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Статті в журналах з теми "Thin juice heater"
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Stringer, Sandra C., Nuzrul Haque, and Michael W. Peck. "Growth from Spores of NonproteolyticClostridium botulinum in Heat-Treated Vegetable Juice." Applied and Environmental Microbiology 65, no. 5 (May 1, 1999): 2136–42. http://dx.doi.org/10.1128/aem.65.5.2136-2142.1999.
Повний текст джерелаАнотація:
ABSTRACT Unheated spores of nonproteolytic Clostridium botulinumwere able to lead to growth in sterile deoxygenated turnip, spring green, helda bean, broccoli, or potato juice, although the probability of growth was low and the time to growth was longer than the time to growth in culture media. With all five vegetable juices tested, the probability of growth increased when spores were inoculated into the juice and then heated for 2 min in a water bath at 80°C. The probability of growth was greater in bean or broccoli juice than in culture media following 10 min of heat treatment in these media. Growth was prevented by heat treatment of spores in vegetable juices or culture media at 80°C for 100 min. We show for the first time that adding heat-treated vegetable juice to culture media can increase the number of heat-damaged spores of C. botulinum that can lead to colony formation.
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Yildiz, H., H. Bozkurt, and F. Icier. "Ohmic and Conventional Heating of Pomegranate Juice: Effects on Rheology, Color, and Total Phenolics." Food Science and Technology International 15, no. 5 (October 2009): 503–12. http://dx.doi.org/10.1177/1082013209350352.
Повний текст джерелаАнотація:
Ohmic heating is an alternative fast-heating method especially for liquid foods. In this study, pomegranate juice samples, prepared by two different extraction methods, were heated ohmically by matching the same thermal history, with that of the conventional method. The ohmic heating application was conducted by changing the voltage gradient (10—40 V/cm) at 50 Hz. The samples were heated from 20 ° C to 90°C and held at 90 °C for different treatment times (0, 3, 6, 9 or 12 min). Although rheological properties, color, and total phenolic content (TPC) values changed at the initial heating up period, there were no significant changes during holding period (p < 0.05). Non-Newtonian (power law) rheology model had higher regression coefficient than Newtonian model, and the extraction method affected the consistency of pomegranate juice samples (p < 0.05). Color values of juice extracted from arils (APJ) was better than that of juice extracted from whole fruits (PPJ), as PPJ contained higher amount of TPC (p < 0.05). Since the heating method did not affect the rheological properties, color, and TPC values, it could be said that there was no electrical effect rather than thermal effects during ohmic heating of pomegranate juice. Ohmic heating could be recommended as an alternative fast-heating method for fruit juices.
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Stein-Chisholm, Rebecca E., John W. Finley, Jack N. Losso, and John C. Beaulieu. "Not-from-concentrate Blueberry Juice Extraction Utilizing Frozen Fruit, Heated Mash, and Enzyme Processes." HortTechnology 27, no. 1 (February 2017): 30–36. http://dx.doi.org/10.21273/horttech03449-16.
Повний текст джерелаАнотація:
Juice production is a multibillion dollar industry and an economical way to use fruit past seasonal harvests. To evaluate how production steps influence not-from-concentrate (NFC) blueberry (Vaccinium sp.) juice recovery, bench top and pilot scale experiments were performed. In bench-top, southern highbush (SHB) blueberry (Vaccinium darrowii × Vaccinium corymbosum) and rabbiteye blueberry (RAB) (Vaccinium ashei) were pressed at varying temperatures. Press treatments included ambient temperature, frozen then thawed, and frozen then heated berries. In addition, two commercial pectinase enzymes were evaluated. Three batches were pressed and average juice recovery was calculated. The highest average free juice recovery (68.8% ± 1.1%) was attained by heating frozen berries and treating with enzyme. Comparing berry species pressed, SHB blueberries produced significantly more juice than RABs. There were no significant differences between enzymes used between berry species. Using this preliminary data, the optimum juice recovery method was then transferred to pilot scale processing. RABs were heated and treated with enzyme then pressed. Free juice recovery from the pilot scale was 74.0% ± 1.0%. Total juice recovery was calculated to be 87% ± 0.6%. With this information, further refinement of juice processes could increase juice production output for small-scale producers and expand local outlets for growers to market their crops as well as create new opportunities for growth in the fresh juice market segment.
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ALWAZEER, DURIED, REMY CACHON, and CHARLES DIVIES. "Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in Fresh and Thermally Processed Orange Juice." Journal of Food Protection 65, no. 10 (October 1, 2002): 1586–89. http://dx.doi.org/10.4315/0362-028x-65.10.1586.
Повний текст джерелаАнотація:
Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 105 CFU/ml of each microorganism. Others were inoculated with ca. 107 CFU/ml of each microorganism and then thermally treated. L. plantarum populations were reduced by 2.5 and <1 log10 CFU/ml at 60°C for 40 s and at 55°C for 40 s, respectively. For the same treatments, S. cerevisiae populations were reduced by >6 and 2 log10 CFU/ml, respectively. Samples of heated and nonheated juice were incubated at 15°C for 20 days. Injured populations of L. plantarum decreased by ca. 2 log10 CFU/ml during the first 70 h of storage, but those of S. cerevisiae did not decrease. The length of the lag phase after pasteurization increased 6.2-fold for L. plantarum and 1.9-fold for S. cerevisiae, and generation times increased by 41 and 86%, respectively. The results of this study demonstrate the differences in the capabilities of intact and injured cells of spoilage microorganisms to spoil citrus juice and the different thermal resistance levels of cells. While L. plantarum was more resistant to heat treatment than S. cerevisiae was, growth recovery after pasteurization was faster for the latter microorganism.
