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Статті в журналах з теми "Commercially prepared fruit juice"
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B. C., Obasi, Whong C. M. Z., Ameh J. B., and Ella E. E. "Microbiological Quality Assessment of Commercially and Laboratory Prepared Orange Juice." Journal of Biotechnology Research, no. 52 (February 15, 2019): 19–27. http://dx.doi.org/10.32861/jbr.52.19.27.
Повний текст джерелаАнотація:
Orange juice has become one of the most widely accepted natural beverages due to its invigorating flavours, source of quick energy in the form of natural sugars and its nutrient which support the growth of acid tolerant bacteria, yeasts and moulds. Present investigation was conducted to study the microbiological examination of commercially and freshly prepared orange juices. Freshly prepared orange juices were pasteurised, carbonated, concentrated and chemically treated with a preservative (sodium metabisulphite) and stored under, freezer, refrigeration and ambient temperature for 90 days. The pH ranged from 3.0 to 4.5 for the commercially, fresh and stored samples respectively. The total bacterial load ranged from 1.6x105 to 3.6x106 and the total yeast cell counts ranged from 1.7x104 to 4.8x106 cfu/ml for the commercially, freshly and stored samples. Twenty-two microbial species including 5 bacterial isolates, 6 yeast isolates and 11 isolates of mould were isolated from the orange juices. The bacterial isolates identified from the samples were Bacillus megaterium, Bacillus cereus, Bacillus pantothenticus, Bacillus aeruginosa and Escherichia coli. The fungal isolates were Saccharomyces cerevisiae, Saccharomyces rouxii, Saccharomyces telluris, Blastomyces sp, Aspergillus sp, Mycelia sp, Chrysosporium sp, and Trichoderma sp. Among the bacterial isolates, Bacillus sp was the predominant, while the fungi Saccharomyces sp and Mycelia sp were the predominant fungi and accounted for five out of 11 isolates. The isolates of bacteria, yeasts and moulds appear to be persistent throughout the period of this study and could be used as indicators of microbial quality. A safe microbial load and reduction in contamination of orange juice /fruit juices can be achieved by combination of processing methods such as chemical preservatives with pasteurisation,concentration with carbonation under controlled microbiological environments such as freezer and refrigeration temperatures.
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Mihaylova, Dasha, Ivelina Desseva, Magdalena Stoyanova, Nadezhda Petkova, Margarita Terzyiska, and Anna Lante. "Impact of In Vitro Gastrointestinal Digestion on the Bioaccessibility of Phytochemical Compounds from Eight Fruit Juices." Molecules 26, no. 4 (February 23, 2021): 1187. http://dx.doi.org/10.3390/molecules26041187.
Повний текст джерелаАнотація:
Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phytochemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse the sugar content, the total phenolic (TPC) and flavonoid contents (TFC), anthocyanins, phenolic acids and antioxidant activity. Principle component analysis was used to explain the differentiation among the types of fruit juice. Sugar recovery variation was between 4–41%. The bio-accessibility of TPC ranged from 13.52–26.49% and of flavonoids between 24.25–67.00%. The pomegranate juice and the juice of black grapes and aloe vera kept 58.12 and 50.36% of their initial anthocyanins content, while for the other samples less than 1.10% was established. As a result, a maximum of 30% remaining antioxidant activity was measured for some of the samples, but for most this was less than 10%. In conclusion, fruit juices are a rich source of biologically active substances, but a more detailed analysis of food transformation during digestion is needed.
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Sultana, F., LW Marzan, and SA Mina. "Microbiological quality assessment of locally vended and commercially packed fruit juices in Chittagong city of Bangladesh." Journal of Bio-Science 27 (December 26, 2019): 43–58. http://dx.doi.org/10.3329/jbs.v27i0.44670.
Повний текст джерелаАнотація:
Microbiological investigation has been undertaken for freshly prepared and commercially packed fruit juices of Chittagong city, Bangladesh. Physicochemical analysis as pH, sugar content, total soluble solid (TSS), total dissolved solid (TDS), acidity, moisture content and microbiological parameters i.e. total viable count (TVC), total coliform count (TCC), fecal coliform count (FCC), total staphylococcal count (TSC), Vibrio spp., Salmonella spp., Shigella spp. were examined for all samples. No microorganisms were found positive in packed fruit juice samples, whereas the range of TVC, TCC, and TSC were found to be 2.0 × 103 - 1.0 × 105, 0.15 × 102 - 11 × 102 and 1.0 × 102 - 2.0 × 104 cfu/ml respectively, though there was no detectable FCC and Salmonella, Shigella for vended samples. Human pathogenic Vibrio cholerae, Klebsiella pneumoniae and Staphylococcus aureus were identified by biochemical tests and further confirmed by 16S rDNA sequence analysis. Antibiotic sensitivity of Klebsiella pneumoniae and Staphylococcus aureus were found against ciprofloxacin, imipenem, gentamicin, levofloxacin except amoxicillin; whereas Vibrio cholerae showed resistant to all above antibiotics. Hence, proper awareness and regular monitoring are required during vended fruit juice handling as antibiotic resistant pathogenic bacteria can easily spread through the contaminated fruit juices to the consumers.
