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Arbieto, Huerta Paola Nicole, Saldivar Diego Andre Balarezo, Cáceres Luis Genaro Gutiérrez, and Rojas Daniela Adriana Torres. "Nutri Juice." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/655808.
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Este modelo de negocio se realizó con el fin de complementar un estilo de vida saludable a través de un producto 100% natural, el cual aporta diversos nutrientes y es beneficioso para la salud del consumidor. Uno de los principales problemas que se identificaron en el estudio realizado es la falta de tiempo de las personas para preparar sus propias bebidas, ya sea por trabajo, estudio u otros temas. Esto les conlleva a buscar jugos naturales que sean acorde a sus necesidades, como es el mantener un estilo de vida saludable con un producto que sea beneficioso para su salud. Es por ello, que surge la idea de Nutri Juice, el cual es un jugo 100% natural sin preservantes ni azucares añadidos, está hechos a base de Camu Camu, Aguaje, Acaí y stevia.
La presentación de nuestro producto es un envase de vidrio de 300 ml. transparente, con etiquetas donde se podrá visualizar los beneficios que está aportando la fruta que se está consumiendo. Asimismo, en la etiqueta incluirá datos curiosos relacionados a la salud.
Nos dirigimos a un sector socioeconómico A y B enfocado en la edad de los millennials 22 a 40 años, ubicados en los distritos más representativos de Lima. Se estima abarcar inicialmente el 7% del mercado objetivo, con un crecimiento del 25% anual en cada año.
Para ejecutar el proyecto se necesita una inversión inicial de 32,904, el cual será un 80% de financiamiento de los accionistas y un 20% de financiamiento de terceros.This business model was carried out in order to complement a healthy lifestyle through a 100% natural product, which provides various nutrients and is beneficial for the consumer's health. One of the main problems that were identified in the study carried out is the lack of time for people to prepare their own drinks, whether for work, study or other issues. This leads them to look for natural juices that are according to their needs, such as maintaining a healthy lifestyle with a product that is beneficial to their health. That is why the idea of Nutri Juice arose, which is a 100% natural juice without preservatives or added sugars, it is made from Camu Camu, Aguaje, Acaí and stevia. The presentation of our product is a 300 ml glass container. transparent, with labels where you can see the benefits that the fruit is being consumed. Also, the label includes curious facts related to health. We target a socioeconomic sector A and B focused on the age of millennials 22 to 40 years old, located in the most representative districts of Lima. It is estimated to initially cover 7% of the target market, with an annual growth of 25% each year. To execute the project, an initial investment of 32,904 is needed, which will be 80% financing from shareholders and 20% financing from third parties.
Trabajo de investigación
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Alvarez, Leyva Grecia Zarella, Zanabria Bruno Casado, Pauyac Wander André Florez, and Vargas Félix Leonardo García. "FAST JUICE." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/652591.
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Según expertos, se ha analizado que en la última década la gente injiere alimentos poco saludables por el estilo de vida y el tiempo reducido que tienen para llevar, comer o disfrutar de productos nutritivos como lo es un jugo de frutas. Sin embargo existe la tendencia hacia el consumo saludable en el Perú en los últimos años.
La empresa Fast Juice, se encarga de brindar jugos naturales que conservan el valor nutricional de la fruta, todo esto a través de las máquinas expendedoras que permiten la venta de manera rápida, sencilla e innovadora. El negocio ubicará una máquina expendedora en las principales universidades privadas de Lima, como son: Universidad de Lima, UPC, ESAN, Ricardo Palma, Pacifico y PUCP. Estas universidades han sido elegidas a través de un estudio de mercado y cuentan con consumidores del segmento A y B.
La inversión inicial es 67,658.74 soles para la creación del negocio, de los cuales, el 70% o 47,361.12 soles serán proporcionados por el prestamista, y el 30% o 20,297.62 soles será aporte de los emprendedores. Se proyecta un crecimiento en ventas del 2% anual.
Finalmente después de un análisis financiero se concluye que el proyecto es rentable con una VAN de 25 384.93 soles y un TIR del 48.72%.According to experts, it has been analyzed that in the last decade people ingest unhealthy foods because of the lifestyle and the reduced time they have to carry, eat or enjoy nutritious products such as fruit juice. Nevertheless, there is a trend towards healthy consumption in Peru in the recent years. The company Fast Juice is responsible for providing natural juices that preserve the nutritional value of the fruit, all this through vending machines that allow the sale quickly, easily and innovatively. The business will locate a vending machine in the main private universities of Lima, such as: University of Lima, UPC, ESAN, Ricardo Palma, Pacífico and PUCP. These universities have been chosen through a market study and have consumers of segments A and B. The initial investment is 67,658.74 soles for creating business, of which 70% or 47361.12 soles be provided by the lender, and 30% or 20297.62 soles be input by entrepreneurs. A 2% annual sales growth is projected. Finally, after a financial analysis, it is concluded that the project is profitable with an NPV of 25,384.93 soles and an IRR of 48.72%.
Trabajo de investigación
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Tirey, Amandda Leigh. "Strange juice." The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu1382707435.
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McKenzie, Darrell-Lee. "Physical and chemical properties of apple juice and apple juice particulate." Thesis, University of British Columbia, 1988. http://hdl.handle.net/2429/27984.
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In order to prevent enzymatic oxidation of phenols during the centrifugal extraction of juice from apple purée, a sulfite or ascorbic acid treatment followed by blanching has been proposed. However, juice from blanched puree is more turbid and difficult to clarify than juice processed without blanching. In order to better understand the effect of blanching on juice turbidity as well as to provide more information concerning the effect of cultivar, post-harvest storage and enzyme treatment on juice quality, the chemical and physical properties of apple juice and apple juice particulate from fresh and stored McIntosh, Red Delicious and Spartan apples processed with and without enzyme digestion and with and without blanching
were examined. Analysis of juice included measurement of: soluble solids, total sugars (by HPLC), sucrose, glucose, fructose, sorbitol, pH, titratable acidity, total acidity (by HPLC), citric acid, galacturonic acid, malic acid, quinic acid, succinic acid, pectin (as anhydrogalacturonic acid by HPLC) and turbidity (as absorbance at 600 nm). Analysis of particulate included measurement of dry matter weight, pectin, protein and zeta potential
as well as thin sectioning, negative staining and shadow casting transmission
electron microscopy.
Chemical analysis of apple juice showed that the levels of organic acids, sugars and soluble pectin differed between cultivars. However, no varietal differences were observed in the chemical or microscopic analysis of cloud material. Blanching of apple puree, on the other hand, increased apple juice turbidity by increasing the amount of particulate suspended in the juice. Furthermore, blanching stabilized suspended particulate by what appeared to be the formation of a protective colloid which prevented particle
aggregation through electrostatic repulsion. Post-harvest apple storage also resulted in changes to juice particulate, which were observed as gel formation
during juice storage at 0°C and as a web-like aspect in the microscopic
appearance of juice particulate. Treatment of apple purée with Ir-gazyme 100 decreased juice turbidity, resulting in the concomitant decrease in both the level of soluble juice pectin and the amount of suspended cloud material. Use of enzyme treatment and blanching in the processing of apple juice was demonstrated by stepwise discriminant analysis to allow production of four unique apple juice products.Land and Food Systems, Faculty of
Graduate
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Misner, Scottie, and Carol Curtis. "Unpasteurized Apple Cider and Juice." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146436.
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1p.Revised
Certain juices and ciders are not pasteurized, and may contain harmful bacteria that can make people sick. This publication discusses the risks associated with this bacteria, and how to read labels with caution.
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Wu, Wenbiao. "Recovery of proteins from potato juice." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.305428.
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Gous, Andries Gustav Stefanus. "Enzymatic debittering of grapefruit peel juice." Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/31505.
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Vast amounts of waste consisting of peels, segment membranes and seeds are generated
during grapefruit juice processing. The peels can be used for juice extraction to obtain
grapefruit peel juice. Grapefruit peel juice can be a relatively cheap product and can be
used as juice fillers. Extreme bitterness due to the compounds naringin and limonin limits
the use of grapefruit peel juice in such applications. The aim of this study was to
determine the effects of the enzymes aromase and laccase on the bitter compounds
naringin and limonin and other physico-chemical properties of grapefruit peel juice.
