Articles

Examination of fruit juices produced with aseptic technology

Published:
October 11, 2005
Author
View
Keywords
License

Copyright (c) 2018 International Journal of Horticultural Science

This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

How To Cite
Selected Style: APA
Nagy-Fodor, I. (2005). Examination of fruit juices produced with aseptic technology. International Journal of Horticultural Science, 11(4), 65-70. https://doi.org/10.31421/IJHS/11/4/607
Abstract

The quality of finished products with a 100% fruit content is influenced to the greatest extent by the fruit-base (fruit pulp and fruit juice concentrate) used. In terms of the production of the fruit juice, the minimization of the quantity of the dissolved oxygen, which can cause detrimental oxidation processes to start, is a very important aspect. Scientific experiments specify de-aeration before pasteurization as the solution to the problem. The choice of the packaging material and the manner of packaging also contribute to the preservation of the alimentation-biological and pleasure value of fruit juice. On the basis of the results of the experiments, regarding the parameters which are important in terms of quality, i.e. dissolved oxygen content, C-vitamin concentration, deepening in the colour and sensory features, Tetra Bric Aseptic packaging proved to be better in the examined cases. Storage circumstances also influence the quality of fruit juice.