Ascorbic acid is a vital component to many biological and chemical systems within the human body.1 One of the primary sources of ascorbic acid is within orange juice, the number one consumed fruit juice among Americans.4 Because of the widespread popularity of this fruit juice, and the biological importance of ascorbic acid, extensive research has been conducted to determine the degradation kinetics, optimal processing, and optimal storage methods of this acid within the orange juice matrix. Utilization of these optimal processes will directly correlate to maximization of ascorbic acid content within the juice as well as increased shelf-life stability.