Grapefruit peel juice was prepared by freezing milled peel residues, defrosting and
pressing the juice through a screen. The peel juice was treated with aromase (0, 0.4 and
0.8% w/v) and laccase (0, 1.5 and 3.0% w/v) in a 3 x 3 factorial experiment. Reversephase
HPLC was used to determine naringin, naringenin and limonin contents. Sugars
(glucose, fructose, sucrose and rhamnose) were determined using liquid chromatography,
anion-exchange chromatography with pulsed amperometric detection and gas
chromatography-mass spectrometry. The colour and clarity were also determined. A 25-
member consumer sensory panel was used to rate the juice samples for bitterness.
Treating grapefruit peel juice with increasing concentrations of aromase decreased
naringin content by 80% and increased naringenin by 85 times. Increasing concentrations laccase only decreased naringin by up to 40% and increased naringenin by 4 times.
Aromase-laccase combination treatment at their highest concentrations produced the
greatest decrease in naringin. Glucose content increased by 1.2 times on treating with
aromase and by 0.95 times on treatment with laccase. The combination enzyme treatment
produced the greatest increase in glucose by 2.0 times. There was no evidence of release
of rhamnose upon aromase treatment. The rhamnose moiety (from the disaccharide
moiety of naringin) may be broken down into other compounds due to other activities of
aromase.
Limonin was decreased by 8 times on treatment with aromase and by 1.2 times on
treatment with laccase. The combination enzyme treatment decreased limonin by up to 6
times. The untreated grapefruit peel juice showed an increase in limonin content by
almost 30% after storage for 7 months while the aromase-treated sample showed a
decrease in limonin by 35%, an indication that aromase can be used to prevent delayed
bitterness in grapefruit peel juice.
The grapefruit peel juice became darker on treatment with laccase and lighter on
treatment with aromase. The combination treatment made the grapefruit peel juice darker
compared to treatment with laccase on its own. Treatment with aromase increased clarity
by 25% by making it less hazy.
Although the decrease in naringin due to treatment with aromase on its own was less than
the combination enzyme treatment, the aromase-treated sample was ranked by the
sensory panel as least bitter followed by the combination enzyme-treated, laccase-treated
and the untreated samples. This may be due to the greater decrease in limonin in the
aromase-treated sample compared to the other samples.
In summary, this research shows that aromase can be used either on its own or in
combination with laccase to debitter grapefruit peel juice, although it can also be used in
combination with laccase. The use of these enzymes provides the citrus processing industry with alternative and possibly more cost-effective methods of debittering citrus
products.Dissertation (MSc (Agric))--University of Pretoria, 2012.
Food Science
MSc (Agric)
Unrestricted
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Jensen, Heidi Dorte. "Cranberry juice and urinary tract infections /." Copenhagen : Department of Bacteriology, Mycology and Parasitology, Statens Serum Institut : Department of Medicinal Chemistry, The Danish University of Pharmaceutical Science, 2004. http://www.dfh.dk/phd/defences/HeidiDorteJensen.htm.
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Jabalpurwala, Fatima Abdulhussain. "Grapefruit juice and citrus blossom volatiles." [Gainesville, Fla.] : University of Florida, 2009. http://purl.fcla.edu/fcla/etd/UFE0024934.
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Nguyen, Danny M. T. "Colour removal from sugar cane juice." Thesis, Queensland University of Technology, 2014. https://eprints.qut.edu.au/66234/1/Danny_Nguyen_Thesis.pdf.
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The key contribution contained in this thesis is an understanding of the degradation of colour precursors in sugar solutions. A new direction of research for the removal of colour and colour precursors in sugar process streams has been identified through the use of the Fenton oxidation and related processes.
The decolourisation technologies developed in this study showed reductions in colour in synthetic and factory sugar process streams. These technologies have the potential to lower refining and manufacturing costs for the sugar industry.
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Weekes, Luan N. "The impact of multicoloured Asian Lady Beetles on the sensory properties of Concord and Niagara grape juice." Pullman, Wash. : Washington State University, 2008. http://www.dissertations.wsu.edu/Thesis/Fall2008/l_weekes_051209.pdf.
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Thesis (M.S. in food science)--Washington State University, December 2008.Title from PDF title page (viewed on July 10, 2009). "Department of Food Science." Includes bibliographical references (p. 84-94).
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Lagacé, Marylène. "The effect of different storage conditions on the quality of orange juice /." Thesis, McGill University, 1998. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20831.
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Unpasteurized (condition A) and pasteurized (condition B) orange juice samples were stored frozen for eight months. In addition, pasteurized samples were also aseptically packaged and stored at +1°C in polyethylene bags (condition C). Nine quality parameters were monitored during the eight months of storage: sedimentation of the pulp, cloud measurement, aroma volatiles, ascorbic acid concentration, viscosity, density, colour, sugar content (sucrose, glucose and fructose), organic acids (malic and citric), in addition to sensory analysis. The optimum storage condition for freshly processed orange juice was the unpasteurized frozen storage method (condition A). The juice retained most of its chemical and physical properties and was rated by a sensory panel to have the highest sensory score.
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Li, Zhuo 1958. "Studies on the storage of orange juice." Thesis, McGill University, 1987. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63766.
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Garcia-Wass, Febe. "Orange juice authenticity using pyrolysis mass spectrometry." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312084.
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Darkin, D. W. "A study of nitrosation in gastric juice." Thesis, University of Hertfordshire, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.372078.
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Basak, Sarmistha. "Studies on high pressure processing of orange juice : enzyme inactivation, microbial destruction, and quality changes, process verification and storage." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36874.
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High pressure (HP) processing has been emerging rapidly as a novel technique for non-thermal preservation of foods. Application of HP processing for shelf life extension of orange juice was the principal objective of the current research. To accomplish this objective, and to establish a scientific basis for HP processing of orange juice, a systemic approach was used which included the evaluation of: (a) HP inactivation kinetics of pectin methyl esterase (PME, the key enzyme in orange juice implicated with respect to quality changes), (b) destruction of spoilage microorganisms and changes in product quality, (c) HP process verification and finally, (d) storage studies on HP treated orange juice.In preliminary studies, the effect of HP treatment on indigenous microorganisms, texture and color of selected fresh fruits and vegetables were evaluated. Results showed that HP had a significant effect on the destruction of microorganisms. Product texture and color were mildly affected, often resembling the appearance of mildly heat-treated products.
Pressure induced inactivation kinetics of pectin methyl esterase (PME) was investigated at pH 3.7 and 3.2 in freshly squeezed single strength (12.6°Brix) and concentrated (10--40° Brix) orange juice. Results showed a biphasic nature of pressure induced inactivation of PME in both juices. The first phase consisted of rapid change in inactivation of enzyme, designated as instantaneous pressure kill (IPK), due to pulse pressurization, followed by gradual inactivation of enzyme, characterized by a first order rate of inactivation during pressure hold-time.
Combination treatment involving pressure cycle, pressure level and pressure hold-time was then evaluated for inactivation of PME using a response surface methodology. Overall, pressure pulse had a lower effect on inactivation of PME compared to other factors.
Pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae the spoilage organisms in orange juice, were then investigated. Pressure destruction kinetics followed the same dual effect behavior, as observed with PME inactivation. IPK effect increased with pressure cycles and was more pronounced with S. cerevisiae that Leu. mesenteroides.
Storage studies of HP treated single strength and concentrated orange juice were conducted at selected temperatures (4, 10 and 20°C). Results showed that treated juice was microbiologically stable from a few days to several weeks depending on type of juice, storage temperature and processing conditions. (Abstract shortened by UMI.)
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Silvério, Susana Maria Jorge. "Novos produtos de hortofrutícolas fermentados." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6805.
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Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaThe Food Industry aims to develop new products, simultaneously, with quality and food safety characteristics, meeting the requirements of the consumers. The aim of this thesis was the development of three products derived from fermented fruit and vegetables juices, by lactic acid bacteria. Forteen strains of lactic acid bacteria in mono and/or co-culture were tested in the fermentation of the juices, in various combinations. For the beverage, the best results were obtained from the mixture of beet, apple and carrot juices, fermented by a strain of Lactobacillus plantarum. Fermentation of beet and carrot juices by L. plantarum and Leuconostoc mesenteroides was the one that led to the best results another, the best result was obtained for salad dressing. The fermentation of beet juice with Lactobacillus pentosus was another god result for salad dressing. After 24 hours of fermentation, the three products reached a pH value lower than or equal to 4, which contributed to their microbiological stability. A reduction of total sugars of about 21% in the beverage and between 17 and 25% in the sauces was recorded. For the three products, the final value of lactic acid bacteria was approximately 9 log CFU/mL. For the fermented beverage, after 12 days of refrigeration at 7 °C, this value was 7 log CFU/mL. Sensory analysis showed that these three products have good market acceptance (≥60%) and are potentially marketable (>65%).
