Professor Dr. Ezz El-Din Khazal Najm participated in the discussion of a doctoral thesis at the College of Agricultural Engineering Sciences, University of Baghdad, entitled (PROTECTING THE FLAVOUR COMPOUNDS IN) ORANGE JUICE AGAINST THE FACTORS OF DEGRADATION)) for the student Muhammad Subhi Khattab (from the Department of Food Sciences).
The thesis aimed to show that there is a direct relationship between flavor compounds and long-term treatment, and orange juice should be stored for a long time under vacuum conditions even at a low temperature (4 degrees Celsius).
The researcher recommended trying other extraction methods to increase the quantity and quality of extracted flavor compounds, and focusing on flavor enhancement factors is necessary to overcome the decomposition rate and using other methods of concentration such as osmotic evaporation through semi-permeable membranes.
It is worth noting that Professor Dr. Ezz El-Din Khazal Najm has contributed to scientific discussion committees as a member or chairman thereof
