Study on the Conditions for Emerging of Carcinogenic Benzene in Pasteurized 25 % Orange Juice Containing Benzoic and Ascorbic Acid

Main Article Content

chulaporn lertborwornwong

Abstract

The objective of  this experiment  was to study the possibility of benzene formation at different


 conditions used in pasteurized 25% orange juice  production and storage : benzoate or ascorbic acid alone,


benzoate and ascorbic acid together, pH, heating temperature and time, storage conditions(temperature, time


and light exposure),metal ions and chelating agents were studied to determine how high of benzene could


 be formed if starting from one optimum condition for benzene formation until all conditions are optimized


 then we will  know what factors play a major role to reduce benzene level within safety limit . An addition


 of 200 ppm sodium benzoate and 120 ppm ascorbic acid to 25% orange juice, pH 3.7, pasteurized at 100
 


 


OC 10 min, stored at 30 OC 24 hrs., did  not  induce benzene formation. The amount of benzene increased


 from 0 at pH 3.7 (commercial practice) to 5.6 ppb at pH 2. Increased processing temperature from 90 OC to


100 OC for 20 minutes, found benzene increased from 0  to 8.82 ppb and processing time from 10 to 20


 minutes at 100 OC, found benzene increased from 5.32 to 8.82 ppb. Higher storage temperature caused


more benzene formation than longer storage time. Light exposure did not increase benzene formation


. Benzene formation in product added only sodium benzoate or ascorbic acid was less than sodium benzoate


 together with ascorbic acid (stored at 45 OC). The addition of  chelating agent (disodium EDTA and sodium


 hexametaphosphate, SHMP) can decrease benzene formation.

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How to Cite
lertborwornwong, chulaporn. (2021). Study on the Conditions for Emerging of Carcinogenic Benzene in Pasteurized 25 % Orange Juice Containing Benzoic and Ascorbic Acid. Ramkhamhaeng Research Journal of Sciences and Technology, 24(1), 14–26. Retrieved from https://li01.tci-thaijo.org/index.php/rusci/article/view/220736
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Author Biography

chulaporn lertborwornwong, ภาควิชาเทคโนโลยีอาหาร  คณะวิทยาศาสตร์  มหาวิทยาลัยรามคำแหง

ผู้ช่วยศาสตราจารย์  ภาควิชาเทคโนโลยีอาหาร  คณะวิทยาศาสตร์  มหาวิทยาลัยรามคำแหง

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