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Sentandreu, E., L. Carbonell, J. V. Carbonell, and L. Izquierdo. "Effects of Heat Treatment Conditions on Fresh Taste and on Pectinmethylesterase Activity of Chilled Mandarin and Orange Juices." Food Science and Technology International 11, no. 3 (June 2005): 217–22. http://dx.doi.org/10.1177/1082013205054291.
Повний текст джерелаАнотація:
Juices from oranges, mandarins and hybrids were thermally treated in a plate exchanger at different conditions to evaluate the effects of treatment on fresh taste and on residual pectinmethylesterase (PME) activity. Freshness was significantly higher in fresh juices than in samples treated at 70°C or higher temperatures for 10 seconds of retention time, whereas no differences were found among samples heated at temperatures from 70 to 90°C for the same time, however at 95°C fresh taste decreased again. Residual PME activity was about 20% in samples treated at 70°C for 5, 10 and 20 seconds and in those heated at 80°C for 5 and 10 seconds, decreasing to 15%, also at 80°C, when retention time increased to 20 seconds. A drastic reduction to about 3% of residual activity was observed at 85°C for 10 seconds. Minimum activities of 0-1% corresponded to samples treated at 95°C. Considering the results of sensory and residual enzyme analyses, the treatment at 85°C for 10 seconds can be considered suitable. In these conditions fresh taste did not differ from that of juices treated at lower temperatures but residual enzyme activity was clearly smaller and acceptable for chilled juices, products of high quality but short shelf life. On the other hand, a deeper reduction of PME activity increasing the temperature to 95°C does not seem advisable since fresh taste decreases. Mandarin juices pasteurised at 85°C for 10 seconds and pasteurised again at the same conditions did not show a further decrease of fresh taste. Two heat treatments were usually applied when packing plants receive the juice from other factories.
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Strohalm, J., H. Valentová, M. Houška, P. Novotná, A. Landfeld, K. Kýhos, and R. Grée. "Changes in quality of natural orange juice pasteurised by high pressure during storage." Czech Journal of Food Sciences 18, No. 5 (January 1, 2000): 187–93. http://dx.doi.org/10.17221/8341-cjfs.
Повний текст джерелаАнотація:
Natural orange juice pasteurised (pascalised) by high pressure was stored for 180 days at room temperature in dark conditions. Sensory evaluation of several quality parameters was made. At the same time the frozen and heat pasteurised parallel samples of the juice of the same origin were evaluated for comparison. The sensory evaluation consists of overall image, flavour, taste and sensorial viscosity. The instrumental evaluation of colour, pH and kinematic viscosity was made. The best overall image was received for frozen juice. The pressurised and heated samples were nearly the same as regards the flavour. The sensorial viscosity of all samples was evaluated as thin with very small differences during storage. The preference test was also made – the best quality for the test panel was received for samples of frozen juice followed by pressurised juice. The third rank was given to heat treated samples. The pressurised samples exhibited the acceptable quality for 150 days of storage at room temperature.
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Argo, B. D., and F. A. Amaliyah. "Optimization of temperature and pasteurization time of soursop juice (Annona muricata) by response surface methodology in pilot scale." IOP Conference Series: Earth and Environmental Science 924, no. 1 (November 1, 2021): 012043. http://dx.doi.org/10.1088/1755-1315/924/1/012043.
Повний текст джерелаАнотація:
Abstract Interest in soursop and its derivatives has increased over time, with many scientific articles reporting its health benefits. Several recent studies reported the presence of bioactive compounds and phytochemicals from soursop juice. However, climatic fruit tends to have different post-harvest handling than others. A series of processes from harvesting to extraction played an important role in its final product. The thermal inactivation of the PPO enzyme, which causes brownish color, can be used to improve the quality of soursop juice. This process can be carried out using the MTLT (Mild Temperature Long Time) pasteurization process using a customized double jacket heater by considering the thermoresistence properties of bioactive compounds in soursop juice. This study aims to determine the optimal formulation for process parameters also provide the optimal choice for the pasteurization process in pilot scale and database for the transition to industrial production. Response Surface Methodology (RSM) was a method used to optimize the process and formulation of soursop fruit juice. In this study, two factors were used, namely pasteurization temperature (56-80 °C) and heating time (5-15 min) obtained by previous research to determine the most optimal total Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Color measurement, Total Dissolve Solid and Viscosity.
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BAYSAL, AYSE HANDAN, and FILIZ ICIER. "Inactivation Kinetics of Alicyclobacillus acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation." Journal of Food Protection 73, no. 2 (February 1, 2010): 299–304. http://dx.doi.org/10.4315/0362-028x-73.2.299.