J. bio-sci. 27: 43-58, 2019
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M. Saadullah, Asia A., and Samir K. A. Bdullah. "Fungal contamination of dried vine fruits and ochratoxin a detection in grape juice from Duhok, Iraq." Innovaciencia Facultad de Ciencias Exactas Físicas y Naturales 6, no. 2 (December 28, 2018): 1–8. http://dx.doi.org/10.15649/2346075x.472.
Повний текст джерелаАнотація:
Introduction: Dried vine fruits (raisins) and their juice are widely consumed by human as a diet. Raisins have been shown highly contaminated with ochratoxin A (OTA) and OTA-producing fungi. Ochratoxin A is a potent nephrotoxic and carcinogen to human and animals. Materials and Methods: Dried vine fruit samples was obtained from local shops for fruit juice and soft drinks in Duhok province. Two different media, Dichloran R ose Ben gal Chloromphenicol Agar (DRBC) and Dichloran 18 % Glycerol Agar (DG-18) was used for the counting and isolation of fungi from dried vine fruits. Grape juice were prepared from dried vine fruit after blending with water in a commercial blender. Natural contamination with ochratoxin A was detected by LC-MS/MS technique. Results and Discussion: All samples confirmed to be contaminated with fungi with various degrees. A total of 19 filamentous genera of fungi as well to Yeasts and non sporulation mycelium was detected. Predominant genera detected on both media were Aspergillus and Penicillium. Detected value of ochratoxn A in juices obtained from dried vine fruits was between 0.37 ng/ml to 1.85 ng/ml. Samples contaminated with ochratoxin A were associated withAspergillus carbonarius, A. niger aggregate, A. sclerotium, A. ochraceus, and Penicillum verrucosum. Conclusion: Dried vines fruit were highly contaminated with a broad spectrum of filamentous fungi. Black aspergilli were the most detected species from samples naturally contaminated with ochratoxin A
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Leopold, Loredana F., Nicolae Leopold, Horst-A. Diehl, and Carmen Socaciu. "Quantification of carbohydrates in fruit juices using FTIR spectroscopy and multivariate analysis." Spectroscopy 26, no. 2 (2011): 93–104. http://dx.doi.org/10.1155/2011/285890.
Повний текст джерелаАнотація:
A combination of Fourier-transform infrared spectroscopy (FTIR) and multivariate statistics was applied as screening tool for the quantitative determination of carbohydrates, such as glucose, fructose and sucrose, in 28 processed commercial fruit juices and 5 genuine juices obtained from squeezed fruits. A number of 13 mixtures of glucose, fructose and sucrose standard solutions were prepared at different concentrations, scanned by attenuated total reflectance (ATR) FTIR spectroscopy and analyzed in the 900 and 1400 cm−1spectral range. Principal component analysis (PCA) of the standard carbohydrate solutions enabled a better understanding of the main sources of variability affecting the FTIR spectra. Also, PCA enabled the grouping of apple, orange and peach juices. Calibration models for each carbohydrate, using partial least squares (PLS) regression were developed and used for prediction purposes. Cross-validation procedures indicated correlations of 0.88, 0.92 and 0.98 for glucose, fructose and sucrose, respectively, between HPLC measured values and FTIR first derivative spectra estimates. Carbohydrates in the expected concentration ranges were found for most of the pure fruit labelled juices. The samples with 4–50% pure fruit juice content showed discrepancies from average concentration values of authentic juices, mainly a high sucrose concentration can flag sucrose addition to maintain the juice sweetness intensity. The present results confirmed the efficiency of FTIR spectroscopy, in combination with multivariate statistics, as a rapid, reliable and cost-effective tool for routine monitoring of multiple constituents in fruit juices, as quality indicators.
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Shrikant Thakur, Jyotsna. "HMF as a Quality Indicator in Garcinia indica Fruit Juice Concentrate." Current Research in Nutrition and Food Science Journal 6, no. 1 (April 10, 2018): 227–33. http://dx.doi.org/10.12944/crnfsj.6.1.26.
