Effect of centrifugation and steam treatment on the quality, color characteristics, electron microscopic and volatile compounds of orange juice [electronic resource].
Language: English Summary language: Arabic Description: P.1467-1484Other title:- تأثير معاملة الطرد المركزي والبخار على الجودة والخصائص اللونية والبناء الميكروسكوبى والمركبات المتطايرة لعصير البرتقال [Added title page title]
- Minufiya journal of agricultural research, 2003 V. 28 (5) Part one [electronic resource].
Includes reference.
The effects of heat (steam and pasteurization) treatments, and centrifugation on the characteristics in orange juice were examined and evaluated their effects on various other quality parameters especially monitor the color characteristics, volatile compounds and particles size microstructure. The effect of centrifugation, steam heating and pasteurization on stability and PME-enzyme activity of orange Juice was investigated. The chemical composition of orange juice processed with different time of steam treatment and different speed /time of centrifugation was conducted and compared with that of fresh Juice.
Summary in Arabic.
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