Nutrition et sciences alimentaires

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    Suivi de la stabilité de 100 % jus d’orange en cours de stockage et de fabrication dans un emballage en carton et un emballage PET au sein de l’entreprise NCA Rouïba
    (Faculté des sciences: Boumerdes, 2023) Azerarak, Yousra; Chabani, Amina; Zidani, Sofiane(Promoteur)
    The objective of this study is to evaluate the effects of storage temperature on the quality of orange juice from concentrate (OBC) produced by the Nouvelle Conserverie Algérienne Rouiba, packaged in two different packaging (Tetra Pak and PET) for one month of storage at three different temperatures (ambient T, T 30°C, T 50°C). First, the physicochemical quality of the juice was evaluated by several tests, namely: pH, degree of Brix, vitamin C, acidity, pulp content and color by spectrophotometry. The microbiological quality was also evaluated by research and enumeration of yeasts and molds, aerobic germs. The determination of the microbiological parameters of orange juice showed that pasteurization applied is effective with a total absence of microorganisms during storage. The results obtained show that the effect of temperature is more marked on the OBC juice packaged in PET than that in Tetra Pak with a significant reduction in vitamin C (487 mg/l for PET versus 517 mg/l for Tetra pack 50°C).