浓缩橙汁

碳水化合物对浓缩橙汁的玻璃化转变温度和粘度的影响

Effects of Carbohydrates on Glass Transition Temperature and Viscosity of Concentrated Orange Juice

目前冷冻浓缩橙汁仍是橙汁产品的主要形式，具有易保存、易贮运的优点，但其加工成本较高，风味和营养损失较多，消费不方便。

Frozen concentrated orange juice is the dominant type of orange juice still . It is easy to keep and transport . But it has a higher processing cost and less nutrition and flavor . It is not convenient to use also .

冷冻浓缩橙汁中柠檬酸钾结晶（MPC）的研究

Crystallization of Monopotassium Citrate in Frozen Concentrate Orange Juice

剧中有这样一个场景：少年黄颐铭幻想自己拍摄了一部嘻哈MTV，他在其中唱到自己“爱如雨下”，并且用浓缩橙汁喷洒到模特们的身上。

It includes a scene in which Eddie fantasizes himself into a rap video . He " makes it rain " and squirts Capri Sun onto models .

浓缩橙汁是今后相当长时期内的主要产品，NFC（鲜冷汁）橙汁可能是10年后有发展潜力的产品，柑橘全果罐头将是罐头类的潜在新产品。

FCOJ will be the main product in next few years , NFC orange juice is a potential product in 10 years , and the peeled citrus fruits will be a new potential product of canned citrus .

研究了浓缩橙汁中的碳水化合物组成以及它们对产品的玻璃化转变温度和粘度的影响。

The composition of carbohydrates in concentrated orange juices ( COJ ) and its effects on glass transition temperature and viscosity of the products were investigated .