Single‐strength orange juice with dissolved oxygen levels of 0.6, 1.8, 6.5, and 10.1 ppm was pasteurized at 85°C for 7 sec using a pilot‐scale, high temperature‐short time, tubular, heat exchanger. The product was aseptically bottled under nitrogen and stored for 5 months at 22°C. Browning and loss of ascorbic acid were linearly related to the initial oxygen concentration. Based on the results of sensory evaluation, reducing the initial dissolved oxygen concentration by 94% did not extend the shelf‐life of single‐strength orange juice. Therefore, based on taste, deaeration will not extend the shelf‐life of this product.
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TRAMMELL et al. (1986) studied this question.
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