Vol. 11 No. 4 (2005)
Articles

Examination of fruit juices produced with aseptic technology

Published October 11, 2005
I. Nagy-Fodor
Corvinus University of Budapest, Faculty of Food Science, Department of Oenology, 11-1118 Budapest, Ménesi út 45
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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

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.

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