scholarly journals Aseptic Processing and Storage of Citrus Juices

1996 ◽  
Author(s):  
Jeffrey B. Raasch
Keyword(s):  
Fruits And Vegetables ◽  
Short Term ◽  
Citrus Industry ◽  
Aseptic Processing ◽  
The Past ◽  
Food Technologist ◽  
Citrus Juices ◽  
Manufacturing Techniques ◽  
Processing And Storage ◽  
And Storage

The citrus industry in general has adapted to tremendous changes in the past 50 years. Consumers’ demand for ready to serve products have challenged processors to adopt new manufacturing techniques and processing skills. The Institute of Food Technologist reported the Top 10 innovations in 1991 as: 10. Ultra high temperature (UHT) short term sterilization of milk and other products 9. Food fortification 8. Understanding of water activity in foods 7. Frozen meals 6. Freeze drying 5. Atmosphere controlled packages for fresh fruits and vegetables 4. Frozen concentrated citrus juices 3. The microwave oven 2. Minimum safe canning processes for vegetables 1. Aseptic processing and packaging Paper published with permission.

Factors Affecting the Selection of Refrigerating Equipment in the Citrus Industry: Refrigeration for Frozen Concentrated Citrus Juices

1956 ◽  
Author(s):  
Harland Rex
Keyword(s):  
Air Conditioning ◽  
Citrus Industry ◽  
Factors Affecting ◽  
Citrus Juices ◽  
Temperature Levels ◽  
And Storage ◽  
Selection Of

To the Refrigerating Engineer, the Citrus Industry presents a challenging and interesting array of problems. The tremendous acceptance of Air Conditioning coupled with the wide use of refrigeration in processes of all types has led to development of many acceptable refrigerants and refrigerating machines. For the concentration, freezing, and storage of citrus juices, refrigeration is required at various temperature levels. Paper published with permission.

scholarly journals Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Volkan Okatan ◽  
Chunpeng Wan
Keyword(s):  
Biochemical Composition ◽  
Fruits And Vegetables ◽  
Food Products ◽  
Scientific Medicine ◽  
Fresh Food ◽  
Health Promoting ◽  
Plant Exudates ◽  
Processing And Storage ◽  
And Storage ◽  
Plant Sources

Propolis, also called “bee-glue,” is a natural resinous substance produced by honeybees from plant exudates, beeswax, and bee secretions in order to defend the hives. It has numerous phenolic compounds with more than 250 identified chemical compounds in its composition, which are also known to significantly vary according to the plant sources and season. Moreover, it has a long history in the traditional and scientific medicine as having antibacterial, anticancer, anti-inflammatory, anti-infective, and wound healing effects since 300 BC. In addition to its nutritional and health-promoting effects, it has been reported to improve the postharvest storability of fresh fruits, vegetables, and processed food products. Herein, the biochemical composition and the efficacy of propolis in maintaining the postharvest storability of fresh food products were discussed to provide comprehensive guide to farmers and food processing and storage sectors and to scientists. This review paper also highlights the important points to which special attention should be given in further studies in order to be able to use propolis to develop biopreservatives industrially and for quality preservation during storage.

scholarly journals Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1457
Author(s):  
Shin-Joung Rho ◽  
Saehun Mun ◽  
Jiwoon Park ◽  
Yong-Ro Kim
Keyword(s):  
Phenolic Compounds ◽  
Fruits And Vegetables ◽  
Radical Scavenging ◽  
Reduction Rate ◽  
Color Difference ◽  
Degree Of Polymerization ◽  
Natural Material ◽  
Food Applications ◽  
Processing And Storage ◽  
And Storage

The phenolic compounds (PCs) abundant in fruits and vegetables are easily browned by oxygen and browning enzymes, with subsequent destruction of nutrients during food processing and storage. Therefore, natural anti-browning additives are required to control these reactions. The aim of the present study was to investigate the feasibility of cycloamylose (CA) complexation as a way to improve stability of PCs against oxidation and browning enzymes. The complex was prepared by reacting enzymatically produced CA with a degree of polymerization of 23–45 with PCs in aqueous solution. No significant differences were observed between the PCs and their CA complexes in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging experiments. However, the reduction rate of their antioxidant activity was clearly reduced in the presence of CA for as long as 4 weeks. At the studied concentrations, the activity of polyphenol oxidase on all of the tested PC species was inhibited in the presence of CA, although this effect was less evident as the substrate concentration increased. The higher the CA concentration added to apple juice, the lower the variation in the total color difference (ΔE*) during storage, confirming that CA could be used as an effective natural anti-browning agent. Our study is the first to study the potential of CA as a natural material for browning control. The results obtained will provide useful information for active food applications requiring oxidative stability in fruit products.

scholarly journals Working memory and developmental language impairments

2016 ◽  
Vol 33 (1) ◽  
pp. 19-32 ◽  
Author(s):  
Lucy A Henry ◽  
Nicola Botting
Keyword(s):  
Working Memory ◽  
Research Evidence ◽  
Short Term Memory ◽  
Language Impairments ◽  
Convincing Evidence ◽  
Short Term ◽  
Concurrent Processing ◽  
Processing And Storage ◽  
And Storage ◽  
Working Memory Model

Children with developmental language impairments (DLI) are often reported to show difficulties with working memory. This review describes the four components of the well-established working memory model, and considers whether there is convincing evidence for difficulties within each component in children with DLI. The emphasis is on the most demanding form of working memory that draws on central executive (CE) resources, requiring concurrent processing and storage of information. An evaluation of recent research evidence suggests that, not only are children with DLI impaired on verbal CE measures, but they also show difficulties on non-verbal CE tasks that cannot be assumed to tap language. Therefore, it seems increasingly likely that children with DLI show domain-general CE impairments, along with their more established impairments in verbal short-term memory. Implications for potential working memory interventions and classroom learning are discussed.

scholarly journals Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar

2019 ◽  
Vol 22 ◽  
Author(s):  
Ana Carla Borba de Azevedo ◽  
Flávio Luiz Honorato da Silva ◽  
Lorena Lucena de Medeiros ◽  
Angela Lima Menêses de Queiroz ◽  
Sharline Florentino de Melo Santos ◽  
...  
Keyword(s):  
Ozone Concentration ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Climatic Conditions ◽  
Enzyme Inactivation ◽  
Sugarcane Variety ◽  
Processing Conditions ◽  
Sugarcane Varieties ◽  
Processing And Storage ◽  
And Storage

Abstract Some sugarcane varieties have high activity of polyphenoloxidase enzyme, impairing the production of lower color sugar. Polyphenoloxidase (PPO) is an enzyme from the oxidoreductases group and it is present in a greater or lesser amount depending on the sugarcane variety, climatic conditions, age, culture treatment, harvest and processing conditions. The presence of this enzyme has great impact in the food industry, as it is the main enzyme involved in the undesirable darkening of fruits and vegetables during processing and storage. It is of great importance for the food industry to study inactivation methods for this enzyme. The aim of this work was to evaluate the effect of ozone gas associated (replacement of the conventional sulphitation process), whose concentrations were 150, 300 and 450 mg/L, at the inactivation temperature of polyphenoloxidase enzyme of sugarcane variety RB 92579 for the production of lower color sugar. Treatment with ozone concentration of 150 mg·L-1 at 105 °C showed direct correlation between juice color reduction and enzyme inactivation, resulting in the production of lower color sugar.

scholarly journals Aseptic Processing and Handling of Citrus Juice

1990 ◽  
Author(s):  
Michael J. Sanders
Keyword(s):  
Hydrogen Peroxide ◽  
Food Packaging ◽  
Unit Volume ◽  
Expert Panel ◽  
Aseptic Processing ◽  
Commercial Success ◽  
The Past ◽  
Citrus Juices ◽  
Aseptic Packaging ◽  
The U.S

Since the approval of hydrogen peroxide as a package sterilant by the Food and Drug Administration in January 1981, aseptic processing has exploded onto the U.S. marketplace. In fact, during the summer of 1989, an expert panel from the Institute of Food Technologists voted aseptic technology as the food industry’s top innovation of the past 50 years. The major commercial success to date has been the aseptic processing of high acid fruit juices and fruit drinks, particularly when packaged in the 250 ml, single serve, laminated paper box. (Slide 2) Over three billion unit volumes were sold in 1989. This represents greater than a 12% increase over 1988 and means aseptic packaging has captured a larger unit volume than any other food packaging technology has ever done in so short a time. This paper will look at the technologies involved as they relate to citrus juices, the precautions which should be taken to optimize the product, and the promises which the future holds. Paper published with permission.

Aseptic Processing for the Citrus Industry

1982 ◽  
Author(s):  
Joseph E. Marcy
Keyword(s):  
United States ◽  
The United States ◽  
Citrus Industry ◽  
Aseptic Processing ◽  
Commercial Success ◽  
The World ◽  
Citrus Juices

Aseptic processing and packaging of citrus juices is just beginning in the United States, but has enjoyed commercial success in other parts of the world including Europe, Japan, Australia, and Canada. Paper published with permission.

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