Cryostability of frozen concentrated orange juices produced by enzymatic process

The cryostability of frozen concentrated orange juices (FCOJ) produced by a n enzymatic process (enzymatic juice) and a squeezing process (squeezed jui ce) was investigated. The results showed that after thawing the enzymatic j uice was superior in colour stability and cloud stability to the squeezed j uice. The influence of glass transition temperature and viscosity of juices on the cryostability was examined and the data showed that some physico-ch emical changes/reactions in juices during storage were controlled by diffus ion. The composition of carbohydrates in juices was determined by high perf ormance liquid chromatography (HPLC). Results obtained showed that the domi nant solutes (low molecular weight compounds) of FCOJ governed the glass tr ansition temperature of juices while the smaller fractions (high molecular weight carbohydrates) of the total solids of FCOJ had significant effects o n the viscosity of FCOJ. (C) 2001 Elsevier Science Ltd. All rights reserved .