scholarly journals Propiedades físicas de naranja agria cocristalizada: efecto del pH, sólidos solubles y zumo adicionado

2017 ◽  
Vol 28 (2) ◽  
pp. 427
Author(s):  
Ricardo David Andrade Pizarro ◽  
Kevin Blanquicett Gónzalez ◽  
Rafael Rangel terraza
Keyword(s):  
Water Activity ◽  
Orange Juice ◽  
Solid Material ◽  
Soluble Solids ◽  
High Humidity ◽  
High Solubility ◽  
Bitter Orange ◽  
Moisture Contents ◽  
Particulate Solid ◽  
Juice Concentrate

The aim of this study was to evaluate the conditions of co-crystallization of bitter orange juice with sucrose on the physicochemical properties of the product. Bitter orange juice was obtained with a mechanical juicer and concentrated on a rotary evaporator. Sucrose syrup 70 oBrix was subjected to heating and stirring of 1000 rpm, until a white color (118 °C) was observed. Bitter orange juice was added to the syrup, and the mixture was subjected to constant stirring of 600 rpm, to observe the formation of a particulate solid material. The co-crystals were dried, grinded and sieved. A dry co-crystal was determined: moisture, bulk density, solubility, water activity and repose angle. High proportion of bitter orange juice added (20%) and low content of soluble solids (50 °Brix) produced co-crystals with low moisture content (2.59%), water activity (0.52) and solubility time (69.4 s). High pH (4.5) of bitter orange juice concentrate produced co-crystals with low moisture contents (1.96%). The co-crystals of bitter orange juice showed good reconstitution characteristics (high solubility); however, these had high humidity (2.5 to 4.5%) and water activity (0.508 to 0.798). 

Pulp Wash System Development

1964 ◽  
Author(s):  
Ronald B. McKinnis ◽  
Richard A. Andrews ◽  
Herman L. Jones
Keyword(s):  
Orange Juice ◽  
System Development ◽  
Soluble Solids ◽  
Citrus Juice ◽  
The Third ◽  
History Of ◽  
Juice Concentrate ◽  
Time Periods ◽  
New Processing ◽  
Second Period

The use of pulp wash as an aid in the production of citrus juice has gained acceptance since 1957. Earlier use is known, but real recognition seemed to await a certain period in the development of frozen orange juice concentrate, and a freeze. The history of this product could be divided into three time periods each approximately equal. The first period of time was certainly formative in which the product enjoyed all of the advantages of novelty. The second period of time was characterized by increasing competition and need for lowering costs. This required that the plants measure the fruit in terms of pounds of soluble solids and that they recover as product all that could be had without an unquestionable damage to quality. The demand for more recovery of the soluble solids exceeded the capability of any mechanical finishing equipment to distinguish between the juice left on a quite dry pulp and the pulp, which still had good juice on it. This brought about fresh thinking and new processing ideas, including one of gently rinsing the juice from a wet pulp. This became known as “Pulp Wash” and was developed during the third period of time. Paper published with permission.

SENSORY EVALUATION OF ORANGE JUICE CONCENTRATE AS AFFECTED BY IRRADIATION AND STORAGE

1997 ◽  
Vol 21 (3) ◽  
pp. 179-191 ◽  
Author(s):  
M.H.F. SPOTO ◽  
R.E. DOMARCO ◽  
J.M.M. WALDER ◽  
I.S. SCARMÍNIO ◽  
R.E. BRUNS
Keyword(s):  
Sensory Evaluation ◽  
Orange Juice ◽  
Juice Concentrate ◽  
And Storage

scholarly journals Modelling the rheological behaviour of enzyme clarified  lime (Citrus aurantifolia L.) juice concentrate

2012 ◽  
Vol 30 (No. 5) ◽  
pp. 456-466 ◽  
Author(s):  
S.S. Manjunatha ◽  
P.S. Raju ◽  
A.S. Bawa
Keyword(s):  
Water Activity ◽  
Rheological Behaviour ◽  
Solid Content ◽  
Total Soluble Solid ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
Soluble Solids Content ◽  
Lime Juice ◽  
Soluble Solid ◽  
Solids Content

