Effects of oxygen concentration on ascorbic acid contents in model solution of aseptic and hot-packed cans [Japanese]

摘要

In recent years, a lot of aseptic products are sold in the market around the world. It is important to supply good taste and flavor products to consumers. In this research, L-ascorbic acid contents in model solutions, which contained citric acid in de-ionized water, was measured in aseptic filling and in conventional hot-packed products with different oxygen contents. A quantitative analysis was conducted in oxygen and L-ascorbic acid contents during processing and storage. It was important to remove dissolved oxygen before aseptic filling to maintain the initial amount of L-ascorbic acid, because oxygen in model solutions did not have chances to escape into the atmosphere during processing. There were two stages in decreasing velocity of L- ascorbic acid. The first stage was fast, because a model solution had a lot of oxygen. The second stage was slow because it had consumed oxygen, The best way to maintain the amount of L-ascorbic acid level in model solution was to remove dissolved oxygen from the solution before processing, and to make aseptic filling in cans, which has good gas-barrier and light-protection.