Two varieties of oranges cultivated in Chile, were tested, according to the preservabon of pasteurized juice. The experiment was carried forth with raw material obtained from two different sources:
a) Juice, already extracted by the "Citrus" industry, to be used as basic element in the elaboration of "Orange Crush";
b) Oranges harvested in the farm itself, aiming at the obtainance of an excellent fruit.
The manufacturing of pasteurized orange juice, was carried out following the ru:es of the "Northamerican Standard for Canned Orange Juice", established by law for "Food, Drugs and Cosmetics" in the United States. These requirement were followed as closely as posible although in our country we don't have these types of standards.
The aim of this research work is to make our oranges undergo a process of industrialization as pasteurized juice; and to find out the way it keeps throughout at different temperatures of storage. We also are interested in finding out to what extent its nourishing value and organoleptic characteristics are modified.
We trust that this experiment may be of some value in giving a solution to the problems of overproduction and exportation of oranges in Chile.
750 bottles of orange juice were tested. This juice was obtained from two different varieties: Chilean and Washington.
This experimental products were stored at two different temperatures. Part of it in refrigerators (2º to 6ºC) and the rest at the surrouncling temperature (18º to 28ºC). The analysis was achieved throughout the time, according to the standards previously mentioned. Since the sanitary conditions of an elaborated products is of fundamental importance, a bacteriological test was carried forth. The research allows us to deduce the following conclusions:
1) Oranges are harvested in Chile in a primitive and rough way. Very little importance is given to their degree of ripeness. They a |
ChileanJAR
