Experimentation with Dried Yeast for Use in Army Rations

Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice

“…The r2 values for 37.8 °C-stored juice were 0.94 (log) and 0.99 (linear) whereas those for 46.1 °C-stored juice were 0.93 (log) and 0.99 (linear). Brenner et al (1948) and Freed et al (1949) studied the retention of vitamin C in canned SSOJ at 21.1, 32.2, and 37.8 °C. These workers concluded that the logarithm of vitamin C retention was linearly related to storage time at these three temperatures.…”

“…Many early investigators (Brenner et al, 1948;Evenden and Marsh, 1948;Joslyn and Miller, 1949;Huelin, 1953) assumed that vitamin C degradation in orange juice was a first-order reaction with the rate of degradation proportional to concentration. Thus, they believed that a linear relationship existed between vitamin C content (log percent retention) and time.…”

Concentration and stability of ascorbic acid in marketed reconstituted orange juice

“…After this, there was an anaerobic loss of ascorbic acid at a rate of about a tenth of that in the early period. Moschette et al (1947), in a study of the thermal stability of ascorbic acid, noted a satisfactory retention of the vitamin in canned orange juice stored at 10 °C, but they and others (Brenner et al, 1948) saw a significant destruction of the ascorbic acid at higher temperatures, the rate increasing proportionally with temperature increase. Rakieten et al (1951) noted little instability of ascorbic acid in frozen orange juice concentrate during frozen storage.…”