橙味艺术派对

一场由君度澄酒(Cointreau Liqueur)举办的澄味艺术派对在上海伯衡55(0rientalChamps-Elysees)火热拉开帷幕。诞生于1849年的君度至今已走过了170年的岁月,为了庆祝这一重要时刻,君度与法国设计界享誉盛名的超现实主义设计师文森特·德雷(Vincent Darre)跨界合作,结合170周年狂欢元素,推出君度文森特·德雷限量版(Cointreau Liqueur Vincent DarreLimited Edition)。     

心醉橙色

伴随着橙色的流行，各大牌纷纷推出橙色主题的时尚服饰，MAXMARA、PRADA等一线品牌纷纷将橙色元素融入到夏季的新品中。     

ELASTIC MODULUS of ORANGE JUICE ICE

The elastic modulus of orange juice ice as well as pure water ice was measured at temperatures between ? 10°C and ? 196°C by compression tests. the elastic modulus of pure water ice was almost constant in the whole range of the tested temperatures: 5.6 × 10⁹ N/m² at ? 196°C and 4.0 × 10⁹ N/m² at ? 10°C. In contrast, the elastic modulus of orange juice ice changed greatly with temperature: 11 × 10⁹ N/m² at ? 196°C and 0.2 × 10⁹ N/m² at ? 10°C. Orange juice ice was considered to consist of pure water ice particles which are dispersed in a matrix of concentrated amorphous solution (CAS). the elastic modulus of CAS was calculated using an equation for a disperse system.     

MALONALDEHYDE IN AQUEOUS ORANGE JUICE ESSENCES

SUMMARY –Malonaldehyde has been identified as a component of commercial aqueous orange juice essences and a procedure for its isolation and identification is described. Fluorescence and phosphorescence spectra of the purified pink complex formed from the reaction of thiobarbituric acid with malonaldehyde exhibited several excitation and emission maxima in the region from 200–550 nm and proved to be a sensitive and highly selective method for confirming the presence of malonaldehyde in a sample. The method is applicable to all citrus essences and should be applicable to the evaluation of malonaldehyde from lipid autoxidation in other fruit juice essences.     

SHELF-LIFE OF ASEPTICALLY BOTTLED ORANGE JUICE

In comparison with the regularly thermally processed food product, the aseptically filled ones which receive considerably less heat treatment, is thought to have better taste, texture and color, and exhibit less damage to nutritive properties. In this work the storage stability of aseptically bottled juice stored at 4, 15, 25°C was compared to that of hot filled juice. Criteria for stability were ascorbic acid retention, browning as measured by optical density, tristimulus color reflectance and organoleptic evaluation. It was found that the governing factor of establishing shelf-life was storage temperature rather than the method of filling. The quality parameters for the juices stored at 4 and 15°C were similar for both methods of filling. No difference was found in sensoric evaluations between aseptically filled juices and hot-filled juices stored at the same temperatures after 60 days storage. Immediately after filling the aseptically filled juice was judged slightly better but this difference disappeared rapidly during storage even at 4°C. In all cases juices stored at the lower storage temp, were judged better than those stored at the higher temperature regardless of filling method.     

CAROTENOIDS IN JUICE OF SHAMOUTI ORANGE

SUMMARY— More than 50 carotenoids were isolated from the juice of Shamouti orange (Citrus sinensis [L] Osb.) using a combination of column and thin layer chromatography. In addition to carotenoids usually found in citrus, others not previously detected in common orange varieties were identified. These include γ-carotene, rubixanthin, the new ketones sinthaxanthin and its OH-derivative, as well as lutein 5,6-monoepoxide. The dial-polyol fraction was most predominant yielding about 70% of the total carotenoids. It was established that low pigmentation of Shamouti orange juice is due to its low total carotenoid content rather than the absence of colored carotenoids.     