Повний текст джерелаАнотація:
Garcinia indica is commonly found fruit in India and known for its therapeutic applications. In Particular, its fruit juice concentrate is used as a refreshing drink and for certain therapeutic uses. However, this concentrate contains high amount of sugar and the way it is processed may result in undesirable products and quality deterioration. This study investigates the presence of 5-Hydroxymethylfurfural (5-HMF) in the fruit concentrate which is essentially formed from sugar dehydration, especially in the food which undergoes thermal treatment. The three types of samples used for the study are syrups of the fruit prepared domestically, available commercially and the fruit juice without sugar. Concentration of 5-HMF in the above mentioned three samples is 316.224 mg/kg 147.840 mg/kg and 19 mg/kg respectively. 5 -HMF in sugar-containing samples is above maximum tolerance level - 20 mg/kg (EU) and 25 mg/l (IFFJP). This is clearly due to high proportion of sugar in these concentrates and the processing method. These results raise questions upon its quality and warn about the potential risk of formation of 5-HMF. The study further investigates the effects of HMF on its therapeutic value.
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AlJahani, Amani, and Rana Cheikhousman. "Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice." Nutrition & Food Science 47, no. 3 (May 8, 2017): 346–56. http://dx.doi.org/10.1108/nfs-07-2016-0109.
Повний текст джерелаАнотація:
Purpose Pumpkins are a rich source of essential nutrients, namely, β-carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods. β-Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of β-carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures.
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Templeton, Susan B., Martha Marlette, Kirk W. Pomper, and Snake C. Jones. "Favorable Taste Ratings for Several Pawpaw Products." HortTechnology 13, no. 3 (January 2003): 445–48. http://dx.doi.org/10.21273/horttech.13.3.0445.
Повний текст джерелаАнотація:
Marketed as a fresh fruit, the pawpaw (Asimina triloba) has a short shelf life, only 2-3 days at room temperature and up to 3 weeks with refrigeration. There is commercial processing potential for pawpaw pulp in juices, ice cream, yogurt, baked goods, and other products. Consumer acceptability of such products needs to be investigated. One hundred and five attendees of the 2nd Annual Pawpaw Field Day at Kentucky State University (KSU), Frankfort, Ky., participated in a tasting of pawpaw products; 56% of tasters were male; 76% were over 40 years of age; 72% of tasters had eaten pawpaw previously. Each item was rated on a scale from 1 = liked it extremely to 7 = disliked it extremely. Pawpaw ice cream was the best-received item (55% of tasters liked it extremely), followed by pawpaw cake with lemon icing, liked extremely by 45%. The pawpaw/grape juice drink was liked extremely by 31% of participants. Three alternative recipes for pawpaw butter were presented; the plain pawpaw butter was liked extremely by 26% of tasters; pawpaw butter prepared with lemon and grape juice was liked extremely by 11%, while the version prepared with orange and lemon was liked extremely by only 8%. Two versions of pawpaw custard were presented. The custard prepared from ripe, mild-fl avored fruit was liked extremely by 42% of tasters, while the custard prepared from mixed under-ripe, over-ripe and bruised fruit was liked extremely by only 16%. Ratings by persons unfamiliar with pawpaw fl avor were significantly lower (P < 0.05) only for the two pawpaw custards; tasters age 40 years or younger gave significantly higher ratings for pawpaw ice cream (P < 0.05) and significantly lower ratings for both pawpaw custards (select, P < 0.05 and mix, P < 0.01) and the pawpaw/grape juice drink (P < 0.05).
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Matsuura, Fernando César Akira Urbano, Marília Ieda da Silveira Folegatti, Ricardo Luís Cardoso, and Daniel Costa Ferreira. "Sensory acceptance of mixed nectar of papaya, passion fruit and acerola." Scientia Agricola 61, no. 6 (December 2004): 604–8. http://dx.doi.org/10.1590/s0103-90162004000600007.
