Physico-chemical changes during the concentration of orange juice using industrial type plate evaporator.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7171/
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| Title |
Physico-chemical changes during the concentration of orange juice using industrial type plate evaporator.
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| Creator |
Setty, G. R.
Saroja, S. Nanjundaswamy, A. M. Moorthy, N. V. N. Ramana, K. V. R. |
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| Subject |
05 Fruit juice
14 Physical properties 03 Citrus fruits |
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| Description |
Orange juice from Coorg mandarins was concentrated in an industrial-type plate evaporator. Samples were with drawn at different stages of concentration, analysed and evaluated to estimate the optimum stage of concentration. There was practically no change in ascorbic acid content and the % inversion of sugars during concentration. The decrease in pH was small, indicating the remarkable buffering quality of the orange juice. There was a sudden increase in the viscosity above 62 degree Brix. This indicates that it is not advantageous to concentrate orange juice beyond 62 degree Brix Orange juice retained most of the nutrients during concentration and had an attractive appearance but lacked characteristic flavour. However, the flavour could be restored by addition of 0.06% of freshly extracted cold pressed orange peel oil to the concentrate.
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| Date |
1973
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7171/1/IFP%201973%2010.pdf
Setty, G. R. and Saroja, S. and Nanjundaswamy, A. M. and Moorthy, N. V. N. and Ramana, K. V. R. (1973) Physico-chemical changes during the concentration of orange juice using industrial type plate evaporator. Indian Food Packer, 27 (1). 10-14, 14 ref.. |
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