Skip to main content
SpringerLink
Log in

Chemistry and technology of citrus juices and by-products

  • Chapter
Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

Abstract

Like all citrus plants, the orange tree originated in Asia. The exact site of its appearance is hotly debated. Nevertheless, citrus fruits are said to have emerged in the east of Asia in the lands now belonging to India, China, Bhutan, Burma and Malaysia.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 99.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Agricultural Marketing Services, USDA (1983) U.S. Standards for Grade of Orange Juice, Washington, DC.

    Google Scholar 

  • Baker, R. A. (1980) The role of pectin in citrus quality and nutrition. In: Citrus Nutrition and Quality, S. Nagy and J. A. Attaway (eds.), ACS Symposium Series 143, Washington, DC.

    Google Scholar 

  • Baker, R. A. and Bruemmer, J. H. (1972) Pectinase stabilization of orange juice cloud. Agric. Food Chem. 20 (6), 1169.

    Article  CAS  Google Scholar 

  • Beavens, E. A., Bissett, O. W., Keller, J. G. et al. (1962) Chemical Technology of Citrus Products, USDA/ARS, Agricultural Handbook 98, Washington, DC.

    Google Scholar 

  • Berry, R. E. (1973) Commodity Stg. Manual, Code Recommended Practices for Handling Frozen Food, Frozen Food Coordinating Committee, Washington, DC.

    Google Scholar 

  • Berry, R. E. (1984) Recent developments in analytical technology for citrus products, 44th Annual Meeting IF T, Anaheim, CA.

    Google Scholar 

  • Berry, R. E., Bissett, O. W., Veldhuis, M. K. et al. (1971) Vitamin C retention in orange juice as related to container type. Citrus Industry 52 (6), 12.

    CAS  Google Scholar 

  • Bissett, O. W. and Berry, R. E. (1975) Effects of container shelf-life. J. Food Sci. 40, 178.

    Article  CAS  Google Scholar 

  • Braddock, R. J. and Kesterson, J. W. (1976) Quality analysis of aldehydes, esters, alcohols and acids from citrus oils. J. Food Sci. 41, 1007.

    Article  CAS  Google Scholar 

  • Braddock, R. J., Temelli, F., Cadwallader, K. R. et al. (1986) Citrus essential oils-A dossier for OSHA/MSDS. Food Technol. 40 (11), 114–116.

    CAS  Google Scholar 

  • Camp, A. F., Evans, R. C., MacDowell, L. G. et al. (1957) Citrus Industry of Florida, Department of Citrus, Citrus Commission of Florida.

    Google Scholar 

  • FDOC (1980) Florida Citrus Fruit Laws, Chapter 601 ( 1980 ) Florida Statutes, FDOC, Lakeland, FL.

    Google Scholar 

  • FMC (1979) A Process for Determining the Efficiency of CR Citrus Oil Recovery Systems, Citrus Machinery Division, RandD, Lakeland, FL.

    Google Scholar 

  • Furia, T. E. (ed.) (1968) Handbook of Food Additives, The Chemical Publishing Co., Cleveland, OH.

    Google Scholar 

  • Gunther, E. (1949) The Essential Oils, Vols I and I II, Fritzsche Bros. Inc., D. Van Nostrand, Princeton, NJ.

    Google Scholar 

  • Hasse, G. (ed.) (1987) The Orange—A Brazilian Adv., Duprat and Lobe Prop. and Commun. ILDDA, Riveirao Preto, S.P., Brazil.

    Google Scholar 

  • Hendrix, C. M., Jr. (1974) Importance of microbiology to citrus products and by-products. Prof. Sanit. Mgt. Mag. 4 (1), 24–25.

    Google Scholar 

  • Hendrix, C. M. (1983) Citrus Quality Assurance and Future Industry Trends, Fla. Sect. ASQ, Orlando, FL.

    Google Scholar 

  • Hendrix, C. M., Jr. (1984) Quality Assurance and Evaluation in the Citrus Industry, Golden Gem Citrus Disp. School, Errold Est., Apopka, FL.

    Google Scholar 

  • Hendrix, C. M., Viale, H. E., Johnson, J. D. and Vilece, R. J. (1977) Quality control, assurance and evaluation in the citrus industry. In: Citrus Science and Technology, Vol. 2, S. Nagy, P. E. Shaw and M. K. Veldhuis (eds.), AVT, Westport, CT.

