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A LTHOUGH the quality of canned orange juice available commercially has been improved greatly by the flash pasteurizer and the deaerator, off-flavors frequently develop which make the product unsatisfactory.Improved processing conditions have been suggested by Chace, von Loesecke, and Heid (2), Held and Scott (9, 10), Joslyn and Marsh (IS), Tressler, Joslyn, and Marsh (28), Mottern and von Loesecke (19), Heid (8), Mottern (18), and others. In general, they suggested deaeration of the juice, heating to 195-205°F. (91-96°C.) in less than 20 seconds, cooling to 175°F. (79°C.), filling and sealing full or under vacuum or with inert gas. Mottern (18) suggested storage of pasteurized orange juice at 35°F. (2°C.).Pulley and von Loesecke (25) showed that commercial deaeration is usually very inefficient. Loeffler (15) developed a rapid and simple measure of deaeration efficiency. Deterioration of Orange JuiceClarification of Juice. Pectic enzymes through hydrolysis may split methoxyl groups from the pectin of the "cloud"; this causes precipitation of a white fluffy powder that is probably pectic acids and leaves a clear supernatant liquid. This powder may congeal to the "curd" frequently encountered in citrus juices. Cruess (S) suggested that high pasteurization temperatures would inactivate the pectic enzymes and prevent this clarification.

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