Editing Orange juice (section)

===Canned orange juice===
A small fraction of fresh orange juice is [[canning|canned]]. Canned orange juice retains [[vitamin C]] much better than bottled juice.<ref>{{cite book|url=https://books.google.com/books?id=g_5IAAAAYAAJ&q=editions:LCCNsa65001040 |title=Journal of Food Science and Technology - Google Boeken |date=1 January 2004 |access-date=11 November 2012}}</ref> The canned product loses flavor, however, when stored at room temperature for more than 12 weeks.<ref>Yiu H. Hu, József Barta ''Handbook of Fruits and Fruit Processing.'' Blackwell Publishing, 2006. p. 327.</ref> In the early years of canned orange juice, the acidity of the juice caused the juice to have a metallic taste. In 1931, [[Philip Phillips (businessman)|Dr. Philip Phillips]] developed a [[flash pasteurization]] process that eliminated this problem and significantly increased the market for canned orange juice.<ref>{{cite news |url=https://www.orlandosentinel.com/2007/01/07/doc-phillips-the-real-deal/ |title=Doc Phillips: The Real Deal |last=Dickinson |first=Joy |date=7 January 2007 |newspaper=Orlando Sentinel |access-date=15 January 2014 |archive-date=16 January 2014 |archive-url=https://web.archive.org/web/20140116140142/http://articles.orlandosentinel.com/2007-01-07/news/ORFLASH07_1_orange-juice-philip-phillips-canned-juice |url-status=live }}</ref>