Effects of Fluorescent Light on Flavor and Ascorbic Acid Content in Refrigerated Orange Juice and Drinks1
- 1 May 1976
- journal article
- research article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 39 (5) , 332-336
- https://doi.org/10.4315/0022-2747-39.5.332
Abstract
The effect of fluorescent light on flavor changes and ascorbic acid losses in orange juice and orange drink packaged in various containers was investigated. In general, flavor changes occurred more quickly and to a greater extent in glass and blow mold plastic packaged juices than in paperboard. Microbial growth in paperboard packaged orange juice may have caused flavor changes greater than those induced by light after 72 h of exposure. Ascorbic acid losses in light-exposed packages were much higher with reconstituted orange drinks, between 40 to 90%, than with orange juice, about 20%, following 144 h of exposure.This publication has 2 references indexed in Scilit:
- Voges‐Proskauer‐Positive Yeasts Isolated from Frozen Orange ConcentrateaJournal of Food Science, 1964
- Quality of Canned Orange Juice.Industrial & Engineering Chemistry, 1945