Повний текст джерелаАнотація:
Nectars are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a "ready-to-drink" product. Recently, the market for such products has greatly expanded. Fruit mixtures present a series of advantages, such as the combination of different aromas and flavors and the sum of their nutritional components. The objective of this work was to develop a nectar based on papaya pulp and passion fruit juice, enriched with the vitamin C present in acerola pulp, optimizing the formulation using sensory consumer tests and a response surface statistical methodology. Eleven formulations were prepared using different concentrations of papaya pulp and passion fruit juice and sucrose, and maintaining the concentration of acerola pulp constant. The sensory tests were carried out with 22 non-trained panelists using a structured 9-point hedonic scale to evaluate overall acceptance. The acceptance means were submitted to regression analysis, by first calculating a polynomial quadratic equation. A predictive model was adjusted considering only those parameters where P < 0.05, and a response surface was generated. The overall acceptance of nectars of different formulations varied from 5 ("neither liked nor disliked") to more than 7 ("liked moderately"), showing that some products can be considered adequate to consumers, like the nectar produced with 37.5% papaya pulp, 7.5% passion fruit juice, and 5.0% acerola pulp, added of 15% sucrose. A quadratic predictive overall acceptance model, with a regression coefficient of 0.97 was obtained. The sensory acceptance of nectars was positively affected by increases in the concentrations of papaya pulp and of sucrose. Thus, some products presented good sensory acceptance suggesting commercial potential.
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Jothi, JS, P. Karmoker, and K. Sarower. "Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies." Journal of the Bangladesh Agricultural University 12, no. 1 (December 31, 2014): 195–201. http://dx.doi.org/10.3329/jbau.v12i1.21412.
Повний текст джерелаАнотація:
Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21412 J. Bangladesh Agril. Univ. 12(1): 195-201, June 2014
Частини книг з теми "Commercially prepared fruit juice"
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Karabagias, Vassilios K., Ioannis K. Karabagias, and Anastasia V. Badeka. "Potential Use of Prickly Pear Juice Prepared from Shelf-Grown Cultivars as an Authentic and Nutritional Fruit Supplement." In Opuntia spp.: Chemistry, Bioactivity and Industrial Applications, 577–93. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-78444-7_29.
Повний текст джерелаТези доповідей конференцій з теми "Commercially prepared fruit juice"
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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.
Повний текст джерелаАнотація:
Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.
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Martínez-Navarrete, Nuria, María del Mar Camacho, Marta Igual, and Juan José Martínez-Lahuerta. "Bioavailability of freeze-dried and spray-dried grapefruit juice vitamin C." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7478.
Повний текст джерелаАнотація:
An alternative as to offer higher stable and easy handling than fresh fruit is in powdered form, as long as the process used to obtain it ensures a high quality product. The objective of this study was to compare the bioavailability of the vitamin C of a juice prepared from powdered grapefruit obtained by freeze-drying and by spray-drying. A trial was conducted with 11 healthy volunteers. A relative increase of 1,4 – 25,8 % of blood serum vitamin C concentration was quantified after juices intake, with no significant differences (p>0.05) due to the process used to obtain the powder. Keywords: vitamin C; bioavailability in humans; grapefruit powder; freeze-drying; spray-drying.
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Brocker, Paul P. "Aseptic Ingredient Addition: Meeting the Demand for Better-Tasting Orange Juice." In ASME 2006 Citrus Engineering Conference. American Society of Mechanical Engineers, 2006. http://dx.doi.org/10.1115/cec2006-5206.
Повний текст джерелаАнотація:
Since the late 1970’s, Aseptic Not-From-Concentrate Orange Juice (NFCOJ) has been successfully stored in large refrigerated aseptic storage tanks. Aseptic tanks have evolved from 280,000 gallons in volume to now in excess of 1.8 million gallons each. The total bulk storage capacity in Florida has grown to approximately 280 millions of gallons and continues to grow with new installations occurring each year at some facilities. Worldwide, the market is expanding into Brazil, Spain, and markets that are beginning to receive juice shipped in bulk on snips. The aseptic storage methods have been accepted in Brazil and Europe, and aseptic transfer of the juice is occurring via specially outfitted aseptic tanker vessels from Brazil to the US and Europe. The consumer’s demand for NFCOJ has grown steadily throughout these years, and the suppliers of consumer packaged orange juice have developed special processes and methods to maximize the quality and flavor of the juices sent to the market. Fresh juice, light pasteurization, and flavor enhanced products are just some of these methods resulting in very high quality juice availability. Also, cost and price are always under assault, and the juice suppliers are always looking for an edge. Recently, the flavor enhancement method has come under scrutiny by the FDA, and the industry is being reminded that all added flavors must be made from naturally occurring orange derivatives or must be labeled appropriately: such as “with natural (other fruit) flavors” or “with artificial flavors,” both of which may have an undesirable impact on the market perception of the juice quality. At this same time, as the bulk storage technology of NFCOJ has matured in the past 25 years, some processors who package their own juice are investing in special aseptic transfer methods from the aseptic bulk storage tanks without the need to re-pasteurize the juice prior to packaging. Their goal is to provide the highest quality juice to the consumer, and to minimize or eliminate the need to add expensive and special flavor packs to the juice. This is being done commercially in Florida and Spain. This paper explores these methods of aseptic juice transfer direct to packaging and the aseptic addition of natural or otherwise desired and labeled ingredients, and their potential impact on the quality of the juice. Paper published with permission.
