Evaluating The Effect of Time and Temperature on The Ph, Titratable Acidity &Brix of Pasteurized LowTo-No Nectar Orange Drinks Packed in Paper Based Aseptic Packages
https://doi.org/10.24017/Scince.2022.1.9
Abstract views: 885 / PDF downloads: 497Abstract
Orang drink is the most common flavoured drink consumed in Iraq and it can be found in markets of all sizes and in all provinces making them subjected to a wide range of storage temperature and storage time. In this work, the effect of storage time and temperature was studied on three different local brands of Orange drink with Low-to-No nectar content; all were packed in Laminated Aseptic Cartons (LAC). Samples were stored in a fixed and controlled temperature environment ranging between 10 ?C-50 ?C for a period of 5 weeks and the samples were tested for the values of Brix, Titratable Acidity (TA), and pH at the beginning and at the end of each week. The results showed that no significant difference (p > 0.05) was found, which showed that there is low-to-no evidence that the selected range of storage temperature and time in this study significantly affected the values of Brix, TA, and pH.
Keywords:
Laminated Aseptic Carton, Drink Incubation, Linear Regression
References
[1] L.Manzocco, S.Calligaris, M.Anese, and M.C.Nicoli, "The stability and shelf life of coffee products". Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 375-398, 2016.
https://doi.org/10.1016/B978-0-08-100435-7.00013-7
[2] P. Subramaniam and P. Wareing, The stability and shelf life of food. Woodhead Publishing, 2016.Adeshina Fadeyibi, Zinash Osunde, and Mohammed Gana Yisa, "Optimization of Processing Parameters ofNanocomposite Film for Fresh Sliced Okra Packaging.". Journal of Applied Packaging Research 11(2):1-20, 2019
[3] T. Sirichan, I. Kijpatanasilp, N. Asadatorn, and K. Assatarakul, "Optimization of ultrasound extraction of functional compound from makiang seed by response surface methodology and antimicrobial activity of optimized extract with its application in orange juice," Ultrason. Sonochem., vol. 83, p. 105916, 2022.
https://doi.org/10.1016/j.ultsonch.2022.105916
[4] M.S. Alamri, A. A. Q. e. a., "Food packaging's materials: A food safety perspective". Saudi Journal of Biological Sciences, pp. 4490-4499, 2021.
https://doi.org/10.1016/j.sjbs.2021.04.047
[5] S.K. Anin, W. E., and Adubofuor*, J., "Effects of two packaging materials and storage conditions on the quality of fresh taste, a natural and locally produced orange drink in ghana". African Journal of Food Science and Technology, 1(6), pp. 132-138, 2020.
[6] Tetra Pak.(2021). Tetra Pak packaging solutions for food and beverages.Available: https://www.tetrapak.com/solutions/packaging.
[7] Tetra Pak.(2021). Juice pasteurization - Can we do better. Free book.Available: https://www.tetrapak.com/content/dam/tetrapak/publicweb/gb/en/processing/white_paper_optimized_pasteuriz ation.pdf
[8] M. C. Sanjana, R. Hemegowda, and R. E. Sushma, "Aseptic Packaging-a novel technology to the food industry," Int J Trend Sci Res Dev, vol. 3, pp. 307-310, 2019
https://doi.org/10.31142/ijtsrd22779
[9] G. Voicu, G. A. Constantin, E.-M. Stefan, P. Tudor, M. G. Munteanu, and T. ?elazi?ski, "Aspects regarding the aseptic packaging of food products," Acta Tech. Corviniensis-Bulletin Eng., vol. 12, no. 1, pp. 85-90, 2019.