    Google Scholar 

  • Hendrix, D. L. (1988) The composition and yield of citrus waxes as influenced by standing temperatures, a portion of M.S. Thesis, University of Florida, Gainesville, FL.

    Google Scholar 

  • Hendrix, D. L. and Ghegan, R. C. (1980) Quality changes in bulk standards for citrus concentrate made from frozen damaged fruit. J. Food Sci. 45 (6), 1570–1572.

    Article  Google Scholar 

  • Hughes, R. E. (1978) Fruit flavonoids—some nutritional implications. J. Hum. Nutrition 32, 47–52.

    CAS  Google Scholar 

  • Hunter, G. L. K. and Brogden, W. B., Jr. (1965) Conversion of Valencene to Nootkatone. J. Food Sci. 20 (5), 876–878.

    Article  Google Scholar 

  • Johnson, J. D. and Vora, J. D. (1983) Natural citrus essence: production and application, 43rd Annual Meeting IF T, New Orleans, LA.

    Google Scholar 

  • Jones, H. A. (1968) Essences, how they develop. Citrus World Mag., Lakeland, FL.

    Google Scholar 

  • Kefford, J. F. and Chandler, B. V. (1970) The Chemical Constituents of Citrus Fruits, Academic Press, New York.

    Google Scholar 

  • Kesterson, J. W. and Braddock, R. J. (1973) Citrus seed oil. Cosmet. Perfum. 88, 39.

    CAS  Google Scholar 

  • Kesterson, J. W. and Braddock, R. J. (1976) By-Products and Specialty Products of Florida Citrus, Bull. 784, IFAS, Lake Alfred, FL.

    Google Scholar 

  • Kesterson, J. W., Hendrickson, R., Braddock, R. J. et al. (1971) Florida Citrus Oils,Bull. 749, IFAS, Lake Alfred, FL.

    Google Scholar 

  • Lombard, P. B. (1963) Maturity study of mandarins, tangelos, and tangors. Calif. Citrogr. 48, 171–176.

    Google Scholar 

  • Marshall, M., Nagy, S. and Rouseff, R. (1985) Factors impact on the quality of stored citrus fruit beverages, Proc. 4th Int. Flay. Conf., Rhodes, Greece.

    Google Scholar 

  • Matthews, R. F. (1980) FCOJ from Florida Oranges, Food Science Fact Sheet, IFAS, Gainesville, FL.

    Google Scholar 

  • McAllister, J. W. (1980) Methods for determining the quality of citrus juice. In: Citrus Nutrition and Quality, S. Nagy and J. A. Attaway (eds.), ACS Symposium Series 143, Washington, DC, pp. 291–317.

    Google Scholar 

  • Moshonas, M. G. and Shaw, P. E. (1986) Analysis and evaluation of orange juice flavor components, 46th Annual Meeting IFT, Dallas, TX.

    Google Scholar 

  • Murdock, D. I. (1977) In: Citrus Science and Technology, S. Nagy, P. Shaw, and M. Veldhuis (eds.), Vol.2, AVI Publ. Co., Westport, CT, Chap. 11.

    Google Scholar 

  • Murdock, D. I. and Hatcher, W. S., Jr. (1975) Growth of microorganisms in chilled orange juice. J. Milk Food Technol. 38 (7), 393–396.

    Google Scholar 

  • Murdock, D. I. and Hunter, G. L. K. (1968) Bacterial contamination of some citrus oils during processing. Proc. Fl. State Hortic. Soc. 81, 242–254.

    CAS  Google Scholar 

  • Nagy, S. and Attaway, J. A. (eds.) (1980) Citrus Nutrition and Quality, American Chemical Society Symposium Series 143, Washington, DC.

    Google Scholar 

  • Nagy, S. and Nordby, H. E. (1970) The effect of storage condition on the lipid composition of commercially prepared orange juice. J. Agric. Food Chem. 18, 593–597.

    Article  CAS  Google Scholar 

  • Nagy, S. and Rouseff, R. L. (1986) Citrus fruit juices. In: Handbook of Food and Beverage Stabilization, Academic Press, New York, pp. 719–743.

