Abstract
Orange and grapefruit concentrate (60°Bx) and orange drink base were filled aseptically into 210 1 drums without any effect on product quality. Orange products could be stored at 2°C for about 18 months with little effect on their quality. However, grapefruit concentrate could not be held longer than 6–7 months at 2°C. Nonrefrigerated shipment of aseptically filled orange concentrates and bases is permissible except under hot summer temperatures. Grapefruit concentrates, however, should not be exposed to temperatures about 15°C for more than a few days. Product deterioration can be followed by measuring degree of browning, and shelf-life can be predicted approximately, using this parameter and its reaction rates at various temperatures. Thus, this method of preservation can give considerable savings in processing, storage, and transportation costs. However, in order to insure maintenance of product quality, precautions must be taken as regards exposure to elevated temperatures (above 15°C) for extended periods.
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