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The effect of different storage conditions on the quality of orange juice /

Unpasteurized (condition A) and pasteurized (condition B) orange juice samples were stored frozen for eight months. In addition, pasteurized samples were also aseptically packaged and stored at +1°C in polyethylene bags (condition C). Nine quality parameters were monitored during the eight months of storage: sedimentation of the pulp, cloud measurement, aroma volatiles, ascorbic acid concentration, viscosity, density, colour, sugar content (sucrose, glucose and fructose), organic acids (malic and citric), in addition to sensory analysis. The optimum storage condition for freshly processed orange juice was the unpasteurized frozen storage method (condition A). The juice retained most of its chemical and physical properties and was rated by a sensory panel to have the highest sensory score.

Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.20831
Date January 1998
CreatorsLagacé, Marylène.
ContributorsYaylayan, V. (advisor)
PublisherMcGill University
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
LanguageEnglish
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation
Formatapplication/pdf
CoverageMaster of Science (Department of Food Science and Agricultural Chemistry.)
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relationalephsysno: 001641792, proquestno: MQ44201, Theses scanned by UMI/ProQuest.

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