DEVELOPMENT OF WASTE-FREE, ECO-PURE COMBINED TECHNOLOGY FOR FRUIT PROCESSING

2019 ◽  
Author(s):  
Irina Bejanidze
Keyword(s):  
Fruit Processing

Stabilization of strawberry jam colour with natural colourants / Estabilización del color de mermelada de fresa mediante la adición de colorantes naturales

1998 ◽  
Vol 4 (2) ◽  
pp. 99-105 ◽  
Author(s):  
P. Zafrilla ◽  
A. Valero ◽  
C. García-Viguera
Keyword(s):  
Pomegranate Juice ◽  
Processing Industry ◽  
Fruit Processing

A recurrent problem in the fruit processing industry is the loss of colour in fruit preserves during storage. Colour of such products may be fortified by adding natural colourants. In this work a commonly used colourant (elderberry extract) is compared with a newly proposed alternative, pomegranate juice, for the stabilization of strawberry jam colour. The results showed that adding a colourant to the jams helped to maintain the colour, and that the pomegranate-derived colourant could possibly be used as an alternative to elderberry pigments for this purpose.

APPLICATION OF THE PREPARATION FROM MICROSCOPIC FUNGI IN THE TECHNOLOGY OF FRUIT PROCESSING BEFORE LAYING FOR STORAGE

2021 ◽  
Vol 1 (19) ◽  
pp. 304-306
Author(s):  
I.I. Grigorevskaya ◽  
E.A. Yushina
Keyword(s):  
Shelf Life ◽  
Microscopic Fungi ◽  
Microbial Spoilage ◽  
Fruit Processing

The use of the preparation from the biomass of the micromycete Mortierella polycephala provides an increase in the reliability of protection of fruits from microbial spoilage and an increase in the shelf life of fruits.

In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics

2017 ◽  
Vol 10 (4) ◽  
pp. 704-716 ◽  
Author(s):  
Thatyane Mariano Rodrigues de Albuquerque ◽  
Estefânia Fernandes Garcia ◽  
Amanda de Oliveira Araújo ◽  
Marciane Magnani ◽  
Maria Saarela ◽  
...  
Keyword(s):  
In Vitro Characterization ◽  
Fruit Processing ◽  
By Products

The Hurdle Concept in Fruit Processing

2018 ◽  
pp. 93-126 ◽  
Author(s):  
Stella Maris Alzamora ◽  
Aurelio López-Malo ◽  
Sandra Norma Guerrero ◽  
María Soledad Tapia
Keyword(s):  
Fruit Processing

Economic Viability of a Molten Carbonate Fuel Cell Working With Biogas

2008 ◽  
Author(s):  
Albert Castell ◽  
Pere Margalef ◽  
Marc Medrano ◽  
Luisa F. Cabeza ◽  
Scott G. Samuelsen
Keyword(s):  
Fuel Cell ◽  
Internal Combustion Engines ◽  
Biogas Production ◽  
Legal Framework ◽  
Molten Carbonate Fuel Cell ◽  
Economic Viability ◽  
Molten Carbonate ◽  
Fruit Processing ◽  
Efficient Power ◽  
Installed Capacity

Catalonia (Spain) has a significant potential of biogas production from agricultural activities and municipal waste. In addition, there are plenty of industrial cogeneration plants, but most of them use conventional fuels such as natural gas, and conventional energy conversion devices, such as internal combustion engines. Molten carbonate fuel cells are ultra-clean and highly efficient power generator devices capable of converting biogas into electricity and heat. Located in Lleida (Catalonia), Nufri is a fruit processing company with a long tradition on biogas production and cogeneration, with an installed capacity bigger than 4.5 MW. This study analyzes the economic viability of a fuel cell operating on biogas in Spain, on a real case basis (Nufri). Different fuel cell capacities are analyzed (from 300 kW to 1200 kW). A parametric study of different fuel cell prices ($/kW installed) is performed. Additional biogas cleanup requirements are taken into account. The results are based on the Spanish legislation, which establishes a special legal framework that grants favorable, technology-dependent feed-in premiums for renewable energy and cogeneration. Results show that the payback period ranges from 5 to 8 years depending on the fuel cell capacity and installation price.

