STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS (L.) OSBECK) JUICE
Identifieur interne : 000A50 ( Istex/Corpus ); précédent : 000A49; suivant : 000A51STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS (L.) OSBECK) JUICE
Auteurs : P. Rai ; Chhaya Rai ; G. C. Majumdar ; S. Dasgupta ; S. DeSource :
- Journal of Food Processing and Preservation [ 0145-8892 ] ; 2008-12.
Abstract
The shelf life of filtered juice is extremely important to make the clarification process successful. Ultrafiltered mosambi juice was collected under aseptic condition in sterilized vials in a laminar flow chamber. The collected filtered juice was stored in amber‐colored and transparent vials for 1 month, and its quality parameters (total soluble solid, pH, clarity, color and ascorbic acid) were studied at 5‐day intervals. The juice, stored at room temperature, was spoiled in 3 days. The soluble solid and pH of the juice stored at refrigerated temperature in both vials remained unchanged during the storage period. The degradation kinetics of ascorbic acid and nonenzymatic browning for both the storage vials was established. The clarity of juice decreases with time marginally. Ascorbic acid decreases, and nonenzymatic browning increases in both vials to some extent at the end of storage time (30 days).
Url:
DOI: 10.1111/j.1745-4549.2008.00222.x
Links to Exploration step
ISTEX:0D621B1E792375FB56F7781051FF60834131C7FCLe document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS (L.) OSBECK) JUICE</title><author><name sortKey="Rai, P" sort="Rai, P" uniqKey="Rai P" first="P." last="Rai">P. Rai</name><affiliation><mods:affiliation>Department of Agricultural EngineeringBirsa Agriculture UniversityKanke, Ranchi‐834006, India</mods:affiliation></affiliation></author><author><name sortKey="Rai, Chhaya" sort="Rai, Chhaya" uniqKey="Rai C" first="Chhaya" last="Rai">Chhaya Rai</name><affiliation><mods:affiliation>Department of Agriculture and Food Engineering</mods:affiliation></affiliation></author><author><name sortKey="Majumdar, G C" sort="Majumdar, G C" uniqKey="Majumdar G" first="G. C." last="Majumdar">G. C. Majumdar</name><affiliation><mods:affiliation>Department of Agriculture and Food Engineering</mods:affiliation></affiliation></author><author><name sortKey="Dasgupta, S" sort="Dasgupta, S" uniqKey="Dasgupta S" first="S." last="Dasgupta">S. Dasgupta</name><affiliation><mods:affiliation>Department of Chemical EngineeringIndian Institute of TechnologyKharagpur‐ 721 302, India</mods:affiliation></affiliation></author><author><name sortKey="De, S" sort="De, S" uniqKey="De S" first="S." last="De">S. De</name><affiliation><mods:affiliation>Department of Chemical EngineeringIndian Institute of TechnologyKharagpur‐ 721 302, India</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:0D621B1E792375FB56F7781051FF60834131C7FC</idno><date when="2008" year="2008">2008</date><idno type="doi">10.1111/j.1745-4549.2008.00222.x</idno><idno type="url">https://api.istex.fr/document/0D621B1E792375FB56F7781051FF60834131C7FC/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000A50</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS (L.) OSBECK) JUICE</title><author><name sortKey="Rai, P" sort="Rai, P" uniqKey="Rai P" first="P." last="Rai">P. Rai</name><affiliation><mods:affiliation>Department of Agricultural EngineeringBirsa Agriculture UniversityKanke, Ranchi‐834006, India</mods:affiliation></affiliation></author><author><name sortKey="Rai, Chhaya" sort="Rai, Chhaya" uniqKey="Rai C" first="Chhaya" last="Rai">Chhaya Rai</name><affiliation><mods:affiliation>Department of Agriculture and Food Engineering</mods:affiliation></affiliation></author><author><name sortKey="Majumdar, G C" sort="Majumdar, G C" uniqKey="Majumdar G" first="G. C." last="Majumdar">G. C. Majumdar</name><affiliation><mods:affiliation>Department of Agriculture and Food Engineering</mods:affiliation></affiliation></author><author><name sortKey="Dasgupta, S" sort="Dasgupta, S" uniqKey="Dasgupta S" first="S." last="Dasgupta">S. Dasgupta</name><affiliation><mods:affiliation>Department of Chemical EngineeringIndian Institute of TechnologyKharagpur‐ 721 302, India</mods:affiliation></affiliation></author><author><name sortKey="De, S" sort="De, S" uniqKey="De S" first="S." last="De">S. De</name><affiliation><mods:affiliation>Department of Chemical EngineeringIndian Institute of TechnologyKharagpur‐ 721 302, India</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Processing and Preservation</title><idno type="ISSN">0145-8892</idno><idno type="eISSN">1745-4549</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2008-12">2008-12</date><biblScope unit="volume">32</biblScope><biblScope unit="issue">6</biblScope><biblScope unit="page" from="923">923</biblScope><biblScope unit="page" to="934">934</biblScope></imprint><idno