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Paotrakool, Jiraporn. "Studies of de-acidification of pineapple juice and colour development of the recovered solution /." View thesis View thesis, 1994. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030612.140204/index.html.
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Thesis (M.Sc.) -- University of Western Sydney, Hawkesbury, 1994.Thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in Food Science, School of Food Sciences, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. Includes bibliographical references.
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Almeida, Francisca Diva Lima. "Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16471.
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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel SuperiorConselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico
The aim of this research was to use emerging technologies on the processing of the prebiotic orange juice added of fructo-oligosaccharides (FOS) and in prebiotic orange juice produced by enzymatic synthesis. The first stage of the study was evaluated the effect of atmospheric pressure cold plasma (ACP) and high pressure processing (HPP) on the prebiotic orange juice added 7% commercial FOS. The orange juice was directly and indirectly exposed to plasma discharge at 70 kV with processing times of 15, 30, 45 and 60 seconds. For high pressure processing, the juice containing the same concentration of FOS was treated at 450 bars for 5 minutes. After the treatments, the fructo-oligosaccharides were qualified and quantified by Thin Layer Chromatography (TLC), using densitometer. The organic acids, color analysis and pH values were also evaluated. Both processes did not degrade the FOS. The organic acids and the color of the treated samples were also preserved. On the second stage of the study, the effect of plasma and ozone treatments on prebiotic orange juice produced by enzymatic synthesis were evaluated. The orange juice was directly and indirectly exposed to plasma discharge at 70 kV with processing times of 15, 30, 45 and 60 seconds. For ozone processing, different loads (0.057, 0.128 and 0.230 mg/ O3.mL of juice) were evaluated. After the treatments, the oligosaccharides were quantified by HPLC. The juice pH, color, total phenolic content and total antioxidant activity were also determined. Both processes promoted a partial degradation of the oligosaccharides in the juice. However, the juice maintained an enough amount of oligosaccharides to be classified as a prebiotic food. The other parameters analyzed were preserved. Thus, atmospheric cold plasma and ozone are suitable non-thermal alternatives for prebiotic orange juice treatment.
O objetivo desta pesquisa foi empregar tecnologias emergentes no processamento de suco prebiÃtico de laranja adicionado de fruto-oligossacarÃdeos (FOS) e em suco prebiÃtico de laranja produzido via sÃntese enzimÃtica. A primeira etapa da pesquisa consistiu em avaliar o efeito da aplicaÃÃo das tecnologias de plasma e de alta pressÃo, como mÃtodos de conservaÃÃo, em suco de laranja adicionado de 7% de FOS comercial. O suco foi exposto direta e indiretamente ao processamento por plasma em diferentes tempos: 15 30, 45 e 60 s. Para o processamento com alta pressÃo, o suco foi tratado a uma pressÃo de 450 bars por 5 minutos. ApÃs os tratamentos, a concentraÃÃo de fruto-oligossacarÃdeos foi quantificada pela tÃcnica de cromatografia em camada delgada (CCD), utilizando o equipamento densitÃmetro. DeterminaÃÃes de cor, pH e concentraÃÃo de Ãcidos orgÃnicos foram tambÃm realizadas. Ambos os processos nÃo degradaram os FOS presentes no suco. Ãcidos orgÃnicos e a cor das amostras tratadas tambÃm foram preservados. Na segunda etapa da pesquisa, foi avaliado o efeito da aplicaÃÃo dos tratamentos de plasma e ozÃnio em suco prebiÃtico de laranja produzido via sÃntese enzimÃtica. O suco foi exposto direta e indiretamente ao processamento por plasma, a 70 kV, em diferentes tempos: 15 30, 45 e 60 s. Para o processamento com ozÃnio, diferentes cargas (0,057, 0,128 e 0,230 mg/ O3.mL de suco) foram avaliadas. ApÃs os tratamentos, a concentraÃÃo de oligossacarÃdeos foi determinada pela tÃcnica de HPLC. Os valores de pH, cor, conteÃdo de fenÃlicos totais e atividade antioxidante total tambÃm foram determinados. Ambos os processos promoveram uma degradaÃÃo parcial dos oligossacarÃdeos no suco. Contudo, o suco manteve uma quantidade suficiente de oligossacarÃdeos para ser classificado como um alimento prebiÃtico. Os demais parÃmetros analisados foram preservados. Diante disso, sugere-se que os tratamentos de plasma, alta pressÃo e ozÃnio sÃo alternativas nÃo tÃrmicas adequadas para o tratamento de suco de laranja prebiÃtico.
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Feleke, Shiferaw Tesfaye. "Global competition for the Japanese fruit juice market." [Gainesville, Fla.] : University of Florida, 2006. http://purl.fcla.edu/fcla/etd/UFE0014761.
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Wei, Shuo-Ting. "Colour harmony and consumer expectations for juice packages." Thesis, University of Leeds, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.534846.
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Kamau, Caroline M. "Fruit Juices: Ellagic Acid Concentration and Sensory Appeal." Bowling Green State University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1182707084.
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Boff, Jeffrey Michael. "Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice." Columbus, OH : Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1054660479.
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Thesis (Ph. D.)--Ohio State University, 2003.Title from first page of PDF file. Document formatted into pages; contains xxi., 190 p.: ill. Includes abstract and vita. Advisor: David B. Min, Dept. of Food Science and Nutrition. Includes bibliographical references (p. 179-190).
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Riahi, Esmaeil. "Effect of high pressure treatment on the kinetics of enzyme inactivation and microbial destruction in apple juice." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84424.
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High pressure (HP) processing, a novel technology, has excellent potential for non-thermal preservation of apple juice, the largest consumed fruit juice in North America. The objective of this research was to evaluate the application of HP treatment for inactivation of enzymes and destruction of microorganisms in apple juice. HP inactivation kinetics of selected enzymes (amylase, pectin methyl esterase and polyphenol oxidase) and microorganisms [Leuconostoc mesenteroides, Pichia membranaefaciens and Zygosaccharomyces badii, Escherichia coli (29055) and Escherichia coli (O157:H7)] in apple juice were evaluated under various test conditions (100--400 MPa, 0--60 min and 6--40°C) using a central composite design of experiments. The enzymes selected were of importance in apple juice preparation and/or storage stability of the processed juice. Microorganisms included those that are responsible for spoilage and/or public health concern as well as those that are indicative of unsanitary handling conditions.Enzyme inactivation and microbial destruction due to pressure followed a dual-effect model consisting of a pressure pulse effect (PE) and a subsequent semi-logarithmic (first order) inactivation during the pressure hold-time. In general, results showed that inactivation of enzymes and destruction of microorganisms was more prominent at higher-pressure levels, higher temperature and longer treatment times, and at lower pH levels of juice. Pressure pulse effect was dependent on pressure level, with higher PE achieved at higher pressures. During the pressure-hold, as expected, the associated decimal reduction times (D values) decreased with an increase in pressure. Pressure dependency of D values was well described by the conventional death time model. The pressure resistance of enzymes and microorganisms varied, but complete inactivation of enzymes and destruction of microorganisms was possible with the combination of lower pH, higher pressure and higher temperatures.
Commercial PME from a citrus source was more pressure sensitive than PME from microbial source. Spoilage bacteria (L. mesenteroides) were more pressure resistant than the yeasts. E. coli enumerated on an enrichment media (supporting both injured and healthy cells) showed larger survivors and a greater resistance than on a more selective media. An increasing number of cells got injured than killed with the application of pressure treatment until they were all finally injured or killed. High-pressure treatment (pulse at 400 MPa or by holding about 10 min at 350 MPa and 30°C) resulted in complete destruction of the pathogenic microorganism E. coli (O157:H7) ensuring the public health safety of the process.
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Gendron, Christopher Joseph. "The Effect of Cranberry Juice on Glycemia and Satiety." Fogler Library, University of Maine, 2011. http://www.library.umaine.edu/theses/pdf/GendronC2011.pdf.
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Bodley, Mark David. "Application of bacteriocins in the preservation of fruit juice." Thesis, Nelson Mandela Metropolitan University, 2015. http://hdl.handle.net/10948/d1020188.