Повний текст джерелаАнотація:
The effectiveness of ohmic and conventional heating for reducing spores of Alicyclobacillus acidoterrestris was investigated in commercial pasteurized orange juice. The kinetic parameters (D- and z-values) were determined during ohmic and conventional heating. The effects of temperature (70, 80, and 90°C) and heating time (0, 10, 15, 20, and 30 min) on inactivation of A. acidoterrestris spores during ohmic heating in orange juice were significant (P < 0.05). For 70°C, the voltage gradient also had an effect on inactivation kinetics. At 30 V/cm, D-values at 70, 80, and 90°C were 58.48, 12.24, and 5.97 min, respectively. D-values at corresponding temperatures for conventionally heated spores were 83.33, 15.11, and 7.84 min, respectively. Results showed significantly higher lethality for spores treated with ohmic heating than for spores treated with conventional heating. Conventional heating was ineffective for pasteurizing orange juice, whereas the maximum ohmic heating treatment applied at 30 V/cm was sufficient to inactivate 5 log units of A. acidoterrestris spores.
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Farace, Nolan, Charles E. Johnson, Paul W. Wilson, and Witoon Prinvawiwatkul. "Comparison of Postharvest and Processing Characteristics of Mayhaw." HortScience 33, no. 4 (July 1998): 592f—592. http://dx.doi.org/10.21273/hortsci.33.4.592f.
Повний текст джерелаАнотація:
Fruits from five mayhaw selections were harvested and frozen at –2 °C. Juice was extracted with a steamer and kept in storage at 5 °C until processing. Percent soluble solids, percent malic acid, initial pH, and color were then determined for postharvest characteristics. 550 mL juice was placed in a 2000-mL beaker and heated until boiling. Dry pectin mixed with a portion of the total sugar equivalent to 5–10 times the weight of the pectin was sprinkled into the boiling juice. Once pectin was in solution, the amount of sugar to obtain a ratio of ≈45 parts fruit: 55 parts sugar was added to the mixture. The mixture was cooked until the soluble solid reading reached 65% and then poured into jars to cool to room temperature. The five mayhaw jellies alone with one commercial apple and one commercial mayhaw were evaluated using a panel preference test. Evaluation was based on a scale from dislike extremely to like extremely. Preference scores indicated that mayhaw jellies were preferred to a commercially available apple jelly. There was a definite preference to deep red colored jellies. The specific varietal jellies were preferred to a commercially available mayhaw jelly.
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Chantasiriwan, Somchart. "Modification of Conventional Sugar Juice Evaporation Process for Increasing Energy Efficiency and Decreasing Sucrose Inversion Loss." Processes 8, no. 7 (June 30, 2020): 765. http://dx.doi.org/10.3390/pr8070765.
Повний текст джерелаАнотація:
The evaporation process, boiler, and turbine are the main components of the cogeneration system of the sugar factory. In the conventional process, the evaporator requires extracted steam from the turbine, and bled vapor from the evaporator is supplied to the juice heater and the pan stage. The evaporation process may be modified by using extracted steam for the heating duty in the pan stage. This paper is aimed at the investigation of the effects of this process modification. Mathematical models of the conventional and modified processes were developed for this purpose. It was found that, under the conditions that the total evaporator area is 13,000 m2, and the inlet juice flow rate is 125 kg/s, the optimum modified evaporation process requires extracted steam at a pressure of 157.0 kPa. Under the condition that the fuel consumption rate is 21 kg/s, the cogeneration system that uses the optimum modified evaporation process yields 2.3% more power output than the cogeneration system that uses a non-optimum conventional cogeneration process. Furthermore, sugar inversion loss of the optimum modified process is found to be 63% lower than that of the non-optimum conventional process.
Дисертації з теми "Thin juice heater"
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Demirskyy, O., P. O. Kapustenko, G. L. Khavin, O. P. Arsenyeva, O. Matsegora, S. Kusakov, and I. Bocharnikov. "Investigation of fouling in plate heat exchanger at sugar factory." Thesis, 2016. http://repository.kpi.kharkov.ua/handle/KhPI-Press/28163.
Повний текст джерелаЧастини книг з теми "Thin juice heater"
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Kelly, Alan. "Heating and Cooling of Food." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0014.
Повний текст джерелаАнотація:
As we have seen, heating of food is one of the oldest and most powerful ways of making food safe and stable, whether cooking a burger on a barbecue or pasteurizing juice, but is also a potentially highly damaging thing to do to many food products. So, it makes sense that a key principle of processing food is to understand how to control the flow of heat as precisely as possible. In Chapter 8, I introduced how we can maximize the efficient transfer of heat into and out of food in a kitchen in simple systems, like pots on stoves. In practice, in large-scale processes, to transfer heat efficiently from hot to cold, and in this way keep the lords of thermodynamics happy while minimizing damage to the food being heated, we need to use clever pieces of equipment, called heat exchangers (reflecting the fact that, just as the cold part of the system gets hotter, so the hot part gets colder in the deal; fair exchange is no robbery). To visualize a heat exchanger, imagine a simple metal tube, through which a cold liquid is flowing from one end to the other. Now surround that tube with a larger one, through which a hot liquid flows (as shown in Figure 11.1). The wall of the inner tube is exposed to cold on the inside and hot on the outside, and this temperature gradient is the pump that transfers heat across that wall, in nature’s obsessive quest for equality in all things temperature-y. So, now we have two tubes laid horizontally in concentric neatness, say with a hot and a cold liquid flowing in from the left-hand side; as they exit at the right-hand side, the outer hot liquid will be colder, and the inner liquid will have gained the lost heat and thus become hotter. If the tubes were sufficiently long, then both would come out at exactly the same temperature.
