Volume 8, Issue 28 (2011)                   FSCT 2011, 8(28): 93-100 | Back to browse issues page

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Evaluation of physicochemical and sensory properties of PET containers packed lemon juice. FSCT 2011; 8 (28) :93-100
URL: http://fsct.modares.ac.ir/article-7-3179-en.html
Abstract:   (4075 Views)
In this study, physicochemical (pH, acidity, brix, vitamin C , SO2  and  formalin number ) and sensory properties of PET containers packed Lemon juice were evaluated. The samples were stored at 20 and 40 C . During the ten weeks of preservation, physicochemical and sensory properties were measured in three replicates every two weeks. The results showed that the two storage temperatures(20 and 40 C ) had not any significant effect on  pH, acidity , brix and formalin  number (p≥0.05). The amount of vitamin C and SO2 were less in the 40C stored samples compare with the 20C stored samples. The results of sensory evaluation indicate that the PET containers packed samples are acceptable in both storage temperatures (20 and 40 C ) during the ten weeks of storage.  
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Received: 2008/11/24 | Accepted: 2009/09/26 | Published: 2012/08/25

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