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Study on protection of V_c and color in the concentrated orange juice

Lin Ruo-hui

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Abstract

Several additives effecting the stability of VC and color in concentrated orange juice were studied in the experiment.Three methods were tried,including visual observation,using iodine tirimettle to determinate the content of VC,using colorimetry to test Absorption of photoelectronen,and then use these results as the reference index of browning degree in concentrated orange juice.After all,the effect of single factor additives on the browning in the concentrated orange juice was discussed.Through the single factor experiment,the type and dosage of the additive were determined,and then the proportion of compound protective agent was obtained.At last,the proportion of single-factor in the compound protective agent were confirmed,0.16% sodium erythorbate+0.035% calcium+0.04% sulfite+0.025%EDTA,and the addition of compound protective agent was 0.15%.

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What this paper is about

Several additives effecting the stability of VC and color in concentrated orange juice were studied in the experiment.Three methods were tried,including visual observation,using iodine tirimettle to determinate the content of VC,using colorimetry to test Absorption of photoelectronen,and then use these results as the reference index of browning degree in concentrated orange juice.After all,the effect of single factor additives on the browning in the concentrated orange juice was discussed.Through the single factor experiment,the type and dosage of the additive were determined,and then the proportion of compound protective agent was obtained.At last,the proportion of single-factor in the compound protective agent were confirmed,0.16% sodium erythorbate+0.035% calcium+0.04% sulfite+0.025%EDTA,and the addition of compound protective agent was 0.15%.

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Available abstract

Several additives effecting the stability of VC and color in concentrated orange juice were studied in the experiment.Three methods were tried,including visual observation,using iodine tirimettle to determinate the content of VC,using colorimetry to test Absorption of photoelectronen,and then use these results as the reference index of browning degree in concentrated orange juice.After all,the effect of single factor additives on the browning in the concentrated orange juice was discussed.Through the single factor experiment,the type and dosage of the additive were determined,and then the proportion of compound protective agent was obtained.At last,the proportion of single-factor in the compound protective agent were confirmed,0.16% sodium erythorbate+0.035% calcium+0.04% sulfite+0.025%EDTA,and the addition of compound protective agent was 0.15%.

Key concepts: Chemistry, Sodium sulfite, Orange juice, Browning, Colorimetry, Food science, Orange (colour), Food additive

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