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Adal, Eda. "Microbial Inactivation by Ultrasound in the Food Industry." In Advances in Environmental Engineering and Green Technologies, 86–96. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1924-0.ch005.
Повний текст джерелаАнотація:
Pasteurization is the most common processing method for microbial and enzyme inactivation to preserve foods. With this method, foods are exposed to high temperatures and there are disadvantages for many products: thermal treatments cause modifications of sensory attributes (for instance: flavour, colour, nutritional qualities). Now, another method can replace pasteurization: microbial inactivation by ultrasounds. It is a new alternative technology of food processing also called sonication, and it can be used coupled with pressure and/or heat. These techniques inactivate microorganisms in foods. They are effective and energy efficient to kill them, making the techniques promising for the food industry. In this chapter, the method of microbial inactivation by ultrasounds was explained, after that the applications in food industry for instance in milk, orange juice, wastewater, and whole liquid eggs were well-defined, and finally, the advantages, disadvantages, and the limitations of this method were examined.
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Lou, Der-Chyuan, Jiang-Lung Liu, and Hao-Kuan Tso. "Evolution of Information-Hiding Technology." In Information Security and Ethics, 144–54. IGI Global, 2008. http://dx.doi.org/10.4018/978-1-59904-937-3.ch010.
Повний текст джерелаАнотація:
Information-hiding technology is an ancient art and has existed for several centuries. In the past, messages could easily be intercepted because there was no technology of secret communication. Hence, a third party was able to read the message easily. This was all changed during 440 B.C., that is, the Greek Herod’s era. The Greek historian Herodotus in his writing of histories stated that Demaratus was the first person who used the technique of information hiding. Demaratus, a Greek who lived in Persia, smuggled a secret message to Sparta under the cover of wax. The main intent was to warn Sparta that Xerxes, king of Persia, was planning an invasion on Greece by using his great naval fleet. He knew it would be very difficult to send the message to Sparta without it being intercepted. Hence, he came up with the idea of using a wax tablet to hide the secret message. In order to hide the secret message, he removed all the wax from the tablet, leaving only the wood underneath. He then wrote the secret message into the wood and recovered the tablet with the wax. The wax covered his message to make the wax tablet look like a blank one. Demaratus’ message was hidden and never discovered by the Persians. Hence, the secret message was sent to Sparta successfully. Greece was able to defeat the invading Persians by using the secret message. Another example of information hiding was employed by another Greek named Histaiaeus. Histaiaeus wanted to instigate a revolt against the Persian king and had to deliver a secret message about the revolt to Persia. He came up with the shaved-head technique. Histaiaeus decided to shave the head of his most trusted slave and then tattooed the secret message on his bald scalp. When the hair grew back, the secret message was covered, and then Histaiaeus ordered the slave to leave for Persia. When the slave reached his destination, his head was shaved, showing the secret message to the intended recipient. Around 100 A.D., transparent inks made it into the secret field of information hiding. Pliny discovered that the milk of the thithymallus plant could easily be used as transparent ink. If a message was written with the milk, it would soon evaporate and left no residue. It seemed that the message was completely erased. But once the completely dried milk was heated, it would begin to char and turned to a brown color. Hence, the secret message could be written on anything that was not too flammable. The reason it turned brown was because the milk was loaded with carbon, and when carbon was heated, it tended to char. Information hiding became downfallen and won no respect until World Wars I and II. Invisible inks, such as milk, vinegar, fruit juices, and urine, were extensively used during the wars. All of them would darken when they were heated. The technology was quite simple and noticeable. Furthermore, World War II also brought about two inventions of new technologies. The first one was the invention of the microdot technology. The microdot technology was invented by the Germans to convey secret messages to their allies. The microdot was basically a highly detailed picture shrunk to about the size of a period or dot, which permitted hiding large amounts of data into the little microdot. By using a microscope, the hidden message would be revealed. The Germans would put their dots into their letters, and they were almost undetectable to the naked eye. The other technology was the use of open-coded messages. For open-coded messages, certain letters of each word were used to spell out the secret message. Open-coded messages used normal words and messages to write the buffer text that hid the message. Because they seemed normal, they often passed the check of security. For example, the following message was a common example of open-coded messages and was actually sent by a German spy during World War II. Apparently neutral’s protest is thoroughly discounted and ignored. Isman hard hit. Blockade issue affects pretext for embargo on by-products, ejecting suets and vegetable oils. By extracting the second letter in each word, the secret message was revealed: Pershing sails from NY June 1. This technique was effective because it could pass through the check of security and was easy for someone to decode (Johnson, Duric, & Jajodia, 2001; Katzenbeisser & Petitcolas, 2000; Schaefer, 2001). The technologies mentioned here are different ways of information hiding in different eras. With the development of computer technology, it is becoming hard for the third party to discover the secret message.
Тези доповідей конференцій з теми "Thin juice heater"
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Braddock, R. J., M. E. Parish, and J. K. Goodner. "High Pressure Pasteurization of Citrus Juices." In ASME 1998 Citrus Engineering Conference. American Society of Mechanical Engineers, 1998. http://dx.doi.org/10.1115/cec1998-4401.
