Timeline for Pasteurisation of orange juice and Vitamin C
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 15, 2015 at 9:11 | comment | added | ProfRob | No, I was just rounding up 18% from Table 3. I suppose if I was writing the paper I would argue this demonstrates that it is not especially heat sensitive. I also see from the graph that there is very little difference (none at 22C) between the Heat and PEF curves until you get beyond 40 days storage. So whilst the storage temperature seems important, the processing bit seems much less so. | |
| Jan 15, 2015 at 9:00 | comment | added | canadianer | @RobJeffries Does 20% hold some special significance? | |
| Jan 15, 2015 at 8:55 | comment | added | ProfRob | Thanks for this. The comment at the end is a bit puzzling. Table 3 appears to show that even pasteurisation at temperatures higher than normal (95 vs 72) does not decrease the vitamin C content by more than 20%. I am going to follow this up on Chemistry SE and see if I can find out what is going on. | |
| Jan 15, 2015 at 8:52 | vote | accept | ProfRob | ||
| Jan 14, 2015 at 6:25 | history | edited | WYSIWYG | CC BY-SA 3.0 |
center aligned the figures
|
| Jan 13, 2015 at 22:37 | history | edited | canadianer | CC BY-SA 3.0 |
added 8 characters in body; deleted 14 characters in body; edited body
|
| Jan 13, 2015 at 22:20 | history | answered | canadianer | CC BY-SA 3.0 |