Effect of heating temperature and time on the quality of orange juice
2002
Linchong Suklamphu(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Science. Department of Applied Biology)
Effect of various heating temperatures (40, 45, 50, 55, 60, 65 and 70 deg C) and times (10 and 15 minutes) on the qualities of orange juice was studied. The results showed that yeast was less than 10 CFU/ml whereas no bacteria can be detected when the orange juice was blanched at 80 deg C for 2 minutes and heated at the temperature range of 55 deg C for 15 minutes to 70 deg C for 15 minutes. However, the flavor of the products was not accepted by the panelists. Heating orange juice at 50 deg C for 10 min was the optimum condition that affected in reduction of bacteria and yeast populations with flavor acceptance. Moreover, the physico-chemical analysis showed slightly loss the ascorbic acid content and browning develop of orange juice. Additionally, this condition also had cloud stability throughout the entire storage time at room temperature for 16 days.
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