Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures

Data on flow properties of Frozen Concentrated Orange Juice (FCOJ) produced from oranges cv. Pera-Rio (65.04 Brix, 8.8% w/w pulp content, 2.5% w/w pectin, 3.84% citric acid, 1.293 g cm(-3)) from -18 to 0 degrees C were fitted with appropriate predictive models. The power law model was found to be the most appropriate to fit the flow curves obtained for FCOJ between 46.56 and 65.04 degrees Brix. In higher concentrations, thixotropy was observed and showed more temperature dependence. A single equation combining Arrhenius and exponential relationships was applied to describe the temperature effect and shear rate on the quantity of breakdown of FCOJ.

Use of cationic surfactant-xylenol orange indicator in metals complexometry by back-titration with EDTA.

The interaction of the xilenol orange and commercial disinfectant containing itself cationic-surfactant allowed the use indicator up to pH 11 by back-titration with EDTA, and the determination of total or partial concentration of metallic ions samples using the same indicator at the highest pH range.

Effect of a pilot washing system on dicofol levels in orange matrix

An efficient analytical method is described for the analysis of dicofol residues in pulp and orange peel. Samples are mixed with Celite and transferred to chromatographic columns prepacked with silica gel. Dicofol is eluted with ethyl acetate, and the extracts are analyzed by gas chromatography with electron capture detection. Mean recoveries for dicofol at levels of 0.5, 2.0, 5.0, and 10 mg/kg ranged from 87 to 95% with relative standard deviation values between 2.6 and 9.0%. To investigate the effect of a pilot washing system on dicofol residues in oranges, the analytical procedure was applied to samples submitted to different treatments with commercial formulations under field and laboratory conditions. The orange samples with and without washing were analyzed in duplicate, and the results indicated that washing under the described conditions did not allow a complete removal of dicofol residues from orange peel.

Qualidade do melão ‘Orange Flesh’ minimamente processado armazenado sob atmosfera modificada

This work aimed at evaluate the effect of the fresh cut 'Orange Flesh' melon stored under modified atmosphere. The cubes of melons were sanitizationed with 100 mg L-1 of hypoclorite of sodium for one minute, washed, drained and wrapped with different concentrations of O-2 and CO2 in plastic bags of polyethylene (Nylon Polished). They were appraised every other day for ten days as regards the firmness, total pectin, soluble pectin and activity of the polifenoloxidase and peroxidase. At the end of the conservation period, it was verified that melons sustained the firmest texture of the vegetable products under modified atmosphere, and the concentration of 5%O-2 + 3% CO2 showed smaller content of total pectin and together with the concentration of 100% N-2 the smallest content of soluble pectin, the polifenoloxidase activity was not verified as well as of the peroxidase.

Determination of the relative contribution of phenolic antioxidants in orange juice by voltammetric methods

The electrochemical oxidation of caffeic, chlorogenic, sinapic, ferulic and p-coumaric acids was investigated by cyclic voltammetry on acetate buffer pH 5.6 on glassy carbon electrode and modified glassy carbon electrode. According to their voltammetric behavior, the antioxidant activity of these phenolic acids was evaluated and the results pointed to the following sequence: caffeic acid (E-a = +0.31 V) > chlorogenic acid (+ 0.38 V) > sinapic acid (+ 0.45 V) > ferulic acid (+ 0.53 V) >p-coumaric acid (+ 0.73 V). The results were confirmed by DPPH test, which evidenced the strongest antiradical activity for compounds possessing the cathecol moiety (caffeic and chlorogenic acids). Linear calibration graphs were obtained for their determination at concentrations from 1 x 10(-4) to 1 x 10(-3) mol L-1. The method was applied to orange juice. Selectivity was illustrated by the analysis of caffeic and chlorogenic acids electrodeposited on a glassy carbon electrode previously modified by electrochemical activation in the presence of ascorbic acid. (C) 2003 Elsevier B.V. All rights reserved.