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Bacteriocins (BCNs) are ribosomally synthesized polypeptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce BCNs with broad spectra of inhibition. The antimicrobial activity of BCNs against spoilage organisms (SPOs) has raised considerable interest in their application in juice preservation. The objectives of the study were to: (i) isolate, identify and screen BCN producing bacteria for antimicrobial activity against spoilage bacteria and fungi, (ii) optimize production of BCN from selected producers and (iii) investigate the industrial application of the BCN as a preservative in fruit juice. Eleven LAB strains of BCN producers were screened for antimicrobial activity. BCNs from Lactobacillus plantarum and Pediococcus pentosaceus 34 were the most effective against juice spoilage bacteria and fungi. The effect of medium components on bacteriocin production in L. plantarum and P. pentosaceus 34 was also determined. Clementine:Valencia (1:1) juice was used for the first time as the growth medium for L. plantarum and P. pentosaceus 34. The BCN from L. plantarum showed the highest activity and was, therefore, chosen for juice fermentation studies. The identification of L. plantarum was confirmed by biochemical tests, polymerase chain reaction (PCR) and sequencing of the recA gene. The highest BCN activity was observed for L. plantarum grown in De Man-Rogosa-Sharpe (MRS) and a combination of all supplements (i.e. peptone, MnSO4.H2O, Tween 80, glucose and whey), followed by MRS and Tween 80, peptone, MnSO4.H2O and MRS alone. MRS was a better medium for BCN production than juice [Clementine:Valencia (1:1)]. Size exclusion chromatography (SEC) was used to isolate the active L. plantarum BCN fraction which corresponded to an approximate molecular weight of 3.2 kDa and was proteinaceous in nature. Plantaricin structural genes (plnEF, plnJ, plnK, plnN) were detected in the L. plantarum strain by PCR and sequenced, and were chromosomally encoded as no plasmids could be detected. This implies that the BCN from L. plantarum is most likely a type of class IIa plantaricin which is responsible for the broad inhibitory activity observed. For the industrial application studies, L. plantarum BCN-containing cell free supernatant (BCNsup) added to “Ready to Drink” (RTD) Clementine:Valencia (1:1) juice at concentrations of 3 600 - 500 000 ppm decreased growth of SPOs, Lactobacillus acidophilus and Streptococcus thermophilus. At 250 000 ppm, the L. plantarum BCNsup achieved 5.3 and 6.8 log reductions of the L. acidophilus, after 24 and 48 h, respectively, which is larger than the USFDA (2001) requirement of a 5 log reduction in SPO activity, for preservation of fruit juices. However, there was a decrease in the activity when the BCNsup was applied to industrial (Valor) RTD juice (mango-orange) at decreasing concentrations of 100 000, 50 000 and 25 000 ppm. Organoleptic tests showed that the BCN did not alter flavor or taste of the juice and did not cause toxicity or allergic reactions. A food safety risk assessment was conducted in order to determine the Critical Control Point(s) [CCP(s)] at which the BCN could be applied to control identified microbiological hazards, and a Hazard Analysis and Critical Control Point (HACCP) plan was developed. This is the first report on the optimisation of L. plantarum BCN production in juice [Clementine:Valencia (1:1)], followed by inoculation into RTD juice (mango-orange), including a HACCP plan for the application of the BCN as a preservative in juice.
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Siguemoto, Érica Sayuri. "Continuous-flow microwave thermal processing of cloudy apple juice." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-25092018-075112/.
Full textAbstract:
Continuous-flow microwave heating is an alternative processing technology that can bring advantages to the pasteurization of food products, particularly, fruit-based beverages. This work aimed to study the continuous-flow microwave thermal processing of cloudy apple juice. Dielectric and electric properties of cloudy apple juices, obtained from different varieties and from an industrial plant, were determined from 500 to 3000 MHz and temperatures between 10 °C and 90 °C. At these frequencies, apple variety showed little influence and the permittivity decreased almost linearly with temperature. Inactivation kinetics of pathogen microorganisms (Escherichia coli O157:H7 and Listeria monocytogenes) and enzymes (polyphenol oxidase, peroxidase and pectin methylesterase) were studied and modeled to evaluate non-thermal effects of microwave radiation. For both processing technologies, it was possible to achieve a 5-log10 reduction of E. coli and L. monocytogenes, as recommended by the FDA. Microwave processing in comparison to conventional heating enhanced the microorganism inactivation in 18 out of 28 experiments. Predicted enzyme inactivation curves for pasteurization at 70 °C and 80 °C of the cloudy apple juice showed that pectin methylesterase has the highest thermal resistance and that there was no significant evidence of non-thermal microwave effects. A pilot scale unit used for pasteurizing fruit juices was evaluated and the process was modeled and simulated to determine the average time-temperature history. Mean residence times and dispersion parameters were obtained from internal volume measurements and residence time distribution experiments. Thermal processing experiments using water provided heat transfer coefficients as functions of Reynolds number and also microwave power absorption. Mathematical modeling was used to determine the temperature distribution along the product path and results were validated. Results showed that focused microwave heating provided the necessary temperature increase in a very short time, with a lethality contribution of only 0.7% as compared to 59-68% when using the conventional heat exchanger, which configures over-processing and can decrease product quality. Fresh cloudy apple juice was subjected to continuous flow microwave assisted pasteurization in a pilot scale unit at three processing temperatures (70 °C, 80 °C and 90 °C), two flow rate levels and two heating systems (conventional and focused microwave). Good results were obtained for polyphenol oxidase and peroxidase inactivation, but not for pectin methylesterase, which showed to be the most resistant enzyme. A comparative evaluation on quality changes was performed in cloudy apple juice samples pasteurized in the continuous-flow unit. Profile of volatiles of the microwave pasteurized apple juice was more similar to the nonpasteurized juice, in comparison with the conventionally pasteurized juice. However, total organic acids and total soluble sugar contents were not significantly different between both processing technologies. There was an increase of phenolic contents during processing of cloudy apple juice, possibly due to the extraction of phenolic compounds present in suspension of material. Furthermore, it was observed the same trend of antioxidant capacity by DPPH and ORAC methods. In conclusion, this PhD work presents the potential of the microwave-assisted pasteurization in cloudy apple juice regarding enzymatic, microbiological and quality aspects.Aquecimento de micro-ondas de fluxo contínuo é uma tecnologia de processamento alternativa que pode proporcionar vantagens para a pasteurização de produtos alimentícios, particularmente, bebidas à base de frutas. Este trabalho teve como objetivo estudar o processamento térmico de micro-ondas de fluxo contínuo em suco de maçã não clarificado. As propriedades dielétricas e elétricas dos sucos de maçã não clarificados, obtidos de diferentes variedades de maçãs e de uma planta industrial, foram determinadas entre 500 e 3000 MHz e temperaturas entre 10 °C e 90 ° C. Nessas frequências, a variedade da maçã apresentou pouca influência e a permissividade elétrica diminuiu quase linearmente com a temperatura. Cinéticas de inativação de microrganismos patogênicos (Escherichia coli O157: H7 e Listeria monocytogenes) e enzimas (polifenol oxidase, peroxidase e pectina metilesterase) foram estudadas e modeladas a fim de avaliar os efeitos não térmicos da radiação de micro-ondas. Para ambas tecnologias de processamento foi possível obter uma redução de 5-log10 de E. coli e L. monocytogenes, como recomendado pelo FDA. O processamento de micro-ondas em comparação com o aquecimento convencional aumentou a inativação dos micro-organismos em 18 dos 28 experimentos. As curvas de inativação enzimática preditas para pasteurização a 70 ° C e 80 ° C do suco de maçã mostraram que a pectina metilesterase possui a maior resistência térmica e que não houve evidência de efeitos não térmicos. Uma unidade de escala piloto usada para pasteurizar sucos de frutas foi avaliada e o processo foi modelado e simulado para determinar o histórico de tempo-temperatura. Os tempos médios de residência e os parâmetros de dispersão foram obtidos a partir de experimentos de distribuição do tempo de residência e volumes. Experimentos do processamento térmico utilizando água, como produto alimentício, forneceram coeficientes de transferência de calor em função do número de Reynolds e absorção de energia de micro-ondas. A modelagem matemática foi utilizada para determinar a distribuição de temperatura do percurso do produto, e posteriormente, foram validados. Os resultados mostraram que o aquecimento por microondas focalizadas proporcionou o aumento necessário da temperatura em um tempo curto, com uma contribuição de letalidade de apenas 0,7% em comparação a 59-68%, quando usado somente o trocador de calor convencional, o que configura sobre processamento, podendo diminuir a qualidade do produto. O suco de maçã fresco não clarificado foi submetido à pasteurização por micro-ondas em fluxo contínuo em uma unidade de escala piloto em três temperaturas de processamento (70 ° C, 80 ° C e 90 ° C), dois níveis de vazão e dois sistemas de aquecimento (convencional e micro-ondas). Resultados positivos foram obtidos para polifenol oxidase e peroxidase, mas não para a pectina metilesterase demonstrando ser a enzima mais resistente. Uma avaliação comparativa das mudanças de qualidade foi realizada em amostras de suco de maçã pasteurizado na unidade de fluxo contínuo. O perfil de voláteis do suco de maçã pasteurizado por microondas foi mais semelhante ao suco não pasteurizado em comparação ao suco pasteurizado convencionalmente. Entretanto, ácidos orgânicos totais e açúcares solúveis totais não foram significativamente diferentes no processamento por estas duas tecnologias. Houve um aumento de compostos fenólicos durante o processamento do suco de maçã não clarificado, possivelmente devido a extração de compostos fenólicos presentes no material em suspensão. Além disso, foi observado a mesma tendência na atividade antioxidante determinada pelos métodos de DPPH e ORAC. Em conclusão, este trabalho de doutorado apresenta o potencial da pasteurização por micro-ondas em suco de maçã não clarificado quanto aos aspectos enzimáticos, microbiológicos e de qualidade.
