The College of Agriculture at the University of Baghdad is discussing a doctoral dissertation on orange juice.

The College of Agricultural Engineering Sciences at the University of Baghdad discussed the doctoral dissertation titled “Protection of Flavor Compounds in Orange Juice Against Degradation” by the student Mohammed Sobhi Khattab from the Department of Food Science.

The aim of the dissertation was to investigate the direct relationship between flavor compounds and prolonged treatment, emphasizing the need to store orange juice for extended periods under vacuum conditions, even at low temperatures (4 degrees Celsius).

The researcher recommended experimenting with alternative extraction methods to enhance the quantity and quality of the extracted flavor compounds. Additionally, focusing on factors that improve flavor is essential to mitigate degradation rates. The use of other concentration methods, such as osmotic evaporation through semi-permeable membranes, was also suggested.

Congratulations to the researcher, and best wishes for continued academic contributions!