Elaboration of orange juice concentrate by vacuum‐assisted block freeze concentration

2017 ◽  
Vol 42 (2) ◽  
pp. e13438 ◽  
Author(s):  
Patricio Orellana‐Palma ◽  
Guillermo Petzold ◽  
Nicol Torres ◽  
Merybeth Aguilera
Keyword(s):  
Orange Juice ◽  
Freeze Concentration ◽  
Juice Concentrate

SENSORY EVALUATION OF ORANGE JUICE CONCENTRATE AS AFFECTED BY IRRADIATION AND STORAGE

1997 ◽  
Vol 21 (3) ◽  
pp. 179-191 ◽  
Author(s):  
M.H.F. SPOTO ◽  
R.E. DOMARCO ◽  
J.M.M. WALDER ◽  
I.S. SCARMÍNIO ◽  
R.E. BRUNS
Keyword(s):  
Sensory Evaluation ◽  
Orange Juice ◽  
Juice Concentrate ◽  
And Storage

scholarly journals Propiedades físicas de naranja agria cocristalizada: efecto del pH, sólidos solubles y zumo adicionado

2017 ◽  
Vol 28 (2) ◽  
pp. 427
Author(s):  
Ricardo David Andrade Pizarro ◽  
Kevin Blanquicett Gónzalez ◽  
Rafael Rangel terraza
Keyword(s):  
Water Activity ◽  
Orange Juice ◽  
Solid Material ◽  
Soluble Solids ◽  
High Humidity ◽  
High Solubility ◽  
Bitter Orange ◽  
Moisture Contents ◽  
Particulate Solid ◽  
Juice Concentrate

The aim of this study was to evaluate the conditions of co-crystallization of bitter orange juice with sucrose on the physicochemical properties of the product. Bitter orange juice was obtained with a mechanical juicer and concentrated on a rotary evaporator. Sucrose syrup 70 oBrix was subjected to heating and stirring of 1000 rpm, until a white color (118 °C) was observed. Bitter orange juice was added to the syrup, and the mixture was subjected to constant stirring of 600 rpm, to observe the formation of a particulate solid material. The co-crystals were dried, grinded and sieved. A dry co-crystal was determined: moisture, bulk density, solubility, water activity and repose angle. High proportion of bitter orange juice added (20%) and low content of soluble solids (50 °Brix) produced co-crystals with low moisture content (2.59%), water activity (0.52) and solubility time (69.4 s). High pH (4.5) of bitter orange juice concentrate produced co-crystals with low moisture contents (1.96%). The co-crystals of bitter orange juice showed good reconstitution characteristics (high solubility); however, these had high humidity (2.5 to 4.5%) and water activity (0.508 to 0.798). 

Storage Stability of Orange Juice Concentrate Packaged Aseptically

1982 ◽  
Vol 47 (2) ◽  
pp. 429-431 ◽  
Author(s):  
JOSEPH KANNER ◽  
JACOB FISHBEIN ◽  
PAULETTE SHALOM ◽  
STELA HAREL ◽  
ITAMAR BEN-GERA
Keyword(s):  
Orange Juice ◽  
Storage Stability ◽  
Juice Concentrate

A new technique for spray drying orange juice concentrate

2010 ◽  
Vol 11 (2) ◽  
pp. 342-351 ◽  
Author(s):  
Athanasia M. Goula ◽  
Konstantinos G. Adamopoulos
Keyword(s):  
Spray Drying ◽  
Orange Juice ◽  
New Technique ◽  
Juice Concentrate ◽  
A New Technique

Liquid Nitrogen Refrigeration

1966 ◽  
Author(s):  
David O. Jones
Keyword(s):  
Liquid Nitrogen ◽  
Orange Juice ◽  
Purchasing Agent ◽  
Juice Concentrate

“The orange juice tastes a little funny this morning.” With these immortal words, the chief purchasing agent of my household was ready for a permanent, if not lethal boycott of one of the major name brands of frozen Florida orange juice concentrate. She had opened the can the same morning, and she was right — it did have a hint of “5-day old” taste. She was wrong, though, in her choice of the culprit. Paper published with permission.

scholarly journals Klebsiella pneumoniae in orange juice concentrate.

1985 ◽  
Vol 49 (6) ◽  
pp. 1527-1529 ◽  
Author(s):  
F A Fuentes ◽  
T C Hazen ◽  
A J López-Torres ◽  
P Rechani
Keyword(s):  
Klebsiella Pneumoniae ◽  
Orange Juice ◽  
Juice Concentrate

Why the new orange juice consumption model favors global trade and growth in orange production

2019 ◽  
Vol 121 (9) ◽  
pp. 1954-1968 ◽  
Author(s):  
Valeria Allegra ◽  
Carla Zarbà ◽  
Giovanni La Via ◽  
Alfonso Silvio Zarbà
Keyword(s):  
Orange Juice ◽  
Term Survival ◽  
Content Type ◽  
Trade Relations ◽  
The Social ◽  
Export Competitiveness ◽  
Juice Concentrate ◽  
First Time ◽  
Global Growth

Purpose The purpose of this paper is to analyze international orange trade as different types of orange juice seem to obtain the favor of newer food consumption patterns as opposed to fresh oranges. In addition, the authors will outline market tendencies that could be useful to stakeholders interested in any way in the sector. Design/methodology/approach This document uses the Lafay index (LFI) in order to evaluate the intra-sectoral trade specialization; however, the social network analysis (SNA) approach is used to connect the international trade relations and to refine, classify and prioritize the countries having a central role in the orange juice world trade network. For both indexes, UNCOMTRADE has been used. Findings The findings show that the growing orange juice trade is the leading global growth factor as opposed to the sale of fresh oranges. It appears that major trade revenues come from orange juice concentrate (Frozen Concentrated Orange Juice (FCOJ)). Business takes place mostly in Europe. Originality/value This study shows for the first time that the current orange juice export competitiveness is crucial to the long-term survival of the orange sector. This study valuably contributes to the less known literature regarding FCOJ and Not From Concentrate orange juice trade relevance.

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