Changes in the ascorbic acid content of orange juice during its concentration and conversion into orange juice powder.

Tne changes taking place in the ascorbic
acid content during processing of juice from
three varieties of Indian oranges, namely
Coorg and Nagpur oranges (loose-skinned
Mandarin type) and Sathgudi orange ( Citrus
sinensis), a tight-skinned type, have been
studied, and a method for the preparation of
orange juice powder has been stanaardlze(1.
The retention of ascorbic acid in juices from
the three varieties of oranges concentrated to
72° Brix. in vacuo at 50 -52 C. is 85-90 percent.
There is a ranid loss of ascorbic acid in the concentrate
stored at 24 -30 'C. ; the loss is minimum
at 2- -5C. There is loss of 31-57 percent
ascorbic acid during the preapration of orange
juice powder employing a vacuum shelf drier;
the loss is 100 per cent when 3n ordinary shelf
drier is employed.
The orange juice powder compares favourably
with similar imported products.