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 40◦C stored samples compare with the 20◦C 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.
(2011). Evaluation of physicochemical and sensory properties of PET containers packed lemon juice. Journal of food science and technology(Iran), 8(28), 93-100.
MLA
. "Evaluation of physicochemical and sensory properties of PET containers packed lemon juice", Journal of food science and technology(Iran), 8, 28, 2011, 93-100.
HARVARD
(2011). 'Evaluation of physicochemical and sensory properties of PET containers packed lemon juice', Journal of food science and technology(Iran), 8(28), pp. 93-100.
CHICAGO
, "Evaluation of physicochemical and sensory properties of PET containers packed lemon juice," Journal of food science and technology(Iran), 8 28 (2011): 93-100,
VANCOUVER
Evaluation of physicochemical and sensory properties of PET containers packed lemon juice. Journal of food science and technology(Iran), 2011; 8(28): 93-100.
