Title: Effects of Potassium Sorbate and Citric Acid on Preservation of Tomato Juice
Abstract: The effects of potassium sorbate and citric acid combining chilling storage respectively on preservation of tomato juice are studied. Soluble solids, colour and flavour of the sample adding 0.09% potassium sorbate keep constant in the main, soluble solids of the samples adding 0.03%, 0.06% potassium sorbate decrease 15% during the storage of 8 weeks. Soluble solids, colour and flavour of the samples adding citric acid and the control decrease much more during the storage. Vitamin C content and total conolies of all the samples decrease during the storage, but the samples adding potassium sorbate decrease much more. Adding 0.09% potassium sorbate is suitable in the chilling storage of tomato juice , the effects of citric acid in storing orange juice are weak.
Publication Year: 2003
Publication Date: 2003-01-01
Language: en
Type: article
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