Results 161 to 170 of about 17,896 (209)

PRODUCTION OF FROZEN ORANGE‐JUICE CONCENTRATE FROM CENTRIFUGALLY SEPARATED SERUM AND PULP

Journal of Food Science, 1970
SUMMARY An orange concentrate production process, based on centrifugal separation of the juice into pulp and serum, was evaluated. In this process, the serum alone was concentrated to a high degree (70–80°Brix) and recombined with the pulp before freezing, to produce a full‐flavor concentrate of about 55°Brix.
M. PELEG, C. H. MANNHEIM
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Compositional and structural characterization of pectic material from Frozen Concentrated Orange Juice

Food Hydrocolloids, 2014
Abstract In citrus juices pectin is one of the major components of the suspended cloud material that imparts desirable appearance, texture and flavor. Citrus pectin is a structurally diverse polysaccharide with a backbone of α-(1,4)-galacturonic acid (GalA) residues, a variable proportion of which may be methylesterified, and interspersed with ...
Ashley L. Galant, Gary A. Luzio, Wilbur W. Widmer, Randall G. Cameron   +3 more
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Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid

International Journal of Food Microbiology, 2022
This study aimed to evaluate the occurrence and diversity of yeasts in frozen concentrated orange juice (FCOJ) and assess the resistance of yeasts to peracetic acid. One thousand five hundred (n = 1500) samples of frozen concentrated orange juice (FCOJ) were analyzed, and 280 yeast strains were isolated and identified.
Nascimento, Henry M., Prado-Silva, Leonardo do, Brandão, Luciana R., Brexó, Ramon P., Câmara, Antonio A., Rosa, Carlos A., Sant'Ana, Anderson S.   +6 more
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Cold Capitalism: The Political Ecology of Frozen Concentrated Orange Juice

Agricultural History, 2003
Abstract Frozen concentrated orange juice (FCOJ) was invented in 1945 by government researchers. To Florida orange growers beset by surplus production in some years and hard winter freezes in others, FCOJ was a "miracle" technology.
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Characterization of molecular structural changes in pectin during juice cloud destabilization in frozen concentrated orange juice

Food Hydrocolloids, 2014
Pectin comprises one of the major components of cloud material in citrus juices. Juice cloud is a complex mixture of polysaccharides, proteins and lower molecular weight compounds that are responsible for the turbid appearance of citrus juices. The stability of juice cloud depends on a number of factors, including pectin degree of methylation (DM) and ...
Ashley L. Galant, Wilbur W. Widmer, Gary A. Luzio, Randall G. Cameron   +3 more
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Ascorbic and dehydroascorbic acid contents of canned food and frozen concentrated orange juice

Journal of Food Composition and Analysis, 1990
Abstract A sensitive high-performance liquid chromatography method was used to estimate ascorbic and dehydroascorbic acid in canned foods and in frozen concentrated orange juice. Canned foods were found to be an unreliable and variable source of vitamin C; only orange and fortified apple juices were excellent sources of the vitamin. The proportion of
Willy A. Behrens, René Madére
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A Goal Programming Model for Frozen Concentrated Orange Juice Production and Distribution Systems

OPSEARCH, 2001
In this paper, a linear and goal programming model is proposed to support decisions in the blending process and distribution of frozen concentrated orange juice. The model explores the importance of blending decisions for the analysis of the orange juice distribution, besides transportation and storage decisions.
José Renato Munhoz, Reinaldo Morabito
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Estimation of Microbial Populations in Frozen Concentrated Orange Juice using Automated Impedance Measurements

Journal of Food Science, 1984
Automated impedance measurements were used to classify samples of frozen concentrated orange juice as acceptable ( 104 CFU/ml). Calibration curves relating initial microbial concentration to impedance detection time were generated for several orange juice isolates. Cut-off times of 10.2 hr for bacteria and 15.8 hr for yeasts were adopted. More than 96%
J. L. WEIHE, S. L. SEIBT, W. S. HATCHER
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Evaluation of a Special Promotional Campaign for Frozen Concentrated Orange Juice

1965
Excerpts from the report Preface: This is one of a group of studies conducted by the U. S. Department of Agriculture to evaluate promotional programs for agricultural commodities. Two research techniques were used in this study: Regression analysis and analysis by family characteristics of purchasers of frozen concentrated orange juice.
Henderson, Peter L., Thigpen, M. Elton, Henderson, Peter L., Thigpen, M. Elton   +3 more
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Effectiveness of a Special Promotional Campaign for Frozen Concentrated Orange Juice

1961
Excerpt from the report Preface: This report summarizes findings of a study of sales response to a special promotional campaign for frozen concentrated orange juice. The study is one of a group conducted by the U. S. Department of Agriculture to evaluate the impact of commodity promotional programs, as an aid to agricultural commodity groups in ...
Henderson, Peter L., Brown, Sidney E., Henderson, Peter L., Brown, Sidney E.   +3 more
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