uname@pyuxqq.UUCP (Admin) (05/08/84)
I am beginning to see fruit juices in cardboard/paper containers on un-refrigerated shelves in stores. The cartons say, "no preservatives". Anyone know how this stuff IS made to keep without refrigeration? ihnp4!pyuxqq!uname harpo!pyuxqq!uname decvax!allegra!pyuxqq!uname
wetcw@pyuxa.UUCP (T C Wheeler) (05/08/84)
[] Sure, boil the bejabbers out of it and stick it in the container. It's jjust like canning fruit. It has a longer shelf life than plain juices.
trb@masscomp.UUCP (05/09/84)
As I recall, this process comes to us from Europe, and involves sterilizing the boxes with some nasty chemical, I think Hydrogen Peroxide. The FDA had to be sure that traces of H2O2 were not being left in the boxes before it approved their use in the USA. I buy quite a bit of juice in these boxes, and I'm happy them. Not quite as nice as juice that has to stay refrigerated, but better tasting than juice in cans. Then again, I drink a lot of it warm, and for warm juice, it's the best tasting around. Andy Tannenbaum Masscomp Inc Westford MA (617) 692-6200 x274
clark@sdcsla.UUCP (05/09/84)
<> These boxed juices are great to pack in lunches, rather than drinking a soda (altho they do have a lot of sugar), my local grocery store even has a generic version that saves money for us poor grad students. My neighbor's kid has a good idea, too. He freezes them, and takes them to school in his lunch. I guess with no refrigeration, they are defrosted but still cool by lunch time. Probably keeps the other things in the lunch bag effectively refrigerated also. -- Clark
bdot@hogpd.UUCP (J.BARRETT) (05/09/84)
Last time I was in Europe I noticed that milk is also kept unrefrigerated in the cardboard containers. I found no problems with it. JB
jad@lanl-a.UUCP (05/09/84)
1) The boxes are quite special - high temperature retorts are their name (or some such). They consist of a multiplicity of layers - metal, plastic, paper, etc. 2) I don't think that chemical preservatives are used. Even if hydrogen peroxide was used, its breakdown products are merely oxygen (a fairly good sterilant, actually) and water. 3) I am almost certain (nooo, this guys nevers hedges....) that extremely high temperatures are used - as someone mentioned somewhere, it is effectively like canning without the can. Different subject - does anyone have a good recipe for French pepper steak - the sort that uses soft green peppercorns and is flamed before making a sauce (cream?) and serving. Zozzle The Freep cmcl2!lanl-a!jad
2141smh@aluxe.UUCP (henning) (05/10/84)
**** **** From the keys of Steve Henning, AT&T Bell Labs, Reading, PA aluxe!2141smh H2O2 is not a nasty chemical. It's just plain old hydrogen peroxide. In high concentrations it's rocket fuel. In low concentrations it is a common oral antiseptic. Ever had trench mouth. Peroxide is the standard mouth wash. Works every time. By the way, those juices are all you can find in Australia and New Zealand. Cans and bottles are virtually nonexistant. They also have ir milk in those paper containers on the shelves.
bcdoody@wateng.UUCP (Brian C. Doody) (05/10/84)
[] Milk is sold in unrefrigerated boxes in Canada (at least Ontario), too. The taste is somewhat different from refrigerated milk; I prefer the stuff you buy cold and keep cold. B. Doody, Univ of Waterloo, Ontario
clark@sdcsla.UUCP (05/11/84)
<> In reference to those unrefrigerated milk containers in Europe, I remember them from visits when a small child. I think they had to do something peculiar to them (what do they do to condensed milk?), and I always thought they had a funny taste. Besides, warm milk? Bleah! -- Clark