiamine stability. F o r this purpose, tomato juice was chosen as a typically acid product which requires a relatively mild heat treatment in order to render it sterile. Peas and corn were selected as products which require a relatively intense heat treatment for sterilization, and which represent a high and a low thiamine product, respectively. Lima beans were included because significantly different degrees of retention of thiamine had been previously noted upon processing mature and immature Lima beans in the same retort (71 and 5070, respectively) (4).As a general approach, it was decided that each of these products should be processed over a rather wide temperature range, and that the thiamine content should be determined a t relatively short intervals of time during the course of processing. In order to assure a uniform temperature over substantially all of the time interval of the experiment, all processing was done in small containers (211 x 214 or 208 x OOS), and *Presented a t the Eleventh Annual Meeting of the IFT, New York, N. Y.

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Effect of Storage Temperature on Retention of Ascorbic Acid in Orange Juice

Cited by 13 publications

References 8 publications

Effect of Processing on the Quality of Pineapple Juice

Effect of Processing on the Quality of Pineapple Juice

Flame Sterilization of Canned Foods: An Overview

FACTORS INFLUENCING THE STABILITY OF THIAMINE DURING HEAT STERILIZATION^a

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Effect of Storage Temperature on Retention of Ascorbic Acid in Orange Juice

Cited by 13 publications

References 8 publications

Effect of Processing on the Quality of Pineapple Juice

Effect of Processing on the Quality of Pineapple Juice

Flame Sterilization of Canned Foods: An Overview

FACTORS INFLUENCING THE STABILITY OF THIAMINE DURING HEAT STERILIZATIONa

Contact Info

Product

Resources

About

FACTORS INFLUENCING THE STABILITY OF THIAMINE DURING HEAT STERILIZATION^a