Interaction Between Polyethylene Laminated Cartons and Aseptically Packed Citrus Juices
1987
MANNHEIM, C.H. | MILTZ, J. | LETZTER, A.
The quality of citrus juices aseptically packed into laminated cartons and glass jars was evaluated at three temperatures. Model solutions were used to elucidate effect of contact surface on components in the product. The extent of browning and loss of ascorbic acid was found to be greater in cartons than in glass. The d‐limonene content of the juices in cartons was reduced by about 25% within 14 days of storage due to absorption by the polyethylene. Sensory evaluation showed a significant difference after 10 – 12 wk between juices packed in glass and cartons stored at ambient temperatures.
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