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Abstract
The following results were conducted in the present study :
1-Effect of pasteurization, packaging conditions and type of package on total soluble solids of orange juice stored at 60 C.
2-Effect of pasteurization, packaging conditions and type of package on pH and total acidity of orange juice stored at 60 C.
3-Effect of pasteurization, packaging conditions and type of package on ascorbic acid of orange juice stored at 60 C.
4-Effect of pasteurization, packaging conditions and type of package on total sugars of orange juice stored at 60 C.
5-Effect of pasteurization, packaging conditions and type of package on reducing sugars of orange juice stored at 60 C.
6-Effect of pasteurization, packaging conditions and type of package on ash of orange juice stored at 60 C.
7-Effect of pasteurization, packaging conditions and type of package on total bacterial count of orange juice stored at 60 C.
8-Effect of pasteurization, packaging conditions and type of package on yeasts and molds of orange juice stored at 60 C.
9-Effect of pasteurization, packaging conditions and type of package on carotenoids of orange juice stored at 60 C.
10-Effect of pasteurization, packaging conditions and type of package on color of orange juice stored at 60 C.
11-Effect of pasteurization, packaging conditions and type of package on appearance of orange juice stored at 60 C.
12-Effect of pasteurization, packaging conditions and type of package on flavor of orange juice stored at 60 C.
13-Effect of pasteurization, packaging conditions and type of package on overall acceptability of orange juice stored at 60 C.