Chemical and technological studies on production of concentrates from sweet orange juice [electronic resource].

Includes reference.

This work aimed to study the effect of concentration and storage on chemical components and sensory attributes of sweet orange juice. Two concentration methods were adopted. The first method is the traditional method by heating under vacum. The second method is serum- pulp method. The obtained concentrates used to prepare nectars at different total soluble solids of 14,16 and 18%.The concentrates and the nectars were analysed - chemically, organoleptically adopted on nectars prepared from these concentrates. Results indicated that, the concentration and processing and storage of nectars caused a decrease in ascorbic acid, carotenoids and total sugars of sweet orange juice while the color index increased slightly. Serum -pulp method is recommended to concentrate sweet orange juice compare to the traditional method by heating under vacuum. Sweet orange nectar with 14%(T.S.S) prepared from concentrates and prepared by serum-pulp method of concentration was preferable compared to the other treatments.

Summary in Arabic.

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