The Effect of Flash Pasteurization on Ascorbic Acid Content in Orange Juice Using HPLC ('03)

Abdul Hackim, Milos Lazic and Nathan Bonn-Savage

The purpose of this experiment was to determine the effects of flash pasteurization on ascorbic acid concentration in orange juice.  Using HPLC the concentration of ascorbic acid in un pasteurized orange juice (311 +/- 10 ug/mL) was compared to that of flash pasteurized Odwalla orange juice (387 +/- 13 ug/mL).  The major conclusion of this experiment is that differences between ascorbic acid concentrations in different orges outweighs the effects of flash pasteurization.