type="ISSN">0145-8892</idno></series><idno type="istex">0D621B1E792375FB56F7781051FF60834131C7FC</idno><idno type="DOI">10.1111/j.1745-4549.2008.00222.x</idno><idno type="ArticleID">JFPP222</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0145-8892</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">The shelf life of filtered juice is extremely important to make the clarification process successful. Ultrafiltered mosambi juice was collected under aseptic condition in sterilized vials in a laminar flow chamber. The collected filtered juice was stored in amber‐colored and transparent vials for 1 month, and its quality parameters (total soluble solid, pH, clarity, color and ascorbic acid) were studied at 5‐day intervals. The juice, stored at room temperature, was spoiled in 3 days. The soluble solid and pH of the juice stored at refrigerated temperature in both vials remained unchanged during the storage period. The degradation kinetics of ascorbic acid and nonenzymatic browning for both the storage vials was established. The clarity of juice decreases with time marginally. Ascorbic acid decreases, and nonenzymatic browning increases in both vials to some extent at the end of storage time (30 days).</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>P. RAI</name><affiliations><json:string>Department of Agricultural EngineeringBirsa Agriculture UniversityKanke, Ranchi‐834006, India</json:string></affiliations></json:item><json:item><name>CHHAYA RAI</name><affiliations><json:string>Department of Agriculture and Food Engineering</json:string></affiliations></json:item><json:item><name>G.C. MAJUMDAR</name><affiliations><json:string>Department of Agriculture and Food Engineering</json:string></affiliations></json:item><json:item><name>S. DASGUPTA</name><affiliations><json:string>Department of Chemical EngineeringIndian Institute of TechnologyKharagpur‐ 721 302, India</json:string></affiliations></json:item><json:item><name>S. DE</name><affiliations><json:string>Department of Chemical EngineeringIndian Institute of TechnologyKharagpur‐ 721 302, India</json:string></affiliations></json:item></author><articleId><json:string>JFPP222</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><qualityIndicators><score>5.079</score><pdfVersion>1.3</pdfVersion><pdfPageSize>432 x 648 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>0</keywordCount><abstractCharCount>914</abstractCharCount><pdfWordCount>3435</pdfWordCount><pdfCharCount>20738</pdfCharCount><pdfPageCount>12</pdfPageCount><abstractWordCount>137</abstractWordCount></qualityIndicators><title>STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS (L.) OSBECK) JUICE</title><genre><json:string>article</json:string></genre><host><volume>32</volume><publisherId><json:string>JFPP</json:string></publisherId><pages><total>12</total><last>934</last><first>923</first></pages><issn><json:string>0145-8892</json:string></issn><issue>6</issue><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><eissn><json:string>1745-4549</json:string></eissn><title>Journal of Food Processing and Preservation</title><doi><json:string>10.1111/(ISSN)1745-4549</json:string></doi></host><publicationDate>2008</publicationDate><copyrightDate>2008</copyrightDate><doi><json:string>10.1111/j.1745-4549.2008.00222.x</json:string></doi><id>0D621B1E792375FB56F7781051FF60834131C7FC</id><score>0.2696354</score><fulltext><json:item><original>true</original><mimetype>application/pdf</mimetype><extension>pdf</extension><uri>https://api.istex.fr/document/0D621B1E792375FB56F7781051FF60834131C7FC/fulltext/pdf</uri></json:item><json:item><original>false</original><mimetype>application/zip</mimetype><extension>zip</extension><uri>https://api.istex.fr/document/0D621B1E792375FB56F7781051FF60834131C7FC/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/0D621B1E792375FB56F7781051FF60834131C7FC/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS (L.) OSBECK) JUICE</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><availability><p>© 2008, The Author(s). Journal compilation © 2008 Wiley Periodicals, Inc.</p></availability><date>2008</date></publicationStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS (L.) OSBECK) JUICE</title><author xml:id="author-1"><persName><forename type="first">P.</forename><surname>RAI</surname></persName><affiliation>Department of Agricultural EngineeringBirsa Agriculture UniversityKanke, Ranchi‐834006, India</affiliation></author><author xml:id="author-2"><persName><forename type="first">CHHAYA</forename><surname>RAI</surname></persName><affiliation>Department of Agriculture and Food Engineering</affiliation></author><author xml:id="author-3"><persName><forename type="first">G.C.