Orange juice concentrate is one of the most important orange
products, which is widely appreciated in the world market.
Concentration of orange juice by evaporation alters the final
color, taste, aroma and nutritional characteristics of
reconstituted juice. Therefore, the present study was carried out
to evaluate the following points: 1. Evaluation of the use of
enzymatic treatment in combination with serum pulp method for
concentration of Valencia orange juice and the impact of this
process on chemical composition and volatile flavor compounds. 2.
The effect of pasteurization on the physicochemical properties and
volatile flavor compounds of Valencia orange juice, pulp and serum.
Both unpasteurized orange juice and serum separated from it was
concentrated by a rotary evaporator under vacuum.
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