The effect of CO2 (0.5 l min-1 for 15 min) and orange juice (30% v/v carrot juice) on phisico-chemical characteristics as well as microbial flora of carrot juice within the three months of storage was investigated. Both orange juice and CO2 caused a decrease in pH value of carrot juice but pH reduction was higher when orange juice (30 percent) was added. Samples of carrot-orange juice had higher value of acidity and lower pH. Blending orange juice with carrot juice caused higher percentage of precipitation, decrease in a* and b* values and increase in L* value. The results of this experiment showed that sugar decreases the percentage of precipitation in pasteurized carrot juice. No microbial growth was detected in either of the treatments.
. (2008). Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice. Journal of food science and technology(Iran), 5(17), 1-8.
MLA
. "Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice", Journal of food science and technology(Iran), 5, 17, 2008, 1-8.
HARVARD
. (2008). 'Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice', Journal of food science and technology(Iran), 5(17), pp. 1-8.
CHICAGO
, "Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice," Journal of food science and technology(Iran), 5 17 (2008): 1-8,
VANCOUVER
. Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice. Journal of food science and technology(Iran). 2008;5(17):1-8 (In Persian).
