Project Number: 6034-41430-007-02-N
Project Type: Non-Funded Cooperative Agreement
Start Date: Feb 1, 2017
End Date: Jan 31, 2022
1. Determine the influence of different extraction, finishing, and sanitation procedures on orange juice flavor and nutritional quality. 2. Optimize processing to reduce negative impacts of HLB disease on orange juice and other products.
1. Measure the distribution of volatile and non-volatile components in fruit peel (flavedo and albedo), segment wall (membrane system), central column, juice sec and seeds. 2. Determine the distribution of above tissues into orange juice or other products by different types of extractors, finishers, and pasteurizers. 3. Optimize processing parameters to produce high quality juice and other products.