Juice quality from frozen/thawed whole 'Valencia' oranges
1996
Miller, W.M. | Carter, R.D. | Barros, S.M. | Fellers, P. | Parish, M.
A series of tests were performed in freezing 'Valencia' orange to hold for fresh squeezed juice operations. Fruit were held for two to four weeks and thawed for intervals from 24 to 96 h before extraction. Various juice properties (percent yield, Brix, acid, pH, color score, percent oil) were measured as well as microbial counts and taste panel flavor scores. Principal degradation was noted with extended thaw times beyond 24 h. Heat transfer tests of the fruit thawing process in fiberboard cartons indicated that a 24-h time interval was needed for completion of the ice-to-water transition.
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