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.
