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KMID : 0380619840160030341
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 3 p.341 ~ p.347
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Storage Trial of Tentatively Thermal - processed Orange Sac
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신동화/Shin, Dong Hwa
구영조/이동선/이승춘/이학태/Koo, Young Jo/Lee, Dong Sun/Lee, Seung Choon/Lee, Hak Tai
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Abstract
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In order to provide orange sac for off-season processing of sac-suspended orange juice, orange was processed into intermediate form of orange sac or segment, stored at 20℃ and after 5 months of storage the intermediate product was finally processed into sac-suspended orange juice. Adaptability of various process and packaging was assessed. Pasteurized orange sac and segment could be relatively stable in view of microbiological spoilage during 5 months of storage. Between pasteurization methods of hot fill process and each of in-pouch or in-can process, there is no difference in quality of preliminary processed product during storage and final sac-suspended orange juice. In packaging method, metal can gave the best result and the next was 3 ply (PE/AL/PET) pouch and the last 2 ply (PE/PET) pouch. Storage in segment form was superior to sac storage. Sensory evaluation revealed better scores in final product processed from stored orange sac or segment than in control (initially processed sac-suspended orange juice) except 2 ply packaged sac.
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