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Eriksson, Andreas, and Erik Hayling. "Från juice till halloumi : Vilka faktorer påverkar fristående varumärkesförlängningar?" Thesis, Högskolan i Gävle, Företagsekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-32747.
Full textAbstract:
Syftet med denna studie är att bidra till en djupare förståelse för vilka faktorer som påverkar fristående varumärkesförlängningar bland företag inom dagligvaruhandeln. Studien tillämpar en kvalitativ metod där semistrukturerade intervjuer används för att samla in empiriska data. Intervjuerna har genomförts med anställda på tre olika företag inom dagligvaruhandeln. Analysen av empiriska data har genomförts med hjälp av abduktiv metod med inspiration från grundad teori. Slutsatsen i denna studie är att det finns ett flertal påverkande faktorer vid fristående varumärkesförlängningar, bland annat konsumenters och återförsäljares innovationsförmåga, användningen av ambassadörer vid kommunikation och lansering samt att innovativa konsumenter inte nödvändigtvis kan ses som illojala mot varumärken. Den faktor som studien visar har störst påverkan vid en fristående varumärkesförlängning är förlängningens varumärkesrelevans. Studiens presenterar även en modell för påverkande faktorer vid fristående varumärkesförlängningar. Denna studie bidrar till en djupare förståelse ur ett företagsperspektiv för de påverkande faktorerna vid fristående varumärkesförlängningar. Studien visar även att innovativa konsumenter som i allmänhet anses vara illojala mot varumärken efterfrågar förlängningsprodukter i större utsträckning om dessa marknadsförs av ambassadörer i sociala medier, samt att återförsäljare i vissa fall kräver att få ta del av företagens marknadsföringsstrategier vid presentation av en varumärkesförlängning. Studiens förslag till vidare forskning är att närmare utreda om ambassadörer påverkar slutkonsumenternas varumärkeslojalitet och underlättar mottagandet av varumärkesförlängningar, samt att utveckla den modell som vi har framtagit för påverkande faktorer vid varumärkesförlängningar och anpassa denna till olika branscher.The aim of this study is to contribute to a deeper understanding of which factors affect independent brand extensions among companies in the fast-moving consumer goods market. This study applies a qualitative approach where semi-structured interviews have been conducted to gather empirical data. The interviews have been conducted with employees from three different companies in the consumer goods market. The empirical data has been analyzed through an abductive method with inspiration from grounded theory. The conclusion of this study is that there are several affecting factors on independent brand extensions, inter alia, the level of innovation among consumers and retailers, the usage of ambassadors when communicating and launching the brand extensions and that innovative consumers isn´t generally disloyal to brands. The study also concludes that relevance of the extension to the core brands a particularly influential factor for independent brand extensions. The study also presents a model for factors affecting independent brand extensions. This study contributes to a deeper understanding, from a business perspective, of the affecting factors on independent brand extensions. The study also finds that innovative consumers who are generally considered to be disloyal to brands request extension products to a larger extent if the products are marketed by ambassadors in social media, and that retailers may want to receive information on the companies’ marketing plans when presenting a brand extension product. The proposal for further research is to investigate whether ambassadors influence consumer brand loyalty and facilitate the acceptance of brand extensions, and to further develop our model for affecting factors on independent brand extensions and adapt it to other sectors of business.
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Ayhan, Zehra. "Packaging requirements for pulsed electric field processed orange juice /." The Ohio State University, 2000. http://rave.ohiolink.edu/etdc/view?acc_num=osu1488196781734345.
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Lecky, Matthew. "Continuous high pressure carbon dioxide processing of watermelon juice." [Gainesville, Fla.] : University of Florida, 2005. http://purl.fcla.edu/fcla/etd/UFE0011651.
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Fayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components." Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.
Full textAbstract:
The study presented here consists in an original piece of work to better understand complex food packaging interactions. The majority of investigations on food polymer interactions related to orange juice and this provided a good base to our study (Literature reviews: cf. Chapters 1a and b). Additionally a rather remarkable finding in 1994 was that limonin, a trace bitter material found in some varieties of orange juice was rapidly absorbed by highly plasticised polyvinyl chloride (PVC plastisol) (Chapter 2). Several commercial absorbants are available for debittering, relying on limonin absorption on the large surface area of the highly porous absorbant pellets. However, the absorptive properties of the smooth plastisols apparently relied on a different mechanism. Limonin is a very large (470.5 g/mol) compound, but some preliminary experiments with another much smaller orange juice constituent d- of absorbates in plastisols, methods used earlier (Moisan 1980, Holland and Santangelo 1988) to measure solubilities and diffusion constants in packaging films could be advantageously used to survey these properties in a wide range of materials, including model compounds of various types, and a number of compounds which may be found in citrus juices (Chapters 3, 4 and 5). Experimentally, the method found most suitable was to use a ‘test film’ of pure
plastisol which was wrapped tightly on both sides by a similar ‘supply film’ blended with 1 Molar test material (also called ‘absorbate’), setting up a concentration gradient. The inner test film was removed at regular intervals (minutes to hours) to measure (mainly by weighing) the uptake of the test reagent with time. Rather unexpectedly, it was found in a number of cases that the test film lost weight, either from the beginning, or after a period of time. Three main types of behaviour were identified: Type A lost weight from the beginning and over a long period of time, Type B gained weight initially and then lost weight, and Type C gained weight until a steady state was reached. Often the maximum, or near maximum, mass increase occurred within around 100 minutes, indicating a very rapid, liquid-like diffusion mechanism, in harmony with the rapid uptake of d-limonene and limonin. The major parameters of interest with these compounds are their diffusion rates and their solubilities, and in the presence of aqueous media (orange juice and other foodstuffs) the partition coefficient between the plastisol and water, which is related to the hydrophobicity function LogP for the compound. The major complicating factor in these measurements is the observation that the plasticiser materials themselves also migrate, in the reverse direction, because of the lower effective concentration in the supply film. This effect tends to be small, but is one explanation for the mass loss observed above, and cannot be ignored over the long
term, nor in its practical applications to contamination in foods. There are many possible applications for the techniques described above. The removal or addition of compounds in food packaging itself is one. Upgrading foods, such as orange juice, commercially, is another. In many cases ‘scalping’ off-flavours or other minor components takes place exclusively through solid or liquid contact with the packaging. The removal from the headspace measured by the current gas permeation methods is irrelevant for the vast numbers of involatile, but easily diffusable compounds. For such compounds these novel applications are simple and rapid, require little specialised equipment, and fill a niche in the armoury of food and packaging chemists.
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Fayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components." View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.
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Thesis (Ph.D.) -- University of Western Sydney, 2004.A thesis presented to the University of Western Sydney, Centre for Advanced Food Research, in fulfilment of the requirements for the degree of Doctor of Philosophy in Advanced Food Science (& Food Packaging Science). Includes bibliography.
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Douanla, Morelle Merlina Ngandjou. "Photocatalytic disinfection of patulin using titania in apple juice." Thesis, Cape Peninsula University of Technology, 2019. http://hdl.handle.net/20.500.11838/3062.
