Nitrogen Treatment as a Means of Extending Shelf-Life of Chilled and Canned Single Strength Orange Juice

The use of Nitrogen and other inert atmospheres to reduce or replace oxygen is an old, yet not well practiced art in the manufacture, storage, handling and packaging of orange juice. The art of Nitrogen treatment of orange products was first developed with canned and bottled single strength juice. The primary or designed purpose being to increase product end container shelf-life by eliminating oxygen.

Paper published with permission.