Utilization of fruit processing industry waste as green activated carbon for the treatment of heavy metals and chlorophenols contaminated water

2017 ◽  
Vol 162 ◽  
pp. 958-972 ◽  
Author(s):  
Sabolč Pap ◽  
Tatjana Šolević Knudsen ◽  
Jelena Radonić ◽  
Snežana Maletić ◽  
Saša M. Igić ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Activated Carbon ◽  
Contaminated Water ◽  
Processing Industry ◽  
Industry Waste ◽  
Fruit Processing

CITRUS FRUIT PROCESSING

1948 ◽  
Vol 40 (3) ◽  
pp. 370-378 ◽  
Author(s):  
W. H. Shearon ◽  
E. M. Burdick
Keyword(s):  
Citrus Fruit ◽  
Fruit Processing

scholarly journals Adição de polpa de maracujá na elaboração de balas comestíveis

2017 ◽  
Vol 1 (37) ◽  
pp. 27 ◽  
Author(s):  
Luana Nóbrega Batista ◽  
Edivaldo Josué De Lima ◽  
Rayana Soares Ferreira ◽  
João Ferreira Neto ◽  
Dalany Menezes Oliveira ◽  
...  
Keyword(s):  
Passion Fruit ◽  
Added Value ◽  
Soluble Solids ◽  
Sodium Hypochlorite Solution ◽  
Fruit Pulp ◽  
Physical Chemical ◽  
Plastic Bags ◽  
Functional Value ◽  
Glucose Syrup ◽  
Fruit Processing

<em>Industries are technologically perfecting their products by adding new components, in order to meet the demands of consumers. The extraction of pulp from several tropical fruits for manufacture of bullets has been widely used, due to its nutritional and functional value. The aim this study was to develop an edible candy with the addition of passion fruit pulp adding nutritional value from natural ingredients. In order to carry out this study, fruits were purchased in the city of Sousa-PB, then sent to fruit processing sector located at IFPB Campus-Sousa, where the weighing process, sanitization in sodium hypochlorite solution was carried out 100ppm for 15 minutes, then the fruits were cut in half. The extraction was done manually, sieved for aryl separation. Soon after they were packed in plastic bags and sealed, a part sent to physicalchemical and microbiological analyzes and another frozen part to be used in elaboration of bullet. In process of bullet preparation (56.25%) of sucrose, (37.5%) glucose syrup and 6.25% of the passion fruit pulp were used. Microbiological and physical-chemical analyzes (moisture, ash, pH, acidity in citric acid, protein, soluble solids, flavonoids) were performed in the pulp and afterwards, hygroscopicity and color were only performed on bullet. According to results obtained, pulp and passion fruit bullet presented physical-chemical and microbiological results as established by legislation. The addition of concentrated passion fruit pulp extract may be an alternative, making a differentiated product with higher added value nutritionally, offering consumers health benefits without addition of dyes and artificial preservatives. </em>

scholarly journals From a smokehouse to a vacuum dehydrator

2004 ◽  
Vol 49 (1) ◽  
pp. 131-139
Author(s):  
Branislav Zlatkovic ◽  
Todor Vulic
Keyword(s):  
Product Quality ◽  
Food Industry ◽  
Liquid Fuel ◽  
Machine Building ◽  
High Quality ◽  
Great Honor ◽  
Fruit Processing ◽  
Long Time ◽  
Vacuum Condensation ◽  
Vacuum Dehydration

The tradition of fruit dehydration in Serbia has been long and anviable. It seems that Serbian machine-building in the area of fruit processing technology has given its greatest contribution in this field. It has been one 100 years since the smoking house of Mr Stokovic, PhD was announced to be the best and the most promising plum dehydrator at the open competition organized in Topcider by the Ministry of Agriculture. It was the first real almost continual fruit dehydrator where plums were moved at certain intervals closer and closer to the source of heat. Such a concept of plum dehydration from lower to higher temperatures was held on even later in perhaps our most famous dehydrator CER. Even the smoky smell was retained but liquid fuel was used for technical purposes. For a long time, it has been a well- known fact that vacuum dehydration has many advantages. In our country there have been many attempts to make fruit dehydrator of greater capacities in which vacuum would be used. Of course, there have been many problems, both technical and technological, but today a hundred years after accepting Stojkovic?s smokehouse, it is our great honor to present to you the results of plum dehydration in a home-made vacuum condensation dehydrator. We hope that now path is widely open to high quality dehydration, and not only for that plum, but for fruit susceptible to oxidation which is the reason our food industry has not produced it so far. This is probably a farewell to the most dangerous, but for the product quality, the most necessary operation - sulphuration.

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