Full textAbstract:
Thesis (MEng (Chemical Engineering))--Cape Peninsula University of Technology, 2019The food industry is facing many challenges to provide safe food free from microbial contamination and especially free from mycotoxins, which seems to bypass the pasteurisation treatment frequently used for microbial deactivation in industry. Mycotoxins are secondary metabolites produced by numerous microorganisms. Among mycotoxins, patulin is well known to affect apples and is therefore found in apple juice and apple cider. Patulin is in fact a mycotoxin produced by Penicillium expansum. It is toxic; hence, there is a need to remediate the toxin from juices. After the ingestion of patulin, gastrointestinal symptoms such as diarrhoea, vomiting, nausea and may ensue leading to death. In this study, different method of patulin treatment was elaborated on but the emphasis was on photocatalysis. The purpose of this thesis was to treat patulin in apple juice by the means of photocatalysis. Photocatalysis requires nanoparticles and light. The choice of nanoparticles was (TiO2) which were synthesized from titanium chloride (TiCl4) in different solubilising matrices using a wet chemical method. The quantification of patulin from apple juice was measured using the LC/MS instrument. As a result, the best TiO2 nanoparticles derived from TiCl4 dissolved in water. Photocatalysis experiment was done in 2 different conditions under different Ultraviolet (UV) light intensity of 15V and 30 V. The results shown that UV 30 provided the greater percentage degradation as compared to UV 15 demonstrating that, the efficiency of photocatalysis depends on the light intensity. Overall, the patulin level, were reduced to below 10 ng/L within 180 min of treatment, with the juice adhering to the internal quality standard of patulin in apple juices. In conclusion, photocatalysis was determined as an efficient treatment for patulin degradation in apple juice. This is therefore, a cheap and easy method of patulin treatment for small-scale juice producers.
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Donato, Roberta M. "Globalization and trade relations the US and Brazilian orange juice dispute /." Ohio : Ohio University, 2006. http://www.ohiolink.edu/etd/view.cgi?ohiou1141950268.
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Leach, Gareth Charles. "Studies on the counter-current diffusional extraction of apple juice." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.357731.
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Rintelmann, Anke. "DNA based methods for food authentication." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272357.
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Tiziani, Stefano. "Physico-chemical characterization of a novel functional food tomato juice with soy /." Columbus, Ohio : Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1139765227.
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Dede, Saner. "Effect Of High Hydrostatic Pressure (hhp) On Some Quality Paraeters And Shelf-life Of Fruit And Vegetable Juices." Master's thesis, METU, 2005. http://etd.lib.metu.edu.tr/upload/12606513/index.pdf.
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The quality and shelf-life of pressure processed (150, 200 and 250 MPa at 25 and 35°C for 5, 10 and 15 minutes) orange, tomato and carrot juices were compared to fresh and thermally pasteurised (60°
C for 5, 10 and 15 minutes and 80°
C for 1 minute) juices. Treatments were capable of microbial inhibition of juices to non-detectable levels. The change in ascorbic acid content of HHP treated juices was not statistically significant (p>
0.05). Both heat treatments at 60 and 80°
C, displayed a significant loss and induced a decrease in the free radical scavenging activity but was not affected by HHP treatments. Pressurization at 250 MPa at 35°
C for 15 minutes and thermal pasteurization at 80°
C for 1 minute and stored at 4 and 25°
C for shelf-life analysis. HHP treated juices showed a small loss of antioxidants (below 10%) at both storage temperatures whereas the loss is higher (about 30%) in the heat treated juices through shelf life (30 days). The pressurized juices, stored at 25°
C, contained ascorbic acid better than heat treated ones after 30 days. The total color changes were minor (&
#8710
E=10) for all pressurized juices but for heat pasteurized samples, higher as a result of insufficient antioxidant activity. The pH of juices was not affected by treatment, storage temperature or time. HHP yielded a better product, regarding the studied parameters of the juices compared to the conventional pasteurization. Therefore, HHP treatment (250 MPa, 35°
C for 15 minutes) can be recommended for industrial production of fresh fruit and vegetables.
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Allobergenova, Inobat. "Anaerobic fermentation of organic waste from juice plant in Uzbekistan." Thesis, KTH, Industriell ekologi, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-32700.
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This Master Thesis work was done at the Master’s Programme in SustainableTechnology at the Royal Institute of Technology (KTH) in study period 2005-2006.The aim of this Thesis work was to analyze if fermentation process is a proper methodfor processing organic waste from juice production process and if so to design a fermentationprocess of organic waste from juice plants in Uzbekistan taking into account the economical,environmental and technical aspects.In this report apple juice producing process and organic waste from juice productionin Uzbekistan were overviewed. Two juice processing plants of Uzbekistan “Bagat-Sharbat”and “Meva” and their generated organic waste were overviewed.Also different treatment methods of organic waste and their advantages anddisadvantages were analyzed and compared with anaerobic fermentation process. The studiedorganic waste management methods are animal feeding, incineration, direct land spreading,land filling, composting and anaerobic fermentation. Anaerobic fermentation of organic wastegenerated from fruit juice production was studied.Suggestions and recommendations were done to implement organic wastemanagement for fruit juice industry in Uzbekistan according to studies and calculations.Advantages and disadvantages of different waste management methods are discussedand compared with anaerobic fermentation. Economical and environmental calculations ofanaerobic fermentation process were done. Different biogas plant types all over the world andtheir construction costs were studied and compared. According to studies and calculationsseveral suggestions and recommendations are made.By studying and comparing different waste treatment methods with anaerobic digestion oforganic waste from juice plants following conclusions are made: The benefits of the biogas plant on the fruit juice plant: • Solution of the organic waste-disposal problems • Reduction of obnoxious smells from the organic wastes • Own, stable, self-sufficient energy production (heat, steam and electricity) • Cheap energy, which yields financial savings in the longer term. • Possibility of selling energy or biogas surplus - a source of extra income forthe plant. • Production of high-volume fertiliser that carries a higher content of nitrogen(15% or more) than artificial fertilisers, and that does not burn the crops, asuntreated slurry can do. This reduces the need for expensive artificialfertilisers. By selling this natural fertiliser additional income for the plant canbe obtained. Local benefits: • Better control of the waste from fruit juice processing organic waste meansless pollution of local environment and water sources. • Removal of chemical fertilisers from the fields and recirculation of nutrients. • Local power plants contribute to creating permanent local jobs in the area. On a global additional, replacing fossil fuels to biogas reduces emissions of CO2. Atthe same time, the emission of methane, a greenhouse gas that is 20 times more aggressivethan CO2 is reduced due to controlled anaerobic digestion.www.ima.kth.se
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Beckett, Dana A. "Green products, perceptions versus reality. the case of apple juice." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ35865.pdf.
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CHEN, HUI-RONG, and 陳惠蓉. "Clarification of guava juice." Thesis, 1990. http://ndltd.ncl.edu.tw/handle/17321459026298714025.
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Tsai, Xiao-Jun, and 蔡孝俊. "Evaluation of the Antibacteria Activity of Essential oils and Lemon juice/Orange juice." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/5b57ae.
Full textAbstract:
碩士大同大學
生物工程學系(所)
107
Every time you come to the anniversary of the department store, many people will buy the skin care products insanely.Because the unit price of the skin care products is high, the demand for the products will be improved, including the effect presentation, the natural proportion, the fragrance acceptance, and good Consumption, product design and variety, are testing manufacturers and brands, whether it can successfully accept customers. The birth of a product, which contains a lot of key, the developer of the formula needs to do the composition comparison and modulation ratio of the product, the cost control, but the completion of this deployment, to the final key point, there will be the need to add antibacterial Is it a preservative? Does the addition of these antibacterial agents impose a physical burden on the user of the product? Because it is a country in a humid area, it is more important to discuss this aspect! In this study, we hope to test some E. coli and Staphylococcus aureus for some essential oils, and then whether to replace the drug with a more natural substance. Discussion of antibacterial agents.
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LU, XING-JIANG, and 呂幸江. "Deacidification of passion fruit juice." Thesis, 1987. http://ndltd.ncl.edu.tw/handle/33043069143791474685.
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Chia-Chun and 鍾佳君. "Hypolipidemic effect of onion juice." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/47171630526440252485.