The rheological behaviour of enzyme clarified Lime (Citrus aurontifolia L.) juice was studied as a function of the total soluble solid (TSS) content (7.3&ndash;55.7&deg;Brix), corresponding water activity (a<sub>w</sub>) (0.985&ndash;0.831) at different temperatures (20&ndash;80<sup>o</sup>C) using co-axial controlled stress rheometer. The rheological parameter shear stress was measured up to the shear rate of 600 s<sup>&ndash;1</sup>. The investigation showed that the enzyme clarified lime juice and its concentrate behaved like a Newtonian fluid with the viscosity (&eta;) being in the range 3.964 to 50.290 mPa s depending upon the concentration and temperature used. The temperature dependency on the viscosity of lime juice was described by Arrhenius equation (r &gt; 0.99) and the activation energy (E<sub>a</sub>) of viscous flow was in the range 4.151 to 26.050 kJ/mol depending upon the total soluble solids content. The effect of total soluble solid content on the flow activation energy was described by exponential type equation (r &gt; 0.98) and that of water activity was described by both the power law and exponential equations (r &gt; 0.99). The effect of total soluble solid content on the viscosity of lime juice followed the second order exponential equation (r &gt; 0.99) at the temperature used. The effect of water activity on the viscosity was described by both the power law and exponential type relationship (r &gt; 0.97). The equations relating to the combined effect of temperature and total soluble solids content/water activity on the viscosity of enzyme clarified lime juice were established. &nbsp;

scholarly journals Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

2020 ◽  
Vol 8 (2) ◽  
pp. 150
Author(s):  
Inacia Dos Santos Moreira ◽  
Jacinete Pereira Lima ◽  
Deise Souza de Castro ◽  
Wilton Pereira da Silva ◽  
Josivanda Palmeira Gomes ◽  
...  
Keyword(s):  
Water Activity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Total Chlorophyll ◽  
Lower Content ◽  
Total Water ◽  
Ph Values ◽  
The Stability

For the preservation of products obtained by dehydration, it is necessary to evaluate their physicochemical characteristics during storage. It was proposed, in the present study, to evaluate the stability of the kiwi cv. ‘Hayward’ powder, obtained at temperatures of 60 and 70 °C during its storage in laminated packages under controlled conditions of temperature (25 ºC) and relative humidity (75%) for 90 days. The parameter’s evaluated were: moisture content, ashes, soluble solids, titratable acidity (% citric acid), pH, water activity at 25 ºC, color for the parameters lightness (L*) and chromaticity (+a* red; -a* green; +b* yellow; and -b* blue), phenolic compounds, flavonoids, total chlorophyll and carotenoids. It was observed that, after the 90 days, for the powder obtained at 70 °C, the soluble solids and pH values were altered by the storage, which did not occur for the powder obtained at 60 °C. For both powders, the content of ash and bioactive compounds were not affected by storage. The parameter of lightness decreased in both powders. The powder obtained at 70 ºC proved to be better, showing lower content of moisture and total water activity, as well as the highest values of bioactive compounds.

Midseason oranges for juice production

1992 ◽  
Vol 32 (8) ◽  
pp. 1141 ◽  
Author(s):  
RA Sarooshi ◽  
RJ Hutton
Keyword(s):  
Orange Juice ◽  
Sweet Orange ◽  
Quality Characteristics ◽  
Poncirus Trifoliata ◽  
Soluble Solids ◽  
Juice Quality ◽  
Rough Lemon ◽  
Large Trees ◽  
Production Areas ◽  
Troyer Citrange