陈皮多糖的提取工艺

对陈皮中水溶性多糖的提取工艺进行研究.陈皮细颗粒经石油醚回流脱脂、热水提取,以葡萄糖为参照品,利用分光光度法测定陈皮中水溶性多糖的含量.结果表明陈皮多糖的最佳提取工艺为:料液比为1:20.在80℃下提取2次,每次在2h的条件下,多糖的提取率达到6.01%.     

RETENTION OF FRESH ORANGE JUICE FLAVOR AND AROMA IN AN AQUEOUS DISTILLATE FROM VALENCIA ORANGE JUICE1

Freshly squeezed Valencia orange juice, distilled at low temperature and reduced pressure, yielded an aqueous distillate with the necessary balance of volatile flavor and aroma constituents to retain the fresh juice characteristics. Flavor comparisons by an experienced sensory panel determined that orange juice reconstituted by combining the aqueous distillate with the residual juice solids had significantly more fresh juice character than reconstituted commercial frozen concentrated orange juice; commercial not pasteurized single strength orange juice (SSOJ); pasteurized SSOJ, not from concentrate; canned SSOJ, from concentrate; or aseptically packed SSOJ, from concentrate. The panel also found no significant difference in fresh juice characteristics between freshly squeezed orange juice and distillate and residual solids recombined from the same juice sample. Fifty four volatile constituents were identified from the aqueous distillate of freshly squeezed orange juice.     

FLOW BEHAVIOUR OF CONCENTRATED ORANGE JUICE*

Abstract Orange concentrate, at the 60-65° Brix concentration level, is a non-Newtonian fluid with yield stress and time dependent behaviour. While recovery from low-rate shear is reversible, shear at high rate causes irreversible destruction of the viscous structure. Part of this effect is due to disintegration of pulp particles. Pulpless concentrate (serum) is also non-Newtonian, but yield stress and time dependent behaviour are present only when pectin concentration is high. Depectinized serum is Newtonian. The effect of temperature on flow properties of all three types of material was studied.     

THIXOTROPY OF ORANGE CONCENTRATE AND QUINCE PUREE

Orange juice with pulp and pectins is thixotropic at soluble solids concentrations of 55 and 60 Brix in the range of temperatures from 0 to 20C and shear rate from 7.2 to 57.6 s⁻¹. Quince purée is thixotropic at soluble solids concentrations of 12.3 to 28 °Brix in the range of temperatures between 0 to 20C and shear rate from 7.2 to 57.6 s⁻¹. The thixotropic behaviour of orange juice and quince purée increases with increasing concentration and decreasing temperature and they can be described by the kinetic model proposed by Figoni and Shoemaker (1983):

The thixotropic structure of orange juice was destroyed by applying a shear rate of 57.6 s⁻¹ for 5 min, and for quince purée for 10 min. Quince purée shows a greater thixotropic character than orange juice, because it has a higher content of fiber, pulp and pectins and also because it shows a microscopic structure consisting of long particles and heterogeneous fibers.     

CONCENTRATION of ORANGE JUICE BY REVERSE OSMOSIS

Orange juice was concentrated by RO up to 50% hydraulic recovery with a polyamide membrane. Permeate fluxes and solute recoveries were determined at transmembrane pressures of 6.21 and 4.14 MPa. Pectinase treatment was required to prevent fouling and to allow Cleaning in Place procedures. Enzymatic treatment did not affect permeate flux or solute recoveries. Overall recovery of sugars, organic acids, and flavor-volatile components was approximately 93%.     

FLOW PROPERTIES OF ORANGE DIETARY FIBER SUSPENSIONS

The flow behavior of 7–20% orange dietary fiber (DF) suspensions at 15–65C was most adequately described by the simple power law model. The effect of the temperature on the apparent coefficient of viscosity (η_app) followed an Arrhenius-type relationship. The flow activation energy (E_a) was in the range 3.0–14. 7kJ/mol, depending on the concentration. The η_app increased exponentially with concentration within the temperature range studied. The combined effect of temperature and concentration on the η_app could be represented by an exponential equation. In all the cases, the effect of concentration on η_app was more pronounced than that of the temperature.