</forename><surname>MAJUMDAR</surname></persName><affiliation>Department of Agriculture and Food Engineering</affiliation></author><author xml:id="author-4"><persName><forename type="first">S.</forename><surname>DASGUPTA</surname></persName><affiliation>Department of Chemical EngineeringIndian Institute of TechnologyKharagpur‐ 721 302, India</affiliation></author><author xml:id="author-5"><persName><forename type="first">S.</forename><surname>DE</surname></persName><note type="correspondence"><p>Correspondence: TEL: 91‐3222‐283926; FAX: 91‐3222‐255303; EMAIL:</p></note><affiliation>Department of Chemical EngineeringIndian Institute of TechnologyKharagpur‐ 721 302, India</affiliation></author></analytic><monogr><title level="j">Journal of Food Processing and Preservation</title><idno type="pISSN">0145-8892</idno><idno type="eISSN">1745-4549</idno><idno type="DOI">10.1111/(ISSN)1745-4549</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2008-12"></date><biblScope unit="volume">32</biblScope><biblScope unit="issue">6</biblScope><biblScope unit="page" from="923">923</biblScope><biblScope unit="page" to="934">934</biblScope></imprint></monogr><idno type="istex">0D621B1E792375FB56F7781051FF60834131C7FC</idno><idno type="DOI">10.1111/j.1745-4549.2008.00222.x</idno><idno type="ArticleID">JFPP222</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2008</date></creation><langUsage><language ident="en">en</language></langUsage><abstract><p>The shelf life of filtered juice is extremely important to make the clarification process successful. Ultrafiltered mosambi juice was collected under aseptic condition in sterilized vials in a laminar flow chamber. The collected filtered juice was stored in amber‐colored and transparent vials for 1 month, and its quality parameters (total soluble solid, pH, clarity, color and ascorbic acid) were studied at 5‐day intervals. The juice, stored at room temperature, was spoiled in 3 days. The soluble solid and pH of the juice stored at refrigerated temperature in both vials remained unchanged during the storage period. The degradation kinetics of ascorbic acid and nonenzymatic browning for both the storage vials was established. The clarity of juice decreases with time marginally. Ascorbic acid decreases, and nonenzymatic browning increases in both vials to some extent at the end of storage time (30 days).</p></abstract><abstract><p>The study of the shelf life of ultrafiltered mosambi juice is of utmost importance from the point of view of industrial applications. Production of clarified juice is meaningful only if it can be stored for a prolonged period without being fermented. This renders availability of processed juice round the year and the places where the fruits are not available. The clarified mosambi juice produced by ultrafiltration is free of any additives and preservatives. Therefore, a proper storage study over an adequate period of time is necessary. Monitoring of various parameters of the juice, degradation kinetics of the clarity and ascorbic acid will dictate the longevity of the treated juice, which in turn will indicate the expiry time of the juice from the day of processing.</p></abstract></profileDesc><revisionDesc><change when="2008-12">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/0D621B1E792375FB56F7781051FF60834131C7FC/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>Blackwell Publishing Inc</publisherName><publisherLoc>Malden, USA</publisherLoc></publisherInfo><doi origin="wiley" registered="yes">10.1111/(ISSN)1745-4549</doi><issn type="print">0145-8892</issn><issn type="electronic">1745-4549</issn><idGroup><id type="product" value="JFPP"></id><id type="publisherDivision" value="ST"></id></idGroup><titleGroup><title type="main" sort="JOURNAL OF FOOD PROCESSING PRESERVATION">Journal of Food Processing and Preservation</title></titleGroup></publicationMeta><publicationMeta level="part" position="12006"><doi origin="wiley">10.1111/jfpp.2008.32.issue-6</doi><numberingGroup><numbering type="journalVolume" number="32">32</numbering><numbering type="journalIssue" number="6">6</numbering></numberingGroup><coverDate startDate="2008-12">December 2008</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="4" status="forIssue"><doi origin="wiley">10.1111/j.1745-4549.2008.00222.x</doi><idGroup><id type="unit" value="JFPP222"></id></idGroup><countGroup><count type="pageTotal" number="12"></count></countGroup><titleGroup><title type="tocHeading1">Original Articles</title></titleGroup><copyright>© 2008, The Author(s). Journal compilation © 2008 Wiley Periodicals, Inc.