Повний текст джерелаАнотація:
High hydrostatic pressures affect chemical reactions and phase changes of matter, denaturing proteins, solidifying lipids and disrupting biological membranes. The consequences of this in food systems has importance in killing spoilage microbes without the need for heat. Some applications of high pressure treatment to the processing of citrus juices are included herein. Effective pressures for pasteurization of yeasts and yeast ascospores in citrus juice fall in the range of 43,000–72,000 psi. The corresponding Dp (time for 1 log cycle reduction) values for inactivation of ascospores were 10 min at 43,000 psi or 8 sec at 72,000 psi. Pressure treatments of orange and grapefruit juices to by-pass thermal processing for pectinesterase (PE) inactivation were in the range of 72,000–130,000 psi. Dp values for orange PE inactivation at 72,000 and 87,000 psi were 83.3 minutes and 2.4 minutes, respectively. Pressures ≥87,000 psi caused instantaneous inactivation of the heat labile form, but did not inactivate the heat stable form of PE. Heat labile grapefruit PE was also more sensitive than orange to pressure. Orange juice pressurized at 100,000 psi for 1 minute had no cloud loss for >50 days. Paper published with permission.
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Wiegand, Bernhard W. H. "A New Concept of Evaporation Plants: Thermal Vapor Recompression for Reducing Costs and Improving Product Quality." In ASME 1992 Citrus Engineering Conference. American Society of Mechanical Engineers, 1992. http://dx.doi.org/10.1115/cec1992-3804.
Повний текст джерелаАнотація:
GEA Wiegand has introduced a new evaporating concept tor concentrating orange juices by applying thermal vapor recompression (TVR). This technology is not new and has been used very successfully tor many decades in other industries but was never applied so far for citrus juice concentration. In this article a conventional 7-effect directly heated evaporating plant is set against a new 5-effect plant with thermal vapor recompression for comparison and to prove the many advantages of this concept with regard to low running and capital costs as well as product quality of the concentrate. Paper published with permission.
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GALIASSI, Gabriela Regina Rosa, and Maribel Valverde RAMIREZ. "EXPERIMENTAL STUDY OF THE INFLUENCE OF TEMPERATURE ON PASTEURIZATION OF PÊRA RIO IN NATURA ORANGE JUICE." In SOUTHERN BRAZILIAN JOURNAL OF CHEMISTRY 2021 INTERNATIONAL VIRTUAL CONFERENCE. DR. D. SCIENTIFIC CONSULTING, 2022. http://dx.doi.org/10.48141/sbjchem.21scon.02_galiassi.pdf.
Повний текст джерелаАнотація:
Heat treatment is one of the most used methods to preserve food, such as orange juices, which are an excellent source of ascorbic acid. To avoid vitamin C degradation and reduce loss, fast heating is recommended. This work aimed to determine the vitamin C content using the iodometric method and the convective heat transfer coefficient using the method of dimensionless numbers and the experimental method. Time and temperature were controlled throughout the experiment. In pasteurization, the solution was heated to 80 °C, heating lasted 50 minutes and cooling for 42 minutes. The convective heat transfer coefficient was evaluated in two regions of the cylindrical container: near the wall and in the central region. The graphic profile of the curve follows the same trend of the literature. The convective heat transfer coefficient is higher in the region near the wall. As time passes and temperature decreases, the central region tends to equilibrium, and the coefficient becomes more constant. The vitamin C content remained constant before and after pasteurization, so it was observed that the pasteurization did not cause ascorbic acid degradation since the heating step was fast in the heat treatment. As a result of the study, it was noted that studying the thermal behavior in the cooling of orange juice is extremely important to ensure its quality. It is pertinent to mention that in order to avoid this degradation and reduce its loss, it is necessary that in thermal treatments, fast heating is carried out and that the juice has low exposure to air and heat at the time of its preparation.
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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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Modesto, Marcelo, Silvia A. Nebra, and Roger J. Zemp. "Improving the Ethanol Production From Sugar Cane Biomass." In ASME 8th Biennial Conference on Engineering Systems Design and Analysis. ASMEDC, 2006. http://dx.doi.org/10.1115/esda2006-95685.
Повний текст джерелаАнотація:
The sugar and ethanol production is one of the most important economical activities in Brazil, mainly due to its efficiency and competitively. The alcohol production is made through the following steps: juice extraction, purification, fermentation and distillation. The process begins with the sugar cane juice extraction, usually made in mills, where the juice is extracted by compression of the sugar cane between great pronged cylinders. The extracted juice goes to purification and fermentation operations where it is converted in an ethanol/water mixture called wine, after, it is heated in a heat exchanger and through a distillation operation, as a sub product in the process, hydrated ethanol is finally obtained. Each step of this process consumes electric and thermal energy that coming from a cogeneration system whose fuel is the own sugar cane bagasse, obtained as a sub product, in the extraction operation., Energy and exergy balances along the process were performed, the exergy of water/sucrose and water/ethanol solutions were carefully calculated considering that them are non ideal solutions. The exergetic cost methodology was applied as a tool to suggest modifications to improving the use of energy in ethanol, electrical energy and bagasse production.
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Virmond, Elaine, Robson L. Schacker, Waldir Albrecht, Christine A. Althoff, Mauri´cio de Souza, Regina F. P. M. Moreira, and Humberto J. Jose´. "Combustion of Apple Juice Wastes in a Cyclone Combustor for Thermal Energy Generation." In ASME 2009 3rd International Conference on Energy Sustainability collocated with the Heat Transfer and InterPACK09 Conferences. ASMEDC, 2009. http://dx.doi.org/10.1115/es2009-90152.
