Physico-Chemical changes in valencia orange concentrate during commercial scale vacuum concentration

Abstract

"Changes in the refractometric solids (Brix), viscosity, spectral reflectance (color), pH, acidity, Brix/acid ratio, color, true ascorbic acid and carotene during commercial scale vacuum concentration of Valencia orange juice in a forced circulation, single-pass, falling-film Evaporator have been reported. With the advancing concentration, there was a gradual increase in Brix, acidity, viscosity, color, ascorbic acid and carotene, no change in Brix/acid ratio but a slight fall in pH. Upto 4-fold concentration of the Juice, the increase in viscosity was comparatively slight, but after 5-fold concentration, there was a steep rise in viscosity. There were negligible losses in carotene while the losses in true ascorbic acid were well within 5% during concentration up to 63Degree Brix. Use of mid-season, healthy ripe oranges for juice extraction and concentration of the flash-heated juice (195Degree-200DegreeF for 10-12 seconds) upto 5-fold concentration are suggested."