Week 6 Assignment: Outline

- introduction

- history and origins of orange juice

- nutritional benefits

- processing and manufacture of frozen concentrated orange juice (FCOJ) and not from concentrate orange juice (NFC) [single strength orange juice (SSOJ)]

- molecular structure: organic acids, sugars, polyphenolic compounds

- Chilled Orange Juice

- interactions between pectin and molecules in cloud

- Physico-Chemical properties

- suspension properties

- cloud properties

- types of orange and harvesting: Valencia, Pineapple, Hamlin

- flocculation/ coagulation / agglomeration of cloud particulates

- microscopic structure of cloud particles

- Zeta potential and electrostatic forces

- effects of heat treatment

- effects of pulp on physical chemical interactions

- hydrocolloids role in foods

- interactions involving pectin

- Conclusion: summary of paper

Week 5 Assignment: I plan on adding physical and chemical properties that make up orange juice along with the molecular composition. I will also add the processing and manufacture of frozen concentrate orange juice and not from concentrate orange juice.

Citations for orange juice:

(1) Ackerley, Jennifer Lynn. "CLARIFICATION OF VALENCIA ORANGE JUICE IS

INFLUENCED BY SPECIFIC ACTIVITY OF THERMOLABILE

PECTINMETHYLESTERASE, INACTIVE PMEPECTIN COMPLEXES AND

THE CHANGES IN SERUM SOLUBLE COMPONENTS." (n.d.): n. pag. The

University of Georgia, Aug. 2002. Web. 13 Dec. 2016.

(2) Agriculture Research Service. "CHEMISTRY AND TECHNOLOGY OF CITRUS,

CITRUS PRODUC; AND BYPRODUCTS." United States Department of

Agriculture, 1956. Web. 11 Dec. 2016.

(3) Bagheri, L, ME Mousavi, and A Madadlou. "Stability And Rheological Properties Of

Suspended Pulp Particles Containing Orange Juice Stabilized By Gellan

Gum." Journal Of Dispersion Science And Technology 35.9 (2014): 1222-

1229. Science Citation Index. Web. 10 Dec. 2016.

(4) Braun, Adee. "Misunderstanding Orange Juice as a Health Drink." The Atlantic.

Atlantic Media Company, 5 Feb. 2014. Web. 12 Dec. 2016.

(5) Gutieirrez-Lopez, Gustavo F. "Zeta-Potential as a Way to Determine Optimal

Conditions During Fruit Juice Clarification." Food Engineering: Integrated

Approaches. New York: Springer, 2008. 391-93. Print.

(6) Humayun, A., et al. "Effect Of Citric And Malic Acid Additives On Shelf Life And

Sensory Characteristics Of Orange Juice." International Journal Of Pharmacy And

Pharmaceutical Sciences 6.2 (2014): 117-119. Scopus®. Web. 13 Dec. 2016.

(7) Kelebek, Hasim, et al. "HPLC Determination Of Organic Acids, Sugars, Phenolic

Compositions And Antioxidant Capacity Of Orange Juice And Orange Wine

Made From A Turkish Cv. Kozan." Microchemical Journal 91.(2009): 187-

192. ScienceDirect. Web. 12 Dec. 2016.

(8) KLAVONS, JEROME A., BENNETT RD. "Preparation of Alkyl Esters of Pectin and

Pectic Acid." J. Food Sci., 1995. Web. 13 Dec. 2016.

(9) Kyriakidis, N.B. "Use of Pectinesterase for Detection of Hydrocolloids Addition in

Natural Orange Juice." Use of Pectinesterase for Detection of Hydrocolloids

Addition in Natural Orange Juice. Elsevier, Nov. 1999. Web. 12 Dec. 2016.

(10) Matthews, Richard F. "Frozen Concentrated Orange Juice From Florida

Oranges." The Analyst 53.625 (1928): 226. University of Florida, Apr. 1994.

Web. 12 Dec. 2016.

(11) Milani, Jafar, and Gisoo Maleki. "Colloids in Food Industry." The Science News-

Letter 51.25 (1947): 386. Sari Agricultural Sciences and Natural Resources

University. Web. 12 Dec. 2016.

(12) MIZRAHI, SHIMON, and ZEKI BERK. "PHYSICO-CHEMICAL

CHARACTERISTICS OF ORANGE JUICE CLOUD." Journal of the Science of

Food and Agriculture, May 1970. Web.

(13) Wang, Y, et al. "Impact Of Orange Juice Consumption On Macronutrient And

Energy Intakes And Body Composition In The US Population." Public Health

Nutrition 15.12 (n.d.): 2220-2227. Science Citation Index. Web. 12 Dec. 2016.

Dark Chocolate:

http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12508/full

Physical properties of coffee: During the roasting process, coffee beans tend to go through a weight loss of about 28% due to the loss of water and volatile compounds. Although the beans experience a weight loss, the size of the beans are doubled after the roasting process due to the release of carbon dioxide, release of volatile compounds, and water vaporization.

Citation:

A. M. Fareez Edzuan, A. M. Noor Aliah, H. L. Bong, Physical and Chemical Property Changes of Coffee Beans during Roasting, American Journal of Chemistry, Vol. 5 No. 3A, 2015, pp. 56-60. doi: 10.5923/c.chemistry.201501.09.

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