production of concentrated apricot and peach juices [electronic resource].

Includes reference.

Vacuum concentration and serum-pulp concentration rv.C. & S.P.C.) methods were used to produce concentrated apricot and peach juices. The juice was concentrated without any additive as control and then after adding ethylene diamine tetra acetic acid (EDTA) and/or ascorbic acid. The concentrated juices were stored at -12°G. for nine months. Fresh and concentrated juices were chemically ana1ized for some characteristics to indicate the quality of juice. Also, microbiological examination was carried out for fresh and concentrated juices. Furthermore, effect of adding EDTA and/ or ascorbic acid on chemical composition, organoleptic and microbiological examination were studied and, all juices were presented for sensory evaluation. Generally, it could be concluded that the concentrated juice produced by S.P.C. was better than that produced by V.C., due to lower changes of juice characteristics. Addition of ascorbic acid inhibited the changes of juice characteristics slightly better than the addition of EDTA. Both concentration methods decreased the total bacterial count and yeast and moulds. However the juice concentrated by V.C. contained lower number of microorganisms than that concentrated by S.P.Coo Also, addition of ascorbic acid or EDTA to decrease the microbiological load, but ascorbic acid was more effective.

Summary in Arabic.

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