Effect of storage temperature, time, dissolved oxygen and packaging materials on the quality of aseptically filled orange juice

Acta Alimentaria

Volumn 27, Issue 3, 1998, Pages 231-244

  Tawfik, M S ^a,b   Huyghebaert, A ^a  

^a Faculty of Agricultural Sciences   (Belgium)

^b Alexandria University   (Egypt)

Author keywords

Ascorbic acid; d limonene absorption; Dissolved oxygen; Orange juice; Packaging materials

Indexed keywords

EID: 0039986182     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

1. ADSULE, P. G. & ANAND, J. C. (1977): Studies on plastic containers for packing fruit products I. Changes occurring in model solutions. Indian Fd Packer, 31, 23-32.
2. ARORA, D. K., HANSEN, A. P. & ARMAGOST, M. S. (1991): Sorption of flavour compounds by polypropylene. -in: RISCH, S. J. & HOTCHKISS, J. H. (Eds) Food and packaging interactions. American Chemical Society, Washington DC., p. 203.
3. BISSETT, O. W. & BERRY, R. E. (1975): Ascorbic acid retention in orange juice as related to container type. J. Fd Sci., 40, 178-180.
4. CHARARA, Z. N., WILLIAMS, J. W., SCHMIDT, R. H., & MARSHALL, M. R. (1992): Orange flavour absorption into various polymeric packaging materials. J. Fd Sci., 57, 963-966, 972.
5. DURR, P., SCHOBINGER, U. & WALDVOGEL, R. (1981): Aroma quality of orange juice after filling and storage. Alimenta, 20, 91-93.
6. FAO/WHO (1982): Evaluation of certain food additives and contaminants. Twenty-eight Report of the joint FAO/WHO Expert Committee on Food Additives. Technical Report Series 710.
7. GEORGIN, R. (1986): Conditionnment et conservation des corps gras alimentaires. Revue Fr. de Cps gras, 33, 7-10.
8. GHERARDI, S. T. (1982): Packaging and quality. Proceedings International Congress of Fruit Juice Producers. Munich, Germany, p. 143.
9. GRAUMLICH, T. R., MARCY, J. E. & ADAMS, J. P. (1986): Aseptically packaged orange juice and concentrate: A Review of the influence of processing and packaging conditions on quality. J. agric Fd Chem., 34, 402-405.
10. HIROSE, K., HARTE, B. R , GIACIN, J. R., MILTZ, J. & STINE, C. (1988): Sorption of d-limonene by sealant films and effect on mechanical properties. in: HOTCHKISS, J. H. (Ed.) Food and packaging interactions: Ch. 3. American Chemical Scciety, Washington DC., p. 28-41.
11. KAANAE, A., KANE, D. & LABUZA, T. P. (1988): Time and temperature effect on stability of Moroccan processed orange juice during storage. J. Fd Sci., 53, 1470-1473, 1489.
12. KACEM, R. F. (1987): Nonenzymatic browning in aseptically packaged orange drinks. Effect of ascorbic acid, amino acids and oxygen. J. Fd Sci., 52, 1668-1672.
13. KACEM, B., CORNELL, J. A., MARSHALL, M. R , SHIREMAN, R. B., MATTHEWS, B., MATTHEWS, R. F., CRANDALL, P. G. & CORNELL, J. A. (1987): Nonenzymatic browning in aseptically packaged orange juice and orange drinks. Effect of amino acids deaeration and anaerobic storage. J. Fd Sci., 52, 1665-1667.
14. KANNER, J., FISHBEIN, J., SHALOM, P., HAREL, S. & BEN-GERA, I. (1982): Storage stability of orange juice concentrate packaged aseptically. J. Fd Sci., 47, 429-431.
15. KENNEDY, J. F., RIVERA, Z. S., LIOYD, L. L., WARNER, F. P. & JUMEL, K. (1992): L-Ascorbic acid stability in aseptically processed orange juice in Tetra Brik cartons and the effect of oxygen. Fd Chem., 45, 327-331.
16. KIM-KANG, H. (1990): Volatiles in packaging materials. Critic. Rev. Fd Sci. Nutr., 29, 255-271.
17. MANNHEIM, C. H., MILTZ, J. & LETZTER, A. (1987): Interaction between poyethylene laminated cartons and aseptically packed citrus juices. J. Fd Sci., 52, 737-740.
18. MARSHALL, M., NAGY, S. & ROUSEFF, R. (1986): Factors impacting on the quality of stored citrus fruit beverages. -in: CHARALAMBOUS, G. (Ed.) The shelf life of foods and beverages. Elsevier Science Publishers, Amsterdam, The Netherlands, pp. 237-254.
19. MEYDAV, S., SAGUY, I. & KOPELMAN, I. J. (1977): Browning determination in citrus products. J. agric. Fd Chem., 25, 602-604
20. NAGY, S. (1980): Vitamin C contents of citrus fruit and their products: a review. J. agric Fd Chem., 28, 8-18.
21. NAGY, S. & SMOOT, J. M. (1977): Temperature and storage effects on percent retention and percent US recommended dietary allowance of vitamin C in canned single-strength orange juice. J. agric. Fd Chem., 25, 135-138.
22. ROBERTSON, G. L. & SAMANIEGO, C. M. L. (1986): Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage. J. Fd Sci., 51, 184-187, 192.
23. SADLER, G. D. & BRADDOCK, R. J. (1990): Oxygen permeability of low density polyethylene as a function of limonene absorption: An approach to modeling flavour "Scalping". J. Fd Sci., 55, 587-588.
24. SADLER, G. D. & BRADDOCK, R. J. (1991): Absorption of citrus flavour volatiles by low density polyethylene. J. Fd Sci., 56, 35-37, 54.
25. SCOTT, W. C. & VELDHUIS, M. K. (1966): Rapid estimation of volatile oil in citrus juices by bromate titration. A. O. A. C., 49, 628-633
26. SIZER, C. E., WAUGH, P. L., EDSTAM, S. & ACKERMANN, P. (1988): Maintaining flavour and nutrient quality of aseptic orange juice. Fd Techn., 6, 152-159.
27. SOLOMON, O., SVANBERG, U. & SAHLSTROM, A. (1995): Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8 °C. Fd Chem., 53, 363-368.
28. TRAMMELL, D. J., DALSIS, D. E. & MALONE, C. T. (1986): Effect of oxygen on taste, ascorbic acid loss and browning for HTST-pasteurized, single-strength orange juice. J. Fd Sci., 51, 1021-1023.
29. TUAN, S. & WYATT, J. (1987): The separation of erythorbic acid from ascorbic acid by HPLC. J. micronut. Anal., 3, 119-128.