Kinetics of aseptic concentrated orange juice quality changes during commercial processing and storage

Abstract

Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods. Perceived texture results from an array of sensory inputs, arising before and during consumption. Sensory analysis methods provide means to express such percepts, but can be time-consuming and expensive. There are relationships between physiological parameters measured in individuals during food consumption, and perceived texture. Such measures can provide simple and rapid indices of texture, if validated before use, as routine tools in product development applications.

Physiochemical, antioxidant and whitening properties of extract from root cortices of mulberry as affected by membrane process

“…Membrane selectivity influences the distribution of functional components in permeate and retentate and those component changes will alter physio-chemical characteristics (Rassis & Saguy, 1995). Tables 2 and 3 list the physical and chemical properties of permeate and permeate processed with various cut-off size membranes at VCR ¼ 4, respectively.…”

Processing and Storage Effects on Orange Juice Aroma: A Review

“…Early orange juice storage studies concentrated on readily observable and/or easily measured changes such as juice darkening (non enzymatic browning) and loss of ascorbic acid due to oxygen. Ascorbic acid loss was tracked during several storage studies and was directly related to oxygen content ,, , but was not directly responsible for flavor changes. Increases in terpene alcohols were observed and attributed to acid-catalyzed hydrations .…”

“…Increases in terpene alcohols were observed and attributed to acid-catalyzed hydrations . Later studies focused on furfural as an indicator of increased storage abuse ,, . Although furfural can be an indicator of juice that has experienced elevated temperatures (as an early Maillard reaction product), its aroma threshold is rarely exceeded.…”

Effect of operating temperature on component distribution of West Indian cherry juice in a microfiltration system

“…Membrane selectivity influences the distribution of components, such as total solids, sugars and ascorbic acid, in juice and those components change will alter the final taste of juice (Rassis & Saguy, 1995). However, very little work has been done to measure and predict component distribution in membrane separation.…”