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The www is full of crackpot claims about how various food treatments alter their nutrition content and it makes finding actual science very difficult.

I am specifically interested in the vitamin C content of orange juice. From an answer I received in Biology SE (referencing Hodgins et al. 2002), pasteurisation of orange juice is unlikely to reduce the vitamin C content by more than 20%. This tallies with what I have been able to find on the reduction of vitamin C in milk by pasteurisation.

My question is twofold:

(i) What are the processes at work which remove some vitamin C during pasteurisation? Is it just the heat? What is the mechanism?

(ii) If I were to boil orange juice for 10 minutes or so, would that remove much more vitamin C and if so, why?

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    $\begingroup$ Rob, see this. $\endgroup$
    – M.A.R.
    Jan 15 '15 at 22:16
  • $\begingroup$ @MARamezani Thanks. That is useful. It looks like the half life of the vitamin C in this study is of order hours at temperatures of 70-90 Celsius. $\endgroup$
    – ProfRob
    Jan 15 '15 at 22:42

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