ANALYSIS OF PHYSICAL PARAMETERS OF NATURAL JUICES

摘要

The purpose of this paper was to investigate the change in density, electrical conductivity, pH, refractive index, dry soluble solids, as well as the parameters specific to the color of natural juices stored at + 4°C and normal atmospheric pressure in two types of containers. The physical parameters were determined immediately after the obtaining of juice, at 2 days and 5 days of storage respectively. From the analysis of experimental results, there is an increase in density, in all samples, while the pH changes only slightly for the orange juice. Storage at temperatures of + 4°C reduces the risk of contamination and decreases speed of biochemical changes, but it is not sufficient to guarantee the nutritive and organoleptic qualities of the juice and its acceptability by the consumer.