Partial purification and characterization of pectin methylesterase from orange (Citrus sinensis) cv. Pera-rio

The enzyme pectin methylesterase (PME) from orange was extracted and partially purified by filtration on Sephadex G-100. The extraction buffer for orange PME was borate-acetate containing 0.4 M NaCl. Orange PME showed optimum pH at 8.0 and optimum temperature at 50C. The PME enzyme was completely inactivated after 1 min of incubation at 90C. The specific activity increased in the presence of 0.15 M NaCl or 0.025 M Na2SO4, 0.10 M KCl, 0.025 M K2SO4, 0.05 and 0.1 M NH4Cl. Lithium chloride and Li(2)SO(4)inhibited the enzymatic activity at all concentrations studied. The K-m and V(max)value of PME were 0.36 mg/mL and 5.26 mu mol/mL-mg protein, respectively.

Determination of the vinylsulphone azo dye, remazol brilliant orange 3R, by cathodic stripping voltammetry

Remazol brilliant orange 3R shows only a voltammetric peak for the reduction of the azo group. No peak was observed for the reduction of the sulfatoethylsulfone or vinylsulfone reactive groups. The reduction of a pre-protonated ate group involving a two-electron process, gives a hydrate derivative in acidic solution. In alkaline solution the reduction process occurs at more negative potential with the formation of an unstable hydrate compound which decomposes via HN-NH bond cleavage and loss of a sulfate group. Optimum conditions are given for the cathodic stripping voltammetric determination of dir: dye in aqueous solution. The optimum accumulation potential and time were 0 V and up to 60 s, respectively. Linear calibration graphs were obtained from 30 to 300 ng ml(-1) in pH 4 and 6.2 to 62 ng ml(-1) in pH 10. The limit of determination obtained was 1.5 ng ml(-1) (pH 10). The coefficient of variation was 2.6% (n = 7) at 62 ng ml(-1) of the reactive dye. (C) 1999 Elsevier B.V. B.V. All rights reserved.

Friction factors and rheological properties of orange juice

The rheological behavior of Brazilian orange juice with different water content (0.34-0.73 w/w) was studied at a wide range of temperatures (0.5-62 degrees C) using a concentric cylinder viscometer. The results indicated that the juices behave as pseudoplastic fluids with yield stress, being represented by the Herschel-Bulkley model. The rheological parameters were fitted as functions of both temperature and water content in the tested range. Based on dimensional analysis it was proposed a modified Reynolds number (Re-M), which includes the Herschel-Bulkley parameters. Experimental data of friction factors during heating and cooling processes of orange juice in laminar flow through circular tubes could be well correlated as a function of Re-M. (C) 1999 Elsevier B.V. Ltd. All rights reserved.

Pectin lyase from Aspergillus giganteus: Comparative study of productivity of submerged fermentation on citrus pectin and orange waste

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Fruit maturation as a parameter for selection of sweet orange cultivars in Brazil

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

The use of landforms to predict the variability of soil and orange attributes

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Distribution and habitat preference of Carabidae and Staphylinidae (Coleoptera) in an orange orchard and a forest fragment

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Persistence and metabolism of fenthion in orange fruit

The persistence and metabolism of fenthion in orange fruit were studied in field conditions. The fenthion was transformed to fenthion sulfoxide and fenthion sulfone. Sunlight photodegradation experiments showed that this transformation is due to the action of sunlight. Residues were found only in the fruit peel. Fenthion showed a rapid degradation rate with a half-life of ca. 6 days. Fenthion sulfoxide was degraded more slowly with a half-life of ca. 14 days and represented the major residue. Fenthion sulfone was present in low quantities.

Thermophysical Properties of Brazilian Orange Juice as Affected by Temperature and Water Content

The specific heat, thermal conductivity, thermal diffusivity and density of Brazilian orange juice were determined between 0.34 and 0.73 (w/w) water content and with temperatures from 0.5 to 62°C. The experimental data were fitted as functions of temperature and water content and all properties showed a linear dependency with these variables. In the tested range, the water content exhibited a greater influence on the analyzed properties than temperature. © 1998 Elsevier Science Limited. All rights reserved.