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碩士中山醫學大學
營養學系碩士班
99
Onion contains flavonoids, sulfur-containing compounds and a lot of vitamins and minerals. Many studies indicated that onion showed antioxidation and anticarcinogen.This study was focused on the antioxidant capacity and hypolipidemic effects of onion juice. Twenty-four healthy subjects with board line high serum cholesterol (≧200mg/dL) was involved in the study. This was a randomized, parallel, placebo controlled and double blind design. We randomized subjects into two groups. Each subject drank 100ml of onion juice or placebo every day for continuous eight weeks. The total experimental period was eleven weeks, including one week of run in period, eight weeks of administration and two weeks of follow-up period. Anthropometric measurements, blood collecting were performed at the initial, 2nd, 6th ,8th,10th week of the testing period. After eight weeks of intervention, onion juice greatly decreased serum total cholesterol and low-density lipoprotein cholesterol (LDL-C). In addition, increasing total antioxidant capacity of plasma and longer lag-time of LDL oxidation were found. In conclusion, drinking onion juice could decrease plasma lipid and increase its antioxidant capacity. So onion juice probably showed benefit to the prevention of cardiovascular disease.
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Vora, Harshul M. "Quality optimisation of carrot juice." Thesis, 2001. https://vuir.vu.edu.au/15455/.
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The carrot is one of the most widely consumed root vegetables, both in raw and processed forms and offers various nutritional benefits with the firesh product being low in energy and a good source of fibre, potassium and other minerals. Of all the vegetables, it is one of the richest sources of carotenes especially B-carotene which has
a crucial role in vision and is also thought to have benefits due to its anti carcinogenic properties and in protection against heart disease.
...
For this strategic investigation on processing suitability, four commercially available Australian carrot varieties (two traditional and two more recently developed) were
selected. Nutrient contents have been measured including moisture, protein, crude fibre, pectin, vitamins (Bi, B2,, C and Carotenes) and minerals (Ca, Fe, K, Mg and Na). Small
variations in macronutrients and mineral composition were observed between the varieties.
Parameters used industrially to indicate juicing potential were also assessed. Considerable variation in yield and colour characteristics of juices prepared from the
different varieties was observed.
As a result of this strategic study, suitable processing carrot varieties, blanching indicator enzyme, blanching regime, concentration technique and storage conditions
have been established. A recommended processing protocol has also been developed for the commercial processing of carrot juice. This approach is suitable for the production
of carrot juice concentrate having optimal quality characteristics.
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Gou, Wei-Shiang, and 郭偉翔. "Study on juice production, change during storage and biological activities of Morinda citrifolia (noni) juice." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/76185685194179360313.
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碩士東海大學
食品科學系
95
Morinda citrifolia L., also known as noni, has a long history of traditional use in the Hawaiian and Tahitian islands as cure-all medicine. Recently, commercial fermented noni juice products have been imported from different countries and delivered directly to consumers with claims of multiple health benefits, including antioxidative, anticancer and immuno-stimulating activities. Only few of its health benefits have been confirmed by scientific reports. Production of noni juice by fermentation is time consuming and some of its active ingredients will decompose during its fermentation process. In this study, we investigate the production of fresh noni juice enhanced by commercial pectinase and change in its chemical and physical properties during one-month storage at 4 °C (refrigerator) or room temperature with or without exposed to light. Palawan, a commercial fermented noni juice, and its ethanol extracts were chosen to test their anticancer effects on Carcinoma of Human Esophagus cell (CE 81T) and Human colon cancer cell (HTB-37) in cell culture. The results indicated that addition of pectinase would enhance the clarification of noni juice and increase juice production and scopoletin content. During storage, Trolox equivalent antioxidant capacity (TEAC) and total phenol content of noni juice were found to decrease, whereas scopoletin and condensed tannin contents were found to increase slightly. Moreover, red color index (a* value) showed positively correlated to condensed tannin. Fermented noni juice and its ethanol extracts were found to cause both slightly DNA damage in 8hr; HTB-37 apoptosis in 24 hr, but necrosis in CE 81T and both cell lines death in 72 hr. And the death is dose-dependent. Noni juice and its ethanol extracts possessed different antioxidative activities in different antioxidant assay model. Taken together, our observations suggest that noni juice and its ethanol extracts induce DNA lesion eventually cell death.
47
Shah, Rohan. "Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice." Thesis, 1998. http://hdl.handle.net/1957/27658.
Full textAbstract:
Heat treated orange juice, both pasteurized and concentrate, are being increasingly
consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by
curbing the growth of microorganisms; and to inactivate pectin methylesterase, which
demethylates pectin and leads to cloud loss in the juice. However, because of heat
processing, orange juice undergoes undesirable flavor changes that decrease its
acceptability to consumers.
The objectives of this study were to differentiate between fresh frozen and heat
treated orange juice employing descriptive analysis, and to determine by Osme, a gas
chromatography-olfactometry (GCO) method, odor active volatiles that were either
lacking or created in the heat treated juice. The second objective was to determine how
changes in the odor-active volatile profile of heat treated orange juice, relates to changes
in the aroma and flavor intensities of the samples as assessed by descriptive analysis.
Through descriptive analysis, the panel was successful in significantly (p<0.05)
separating the fresh, pasteurized, and concentrate samples. Orange, orange peel, sweet,
and grassy descriptors were found to be important for fresh aroma and flavor, while
cooked, yam, metallic, tamarind, green bean and artificial orange descriptors were higher
in heat treated samples.
Using Osme, it was possible to separate fresh frozen from heat treated orange
juice, on the basis of their aroma profiles. Fresh frozen samples show a higher
concentration of peaks tentatively identified as gamma-butyrolactone, citral, nonanal,
carvone, perillaldehyde, carvyl propinate, valencene, and other unidentified peaks
possessing descriptors such as floral, lime, citrus, pine, bamboo leaf, metallic, and vinyl.
Pasteurized samples show a larger concentration of peaks tentatively identified as
hexanol, octanol, nerol / carveol, myrcene, 2-octanone, p-cymene, terpenen-4-ol, betacitronellol,
and other unidentified peaks with descriptors such as cilantro, vinyl, melon,
mushroom, and metallic.
Descriptors such as orange, orange peel, sweet, grapefruit, and grassy are more
pronounced in the fresh samples and are similar to the odor descriptors of Osme peaks
higher in the fresh samples. Descriptors such as cooked, artificial orange, yam, metallic,
tamarind, and green bean are higher in the pasteurized samples, and are similar to the
odor descriptors of peaks higher in these samples.Graduation date: 1999
48
SUNG, SHUN-LUNG, and 宋順龍. "Study on the Flavor and Qualdy of Polypropylene Bottled Orange Juice and mulberry Juice during Storage." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/49072271176981514565.
