Rentabilidade da produção familiar de laranja Valência: estudo de caso no município de Mogi Guaçu   SP

Leonello, Elaine Cristina; Esperancini, Maura Seiko Tsutsui; Guerra, Saulo Phelipe Sebastião

doi:10.4322/crt.00160

Cited by 1 publication

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“…The citrus industry is an extremely important sector for the Brazilian economy, as the country is responsible for 34% of the fruits and 56% of the juice produced in the world. Furthermore, the orange is the most consumed fruit by the Brazilian population, and among the different cultivars is the Pêra Rio orange (Citrus sinensis L. Osbeck) (Leonello et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Experimental Study of the Influence of Temperature on Pasteurization of Pêra Rio in Natura Orange Juice

Galiassi¹,

Ramirez²

2022

Proceedings of the SOUTHERN BRAZILIAN JOURNAL OF CHEMISTRY 2021 INTERNATIONAL VIRTUAL CONFERENCE

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Heat treatment is one of the most used methods to preserve food, such as orange juices, which are an excellent source of ascorbic acid. To avoid vitamin C degradation and reduce loss, fast heating is recommended. This work aimed to determine the vitamin C content using the iodometric method and the convective heat transfer coefficient using the method of dimensionless numbers and the experimental method. Time and temperature were controlled throughout the experiment. In pasteurization, the solution was heated to 80 °C, heating lasted 50 minutes and cooling for 42 minutes. The convective heat transfer coefficient was evaluated in two regions of the cylindrical container: near the wall and in the central region. The graphic profile of the curve follows the same trend of the literature. The convective heat transfer coefficient is higher in the region near the wall. As time passes and temperature decreases, the central region tends to equilibrium, and the coefficient becomes more constant. The vitamin C content remained constant before and after pasteurization, so it was observed that the pasteurization did not cause ascorbic acid degradation since the heating step was fast in the heat treatment. As a result of the study, it was noted that studying the thermal behavior in the cooling of orange juice is extremely important to ensure its quality. It is pertinent to mention that in order to avoid this degradation and reduce its loss, it is necessary that in thermal treatments, fast heating is carried out and that the juice has low exposure to air and heat at the time of its preparation.

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Section: Introductionmentioning

confidence: 99%

Experimental Study of the Influence of Temperature on Pasteurization of Pêra Rio in Natura Orange Juice

Galiassi¹,

Ramirez²

2022

Proceedings of the SOUTHERN BRAZILIAN JOURNAL OF CHEMISTRY 2021 INTERNATIONAL VIRTUAL CONFERENCE

View full text Add to dashboard Cite

show abstract

Rentabilidade da produção familiar de laranja Valência: estudo de caso no município de Mogi Guaçu SP

Abstract: Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado.

Cited by 1 publication

References 3 publications

Experimental Study of the Influence of Temperature on Pasteurization of Pêra Rio in Natura Orange Juice

Experimental Study of the Influence of Temperature on Pasteurization of Pêra Rio in Natura Orange Juice

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