Повний текст джерелаАнотація:
The thermal conversion of biomass fuels using different combustion technologies has increased worldwidely in the latest years due to the energetic exploitation potential of wastes as well as to the strong increase of environmental consciousness in the industrial sector. In this work the bagasse obtained from the apple juice industry (AB) was characterized and the gaseous emissions resulting from its combustion in a pilot scale cyclone combustor were measured and compared to limits imposed by Brazilian and international current legislations. Wood and wood-based materials are extensively used as fuel for thermal energy generation particularly in the Brazilian food industry, which demands large amounts of steam. Considering that, sawdust (SD) was also characterized, burned in the same conditions and the gaseous emissions analyzed for comparison purposes. Sampling for the volatile organic compounds benzene, toluene, ethyl-benzene and xylene (BTEX, expressed as total organic carbon, TOC) and polycyclic aromatic hydrocarbons (PAH) were performed and the samples analyzed by gaseous chromatography-mass spectrometry (GC-MS). Chemical properties showed that the volatile matter value of AB is high (85.36 wt%, daf) what indicates that the solid burn rapidly. The absence of sulfur in its composition represents an advantage in relation to fossil fuels because its combustion does not release sulfur derived compounds. The lower heating value is 21.09 MJ.kg−1 (daf), 26.9% higher than the heating value of SD (16.62 MJ.kg−1). The effect of the N fuel content found in AB composition was clearly noticed through the high NOx concentration in the flue gas resulted from its burning. Comparing the properties and the burning profiles of SD and AB, it can be stated that this industrial waste obtained from the apple juice industry is suitable for direct combustion, constituting a renewable energy source for this industrial sector, however, measures as air staging and staged addition of fuel, or flue gas cleaning technologies would be required for reducing the NOx emission. Concerning the presence of toxic compounds as PAH, they were not detected once the operation conditions applied resulted in controlled gaseous emissions and temperature profile. Also, TOC concentrations remained below the regulations limits considered.
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Widmer, Wilbur, Weiyang Zhou, and Karel Grohmann. "Converting Citrus Waste to Ethanol and Other Co-Products." In ASME 2009 Citrus Engineering Conference. American Society of Mechanical Engineers, 2009. http://dx.doi.org/10.1115/cec2009-5502.
Повний текст джерелаАнотація:
Conversion of citrus processing waste (CPW) generated during juice production into value added co-products is an important aspect of the juice industry as it offers a solution to waste disposal issues. Currently the practice of drying citrus waste to produce citrus pulp pellets (CPP) for use as cattle feed is profitable. However, until the recent rise in value, CPP value was marginal and often did not meet production costs. Another concern has been volatile organic emissions during CPP production. Only one third of the residual peel oil present in citrus waste is recovered during CPP production with most being vented to the atmosphere during drying and is a growing environmental concern. Improvements in limonene recovery and development of alternative value added co-products obtained from CPW could add substantial value to the citrus crop. For current CPP production, the energy required to dry CPW is the major cost involved and approximately 25 lb of limonene are obtained per ton of CPP produced. Since limonene is recovered during evaporation/concentration of pressed peel juice using a waste heat evaporator, little additional cost is associated with limonene recovery. The concentrated citrus molasses produced may be added back to the press cake or fermented to make ethanol, but only contains a third of the sugars in CPW that are fermentable by conventional yeast. While utilizing the entire CPW stream for ethanol using hydrolysis and fermentation is more involved, three times the amount of ethanol can be obtained compared to using press liquor alone. Most of the limonene must be removed as it inhibits fermentation. In the process developed 85–95% of the limonene contained in CPW can be removed and recovered by steam stripping. This greatly reduces concerns associated with the release of volatile organic compounds (VOCs) during processing of CPW and the limonene recovered has a value equal or greater than stripping costs. Using a mixture of enzymes and yeast, the CPW is then hydrolyzed and fermented simultaneously to produce ethanol followed by distillation to remove and recover the ethanol. Enzyme costs to hydrolyze and liquefy CPW have been reduced to less than a dollar per gallon of ethanol produced, and the economics for distillation are still being optimized. The distillation residues contain half the solids of raw citrus waste that can still be utilized as a CPP product. Other uses for the residues such as incorporation of the pectic materials into building product and paper additives, and ion exchange materials for wastewater remediation are also in development. Paper published with permission.
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Lopez, Luiz Antonio Negro Martin, Daniel Kao Sun Ting, and Alfredo Jose´ Alvim de Castro. "Steam Ejector Used as a Substitute for Cooling Tower in the Ethanol Production Process." In ASME 2009 Heat Transfer Summer Conference collocated with the InterPACK09 and 3rd Energy Sustainability Conferences. ASMEDC, 2009. http://dx.doi.org/10.1115/ht2009-88641.
