Deacidification of clarified tropical fruit juices by electrodialysis. Part I. Influence of operating conditions on the process performances

Abstract The sugar-tasting abilities of four species of tanagers and two species of manakins were tested. Three tanager species were able to detect differences in diets containing 8%, 10%, and 12% sugar. In pairwise choice trials, they preferred the diet highest in sugar. Neither species of manakin discriminated among the three diets. This apparent difference in tasting abilities of tanagers and manakins may be a result of their fruit-handling techniques. Tanagers crush fruits in their bills, thereby releasing juices onto their tongues. Manakins swallow fruits whole; their tongues rarely encounter fruit juice. Hence, manakins' fruit-handling technique is poorly suited for sensing the taste cues in fruit juices. Variation in fruit sugar concentration is common within and among plant species and is great enough to be detected by birds. Birds probably have selected for sweeter fruits.

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Scaling Up of Osmotic Distillation from Laboratory to Pilot Plant for Concentration of Fruit Juices

International Journal of Food Engineering ◽

10.2202/1556-3758.1018 ◽

2005 ◽

Vol 1 (2) ◽

Cited By ~ 7

Author(s):

A. V. Bui ◽

H. M. Nguyen

Keyword(s):

Pilot Plant ◽

Grape Juice ◽

Scaling Up ◽

Pilot Scale ◽

High Viscosity ◽

Hollow Fibre ◽

Fruit Juices ◽

Operating Conditions ◽

High Concentration ◽

Osmotic Distillation

A step-by-step procedure for scaling up of an osmotic distillation system from laboratory to pilot plant is discussed. The newly built pilot scale OD system featured a flexibility of using 1 or 2 hollow fibre modules at a time to suit the concentration demands. Three types of hollow fibres were tested on the new system. Pilot trials for OD concentration of apple, grape juices and freeze concentrated (FC) grape juice were successfully carried out to achieve a final concentration up to 65°Brix with fluxes ranging from 2.4 to 0.69kg.m-2.h-1 depending on the fibre types and the operating conditions. Cascade effect was also employed to deal with high viscosity to achieve high concentration. The obtained pilot OD fluxes were comparable to the ones obtained in the lab under similar conditions, and they fitted well with the developed models. Sensory evaluation indicated that OD well preserved the quality attributes of the fruit juices.

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Determination of sensory thresholds of Mentha piperita L. essential oil in selected tropical fruit juices and efficacy of sensory accepted concentrations combined with mild heat to inactivate foodborne pathogens

International Journal of Food Science & Technology ◽

10.1111/ijfs.14147 ◽

2019 ◽

Vol 54 (6) ◽

pp. 2309-2318 ◽

Cited By ~ 5

Author(s):

Rayssa Julliane Carvalho ◽

Geany Targino Souza Pedrosa ◽

Maísa Gomes Chaves ◽

Janaina Maria Batista Sousa ◽

Evandro Leite Souza ◽

...

Keyword(s):

Essential Oil ◽

Foodborne Pathogens ◽

Fruit Juices ◽

Mentha Piperita ◽

Sensory Thresholds ◽

Tropical Fruit ◽

Mild Heat

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The Effect of Storage Method on the Vitamin C Content in Some Tropical Fruit Juices

Trends in Applied Sciences Research ◽

10.3923/tasr.2009.79.84 ◽

2009 ◽

Vol 4 (2) ◽

pp. 79-84 ◽

Cited By ~ 17

Author(s):

V.O. Ajibola ◽

O.A. Babatunde ◽

S. Suleiman

Keyword(s):

Vitamin C ◽

Fruit Juices ◽

Tropical Fruit ◽

Storage Method

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Processing of Tropical Fruit Juices: Non-Thermal and Clarification by Ultrafiltration

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(85)71879-2 ◽

1985 ◽

Vol 18 (3) ◽

pp. xl

Author(s):

Madry Barbara ◽

Head Peter ◽

Gregg Judson ◽

Solmundson Roberta

Keyword(s):

Fruit Juices ◽

Tropical Fruit

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Effect of antioxidant potential of tropical fruit juices on antioxidant enzyme profiles and lipid peroxidation in rats

Food Chemistry ◽

10.1016/j.foodchem.2014.01.090 ◽

2014 ◽

Vol 157 ◽

pp. 179-185 ◽

Cited By ~ 18

Author(s):

Ana Carolina da Silva Pereira ◽

Ana Paula Dionísio ◽

Nedio Jair Wurlitzer ◽

Ricardo Elesbão Alves ◽

Edy Souza de Brito ◽

...

Keyword(s):

Lipid Peroxidation ◽

Antioxidant Enzyme ◽

Fruit Juices ◽

Antioxidant Potential ◽

Tropical Fruit

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Effect of Tropical Fruit Juices on Surface Roughness of Tooth Coloured Restorative Materials

Journal of Dental Sciences Research and Therapy ◽

10.29199/2637-7055/dsrt.101013 ◽

2017 ◽

Vol 1 (1) ◽

pp. 26-29

Keyword(s):

Surface Roughness ◽

Fruit Juices ◽

Tropical Fruit ◽

Restorative Materials

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Studies on the Stability of Vitamin C at Elevated Concentrations in Canned Tropical Fruit Juices and Nectars

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v48i4.13002 ◽

1969 ◽

Vol 48 (4) ◽

pp. 327-336

Author(s):

Abdul R. Rahman ◽

J. Anziani ◽

E. Díaz Negrón

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Room Temperature ◽

Fruit Juices ◽

The Other ◽

Tropical Fruit ◽

The Stability ◽

Different Levels

Studies were conducted to determine the stability of vitamin C at elevated concentrations in canned tropical fruit juices and nectars. Canned guava nectar, as well as juices of orange, tomato, and pineapple were fortified with ascorbic acid at seven different levels ranging from the original content present in the samples to about 300 mg. per 100 ml. Half of the samples were stored at room temperature and the other similar half at 100°F. for a period of 6 months. The results indicated that the losses of vitamin C were higher in the samples stored at 100°F. than in those stored at room temperature—regardless of the level of concentration. However, in the guava nectar the percentage of vitamin C destruction was relatively higher at lower concentrations and lower at higher concentrations at both temperatures. No such pattern could be observed in the juices. But the losses of vitamin C in the juices at all levels of concentration ranged below 30 percent at room temperature and below 40 percent at 100°F. This is relatively less than the losses that occurred in the guava nectar.

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