Effects of PET packaging on the quality of an orange juice made from concentrate
Berlinet C., Ducruet V., Brat P., Brillouet J.M., Reynes M., Guichard E.. 2004. In : 9th International Congress on Engineering and Food, 7-11 March 2004, Montpellier. s.l. : s.n., 6 p.. International Congress on Engineering and Food. 9, 2004-03-07/2004-03-11, Montpellier (France).
An orange juice made from concentrate was conditioned in three different PET (PolyEthylene Terephtalate) and glass packagings. Influence of storage conditions (length of storage, light, oxygen) on vitamin C content, browning index, and colour were measured. Results show that permeability to oxygen of PET packagings is the major factor detrimentally affecting the above parameters.
Mots-clés : jus d'orange; qualité; concentration; conditionnement; perméabilité; oxygène; acide ascorbique; brunissement enzymatique; stockage; couleur
Documents associés
Communication de congrès
Agents Cirad, auteurs de cette publication :
- Brat Pierre — Persyst / UMR QUALISUD