EVALUATION OF COLOR CHANGE OF SOUR ORANGE JUICE (FROM DIFFERENT STAGES OF PROCESSING LINE) DURING STORAGE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MONTAZER Z.; NIAKOUSARI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:9 | Issue:37 Page(s): 109-121

Download Full-Text

Persian Verion

View:

1,908

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF COLOR CHANGE OF SOUR ORANGE JUICE (FROM DIFFERENT STAGES OF PROCESSING LINE) DURING STORAGE

Author(s)

MONTAZER Z. | NIAKOUSARI M. | Issue Writer Certificate

Keywords

SOUR ORANGE JUICEQ2

COLOR CHANGEQ2

SODIUM METABISULFITEQ2

CIE LABQ3

STORAGEQ3

L-ASCORBIC ACIDQ3

Abstract

The goal of this research is to compare the traditional and industrial methods in production of SOUR ORANGE JUICE and to reach the optimum conditions for juice color maintenance. In the present study the juice was collected from three stages of SOUR ORANGE JUICE production line namely prior to pasteurization process (UNP), following pasteurization and homogenization (PH) and after supplementing the juice with standard quantity of sodium metabisulfit (PHS). The juice from all three stages was poured into dark color air tight seal glass bottles. The samples were stored under ambient temperature (~ 20 oC and 35 oC), cold room temperature (~ 4 oC) and freezing (-18 oC). Various physicochemical characteristics including pH, total solid content (Bx), HMF and vitamin C contents and color parameters were assessed at one week intervals for 16 weeks. Results were analyzed with SPSS software in 95% confidence level. The analysis of the data indicates that the color quality decreased with time while HMF content shows an increasing trend. The vitamin C shows a decreasing trend with time and increasing temperature. The trend of COLOR CHANGE in samples stored in refrigerated and freezing conditions were almost the same. Furthermore, sodium metabisulfit shows its color protecting effect only at higher STORAGE temperatures (25 and 35 oC) and during final weeks of STORAGE.In the present study the changes on pH and total solid content of the samples regardless of STORAGE temperature and condition was negligible.

Cites

INVESTIGATING THE POTENTIAL OF INCREASING THE VASE LIFE OF CUT FLOWER OF NARCISSUS BY USING SOUR ORANGE FRUIT EXTRACT AND SUCROSE IN THE STORAGE CONDITIONS

References

No record.

Cite

APA: Copy

MONTAZER, Z., & NIAKOUSARI, M.. (2013). EVALUATION OF COLOR CHANGE OF SOUR ORANGE JUICE (FROM DIFFERENT STAGES OF PROCESSING LINE) DURING STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(37), 109-121. SID. https://sid.ir/paper/72516/en

Vancouver: Copy

MONTAZER Z., NIAKOUSARI M.. EVALUATION OF COLOR CHANGE OF SOUR ORANGE JUICE (FROM DIFFERENT STAGES OF PROCESSING LINE) DURING STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;9(37):109-121. Available from: https://sid.ir/paper/72516/en

IEEE: Copy

Z. MONTAZER, and M. NIAKOUSARI, “EVALUATION OF COLOR CHANGE OF SOUR ORANGE JUICE (FROM DIFFERENT STAGES OF PROCESSING LINE) DURING STORAGE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 37, pp. 109–121, 2013, [Online]. Available: https://sid.ir/paper/72516/en

Related Journal Papers