Whitepaper: Vitamin C retention in orange juice production
Tetra Pak Processing white paper sharing the results, particularly around Vitamin C retention, of large-scale experiments in orange juice processing.
We at Tetra Pak would like to share what we know about the effects of pasteurization and deaeration on orange juice quality, and indicate future areas of exploration.
This white paper presents the results of large-scale experiments on orange juice processing. The major finding is that – contrary to many widely held beliefs – pasteurization does NOT adversely affect vitamin C retention. In addition, strong deaeration is NOT necessary to retain vitamin C levels; moderate deaeration levels yield the same result. Similar findings are indicated for other quality indicators such as aroma, taste, or colour.
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