scholarly journals Study on knitted filled knits for fruit juice filtering

2021 ◽  
Vol 939 (1) ◽  
pp. 012090
Author(s):  
Z G Yunusova ◽  
F Kh Rakhimov ◽  
M Kh Zhabiev
Keyword(s):  
Surface Density ◽  
Mass Fraction ◽  
Fruit Juice ◽  
Fruit Juices ◽  
New Method ◽  
Production Environment ◽  
Pilot Batch

Abstract This article discusses the essence of the formation of knitted filled filter cloths, in which the mass fraction of the filler exceeds more than 50% of the total surface density. The new method was tested in the production environment of the ‘Gani Rakhimov Ishonch’ enterprise (Samarkand) by modernizing the existing equipment, and also a pilot batch of products and final products were produced for filtering fruit juices.

scholarly journals Microfiltration with periodic gas backwashing as an alternative technique for increasing permeate flux

2018 ◽  
Vol 72 (2) ◽  
pp. 59-68
Author(s):  
Tijana Urosevic ◽  
Dragan Povrenovic ◽  
Predrag Vukosavljevic ◽  
Ivan Urosevic
Keyword(s):  
Steady State ◽  
Flow Rate ◽  
Driving Force ◽  
Fruit Juice ◽  
Cross Flow ◽  
Fruit Juices ◽  
Transmembrane Pressure ◽  
Permeate Flux ◽  
Cross Flow Filtration ◽  
Flow Filtration

In this paper, the influence of operating parameters (transmembrane pressure, temperature, the flow rate of retentate) on the cross - flow microfiltration of synthetic fruit juice and periodic backwashing with air was examined. In the experiments, the Kerasep W5 ceramic membrane with a separation limit of 0.2 ?m was used. The results of experiments in which different transmembrane pressures were used showed that stationary fluxes, at stationary conditions, after 60 minutes, have similar values. So, it can be concluded that the value of the driving force is irrelevant at steady state conditions. However, until the steady state conditions are established, a positive effect of the increase in the driving force is opposed to the negative effect of the increased polarization resistance, as a result of the driving force increase. Thus, the optimal transmembrane pressure was determined amounting to 2 bars. The optimum temperature of the process of clearing the fruit juices by microfiltration is reported as 55?C. Higher temperatures are not used due to a degrading effect on the chemical composition of the juice and a long microfiltration process. With an increase in the temperature of retentate from 22?C to 55?C, the permeate flux increased up to 60%. Increasing the flow rate of retentate reduces the thickness of the formed layer on the surface of the membrane. Due to limitations of the experimental setup and the large surface area of the membrane, the specific velocity of the retentate was low, so that the effects of cross-flow filtration were absent. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but in the present case it was in overall insufficient, so we have applied periodic air backwashing for improving fruit juice flux during membrane clarification. With this technique, the deposited layer on the membrane is lifted and the permeate flux is maintained at high levels preventing establishment of the steady state in the low flux zone. The time spent for the periodic backwashing was low as compared to the benefits of the increase in the collected permeate quantity. In all experiments with periodic backwashing with air, the collected permeate quantity is higher for up to 72.5 % as compared to experiments without backwashing. By increasing the backwashing duration, the flux increase is up to 5 %, which can be significant for microfiltration at industrial scale. Therefore, this technique is certainly recommended for microfiltration in the production of fruit juices.

Sugar-Tasting Ability and Fruit Selection in Tropical Fruit-Eating Birds

The Auk ◽  
1987 ◽  
Vol 104 (2) ◽  
pp. 173-179 ◽  
Author(s):  
Douglas J. Levey
Keyword(s):  
Plant Species ◽  
Fruit Juice ◽  
Fruit Juices ◽  
Sugar Concentration ◽  
Apparent Difference ◽  
Tropical Fruit ◽  
Handling Technique

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.

scholarly journals Determination of Preservatives in Fruit Juice Products Available in Bangladesh by a Validated RP HPLC Method

2019 ◽  
Vol 18 (2) ◽  
pp. 195-208
Author(s):  
Md Samiul Islam ◽  
Nisat Zahan ◽  
Md Shahadat Hossain ◽  
Abu Shara Shamsur Rouf
Keyword(s):  
Benzoic Acid ◽  
Fruit Juice ◽  
Sorbic Acid ◽  
Hplc Method ◽  
Fruit Juices ◽  
Expert Committee ◽  
Methyl Paraben ◽  
Propyl Paraben ◽  
Rp Hplc ◽  
Acid Methyl

