Membrane Technologies for Fruit Juice Processing

2018 ◽  
pp. 211-248 ◽  
Author(s):  
Manuel Dornier ◽  
Marie-Pierre Belleville ◽  
Fabrice Vaillant
Keyword(s):  
Fruit Juice ◽  
Juice Processing ◽  
Membrane Technologies

scholarly journals Membrane Technologies for Fruit Juice Processing Industries.

MEMBRANE ◽  
1996 ◽  
Vol 21 (2) ◽  
pp. 109-116
Author(s):  
Hideaki Ohta
Keyword(s):  
Fruit Juice ◽  
Juice Processing ◽  
Membrane Technologies

scholarly journals Citrus Flavor Technologies: Citrus Oils — Processing, Separation, Application

2003 ◽  
Author(s):  
Elizabeth Berdis ◽  
John Buckley ◽  
John Kraft
Keyword(s):  
Essential Oils ◽  
Significant Role ◽  
Fruit Juice ◽  
Oil Quality ◽  
Factors Affecting ◽  
Separation Technology ◽  
Juice Processing ◽  
Alternative Process ◽  
Flavor Components ◽  
Beverage Industry

Citrus flavors play a significant role in the beverage industry. Citrus-based beverages and those containing citrus flavor components lead the flavor category for beverages today. The essential oils used in flavors are obtained during fruit juice processing. In order to process these essential oils for flavor applications, various separation technologies are used. The purpose of this paper is to present an overview of various aspects of citrus flavor technology. It will give a brief review of factors that affect oil quality during processing operations. Basic distillation principles and factors affecting distillation are presented as well as flavor application, separation technology and alternative process technologies. Paper published with permission.

scholarly journals Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Nyuk L Chin ◽  
Suit M Chan ◽  
Yus Aniza Yusof ◽  
Teong Guan Chuah ◽  
Rosnita A Talib
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Fruit Juice ◽  
Multiple Linear Regressions ◽  
Processing Industry ◽  
Juice Processing ◽  
Physical Composition ◽  
Linear Regressions

The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process.

Enzymes in Fruit Juice Processing

2019 ◽  
pp. 45-59 ◽  
Author(s):  
Mohamed Fawzy Ramadan
Keyword(s):  
Fruit Juice ◽  
Juice Processing

Application of Modified Chitosan in Fruit Juice Clarification

2014 ◽  
Vol 651-653 ◽  
pp. 211-214 ◽  
Author(s):  
Zeng Xin Li ◽  
Xu Yi Zhou ◽  
Zhong He Tian ◽  
Hong Li ◽  
Sa Sa Wang
Keyword(s):  
Fruit Juice ◽  
Chitosan Solution ◽  
Solution Viscosity ◽  
Factors Affecting ◽  
Juice Clarification ◽  
Modified Chitosan ◽  
Juice Processing ◽  
Secondary Precipitation ◽  
Beverage Industry ◽  
Fruit Juice Clarification

The clarify fruit juice has the characteristics of clear bright and current commercially available in the beverage industry and international trade market. Chitosan clarification method has the compatibility, complete degradation and degradation metabolites of low toxicity and good biological and is widely used in juice production in the fruit and vegetable clarification. Some research shows that factors affecting the results of juice clarification are chitosan dosage, temperature, time, solution of pH, the molecular weight of chitosan solution viscosity size.Chitosan used in fruit juice processing could clarify fruit juice, but also had the characteristics of gel in the juice stored, and could maintain the original freshness of fruit juice. Bentonite, zeolite, maifan stone,such as the load with chitosan applied to fruit juice clarification, the amount of random factors difficulty to control can be avoided. Caroxymethyl chitosan used in blackberry juice processing the content of protein, polyphenol in juice reduced more than the chitosan treatment.It was good to prevent turbidity during storage or secondary precipitation.

scholarly journals Processing and Enzymatic Treatment Effects on Louisiana-grown Fresh Satsuma Juice

2014 ◽  
Vol 139 (4) ◽  
pp. 374-387 ◽  
Author(s):  
John C. Beaulieu ◽  
Maureen A. Tully ◽  
Rebecca E. Stein-Chisholm ◽  
Javier M. Obando-Ulloa
Keyword(s):  
Consumer Satisfaction ◽  
Fruit Juice ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Quality Improvements ◽  
Consensus Approach ◽  
Juice Processing ◽  
Subjective Assessments ◽  
Volatile Flavor ◽  
Processing Techniques

A study was performed to evaluate the ability to rapidly produce fresh satsuma (Citrus reticulata) juice from local fruit with minimum processing inputs. Volatile flavor and aroma compounds, subjective assessments, and quality parameters were used to determine the changes that occur from different juice processing techniques, storage conditions, and enzymatic treatments. In freshly pressed Louisiana-grown satsuma juices, 44 compounds were recovered, of which 31 were positively identified. Based on volatile recovery and a consensus approach used in orange-fleshed Citrus species reported in the literature, 19 compounds were evaluated. Limonene was the dominant integrated peak in all unpeeled and peeled pressed juices (PPJ). Peel removal resulted in 98.4% of the total volatiles being lost and the distribution of the volatiles remaining was markedly different compared with whole-pressed fruit juice. Aside from a 63.4% increase in valencene after enzyme treatments, there seemed to be no marked volatile, subjective, or quality improvements from the enzymes used in this study. In general, peeled pressed fruit produced an acceptable, mildly citrus-flavored, balanced acidity, sweet, not-from-concentrate juice. Concentrates made from PPJ and reconstituted satsuma juices indicated clearly that most desirable aroma/flavor volatile compounds were stripped from juices during concentrating. Data reported suggest more attention would be required to maintain the top notes and subtle volatile balance during commercialization in rapidly produced fresh satsuma juices through use of industrial equipment (peeler) or by adding back essence or flavor packs for consistent consumer satisfaction.

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