</copyright><eventGroup><event type="firstOnline" date="2008-11-25"></event><event type="publishedOnlineFinalForm" date="2008-11-25"></event><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:2.3.6 mode:FullText source:FullText result:FullText" date="2010-04-20"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-30"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.1.7 mode:FullText,remove_FC" date="2014-10-30"></event></eventGroup><numberingGroup><numbering type="pageFirst" number="923">923</numbering><numbering type="pageLast" number="934">934</numbering></numberingGroup><correspondenceTo> TEL: 91‐3222‐283926; FAX: 91‐3222‐255303; EMAIL: <email>sde@che.iitkgp.ernet.in</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:JFPP.JFPP222.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>Accepted for Publication December 4, 2007</unparsedEditorialHistory><countGroup><count type="figureTotal" number="4"></count><count type="tableTotal" number="2"></count><count type="formulaTotal" number="5"></count><count type="referenceTotal" number="20"></count><count type="wordTotal" number="3736"></count><count type="linksPubMed" number="0"></count><count type="linksCrossRef" number="0"></count></countGroup><titleGroup><title type="main">STORAGE STUDY OF ULTRAFILTERED MOSAMBI (<i>CITRUS SINENSIS </i>(L.) OSBECK) JUICE</title><title type="shortAuthors">P. RAI <i>ET AL.</i></title><title type="short">STORAGE STUDY OF ULTRAFILTERED MOSAMBI JUICE</title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1"><personName><givenNames>P.</givenNames><familyName>RAI</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a2"><personName><givenNames>CHHAYA</givenNames><familyName>RAI</familyName></personName></creator><creator creatorRole="author" xml:id="cr3" affiliationRef="#a2"><personName><givenNames>G.C.</givenNames><familyName>MAJUMDAR</familyName></personName></creator><creator creatorRole="author" xml:id="cr4" affiliationRef="#a3"><personName><givenNames>S.</givenNames><familyName>DASGUPTA</familyName></personName></creator><creator creatorRole="author" xml:id="cr5" affiliationRef="#a3" corresponding="yes"><personName><givenNames>S.</givenNames><familyName>DE</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1" countryCode="IN"><unparsedAffiliation> Department of Agricultural Engineering
Birsa Agriculture University
Kanke, Ranchi‐834006, India</unparsedAffiliation></affiliation><affiliation xml:id="a2"><unparsedAffiliation>Department of Agriculture and Food Engineering</unparsedAffiliation></affiliation><affiliation xml:id="a3" countryCode="IN"><unparsedAffiliation> Department of Chemical Engineering
Indian Institute of Technology
Kharagpur‐ 721 302, India</unparsedAffiliation></affiliation></affiliationGroup><abstractGroup><abstract type="main" xml:lang="en"><section xml:id="abs1-1"><title type="main">ABSTRACT</title><p> <i>The shelf life of filtered juice is extremely important to make the clarification process successful. Ultrafiltered mosambi juice was collected under aseptic condition in sterilized vials in a laminar flow chamber. The collected filtered juice was stored in amber‐colored and transparent vials for 1 month, and its quality parameters (total soluble solid, pH, clarity, color and ascorbic acid) were studied at 5‐day intervals. The juice, stored at room temperature, was spoiled in 3 days. The soluble solid and pH of the juice stored at refrigerated temperature in both vials remained unchanged during the storage period. The degradation kinetics of ascorbic acid and nonenzymatic browning for both the storage vials was established. The clarity of juice decreases with time marginally. Ascorbic acid decreases, and nonenzymatic browning increases in both vials to some extent at the end of storage time (30 days).</i> </p></section><section xml:id="abs1-2"><title type="main">PRACTICAL APPLICATIONS</title><p>The study of the shelf life of ultrafiltered mosambi juice is of utmost importance from the point of view of industrial applications. Production of clarified juice is meaningful only if it can be stored for a prolonged period without being fermented. This renders availability of processed juice round the year and the places where the fruits are not available. The clarified mosambi juice produced by ultrafiltration is free of any additives and preservatives. Therefore, a proper storage study over an adequate period of time is necessary. Monitoring of various parameters of the juice, degradation kinetics of the clarity and ascorbic acid will dictate the longevity of the treated juice, which in turn will indicate the expiry time of the juice from the day of processing.</p></section></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS (L.) OSBECK) JUICE</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>STORAGE STUDY OF ULTRAFILTERED MOSAMBI JUICE</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS (L.) OSBECK) JUICE</title></titleInfo><name type="personal"><namePart type="given">P.