Full textAbstract:
碩士大葉大學
食品工程研究所
90
ABSTRACT Recently, polyethylene (PP) bottled fresh juice has been getting popular in Taiwan. The aim of this thesis is focused on the study of effects of heating process and storage of sweeten or un-sweeten orange juice or mulberry juice on the overall quality and flavor components. The researches in this thesis can be separated into five sections. In the first section, sweeten orange or mulberry juice was pasteurized in a tubular heating apparatus at 85 ℃ and then filled and sealed in the PP bottles and further hold in a 80 ℃ water bath for six minutes. The PP bottled juice was then stored at a 4 or 37 ℃ constant temperature oven for different periods. Quality parameters, including soluble solid content, acid content, pH, vitamin C content, anthocyanin content, and color, of the tested juice before and after pasteurizing and in different storage periods was investigated. After pasteurization, vitamin C content of sweeten orange juice decreased at the level around 7.66 %. After storing at 37 ℃ for 21 days, vitamin C content of sweeten orange juice were decreased significantly, and both of L value and b value decreased, whereas a value was increased. After pasteurization, anthocyanin content of sweeten mulberry juice increased at the level around 17.67 %, whereas after 21 days’ storage the anthocyanin content of mulberry juice decrease significantly. After storing at 4 ℃ for 140 days, vitamin C content of sweeten orange juice decreased significantly, and L, a, and b values were found all decreased. After storing at 4 ℃ for 140 days, anthocyanin content of sweeten mulberry juice decreased significantly. In the second section of this thesis, changes in the concentration and composition of volatile compounds of sweeten orange and mulberry juice was studied. Before pasteurization, the concentration of limonene in sweeten orange juice was around 24250 ppb, and the concentration of limonene in sweeten orange juice decreased at the level of 27.36 % after pasteurization. After storing at 37 ℃ for 15 days, limonene in sweeten orange juice decreased to 7426 ppb, whereas the content of alpha-terpineol increased from 137 ppb to 590 ppb. The concentration of most aldehydes and hydrocarbons in sweeten orange juice decreased with the increasing of storage time. After pasteurizing, the content of isoamyl alcohol decreased from 269 ppb to 2 ppb, and the content of 3-penten-2-ol decreased from 161 ppb to 11 ppb. The concentration of most aldehydes and hydrocarbons in sweeten mulberry juice decreased with the increasing of storage time. In the third section of this thesis, flavor, color, and overall preference of sweeten orange and mulberry juice during storage at 37 ℃ or 4 ℃ for different periods were evaluated. After storing at 37 ℃ for 21 days, the flavor score of sweeten orange juice dropped from 6.6 to 4.0, the color score dropped from 7.4 to 5.7, and overall preference score dropped from 6.7 to 4.2. The sensory test result suggested that the storage dateline should not longer than 12 days for sweeten orange juice when stored at 37 ℃. After storing at 37 ℃ for 21 days, the flavor score of sweeten mulberry juice dropped from 5.9 to 4.0, the color score dropped from 7.0 to 5.7, and overall preference score dropped from 6.4 to 3.8. The sensory test result suggested that the storage dateline should not longer than 9 days for sweeten mulberry juice when stored at 37 ℃. After storing at 4 ℃ for 140 days, the flavor score of sweeten orange juice dropped from 6.9 to 4.7, the color score dropped from 6.9 to 5.2, and overall preference score dropped from 7.9 to 4.8. The sensory test result suggested that the storage dateline should not longer than 112 days for sweeten orange juice when stored at 4 ℃. After storing at 4 ℃ for 140 days, the flavor score of sweeten mulberry juice dropped from 6.3 to 5.0, the color score dropped from 6.9 to 5.3, and overall preference score dropped from 6.7 to 5.0. The sensory test result suggested that the storage dateline should not longer than 140 days for sweeten mulberry juice when stored at 4 ℃ In the fourth section, un-sweeten orange or mulberry juice was pasteurized in a tubular heating apparatus at 85 ℃ and then filled and sealed in the PP bottles and further hold in a 80 ℃ water bath for six minutes. The PP bottled juice was then stored at a 37 ℃ constant temperature oven for different periods. Quality parameters, including soluble solid content, acid content, pH, vitamin C content, anthocyanin content, and color, of the tested juice before and after pasteurizing and in different storage periods was investigated. After pasteurization, vitamin C content of un-sweeten orange juice decreased at the level around 54.3 %. After storing at 37 ℃ for 21 days, vitamin C content of un-sweeten orange juice decreased significantly, and both of L value and b value decreased, whereas a value increased. After pasteurization, anthocyanin content of un-sweeten mulberry juice decreased from 23.64 mg/100 mL juice to 16.26 mL/100 mL juice. After 21 days’ storage, the anthocyanin content of mulberry juice decrease significantly. After storing at 37 ℃ for 21 days of un-sweeten mulberry juice, both of L value and b value decreased. In the fifth section of this thesis, changes in the concentration and composition of volatile compounds of un-sweeten orange and mulberry juice were studied. Before pasteurization, valence and limonene were found to be the major volatile compounds in un-sweeten orange juice. Pasteurization and storage at 37 ℃ caused the concentration of them and some other terpene compounds decreased significantly. The concentration of total esters in un-sweeten mulberry juice was around 4984 ppb and dropped to 894 ppb after pasteurization and store at 37 ℃ for 15 days. The major terpene compounds in un-sweeten mulberry juice was found to be limonene. The concentration of limonene and other terpene compounds in un-sweeten mulberry juice was found to decrease significantly after pasteurization and storage at 37 ℃ for 15 days.
49
Flores, Gaytan Jose Humberto. "Ultrafiltration of fruit juice and wine." Thesis, 1987. http://hdl.handle.net/1957/27154.
Full textAbstract:
The possible effect of oxidation [processing with or without sulfur dioxide
(±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining
agents on flux, and on juice color, composition and stability was investigated. White
Riesling juice was ultrafiltered with a Romicon system operated with a nominal
molecular weight cut-off (MWCO) of 10,000 daltons. In addition, UF White Riesling
juices processed ±S0₂, were stored for 2 months (1985 vintage) and 12 months
(1984 vintage) at 2°C and 20°C, and evaluated by a trained panel using descriptive
analysis. Pre-UF treatment with enzymes and fining increased flux. Sediment
formation and instability to heat testing of UF permeates processed -S0₂ was
prevented with pre-fining. Up to 99% of protein, 90% of pectin, 84% of color and
low variable phenolics were retained by the membrane of 10,000 dalton MWCO.
During UF there is a significant increase in the soluble protein and water soluble
pectin passing through the membrane with increasing volume concentration ratio
(VCR, process time). It is concluded that it is not only the amount but the
nature/state of compounds such as proteins, phenolics, pectins, and their interaction
that results in instability. UF juices processed with minimum oxidation and stored
for 12 months had lower intensity aroma (apple/apple cider, sweet, and
honey/caramel) and overall intensity flavor by mouth descriptors than those processed with oxidation. Moreover, juices processed with minimum oxidation and
stored for two months (1985 vintage) had significantly lower intensity of
apple/apple cider, sweet, honey/caramel aroma descriptors when compared to those
processed with oxidation. There was no effect of temperature of storage on any of
the aroma and flavor-by-mouth descriptors for the 1985 juice after two months of
storage. Only one aroma descriptor (vegetative) was significantly increased for the
1984 White Riesling juice after 12 months at 2°C. This indicates the possibility
that UF juices may be stored at higher temperature (20°C) for less cost with
minimal changes in aroma and flavor.
White Riesling (WR) and Gewurztraminer (GEW) wines were ultrafiltered with
Romicon and Millipore pilot-scale systems, respectively. The effect of
ultrafiltration (UF), membrane MWCO from 10,000-50,000 daltons, and of VCR on
composition and wine stability was investigated. The effect of 1) pilot-scale UF
processing and Bentonite fining on WR and GEW wines, and 2) commercial-scale UF
processing on GEW wine was sensorially evaluated by a trained panel using
descriptive analysis. UF processing significantly reduced color (A [subscript 420nm]), total
phenol, protein and heat/cold test (HOT) haze of both WR and GEW wines. Stability to
HOT haze formation was obtainable with MWCO of 10,000 daltons, but trace
instability can remain. With increasing VCR (process time) there was a significant
decrease in membrane retention of color (A [subscript 420nm]), protein, and HCT haze formation
in the WR wine and the color (A [subscript 420nm]) of the GEW wine. UF processing of the WR
wine significantly decreased the perception of overall aroma intensity, fruity, fresh
fruity citrus, floral, sweet and honey/caramel character but it also increased the
intensity of the vegetative aroma descriptor when compared to the control unfiltered
WR wine. In addition, significant differences were detected for these descriptors
between the bentonite-fined WR wine and the ultrafiltered WR wine except for fresh
fruity citrus and honey/caramel which were less intense in the ultrafiltered WR ultrafiltered WR wine. UF processing of GEW wine significantly decreased the
intensity of fruity, fresh fruity aroma descriptors; and increased the chemical
aroma descriptor compared to the control unfiltered GEW wine. However, no
significant differences were detected for these descriptors between the bentonite
fined GEW wine and the ultrafiltered GEW wine except for fresh fruity which was
less intense in the ultrafiltered GEW wine. Commercial processing of GEW wine by
UF did not have any significant effect on the aroma and flavor by mouth descriptors
evaluated as compared to standard processing procedures.Graduation date: 1988
50
Weng, Chih-Cheng, and 翁至誠. "Chlorophyll-Protein Complex in Spinach Juice." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/49743567747536666660.
Full textAbstract:
碩士國立臺灣大學
食品科技研究所
85
All of papers dealing about the retention of chlorophyll in veretable and fr uit juices concern usually only about the chlorophyll itself. However,chloroph yll and protein form a complex in plant tissue.The purpose of this study is to investigate the effect of chlorophyll-protein complex on chlorophyll degradat ion in spinach juice. Firstly,chlorophyll-protein complex in spinach juice wa s analyzed by gel filtration chromatography.Then,the effect of protein additio n and protease treatment in spinach juice and prolamines addition in model sol ution onchlorophyll degradation was determined.Finally,the formation of chloro phyll-prolamines complex in the model system was examined. The results show t hat there were three peaks in the gel filtration chromatogram for the chloroph ylls in spinach juice.The chlorophyll degradationin spinach juice was accelera ted by protease treatment.Adding gelatin or bovin serum ablumin in spinach jui ce was not helpful to preserve chlorophyll.However prolamines addition was eff ective in the model system in which prolamines and protein may form a complex.