[10] Greatview, (2021). Greatview, the responsible choice. Available: https://greatviewpack.com/
[11] X.-Y. Wang et al., "Effects of Fruit Bagging Treatment with Different Types of Bags on the Contents of Phenolics and Monoterpenes in Muscat-Flavored Table Grapes," Horticulturae, vol. 8, no. 5, p. 411, 2022.
https://doi.org/10.3390/horticulturae8050411
[12] A. Gámbaro et al., "The impact of sensory attributes of mandarins on consumer perception and preferences," J. Agric. Food Res., vol. 6, p. 100196, 2021.
https://doi.org/10.1016/j.jafr.2021.100196
[13] S. Xing et al., "Dynamic prediction model of ripening degree of Chinese spicy cabbage under fluctuation temperatures," Food Packag. Shelf Life, vol. 30, p. 100744, 2021.
https://doi.org/10.1016/j.fpsl.2021.100744
https://doi.org/10.1016/B978-0-08-100435-7.00013-7
[2] P. Subramaniam and P. Wareing, The stability and shelf life of food. Woodhead Publishing, 2016.Adeshina Fadeyibi, Zinash Osunde, and Mohammed Gana Yisa, "Optimization of Processing Parameters ofNanocomposite Film for Fresh Sliced Okra Packaging.". Journal of Applied Packaging Research 11(2):1-20, 2019
[3] T. Sirichan, I. Kijpatanasilp, N. Asadatorn, and K. Assatarakul, "Optimization of ultrasound extraction of functional compound from makiang seed by response surface methodology and antimicrobial activity of optimized extract with its application in orange juice," Ultrason. Sonochem., vol. 83, p. 105916, 2022.
https://doi.org/10.1016/j.ultsonch.2022.105916
[4] M.S. Alamri, A. A. Q. e. a., "Food packaging's materials: A food safety perspective". Saudi Journal of Biological Sciences, pp. 4490-4499, 2021.
https://doi.org/10.1016/j.sjbs.2021.04.047
[5] S.K. Anin, W. E., and Adubofuor*, J., "Effects of two packaging materials and storage conditions on the quality of fresh taste, a natural and locally produced orange drink in ghana". African Journal of Food Science and Technology, 1(6), pp. 132-138, 2020.
[6] Tetra Pak.(2021). Tetra Pak packaging solutions for food and beverages.Available: https://www.tetrapak.com/solutions/packaging.
[7] Tetra Pak.(2021). Juice pasteurization - Can we do better. Free book.Available: https://www.tetrapak.com/content/dam/tetrapak/publicweb/gb/en/processing/white_paper_optimized_pasteuriz ation.pdf
[8] M. C. Sanjana, R. Hemegowda, and R. E. Sushma, "Aseptic Packaging-a novel technology to the food industry," Int J Trend Sci Res Dev, vol. 3, pp. 307-310, 2019
https://doi.org/10.31142/ijtsrd22779
[9] G. Voicu, G. A. Constantin, E.-M. Stefan, P. Tudor, M. G. Munteanu, and T. ?elazi?ski, "Aspects regarding the aseptic packaging of food products," Acta Tech. Corviniensis-Bulletin Eng., vol. 12, no. 1, pp. 85-90, 2019.
[10] Greatview, (2021). Greatview, the responsible choice. Available: https://greatviewpack.com/
[11] X.-Y. Wang et al., "Effects of Fruit Bagging Treatment with Different Types of Bags on the Contents of Phenolics and Monoterpenes in Muscat-Flavored Table Grapes," Horticulturae, vol. 8, no. 5, p. 411, 2022.
https://doi.org/10.3390/horticulturae8050411
[12] A. Gámbaro et al., "The impact of sensory attributes of mandarins on consumer perception and preferences," J. Agric. Food Res., vol. 6, p. 100196, 2021.
https://doi.org/10.1016/j.jafr.2021.100196
[13] S. Xing et al., "Dynamic prediction model of ripening degree of Chinese spicy cabbage under fluctuation temperatures," Food Packag. Shelf Life, vol. 30, p. 100744, 2021.
https://doi.org/10.1016/j.fpsl.2021.100744
Downloads
How to Cite
[1]
A. K. A.-D. Mohammad and N. A. Abdul, “Evaluating The Effect of Time and Temperature on The Ph, Titratable Acidity &Brix of Pasteurized LowTo-No Nectar Orange Drinks Packed in Paper Based Aseptic Packages”, KJAR, vol. 7, no. 1, pp. 104–113, Jun. 2022, doi: 10.24017/Scince.2022.1.9.
Article Metrics
Published
29-06-2022
Issue
Section
Pure and Applied Science
