The title of this talk was chosen deliberately to avoid possible confusion with the present canned single strength orange juice. However, the term “chilled juice” may disappear with the adoption of the new U. S. standards for “pasteurized orange juice”. If the processors adopt the recommendations of the Florida Canners Association Sub-Committee on juice quality standards, regular canned juice will be greatly improved. The cooling to not over 50° F. and storage at 50° F. maximum, along with an increase of the minimum brix to 11° and minimum Brix-acid ratio to 12 for Grade A, would result in substantial improvement in average quality.
Paper published with permission.