Preparation and Storage of 72° Brix Orange Juice Concentrate

Abstract

ABSTRACTEach year, thousands of tons of citrus concentrate are stored and transported throughout the world at 62° Brix. Increasing this concentration to 72° Brix can result in substantial savings. Fresh orange juice, treated mechanically or with pectic enzymes to reduce its viscosity, was concentrated to 72° Brix in a commercial processing plant, then samples were stored in barrels in a tank farm at −7 or at 4°C. At monthly intervals, samples were blended to make 41.8° Brix Frozen Concentrated Orange Juice. The enzyme‐treated samples had lower viscosity than those mechanically treated. Vitamin C retention levels were > 94% after 6 months storage at 4°C. Taste evaluations rated the product ‘very good’ and furfural levels were well below that which indicates off flavors. Browning tended to increase with storage time and temperature.