Juice quality, yield performance, and cropping efficiency of 6 midseason orange varieties (Hamlin, Parramatta, Pineapple, Joppa, White Siletta, and Mediterranean Sweet), together with Seedless Valencia on 4 rootstocks [Troyer citrange, Poncirus trifoliata, rough lemon, and either Benton citrange (coastal) or sweet orange (inland)], were studied for their suitability for both processed and fresh orange juice production. Promising midseason varieties for processed orange juice were Parramatta and Hamlin on Troyer citrange, and Parramatta on P. trifoliata, when grown in coastal districts. Debittered juice of Joppa on Troyer citrange could also be used for processing by early September on the coast. Preferred inland varieties for production of processed orange juice were Mediterranean Sweet and Harnlin on Troyer citrange. Midseason oranges grown inland had higher citric acid levels than the same variety grown on the coast. This resulted in inland fruit having lower ratios of total soluble solids (TSS) to acid, and later maturities, than fruit grown on the coast. Acceptable fresh orange juice was produced from fruit of Parramatta, Hamlin, White Siletta, and Mediterranean Sweet varieties grown on Troyer citrange rootstock in coastal districts; inland, fruit of Mediterranean Sweet, Joppa, Parramatta, and White Siletta varieties on Troyer citrange rootstock produced good quality, fresh orange juice. Hamlin can also be marketed as fresh fruit. In coastal production areas, harvesting can commence from mid July for Hamlin, from mid to late August for Parramata, and from early September for White Siletta and Mediterranean Sweet. Harvest in inland districts for processed juice should commence in mid July for Hamlin and in early September for Mediterranean Sweet, whilst harvest for fresh juice and/or fruit should proceed in early September for Mediterranean Sweet, and in late September for Parramatta, White Siletta, and Joppa. Highest fruit yields and large trees were produced by Parramatta and Joppa on Troyer citrange and rough lemon rootstocks. Most quality characteristics were better for fruit produced on Troyer citrange than on rough lemon. Both Benton citrange and sweet orange performed poorly and are not recommended as rootstocks for midseason oranges. All varieties on Troyer citrange had better yield and TSS/ha than those on P. trifoliata rootstock, which produced smaller but highly cropping efficient trees.

scholarly journals Effect of Stored Humidity and Initial Moisture Content on the Qualities and Mycotoxin Levels of Maize Germ and Its Processing Products

Toxins ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 535
Author(s):  
Yun-qi Wen ◽  
Li-li Xu ◽  
Chang-hu Xue ◽  
Xiao-ming Jiang
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Acid Value ◽  
Storage Condition ◽  
High Humidity ◽  
Quality Indices ◽  
High Fat ◽  
Limited Effect ◽  
Moisture Contents ◽  
Maize Germ

With high fat and protein content, maize germ is easily infected with fungus and mycotoxins during its storage. The qualities and safety of germ and its processing products may be affected by the storage. However, studies on the effect of storage on quality and polluted mycotoxin level of maize germ are limited. In this study, maize germ was stored with different initial moisture contents (5.03, 9.07, 11.82 and 17.97%) or at different relative humidity (75, 85 and 95%) for 30 days. The quality indices of germ (moisture content and crude fat content) and their produced germ oils (color, acid value and peroxide value) as well as the zearalenone (ZEN) and deoxynivalenol (DON) levels of germ, oils and meals were analyzed. Results showed that maize germ with high initial moisture contents (11.82, 17.97%) or kept at high humidity (95%) became badly moldy at the end of storage. Meanwhile, the qualities of these germ and oils showed great changes. However, the ZEN and DON contents of this maize germ, oils and meals stayed at similar levels (p < 0.05). Therefore, the storage could produce influence on the qualities of germ and oils, but showed limited effect on the DON and ZEN levels of germ and their processing products. According to this study, the storage condition of germ with no more than 9% moisture content and no higher than 75% humidity was recommended. This study would be benefit for the control of germ qualities and safety during its storage.