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Balaban, Murat, Giovanna Ferrentino, Milena Ramirez, Maria L. Plaza, and Thelma Calix. "Review of Dense Phase Carbon Dioxide Application to Citrus Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5407.
Повний текст джерелаАнотація:
The United States is the second largest citrus producer in the world. Florida and California are the two major producing states. While oranges from California are mainly used for fresh fruit consumption, more than 90% of oranges produced in Florida are processed to juice (FAO 2008). Consumers demand high quality and convenient products with natural flavor and taste, and appreciate the “fresh” perception of minimally processed juices. They also look for safe, natural, and healthy products without additives and preservatives. New processing technologies promise to meet all these demands without compromising food safety. Commercial orange juice is thermally processed to inactivate pectinesterase (PE) and spoilage organisms. Active PE causes clarification of orange juice by cloud loss, which is considered a quality defect (Boff et al. 2003). Thermal processing can be detrimental to the organoleptic and nutritional qualities of the juice (Sloan 1995), so the development of non-thermal technologies (Barbosa-Canovas et al. 1998) is desirable in the citrus juice industry. Dense phase carbon dioxide (DPCD) is a non-thermal technology that can inactivate certain micro-organisms and enzymes at temperatures low enough to avoid the thermal effects of traditional pasteurization. This technology relies on the chemical effect of CO2 on micro-organisms and enzymes. DPCD pasteurization technology is commercially available. Most of the commercialization efforts so far have been from Praxair Inc. (Burr Ridge, IL). Based on technology licensed from the University of Florida (Balaban et al. 1988, 1998), Praxair developed a continuous system which uses the DPCD process as a non-thermal alternative to thermal pasteurization (Connery et al. 2005). This system has been commercialized under the Trade Mark “Better Than Fresh (BTF).” To date, Praxair has constructed four mobile BTF units for processing about 1.5 liters per minute for demonstration purposes. In addition, a commercial scale unit of 150 liters per minute was also constructed (Connery et al. 2005) and tested at an orange juice processing plant in Florida. There are other commercialization efforts. The excellent taste of the juice processed with this new technology was demonstrated in three independent sensory panels that compared juice treated with this system to that of fresh squeezed juice. In all the tests, no difference could be detected. It is important that CO2 is completely saturated in the juice if DPCD is to be successful. Saturation (equilibrium solubility) depends on the pressure, temperature, and composition of the juice. Until recently, the exact amount of CO2 to be used in DPCD processing was unknown since solubility data was unavailable at different pressures, temperatures, and juice compositions, and an excess amount was used. To optimize the use of CO2 in this non-thermal process, new equipment has been developed to measure the solubility of CO2 in liquid systems and juices. The objective of this paper is to present a general review of the applications of DPCD to citrus juices and to introduce the use of new equipment developed at the University of Florida to determine the solubility of CO2 in citrus juices. Paper published with permission.
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Ehsani, Reza, Won Suk Lee, and Elizabeth Northeimer. "Current Challenges of Mechanical Harvesting Technology for Citrus." In ASME 2009 Citrus Engineering Conference. American Society of Mechanical Engineers, 2009. http://dx.doi.org/10.1115/cec2009-5505.
Повний текст джерелаАнотація:
In recent years, the use of citrus mechanical harvesting machines has significantly increased in Florida. In 2007, the total acreage of citrus orchards harvested by mechanical means was 14,420 ha (35,633 acres) which is about 7% of the total citrus production area in Florida up from only 1% in 2004. In addition, the Florida Department of Citrus initiated a program to register abscission compounds for citrus. Abscission compounds reduce the amount of force required to detach the fruit from the stem, making it easier to harvest. According to the plan, the abscission compounds will become available by 2011. It is expected that the trend in adoption of mechanical harvesting machines will accelerate if abscission compounds become commercially available. In addition to fruit, mechanical harvesting machines cause removal of leaves and branches, some percentage of which end up to the harvested load. Currently, the amount of trash, i.e. leaves and branches, in the mechanically harvested citrus load is considerably higher than when harvested by hand and is a major concern for juice processors. While these machines reduce the cost of harvesting and allow citrus growers to be more competitive in the global market, the large amount of fruit they can harvest in a short time can cause issues with load allocations. The implications resulting from these technologies are discussed in this paper, as well as initial results from a computer vision technique to quantify the trash in the load. Paper published with permission.