Orange juice concentrates were packaged aseptically by a “Dole” aseptic canning machine using 6 oz metal cans. The final juice products (ll”, 34’, 44’, 58” Brix) were stored between -18” and 36°C and tested periodically for nonenzymatic browning, ascorbic acid destruction, furfural and sensory changes. Nonenzymatic browning, the main deterioration phenomena in these products, was satisfactorily...

Seasonal changes in °Brix and °Brix/% acid ratio of Florida early season oranges and California 'Washington Navel' oranges were fitted by linear models. The constant term varied with different climatic conditions. The rate of Florida Agricultural Experiment Station Journal Series No. N-00240. Froc. Fla. State Hort. Soc. 103: 1990. change was 0.0256 °Brix/day and 0.0735 ratio/day for Florida ear...

Experiments are discussed in which cane, either after having been prepared in a Waddell shredder, or in the form of chips was subjected to pressure in a press and the expressed juice fractions were tested for brix. The effect of shredding on the brix pattern of the consecutive fractions is discussed as also the interest it may have in connection with practical milling. In another series of test...

This study is aimed to produce economical and high quality orange nectar by partial replacement of sucrose with an equivalent sweetness from the safe artificial sweetener sucralose. Using different ratios from sucrose and sucralose at concentrations equivalent to sucrose sweetness in the final orange nectar affect significantly (p<0.05) the total soluble solids (Brix) and viscosity (cp) but doe...

Knowledge of the molecular background of functional magnetic resonance (MR) images is required to fully exploit their potential in cancer management. We explored the prognostic impact of dynamic contrast-enhanced MR imaging (DCE-MRI) parameters in cervical cancer combined with global gene expression data to reveal their underlying molecular phenotype and construct a representative gene signatur...

BACKGROUND Transfer of passive immunity in calves can be assessed by direct measurement of immunoglobulin G (IgG) by methods such as radial immunodiffusion (RID) or turbidimetric immunoassay (TIA). IgG can also be measured indirectly by methods such as serum refractometry (REF) or Brix refractometry (BRIX). OBJECTIVES To determine the accuracy of REF and BRIX for assessment of inadequate tran...

Introduction Many variables are used to assess fruit and vegetable quality. Some quality metrics such as size, shape, and color are relatively obvious and tend to influence “eye appeal.” Others, such as flavor, texture, aroma, and nutrient content, however, are more subjective. They may also require sophisticated techniques and equipment to assess. In addition, these subjective metrics tend to ...

The study was designed to evaluate the use of low concentrations of separan flocculent (Less than 3 ppm) on physicochemical properties of sugar cane juice. Colour, pH, purity, turbidity, pol, brix, reducing sugars tannins and polyphenols of crushed cane (green and burned) juice, mixed juice and clarified juice were studied. The results showed that pol, brix, reducing sugar and turbidity are hig...

An investigation was carried out to test the suitability of near infra-red reflectance (NIR) for rapidly estimating cane quality components. A large number of mixed cane juice samples of known pol, brix, sucrose, fructose, and glucose content were used to calibrate a Technicon Model 450 InfraAlyzer. Regression analyses indicated that brix, pol, and sucrose values obtained were closely correlate...

Fortified wines, such as Port-style wines, can be made by choosing to ferment the juice or must to a desired sugar concentration and then adding a sufficient amount of a distilled spirit to arrest the fermentation and raise the alcohol to a predetermined level. In order to carry this out, we have to know the amount of sugar left in the juice at anyone moment in time. In small wineries, a hydrom...