Affiliation:
1. Division of Food Science and Industry, The Pennsylvania State University, University Park, Pennsylvania 16802
Abstract
The effect of fluorescent light on flavor changes and ascorbic acid losses in orange juice and orange drink packaged in various containers was investigated. In general, flavor changes occurred more quickly and to a greater extent in glass and blow mold plastic packaged juices than in paperboard. Microbial growth in paperboard packaged orange juice may have caused flavor changes greater than those induced by light after 72 h of exposure. Ascorbic acid losses in light-exposed packages were much higher with reconstituted orange drinks, between 40 to 90%, than with orange juice, about 20%, following 144 h of exposure.
Publisher
International Association for Food Protection
Cited by
11 articles.
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