Abstract
ABSTRACTTo gain knowledge of the circumstances associated with the release of CO2 and better understand the mechanisms of deterioration of orange juice quality, the quantity of CO2 emitted by freeze‐dried orange juice powder was measured. At the same time, quality attributes (flavor, color, ascorbic acid) were evaluated as a function of time, temperature, water content and oxygen content of the atmosphere. Results of these experiments are reported.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