The aim of this study was to investigate whether fruit juices available in markets of Bangladesh contain any preservative. A specific RP-HPLC method was developed, validated and applied to identify and quantify preservatives including benzoic acid, sorbic acid, methyl paraben and propyl paraben simultaneously in 50 different products. These additives were separated by C18 column in mobile phase composed of methanol and acetate buffer (pH 4.4) in the ratio of 50:50 with a flow rate of 0.7 mL/min, and detected at 254 nm. Linearities for benzoic acid, sorbic acid, methyl paraben and propyl paraben were determined in the range of 20-170 ppm (r2 0.997), 12-42 ppm (r2 0.994), 10-60 ppm (r2 0.993) and 10-60 ppm (r2 0.992) respectively. Limit of detection (LOD) and limit of quantification (LOQ) were 5.46 ppm and 16.5 ppm for benzoic acid while for sorbic acid they were 1.08 ppm and 3.30 ppm, respectively. Benzoic acid was detected in a range of 96.1 to 441 ppm in 9 fruit juices while in 7 fruit juices sorbic acid was found in a range of 105 - 444 ppm. The values were within the maximum allowable ranges for fruit juice (1000 ppm for both benzoic acid and sorbic acid) as suggested by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). None of the juice product was found to contain methyl paraben or propyl paraben Dhaka Univ. J. Pharm. Sci. 18(2): 195-208, 2019 (December)

Correlation Study between a New Interferometric Asphere Metrology System and Fizeau Interferometer

2007 ◽  
Vol 364-366 ◽  
pp. 1142-1146 ◽  
Author(s):  
Michael F. Kuechel ◽  
Daniel M. Sykora
Keyword(s):  
Classical Problem ◽  
Normal Incidence ◽  
Absolute Measurement ◽  
Correlation Study ◽  
New Method ◽  
Optical Systems ◽  
Production Environment ◽  
Aspheric Surfaces ◽  
Phase Measurements ◽  
Commercial System

Recent developments in next generation disc technology, cameras in mobile phones, zoom-lenses for small digital cameras and camcorders, digital SLRs, and television cameras have amplified the demand for affordable optical systems with outstanding image quality, a combination that can only be achieved using aspheric surfaces. The metrology of aspheric surfaces is a classical problem, but solutions so far have not fulfilled all demands for system cost, TACT (Total Average Cycle Time), minimized tooling, measurement uncertainty, spatial resolution, robustness in a production environment and many more. Zygo Corp. presents here a new method [1,2] for measurement of rotationally symmetrical aspheric surfaces using a new commercial system, which has the potential to fulfill these industry requirements. During measurement, the surface is scanned along its symmetry axis in a Fizeau cavity with a spherical reference surface. The coordinates x,y,z at the (moving) zone of normal incidence are derived from simultaneous phase-measurements at the apex and zone. Phase-shifting Fizeau interferometry and displacement interferometry are combined in the new commercial system to realize this new method. Aspheric departure from a best-fitsphere approaching 800 microns can be measured, and absolute measurement is possible with an absolutely calibrated transmission sphere. A custom parabolic artifact is measured with conventional null Fizeau interferometry and by the new commercial system. Data is reported for each technique along with a difference map achieved by fiducialized data subtract where 32.0 nm peak-to-valley (PV) and 3.6 nm R.M.S. are achieved.

scholarly journals Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices

2016 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Olusola Oluwole ◽  
Oluwole David ◽  
Christopher Falegan ◽  
Biodun Awojuyigbe ◽  
Olatunji Olajide
Keyword(s):  
Physicochemical Properties ◽  
Fruit Juice ◽  
Citrus Fruit ◽  
Storage Period ◽  
Apple Fruit ◽  
Fruit Juices ◽  
Pineapple Juice ◽  
Orange Fruit ◽  
Total Bacteria

<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>cfu/ml). Also, osmophilic yeast count ranged from 2.017 to 3.903log<sub>10</sub>cfu/ml, having the highest load in orange fruit juice and lowest load in citrus fruit juice. The pH of the juice samples ranged from 2.9 to 4.2 during the period of refrigeration. Conductivity was highest in apple fruit juice and lowest in orange nectar pulp fruit juice. The total dissolved solids ranged from 0.29 to 1.95 over storage and was recorded highest in apple juice and lowest in orange nectar pulp fruit juice. Turbidity ranged from 5.8-200. These results indicate a reduction in the quality of fruit juices after 5 days of opening and thus reveals that both spoilage and pathogenic organisms could proliferate in juices despite refrigeration.</p>

scholarly journals Associations between beverage consumption of parents and their children. The ToyBox-study

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Paloma Flores Barrantes ◽  
Alicia Larruy ◽  
Maria Luisa Miguel-Berges ◽  
Pilar De Miguel-Etayo ◽  
Iris Iglesia-Altaba ◽  
...  
Keyword(s):  
Role Models ◽  
Fruit Juice ◽  
Dietary Habits ◽  
Drinking Behavior ◽  
Soft Drinks ◽  
Fruit Juices ◽  
Self Report ◽  
Sugar Sweetened Beverages ◽  
Beverage Consumption ◽  
Sweetened Beverages