    Chapter  Google Scholar 

  • Redd, J. B. (1976) Distillation systems. In: The Annual Short Course for the Food Industry, IFT, University of Florida, Gainesville, FL.

    Google Scholar 

  • Redd, J. B. (1977) Brazilian Citrus Products Around the World, Part 7. In: Citrus Science and Technology, Vol. 2, S. Nagy, P. E. Shaw and M. K. Veldhuis (eds.), AVI Publ. Co., Westport, CT, Chap. 15.

    Google Scholar 

  • Redd, J. B. (1988) The volatile flavors of orange juice, Annual ASME Citrus Engineering Conf., FDOC, Lakeland, FL.

    Google Scholar 

  • Redd, J. B. and Hendrix, C. M., Jr. (1987) A History of Juice Enhancement, Intercit, Inc., Safety Harbor, FL.

    Google Scholar 

  • Redd, J. B., Hendrix, C. M., Jr. and Jefferson, J. E. (1966) Quality Control Manual for Citrus Processing Plants, Redd Labs Inc., Safety Harbor, FL.

    Google Scholar 

  • Redd, J. B. and Praschan, V. C. (1975)Quality Control Manual for Citrus Processing Plants,Intercit, Inc., Safety Harbor, FL.

    Google Scholar 

  • Redd, J. B., Hendrix, C. M., Jr. and Hendrix, D. L. (1987) Quality Control Manual for Citrus Processing Plants, Vol. I, Intercit, Inc., Safety Harbor, FL.

    Google Scholar 

  • Reuther, W., Batchelor, L. D. and Webber, H. J. (1967) The Citrus Industry, University of California. Ross, E. (1944) Effect of time and temperature of storage on vitamin C retention in canned citrus juice. Food Res. 9, 27–33.

    Google Scholar 

  • Robbins, R. C. (1977) Int. J. Vitam. Nutrition Res. 47, 373.

    CAS  Google Scholar 

  • Shaw, P. E. (1977) In: Citrus Science and Technology, Vol. 1, S. Nagy, P. E. Shaw and M. K. Veldhuis (eds.), AVI Publ. Co., Westport, CT, pp. 246–257.

    Google Scholar 

  • Sokoloff, B. and Redd, J. B. (1949) The health angle in the consumption of canned orange juice. The Citrus Industry Mag., Lakeland, FL.

    Google Scholar 

  • Szent-Gyorgyi, A. and Rusznyak, I. (1936) Nature,London.

    Google Scholar 

  • Ting, S. V. (1980) Nutrients and nutrition of citrus fruits. In: Citrus Nutrition and Quality, S. Nagy and J. A. Attaway (eds.), ACS Symposium Series 143, Washington, DC, Chap. 1.

    Chapter  Google Scholar 

  • US/FDA (1988) Title 21, FDA Code, Fed. Reg. 21, Part 146, Canned Fruit Juice, US Government Printing Office, Washington, DC.

    Google Scholar 

  • Varsel, C. (1986) Citrus juice production as related to quality and nutrition. In: Citrus Nutrition and Quality, S. Nagy and J. A. Attaway (eds.), ACS Symposium Series 143, Washington, DC, Chap. 11.

    Google Scholar 

  • Weast, R. C. (ed.) (1972) Handbook of Chemistry and Physics, 53rd edn., CRC, Cleveland, OH.

    Google Scholar 

  • Westbrook, G. F., Jr. ( 1957 ) Effects of the use of frozen damaged fruit on the characteristics of FCOJ, Ph.D. Thesis, University of Florida, Gainesville, FL.

    Google Scholar 

Download references

Authors
  1. C. M. Hendrix
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. B. Redd
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Dr P. R. Ashurst and Associates, Kingstone Hereford, UK

    P. R. Ashurst

Rights and permissions

Reprints and permissions

Copyright information

© 1999 Springer Science+Business Media New York

About this chapter

Cite this chapter

Hendrix, C.M., Redd, J.B. (1999). Chemistry and technology of citrus juices and by-products. In: Ashurst, P.R. (eds) Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6296-9_2

Download citation

  • DOI: https://doi.org/10.1007/978-1-4757-6296-9_2

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-5191-5

  • Online ISBN: 978-1-4757-6296-9

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation