Quality issues in soft drink and fruit juice processing

2009 ◽  
pp. 83-116
Author(s):  
Philip R. Ashurst ◽  
Robert Hargitt
Keyword(s):  
Fruit Juice ◽  
Soft Drink ◽  
Juice Processing ◽  
Quality Issues

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.

scholarly journals School Food Policies Related to Soft Drink and Fruit Juice Consumption as a Function of Education Type in Flanders, Belgium

2019 ◽  
Vol 16 (15) ◽  
pp. 2718
Author(s):  
Francisca Marro ◽  
Peter Bottenberg ◽  
Wolfgang Jacquet ◽  
Luc Martens
Keyword(s):  
Secondary Education ◽  
Fruit Juice ◽  
Soft Drink ◽  
Economic Status ◽  
Tooth Wear ◽  
Online Questionnaire ◽  
School Food ◽  
Drinking Habits ◽  
Food Policies ◽  
Acidic Beverages

Recent data on erosive tooth wear (ETW) in Belgium have associated a vocational/technical type of education with ETW risk. Since the role of schools is essential to the promotion of healthy diets, this study aimed to investigate school food policies (SFP) related to soft drink and fruit juice consumption and to detect differences among schools in Flanders, Belgium (BE-F). An online questionnaire related to the control of acidic beverages and promotion of healthy drinking habits was sent to all Flemish secondary schools. For analysis, schools (n = 275) were grouped by type of education (vocational secondary education (VSE) and general secondary education (GSE)), and by socioeconomic status. Multiple factor analyses (MFA) were performed to identify schools with a similar SFP profile. Additionally, descriptive analyses were performed to determine other associations. Overall, 44% of schools in BE-F claimed to have written SFP related to the consumption of soft drinks. SFP expressly prohibiting or limiting acidic beverages were significantly more frequent in GSE schools (p < 0.05), where a higher economic status was present. This study shows that a considerable group of schools in BE-F have no or incomplete rules concerning acidic beverage consumption. Such rules differ between types of education, with VSE schools reporting less control regarding the consumption of drinks.

Determination of Acesulfam-K in Foods

1993 ◽  
Vol 76 (2) ◽  
pp. 268-274 ◽  
Author(s):  
Jacques Prodolliet ◽  
Milene Bruelhart
Keyword(s):  
Fruit Juice ◽  
Soft Drink ◽  
Food Additives ◽  
Reversed Phase ◽  
Uv Absorbance ◽  
Phase Detection ◽  
Coefficients Of Variation ◽  
Liquid Chromatographic Method ◽  
Liquid Chromatographic

Abstract A liquid chromatographic method was evaluated for the determination of the intense sweetener acesulfam-K in tabletop sweetener, candy, soft drink, fruit juice, fruit nectar, yogurt, cream, custard, chocolate, and biscuit commercial preparations. Samples are extracted or simply diluted with water and filtered. Complex matrixes need a clarification step with Carrez solutions. An aliquot of the extract is analyzed on a reversed-phase μBondapak C18 column using 0.0125M KH2PO4 (pH 3.5)-acetonitrile (90 + 10) as mobile phase. Detection is performed by UV absorbance at 220 nm. Recoveries ranged from 95.2 to 106.8%. With one exception, all analyzed values were within ±15% of the declared levels. The repeatabilities and the repeatability coefficients of variation were, respectively, 0.37 mg/100 g and 0.98% for products containing less than 40 mg/100 g acesulfam-K and 2.43 mg/100 g and 1.29% for other products. The same procedure also allowed detection of many food additives or natural constituents, such as other intense sweeteners, organic acids, and alkaloids, in a single run without interfering with acesulfam-K. The method is simple, rapid, precise, and sensitive; therefore, it is suitable for routine analyses.

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.

Associations between home- and family-related factors and fruit juice and soft drink intake among 10- to 12-year old children. The ENERGY project

Appetite ◽  
2013 ◽  
Vol 61 ◽  
pp. 59-65 ◽  
Author(s):  
Wendy Van Lippevelde ◽  
Saskia J. te Velde ◽  
Maïté Verloigne ◽  
Ilse De Bourdeaudhuij ◽  
Yannis Manios ◽  
...  
Keyword(s):  
Fruit Juice ◽  
Soft Drink ◽  
Related Factors
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