REDUCTION OF OIL AND OFF-FLAVORS IN CITRUS JUICE BY DIRECT STEAM HEATING AND FLASH COOLING

摘要

A method for direct steam pasteurization and de-oiling of citrus juice, and more particularly, orange juice, is provided. In a further embodiment, a method for direct steam pasteurization and flash cooling of citrus juice is provided. The method removes certain undesired flavor components and retains certain desired flavor components and products having enhanced sensory characteristics result.