{"id":7734,"date":"2024-04-16T06:14:50","date_gmt":"2024-04-16T06:14:50","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=7734"},"modified":"2024-04-16T06:14:50","modified_gmt":"2024-04-16T06:14:50","slug":"the-effect-of-thermal-treatment-on-some-physical-chemical-and-bacteriological-properties-of-orange-juice","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=7734","title":{"rendered":"The Effect of Thermal Treatment on Some Physical, Chemical, and Bacteriological Properties of Orange Juice"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\"><strong>Amal Tarrab <\/strong><strong><sup>(1)*<\/sup><\/strong><strong>, Mohammed. Al-Azem<sup> (1)<\/sup> and Fadel Kaadeh <sup>(2)<\/sup><\/strong><\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\">(1). Dept of Food Engineering Technologies, Faculty of Technology Engineering University of Aleppo, Syria.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\">(2). Dept of Biotechnology Engineering Technologies, Faculty of Technical Engineering, University of Aleppo Syria.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\">(*Corresponding author: Amal Tarrab, E-Mail: <a href=\"mailto:Amaltarrab90@gmail.com\">Amaltarrab90@gmail.com<\/a>)<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\">Received: 23\/11\/2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted:20\/01\/2023<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\"><strong>Abstract:\u00a0<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\">The study included the pasteurization of orange juice by intermittent pasteurization method at a temperature of 65 C\u2e30 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 &lt; 0.05), while there were no significant differences in the total acidity and pH at a significant level (P &gt; 0.05), and the total color differences (\u0394E) 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.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><strong>Keywords<\/strong>: pasteurization, quality, microorganisms, orange.\u00a0\u00a0\u00a0\u00a0 <\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><strong>Full paper in Arabic:\u00a0 <a href=\"http:\/\/agri-research-journal.net\/SjarEn\/wp-content\/uploads\/v11n2p1.pdf\">pdf<\/a><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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: &hellip; <a href=\"https:\/\/agri-research-journal.net\/SjarEn\/?p=7734\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7734","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/7734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7734"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/7734\/revisions"}],"predecessor-version":[{"id":7737,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/7734\/revisions\/7737"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}