Absorption Rate of Oxygen by Orange Juice: Effect of Catalysts - Effects of Catalysts

Abstract

VOL. 28, NO. 4 480 INDUSTRIAL AND ENGINEERIKG CHEMISTRY 2. Based on the creosote concentration in the outer halfinch of sapwood as 100 per cent, the average distribution of creosote in nineteen poles was such that the amounts of creosote present in successive layers, a half-inch thick, were 80, 53, 35, and 22 per cent, respectively.Based on the green volume, the average density of the toluene-extracted summerwood from 159 annual rings was 0.701 with a standard deviation of 0.0560, and the average density of the toluene-extracted springwood from the same annual rings was 0.329 with a standard deviation of 0.0366.

Vitamin C contents of citrus fruit and their products: a review

“…The main loss of vitamin C potency in processed products is due to aerobic and anaerobic reactions of nonenzymic nature. The incorporation of air into the juice during extraction, finishing, blending, and container filling have long been recognized by investigators (Eddy, 1936; Pulley and von Loesecke, 1939; Henry and Clifcorn, 1948) as causing vitamin C loss. Current industrial practice has been to keep air in juice as low as possible, and this has been accomplished by use of deoiling-deaeration equipment and by the injection of live steam into the headspace of the can during closure (steam displaces the air and creates a vacuum) (Peterson, 1949).…”

Processing of Orange Juice

“…Ferrous ions increased browning, stannous ions decreased it, while other metallic salts (including ferric, stannic, and copper salts) had no effect. The lack of effect of copper casts doubt on the correlation of the darkening with the loss of reducing factor since that metal catalyzes the oxidation of the ascorbic acid present (5). Measurement of Reducing Factor in Orange Juice.…”

Canning Fruit Juices. Technical Aspects

“…The same authors, finding octyl and decyl aldehydes predominating in grapefruit oil, emphasize the susceptibility to oxidation. Eddy (9) found that the absorption of oxygen by orange juice caused a reduction in vitamin C content. Clark and Lachele of this laboratory demonstrated the necessity of almost complete elimination of oxygen where insideenameled cans are used for orange and lemon juice; the presence of oxygen in the can in amounts exceeding 0.10 per cent by volume promotes an attack on the container which disrupts the bond between the enamel film and the tin plate.…”