STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS (L.) OSBECK) JUICE
Identifieur interne : 002187 ( Main/Merge ); précédent : 002186; suivant : 002188STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS (L.) OSBECK) JUICE
Auteurs : P. Rai [Inde] ; Chhaya Rai ; G. C. Majumdar ; S. Dasgupta [Inde] ; S. De [Inde]Source :
- 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 toward previous steps (curation, corpus...)
- to stream Istex, to step Corpus: 000A50
- to stream Istex, to step Curation: 000A50
- to stream Istex, to step Checkpoint: 000561
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></author><author><name sortKey="Rai, Chhaya" sort="Rai, Chhaya" uniqKey="Rai C" first="Chhaya" last="Rai">Chhaya Rai</name></author><author><name sortKey="Majumdar, G C" sort="Majumdar, G C" uniqKey="Majumdar G" first="G. C." last="Majumdar">G. C. Majumdar</name></author><author><name sortKey="Dasgupta, S" sort="Dasgupta, S" uniqKey="Dasgupta S" first="S." last="Dasgupta">S. Dasgupta</name></author><author><name sortKey="De, S" sort="De, S" uniqKey="De S" first="S." last="De">S. De</name></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><idno type="wicri:Area/Istex/Curation">000A50</idno><idno type="wicri:Area/Istex/Checkpoint">000561</idno><idno type="wicri:doubleKey">0145-8892:2008:Rai P:storage:study:of</idno><idno type="wicri:Area/Main/Merge">002187</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 wicri:level="1"><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Agricultural EngineeringBirsa Agriculture UniversityKanke, Ranchi‐834006</wicri:regionArea><wicri:noRegion>Ranchi‐834006</wicri:noRegion></affiliation></author><author><name sortKey="Rai, Chhaya" sort="Rai, Chhaya" uniqKey="Rai C" first="Chhaya" last="Rai">Chhaya Rai</name><affiliation><wicri:noCountry code="no comma">Department of Agriculture and Food Engineering</wicri:noCountry></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><wicri:noCountry code="no comma">Department of Agriculture and Food Engineering</wicri:noCountry></affiliation></author><author><name sortKey="Dasgupta, S" sort="Dasgupta, S" uniqKey="Dasgupta S" first="S." last="Dasgupta">S. Dasgupta</name><affiliation wicri:level="1"><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Chemical EngineeringIndian Institute of TechnologyKharagpur‐ 721 302</wicri:regionArea></affiliation></author><author><name sortKey="De, S" sort="De, S" uniqKey="De S" first="S." last="De">S. De</name><affiliation wicri:level="1"><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Chemical EngineeringIndian Institute of TechnologyKharagpur‐ 721 302</wicri:regionArea></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></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Main/Merge
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 002187 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Merge/biblio.hfd -nk 002187 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= Main
|étape= Merge
|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. |  |