Повний текст джерелаАнотація:
Nowadays petroleum dependency in transportation is widely discussed all over the world. Atmospheric pollution and global warming are deleterious consequences of gasoline consumption. Ethanol is a natural substitute fuel that has been increasingly used. One of the most important raw materials used for ethanol production is the sugar cane. The exothermic fermentation reaction of the sugar cane juice in the ethanol production process requires a rigorous temperature control. This control is usually made by using cooling water from cooling towers. The heat released from cooling towers not only has an economical cost as well as it contributes to the global heating. Steam ejectors can substitute cooling towers thus improving the ethanol production plant efficiency and reducing world heating. Furthermore, steam ejectors are smaller, cheaper and are very simple equipment when compared with cooling towers. Furthermore, its use provides an improved thermal efficiency of the production plant resulting in the reduction of the global warming effects. In this work the use of steam ejector is proposed for the fermentation cooling of a typical Brazilian sugar and ethanol production plant. The steam which feeds the steam ejector is obtained from the plant utilities and the low temperature obtained from steam expansion within the ejector is used for sugar cane fermentation process cooling. The steam ejector discharge heat is recovered as it is used to sugar and ethanol production process heating. The sugar and ethanol production plant overall energy fluxes either using cooling towers as well as using steam ejectors are presented and the results are compared and discussed.
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Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.
Повний текст джерелаАнотація:
Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for one or more cycles and thus heated uniformly by compression heating in the range of 111 to 121 0C. Decompression brings the product back to its starting temperature for final cooling. This application provides a high-temperature-short-time sterilization process for low acid foods and thus preserves fresh product quality. Commercial HPP foods require rapid cycling of equipment and maximum use of the pressure vessel volume. These requirements have been met in commercial, semi-continuous, liquid food treatment systems. A single 25 liter pressure vessel can cycle 15 times per hour with a three minute product hold at a pressure of 580 MPa. This vessel operating 5000 hours per year can treat over four million pounds of liquid food. Batch equipment designed to cycle over 12 times per hour with a three minute product hold at 680 MPa is under construction. All units manufactured for the HPP treatment of foods use stainless steel contacting parts, potable water as the compression fluid, and are designed to have a safe cycle life of over 100,000 cycles at 580 MPa. Equipment used for the HPP treatment of food must have an up-time in excess of 90% and must be capable of repair and maintenance by food process line technicians. Ease of access and ease of seal and wear part replacement is required. Equipment must meet cleaning and sanitation requirements of the FDA and the USDA if used to treat meat containing products. Pressure chamber volume use in batch systems must be optimized. Even one additional package per cycle at 12 cycles per hour and 5000 hours per year can yield 60,000 additional packages. High cycle rates require automatic package handling systems for loading packages into carriers and for loading and unloading carriers at the pressure vessel. The operation of high pressure food processing equipment must integrate with a specified food packaging and package handling system as it is desirable to have the high pressure processing system as an integral part of the total food processing and packaging system.
Звіти організацій з теми "Thin juice heater"
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Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, September 2002. http://dx.doi.org/10.32747/2002.7585191.bard.
Повний текст джерелаАнотація:
Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.
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Shomer, Ilan, Louise Wicker, Uzi Merin, and William L. Kerr. Interactions of Cloud Proteins, Pectins and Pectinesterases in Flocculation of Citrus Cloud. United States Department of Agriculture, February 2002. http://dx.doi.org/10.32747/2002.7580669.bard.
Повний текст джерелаАнотація:
The overall objective was to understand the cloud flocculation of citrus juice by characterization of the interactions between proteins and pectins, and to determine the role of PE isozymes in catalyzing this phenomenon. Specific objectives were to: 1. identify/characterize cloud-proteins in relation to their coagulable properties and affinity to pectins; 2. to determine structural changes of PME and other proteins induced by cation/pectin interactions; 3. localize cloud proteins, PME and bound protein/pectates in unheated and pasteurized juices; 4. to create "sensitized" pectins and determine their effect on clarification. The original objectives were not changed but the methods and approach were modified due to specific research requirements. Two i postulates were: 1. there is a specific interaction of cloud proteins with de-esterified regions of ! pectin and this contributes to cloud loss; 2. isozymes of pectin-methyl-esterase (PME) vary in efficiency to create sensitized pectins. The appearance of citrus fruit juice is an important quality factor and is determined by the color and turbidity that .are conferred by the suspended particles, i.e., by the cloud and its homogeneity. Under some circumstances the cloud tend to flocculate and the juice clarifies. The accepted approach to explain the clarification is based on pectin demethoxylation by PME that promotes formation of Ca-pectate. Therefore, the juice includes immediate heat-inactivation upon ~ squeezing. Protein coagulation also promotes cloud instability of citrus fruit extracts. However, the clarification mechanism is not fully understood. Information accumulated from several laboratories indicates that clarification is a more complex process than can be explained by a single mechanism. The increasing trend to consume natural-fresh juice emphasizing the importance of the knowledge to assure homogeneity of fresh juice. The research included complementary directions: Conditions that induce cloud-instability of natural- juice [IL]. Evaluate purification schemes of protein [USA]. Identifications of proteins, pectin and neutral sugars ([IL]; Structure of the cloud components using light and electron microscopy and immuno-labeling of PME, high-methoxyl-pectin (HMP) and low-methoxyl-pectin (LMP); Molecular weight of calcium sensitized pectins [US]; Evaluation of the products of PME activity [US]. Fractions and size distribution and cloud components [IL-US]. The optimal pH activity of PME is 7 and the flocculation pH of the cloud is 3-4. Thus, the c roles of PME, proteins and pectins in the cloud instability, were studied in pH ranges of 2- 7. The experiments led to establish firstly repeatable simulate conditions for cloud instability [IL]. Thermostable PME (TS-PE) known to induce cloud instability, but also thermolabile forms of PME (TL-PE) caused clarification, most likely due to the formation and dissolution of inactive :. PE-pectin complexes and displacement of a protective colloid from the cloud surface [US]. Furthermore, elimination of non-PME protein increases TS-PE activity, indicating that non-PME proteins moderate PME activity [US]. Other experiments Concomitantly with the study of the PME activity but promotes the association of cloud-proteins to pectin. Adjusting of the juice pH to f 7 retains the cloud stability and re-adjusting of the pH to 40% DE reacts to immuno-labeling in the cloud fragments, whereas
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Wicker, Louise, Ilan Shomer, and Uzi Merin. Membrane Processing of Citrus Extracts: Effects on Pectinesterase Activity and Cloud Stability. United States Department of Agriculture, October 1993. http://dx.doi.org/10.32747/1993.7568754.bard.
