CLARIFICATION AND GELATION OF A MINIMALLY HEATED ORANGE JUICE CONCENTRATE DURING ITS REFRIGERATED STORAGE

The refrigerated storage of orange concentrates low in pulp content could be an interesting procedure of preservation of concentrates not submitted to high temperature treatments. Orange concentrate of 42 degrees Brix with low pulp content, treated at a very low temperature (60C for 15 s) to avoid microbial spoilage, was stored for 6 months at 3C. The losses of cloudiness during the storage were higher than that of the single strength juice also treated at 60C for 15 s. Gelation of concentrate was detected initially, being the storage modulus higher than the loss modulus at the end of the first month of storage. In any case, the degree of gelation observed after 6 months was far from the substandard quality, according to Florida Statutes. The clarification of this orange concentrate is the factor limiting of its shelf life. Consequently, experiences using heat treatments slightly higher must be planned to delay the loss of cloudiness.