Storage Stability of Orange Juice Concentrate Packaged Aseptically

1982 ◽  
Vol 47 (2) ◽  
pp. 429-431 ◽  
Author(s):  
JOSEPH KANNER ◽  
JACOB FISHBEIN ◽  
PAULETTE SHALOM ◽  
STELA HAREL ◽  
ITAMAR BEN-GERA
Keyword(s):  
Orange Juice ◽  
Storage Stability ◽  
Juice Concentrate

scholarly journals AVALIAÇÃO DA QUALIDADE DE SUCO DE LARANJA INDUSTRIALIZADO

2000 ◽  
Vol 18 (1) ◽  
Author(s):  
VERA LÚCIA ARROXELAS GALVÃO DE LIMA ◽  
ENAYDE DE ALMEIDA MÉLO ◽  
LUECI DOS SANTOS LIMA
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Physicochemical Analysis ◽  
Retail Trade ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Refrigerated Storage ◽  
Trade Market

Avaliou-se a qualidade do suco de laranja pasteurizado exposto à comercialização. Amostras refrigeradas e envasadas em embalagens “TetraPak”, coletadas ao acaso, foram adquiridas no mercado varejista da cidade do Recife, durante o período de Setembro/98 a Julho/99. Foram avaliadas 03 marcas comerciais denominadas A, B e C, perfazendo 60 amostras. Para cada marca comercial, as amostras foram adquiridas em duplicata, sendo uma destinada às análises físicoquímicas (vitamina “C”, acidez total titulável, sólidos solúveis totais e pH) e a outra ao teste de incubação (35 ºC durante 10 dias). As marcas analisadas atenderam ao padrão de qualidade estabelecido pelo Ministério da Agricultura, exceto a marca C. Esta apresentou em 70% das amostras analisadas, teor de sólidos solúveis totais (SST) inferior ao padrão e sinais de deterioração durante o teste de incubação em 10% das amostras, evidenciando falhas no processamento térmico. O processamento asséptico associado ao armazenamento sob refrigeração permitiu que todas as amostras das marcas analisadas apresentassem quantidades de vitamina “C” acima do valor mínimo estabelecido pelo Ministério da Agricultura. Abstract The quality of pasteurized orange juice exposed to commercialization was evaluated. Samples, refrigerated and packed in “TetraPak” randomly collected were bought at the retail trade market of Recife, during the period of September/98 to July/99. Three commercial labels named A, B and C were evaluated, making a total of 60 samples. For each commercial label, the samples were acquired in two replicates, one of which was destined to physicochemical analysis (vitamin C, total acidity, total soluble solids and pH) and the other to the incubation test (35 ºC during 10 days). The labels assayed assisted to the established quality pattern of the Ministry of Agriculture, except the C label. This label presented in 70% of the analyzed samples, lower TSS rates than those considered as standard, it also showed signs of deterioration during the incubation test in 10% of the samples, evidencing flaws in the thermal procedure. The aseptic procedure associated to the refrigerated storage allowed all samples of the assayed labels to show vitamin C levels higher than the minimum established by the Ministry of Agriculture.

scholarly journals Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose

2009 ◽  
Vol 66 (1) ◽  
pp. 40-43 ◽  
Author(s):  
Sabrina Bernardi ◽  
Renata B. Bodini ◽  
Bruna Marcatti ◽  
Rodrigo Rodrigues Petrus ◽  
Carmen Sílvia Favaro-Trindade
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Osmotic Dehydration ◽  
Soluble Solids ◽  
Energy Costs ◽  
Dehydration Process ◽  
Sensory Acceptance ◽  
Sugar Syrup ◽  
Hedonic Scale ◽  
Osmotic Agents

Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and loss in mass after the dehydration process were also determined. The sensory acceptance of the in natura and osmo-dehydrated fruits was determined for the attributes of aroma, flavour, texture and overall acceptance using a hedonic scale. Osmotic dehydration resulted in a reduction in moisture content and water activity, an increase in Brix and maintenance of the pH. The treatment with inverted sugar syrup resulted in more significant alterations in moisture content, a w, Brix, solids incorporation and loss in mass than the treatment with sucrose syrup. Mangos osmo-dehydrated with inverted sugar (55.3% inversion rate) syrup obtained acceptance similar to in natura mangos, this treatment being considered the most adequate for dehydration purposes.

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