Повний текст джерелаАнотація:
The U.S. team studied the role of cations and pH on thermolabile (TL-PE) and thermostable (TS-PE), permeation in ultrafiltration (UF) membranes, affinity to ion exchange membranes, mechanism of cation and pH activation, and effect on PE stability. An optimum pH and cation concentration exists for activity and UF permeation, which is specific for each cation type. Incomplete release of PE from a pectin complex resulted in low PE binding to cationic and anionic membranes. Incubation of PE at low pH increases the surface hydrophobicity, especially TL-PE, but the secondary structure of TL-PE is not greatly affected. The Israeli team showed that stable cloud colloidal constituents flocculate following the conversion of soluble to insoluble biopolymers. First, formation of pectic acid by pectinesterase activity is followed by the formation of calcium pectate gel. This process initiates a myriad of poorly defined reactions that result in juice clarification. Second, protein coagulation by heat resulted in flocculation of proteinacous bound cloud constituents, particularly after enzymatic pectin degradation. Pectinesterase activity is proposed to be an indirect cause for clarification; whereas binding of cloud constituents is the primary event in clarification by pectate gel and coagulated proteins. Understanding the mechanism of interaction of protein and pectic polymers is key to understanding cloud instability. Based on the above, it was hypothesized that the structure of pectin-protein coagulates plays a key role in cloud instability.
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Crisosto, Carlos, Susan Lurie, Haya Friedman, Ebenezer Ogundiwin, Cameron Peace, and George Manganaris. Biological Systems Approach to Developing Mealiness-free Peach and Nectarine Fruit. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7592650.bard.
Повний текст джерелаАнотація:
Peach and nectarine production worldwide is increasing; however consumption is flat or declining because of the inconsistent eating quality experienced by consumers. The main factor for this inconsistent quality is mealiness or woolliness, a form of chilling injury that develops following shipping periods in the global fruit market today. Our research groups have devised various postharvest methods to prolong storage life, including controlled atmosphere and delayed storage; however, these treatments only delay mealiness. Mealiness texture results from disruption of the normal ripening process involving disassembly of cell wall material, and creates a soft fruit texture that is dry and grainy instead of juicy and smooth. Solving this problem is a prerequisite for increasing the demand for fresh peach and nectarine. Two approaches were used to reveal genes and their associated biochemical processes that can confer resistance to mealiness or wooliness. At the Volcani Center, Israel, a nectarine cultivar and the peach cultivar (isogenetic materials) from which the nectarine cultivar spontaneously arose, and at the Kearney Agricultural Center of UC Davis, USA, a peach population that segregates for quantitative resistance to mealiness was used for dissecting the genetic components of mealiness development. During our project we have conducted research integrating the information from phenotypic, biochemical and gene expression studies, proposed possible candidate genes and SNPs-QTLs mapping that are involved in reducing peach mealiness susceptibility. Numerous genes related to ethylene biosynthesis and its signal transduction, cell wall structure and metabolism, stress response, different transcription factor families were detected as being differentially accumulated in the cold-treated samples of these sensitive and less sensitive genotypes. The ability to produce ethylene and keep active genes involved in ethylene signaling, GTP-binding protein, EIN-3 binding protein and an ethylene receptor and activation of ethyleneresponsive fruit ripening genes during cold storage provided greater resistance to CI. Interestingly, in the functional category of genes differentially expressed at harvest, less chilling sensitive cultivar had more genes in categories related to antioxidant and heat sock proteins/chaperones that may help fruit to adapt to low temperature stress. The specific objectives of the proposed research were to: characterize the phenotypes and cell wall components of the two resistant systems in response to mealiness- inducing conditions; identify commonalities and specific differences in cell wall proteins and the transcriptome that are associated with low mealiness incidence; integrate the information from phenotypic, biochemical, and gene expression studies to identify candidate genes that are involved in reducing mealiness susceptibility; locate these genes in the Prunus genome; and associate the genes with genomic regions conferring quantitative genetic variation for mealiness resistance. By doing this we will locate genetic markers for mealiness development, essential tools for selection of mealiness resistant peach lines with improved fruit storability and quality. In our research, QTLs have been located in our peach SNPs map, and proposed candidate genes obtained from the integrated result of phenotypic, biochemical and gene expression analysis are being identified in our QTLs as an approach searching for consistent assistant markers for peach breeding programs.