Download or read book Concentration of Fruit Juices by Freezing written by Carl Severin Pederson and published by . This book was released on 1947 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fruit Juice Concentration by the Freezing Centrifuge Method written by Lowell Ray Tucker and published by . This book was released on 1940 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fluidized Bed Freeze Concentration of Fruit Juices written by Saqib Nazir and published by . This book was released on 2006 with total page 103 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effects of Process Parameters on Concentration of Dragon Fruit Juices Via Freeze Concentration Technique written by Ahmad Firdaus Mohd and published by . This book was released on 2012 with total page 39 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dragon fruit is one of the most nutritious and exotic fruit that is available in Malaysia. In this research, dragon fruit juice was concentrated by using freeze concentration process. Concentrated fruit juice can be preserved longer than non concentrated fruit juice. Besides, due to its small capacity storage, concentrated fruit juice also can minimize the transportation cost to import or export it. Freeze concentration process was used because it eliminates water from the juice at temperature below the water's freezing point, thus preserving the aromatic compound that originally contained in the fruit juice. In addition to research objective, two process parameters and its effect on the fruit juice final concentration were studied. The process parameters were stirring rate and cooling medium temperature. The apparatus used to done the freeze concentration process was crystallizer unit. Dragon fruit juice that was blended and standardized its initial concentration was put into the crystallization unit. The fruit juice spent 12 hours in the crystallizer unit. During the time spent in the crystallizer unit, stirring rate and cooling medium temperature were varied in the range of (600, 800, 1000, 1200 and 1400) rpm and (-6, -8, -10, -12 and -14) °C. To determine the best stirring rate, the temperature of the cooling medium in the crystallizer unit was constant at -10 °C while the stirring rate of the fruit juice was varied. Then, the best stirring rate was used to determine the best cooling medium temperature. The dragon fruit juice initial concentration was standardized at 7 °Brix. After 12 hour spent in the crystallization unit, the concentration of the fruit juice increased. For the first study where the temperature of the cooling medium was remaining constant, the highest concentrated fruit juice was 17 °Brix. The best stirring rate to produce that concentrated fruit juice was 1200 rpm. For the second study where the stirring rate was remaining constant, the highest concentrated fruit juice also was 17 °Brix. The best cooling medium temperature to produce that particular concentrated fruit juice was -10 °C. As a conclusion, the highest concentrated fruit juice produced was 17 °Brix. The best stirring rate was 1200 rpm while the best cooling medium temperature was -10 °C.

Download or read book The Freezing Preservation of Fruits Fruit Juices and Vegetables written by Donald Kiteley Tressler and published by . This book was released on 1936 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effects of Process Parameters on Concentration of Pineapple Fruit Juice Via Freeze Concentration Technique written by Mohd Hasrul Yaakob and published by . This book was released on 2012 with total page 67 pages. Available in PDF, EPUB and Kindle. Book excerpt: Freeze concentration of fruit juices is a method of removing water from juices without heating and changing juice flavor. Freeze concentration is effective because a solute in solution has a lower melting point than pure ice and can be separated from the water component (ice) as the temperature approaches the melting point of pure ice. In addition, the advantage of the freeze concentration technique is based on the quality of the product obtained due to the low temperatures used in the process, which makes it a very suitable technology for the processing of fruit juices. The objective of this research is to study the effects of process parameters on concentration of pineapple fruit juice via freeze concentration technique. By using crystallizer unit, different parameters were studied to find the optimum concentration: temperatures and stirring rate. The first part of this experiment will be conducted to determine the best concentration of pineapple juice stirring rate and at temperature of -16°C. The stirring rate will be varied at 200 rpm, 600 rpm, 1000 rpm, 1400 rpm and 1800 rpm. For every 1 hour, the concentration of juice will be checked. The experiment will be conducted for 12 hours. