Shelf-Life Prediction of Aseptically Packaged Orange Juice

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Standard

Shelf-Life Prediction of Aseptically Packaged Orange Juice. / Ahrné, L. M.; Manso, M. C.; Shah, E.; Oliveira, F. A.R.; Öste, R. E.

I: ACS Symposium Series, Bind 631, 1996, s. 107-117.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Ahrné, LM, Manso, MC, Shah, E, Oliveira, FAR & Öste, RE 1996, 'Shelf-Life Prediction of Aseptically Packaged Orange Juice', ACS Symposium Series, bind 631, s. 107-117. <https://www.scopus.com/record/display.uri?eid=2-s2.0-1542473927&origin=inward&txGid=65339525dfdf536b3174e07ce9a0a5c2>

APA

Ahrné, L. M., Manso, M. C., Shah, E., Oliveira, F. A. R., & Öste, R. E. (1996). Shelf-Life Prediction of Aseptically Packaged Orange Juice. ACS Symposium Series, 631, 107-117. https://www.scopus.com/record/display.uri?eid=2-s2.0-1542473927&origin=inward&txGid=65339525dfdf536b3174e07ce9a0a5c2

Vancouver

Ahrné LM, Manso MC, Shah E, Oliveira FAR, Öste RE. Shelf-Life Prediction of Aseptically Packaged Orange Juice. ACS Symposium Series. 1996;631:107-117.

Author

Ahrné, L. M. ; Manso, M. C. ; Shah, E. ; Oliveira, F. A.R. ; Öste, R. E. / Shelf-Life Prediction of Aseptically Packaged Orange Juice. I: ACS Symposium Series. 1996 ; Bind 631. s. 107-117.

Bibtex

@article{7aaf9b96f804493497fc3f1a5f385d16,
title = "Shelf-Life Prediction of Aseptically Packaged Orange Juice",
abstract = "The prediction of shelf-life is a useful tool for the development of new products and packaging materials. The prediction of product shelf-life can be obtained by mathematical modelling of the changes in selected quality characteristics of packaged food during storage. In order to investigate the quality changes during storage, orange juice with five different initial oxygen concentrations (1 to 10 ppm) was filled in 1 L Tetra Brik Aseptic cartons, and stored at seven different temperatures (50, 40, 30, 20, 8, 4 and -18°C). Samples of orange juice were collected during time course and were analysed for ascorbic acid content, browning index, off-flavour production (p-vinyl-guaiacol). Mathematical models including the effect of the storage temperature and the initial concentration of dissolved oxygen in the juice were developed for the quality characteristics analysed. The models showed to be adequate to describe the changes in orange juice quality during storage.",
author = "Ahrn{\'e}, {L. M.} and Manso, {M. C.} and E. Shah and Oliveira, {F. A.R.} and {\"O}ste, {R. E.}",
year = "1996",
language = "English",
volume = "631",
pages = "107--117",
journal = "ACS Symposium Series",
issn = "0097-6156",
publisher = "ACS Publications",

}

RIS

TY - JOUR

T1 - Shelf-Life Prediction of Aseptically Packaged Orange Juice

AU - Ahrné, L. M.

AU - Manso, M. C.

AU - Shah, E.

AU - Oliveira, F. A.R.

AU - Öste, R. E.

PY - 1996

Y1 - 1996

N2 - The prediction of shelf-life is a useful tool for the development of new products and packaging materials. The prediction of product shelf-life can be obtained by mathematical modelling of the changes in selected quality characteristics of packaged food during storage. In order to investigate the quality changes during storage, orange juice with five different initial oxygen concentrations (1 to 10 ppm) was filled in 1 L Tetra Brik Aseptic cartons, and stored at seven different temperatures (50, 40, 30, 20, 8, 4 and -18°C). Samples of orange juice were collected during time course and were analysed for ascorbic acid content, browning index, off-flavour production (p-vinyl-guaiacol). Mathematical models including the effect of the storage temperature and the initial concentration of dissolved oxygen in the juice were developed for the quality characteristics analysed. The models showed to be adequate to describe the changes in orange juice quality during storage.

AB - The prediction of shelf-life is a useful tool for the development of new products and packaging materials. The prediction of product shelf-life can be obtained by mathematical modelling of the changes in selected quality characteristics of packaged food during storage. In order to investigate the quality changes during storage, orange juice with five different initial oxygen concentrations (1 to 10 ppm) was filled in 1 L Tetra Brik Aseptic cartons, and stored at seven different temperatures (50, 40, 30, 20, 8, 4 and -18°C). Samples of orange juice were collected during time course and were analysed for ascorbic acid content, browning index, off-flavour production (p-vinyl-guaiacol). Mathematical models including the effect of the storage temperature and the initial concentration of dissolved oxygen in the juice were developed for the quality characteristics analysed. The models showed to be adequate to describe the changes in orange juice quality during storage.

M3 - Journal article

AN - SCOPUS:1542473927

VL - 631

SP - 107

EP - 117

JO - ACS Symposium Series

JF - ACS Symposium Series

SN - 0097-6156

ER -

ID: 202135751