AbstractIntroduction: Dietary habits are established from a very young age. Parental role modeling is an important factor influencing the eating behavior of their children. Drinking behavior may have an impact in the development of childhood obesity. This study aimed to explore the correlations of core drinking beverages between parents and their children.Materials and Methods: The present study included children of 3.5–5.5 years and their parents from the (Multifactorial evidence-based approach using behavioral models in understanding and promoting fun, healthy food, play and policy for the prevention of obesity in early childhood) ToyBox study. The study was a kindergarten-based family-involved intervention, in preschool children from six European countries: Belgium, Bulgaria, Germany, Greece, Poland, and Spain. For this study, we analyzed data from the baseline cross-sectional survey.Data on consumption frequency of water, homemade or fresh fruit juice, prepacked fruit juice, light beverages and sugared sweetened beverages consumption from parents and their children was obtained via a validated food frequency questionnaire. Parents were given examples of serving sizes and asked about how to self-report their usual consumption per day or week. Beverage consumption of children was reported by their parents and information about frequency and portion sizes was collected. Body weight and height of children was measured and classified according to the International Obesity Task Force (IOTF). Bivariate correlations were performed to analyze beverage consumption (servings per day) in children and their parents.Results: The studied sample included 5266 pairs of children (49.2% girls) and parents (91.7% women) that were included in the analysis.Girls presented higher correlations in water (r2 = 0,317) and sugar sweetened beverages (r2 = 0,302), whereas boys, presented slightly higher correlations of light soft drinks (r2 = 0,273), pure fruit juices (r2 = 0,308) and prepacked fruit juices (r2 = 0,324), all of them at < 0.01 level of significance. Considering boys and girls together, a slightly higher significant correlation coefficients were found between children-parents’ dyads with overweight/obesity compared to normal weight children-parentś for sugar sweetened beverages (r2 = 0,303) and light soft drinks (r2 = 0,396).Discussion: Beverage consumption of children and their parents were found to be moderately correlated. Overweight children seem to have better correlations with their parents in relation of sugar sweetened beverages and light soft drinks. Parents should encourage a healthy beverage consumption for their own health and most important, because there are key role models to their children.

Inhibition of Spoiling Yeasts of Fruit Juices through Citrus Extracts

2013 ◽  
Vol 76 (10) ◽  
pp. 1753-1760 ◽  
Author(s):  
ANTONIO BEVILACQUA ◽  
BARBARA SPERANZA ◽  
DANIELA CAMPANIELLO ◽  
MARIA ROSARIA CORBO ◽  
MILENA SINIGAGLIA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fruit Juice ◽  
Fruit Juices ◽  
Yeast Growth ◽  
Zygosaccharomyces Bailii ◽  
Zygosaccharomyces Rouxii ◽  
Pichia Membranifaciens ◽  
Microdilution Method ◽  
Citrus Extract

This article reports on the bioactivities of citrus extracts (citrus extract, lemon extract, and neroli) toward Saccharomyces cerevisiae, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Pichia membranifaciens, and Rhodotorula bacarum. The bioactivities of the extracts (from 10 to 100 ppm) were evaluated through a microdilution method; thereafter, citrus extracts (0 to 80 ppm) were tested in combination with either pH (3.0 to 5.0) or temperature (5 to 25°C). Finally, a confirmatory experiment was run in a commercial drink (referred to as red fruit juice) containing citrus extract (40 ppm) that was inoculated with either S. cerevisiae or Z. bailii (5 log CFU/ml) and stored at 4 and 25°C. Yeasts increased to 7 log CFU/ml (Z. bailii) or 8 log CFU/ml (S. cerevisiae) in the control at 25°C, but the citrus extract addition controlled yeast growth for at least 3 days; under refrigeration, the effect was significant for 10 days.

Antioxidant potential and authenticity of some commercial fruit juices studied by EPR and IRMS

2012 ◽  
Vol 66 (6) ◽  
Author(s):  
Nicoleta Vedeanu ◽  
Dana Magdas ◽  
Laura Bolojan ◽  
Grigore Damian
Keyword(s):  
Antioxidant Activity ◽  
Stable Isotope ◽  
Fruit Juice ◽  
Tap Water ◽  
Reaction Rates ◽  
Stable Isotope Ratio ◽  
Fruit Juices ◽  
Paramagnetic Species ◽  
Signal Decay ◽  
Epr Signal

AbstractAntioxidant status of foods, plant, or fruit products is generally characterized by means of spectroscopic methods. Methods like HPLC, UV-VIS, or MS spectroscopy are used to understand the chemical and physical properties of different samples, and also EPR spectroscopy seems to be a valuable tool to characterize antioxidant activity of juice beverages. In this technique, certain antioxidants present in fruit juices interact with free radicals interrupting the chain reaction that can possibly damage essential molecules. Recording the EPR signal decay caused by the reaction with a natural or artificial reducing agent, it is possible to draw conclusions about the antioxidant capability of materials. IRMS is a powerful tool to distinguish between an authentic fruit juice and a juice obtained by concentrate dilution. This technique allows also the detection of commercial C4 cane or corn derived sugar syrups in C3 fruit juices. In the present study, four commercial fruit juices were investigated using stable isotope measurements (oxygen, hydrogen, and carbon) and EPR measurements in order to check the correct labeling in the Romanian markets and to compare antioxidant activity of the studied juices and the reference. It was proven that the number of paramagnetic species decreases in time with different reaction rates and this was correlated with the antioxidant activity of the studied juices. Stable isotope ratio measurements have demonstrated that the fruit juices studied were reconstructed from concentrates with tap water, according to their label.

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