Amal Tarrab (1)*, Mohammed. Al-Azem (1) and Fadel Kaadeh (2)
(1). Dept of Food Engineering Technologies, Faculty of Technology Engineering University of Aleppo, Syria.
(2). Dept of Biotechnology Engineering Technologies, Faculty of Technical Engineering, University of Aleppo Syria.
(*Corresponding author: Amal Tarrab, E-Mail: Amaltarrab90@gmail.com)
Received: 23/11/2022 Accepted:20/01/2023
Abstract:
The study included the pasteurization of orange juice by intermittent pasteurization method at a temperature of 65 C⸰ for 30 minutes, using a water bath. The pasteurization process and tests were conducted in the Food preservation and processing laboratory at the Technical Engineering College of the University of Aleppo in April. The most important physical and chemical quality characteristics of fresh and pasteurized juice were studied, where The heat treatment of the juice by the intermittent pasteurization method had a significant effect on the value of vitamin C and the soluble solids (P < 0.05), while there were no significant differences in the total acidity and pH at a significant level (P > 0.05), and the total color differences (ΔE) increased in the pasteurized juice compared with the fresh juice, and it was possible to obtain a safe juice free of bacterial and pathogenic pollutants.
Keywords: pasteurization, quality, microorganisms, orange.
Full paper in Arabic: pdf