</namePart><namePart type="family">RAI</namePart><affiliation>Department of Agricultural EngineeringBirsa Agriculture UniversityKanke, Ranchi‐834006, India</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">CHHAYA</namePart><namePart type="family">RAI</namePart><affiliation>Department of Agriculture and Food Engineering</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">G.C.</namePart><namePart type="family">MAJUMDAR</namePart><affiliation>Department of Agriculture and Food Engineering</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">S.</namePart><namePart type="family">DASGUPTA</namePart><affiliation>Department of Chemical EngineeringIndian Institute of TechnologyKharagpur‐ 721 302, India</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">S.</namePart><namePart type="family">DE</namePart><affiliation>Department of Chemical EngineeringIndian Institute of TechnologyKharagpur‐ 721 302, India</affiliation><description>Correspondence: TEL: 91‐3222‐283926; FAX: 91‐3222‐255303; EMAIL: </description><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Inc</publisher><place><placeTerm type="text">Malden, USA</placeTerm></place><dateIssued encoding="w3cdtf">2008-12</dateIssued><edition>Accepted for Publication December 4, 2007</edition><copyrightDate encoding="w3cdtf">2008</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">4</extent><extent unit="tables">2</extent><extent unit="formulas">5</extent><extent unit="references">20</extent><extent unit="words">3736</extent></physicalDescription><abstract>The shelf life of filtered juice is extremely important to make the clarification process successful. Ultrafiltered mosambi juice was collected under aseptic condition in sterilized vials in a laminar flow chamber. The collected filtered juice was stored in amber‐colored and transparent vials for 1 month, and its quality parameters (total soluble solid, pH, clarity, color and ascorbic acid) were studied at 5‐day intervals. The juice, stored at room temperature, was spoiled in 3 days. The soluble solid and pH of the juice stored at refrigerated temperature in both vials remained unchanged during the storage period. The degradation kinetics of ascorbic acid and nonenzymatic browning for both the storage vials was established. The clarity of juice decreases with time marginally. Ascorbic acid decreases, and nonenzymatic browning increases in both vials to some extent at the end of storage time (30 days).</abstract><abstract>The study of the shelf life of ultrafiltered mosambi juice is of utmost importance from the point of view of industrial applications. Production of clarified juice is meaningful only if it can be stored for a prolonged period without being fermented. This renders availability of processed juice round the year and the places where the fruits are not available. The clarified mosambi juice produced by ultrafiltration is free of any additives and preservatives. Therefore, a proper storage study over an adequate period of time is necessary. Monitoring of various parameters of the juice, degradation kinetics of the clarity and ascorbic acid will dictate the longevity of the treated juice, which in turn will indicate the expiry time of the juice from the day of processing.</abstract><relatedItem type="host"><titleInfo><title>Journal of Food Processing and Preservation</title></titleInfo><genre type="journal">journal</genre><identifier type="ISSN">0145-8892</identifier><identifier type="eISSN">1745-4549</identifier><identifier type="DOI">10.1111/(ISSN)1745-4549</identifier><identifier type="PublisherID">JFPP</identifier><part><date>2008</date><detail type="volume"><caption>vol.</caption><number>32</number></detail><detail type="issue"><caption>no.</caption><number>6</number></detail><extent unit="pages"><start>923</start><end>934</end><total>12</total></extent></part></relatedItem><identifier type="istex">0D621B1E792375FB56F7781051FF60834131C7FC</identifier><identifier type="DOI">10.1111/j.1745-4549.2008.00222.x</identifier><identifier type="ArticleID">JFPP222</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2008, The Author(s). Journal compilation © 2008 Wiley Periodicals, Inc.</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>Blackwell Publishing Inc</recordOrigin></recordInfo></mods></metadata><enrichments><json:item><type>multicat</type><uri>https://api.istex.fr/document/0D621B1E792375FB56F7781051FF60834131C7FC/enrichments/multicat</uri></json:item></enrichments><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Istex/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000A50 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Istex/Corpus/biblio.hfd -nk 000A50 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= Istex
|étape= Corpus
|type= RBID
|clé= ISTEX:0D621B1E792375FB56F7781051FF60834131C7FC
|texte= STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS (L.) OSBECK) JUICE
}}
| This area was generated with Dilib version V0.6.25. |  |