Shelf-life of chilled cut orange determined by sensory quality
نویسندگان
چکیده
منابع مشابه
Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
Electrical heating of food products provides rapid and uniform heating, resulting in less thermal damage to the product. The objective of this research was to examine the effects of ohmic heating on the stability of orange juice with comparison to conventional pasteurization. During storage at 4 degrees C, degradation curves of ascorbic acid followed a linear decrease pattern in both ohmic-heat...
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The effects of four cut types (wedges, slices, 1/2 and 1/4 slices) of ‘Lisbon’ lemons (Citrus lemon L.) and storage at four temperatures (0, , 5 and 10 ◦C) on post-cutting life were studied. Respiration rates of all cut types that were stored at 0, 2 and 5 ◦C up to 8 days were 2–5 times igher than those of the whole lemons, while the increase was up to 12-fold at 10 ◦C. Small differences among ...
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ژورنال
عنوان ژورنال: Food Control
سال: 1995
ISSN: 0956-7135
DOI: 10.1016/0956-7135(95)00019-4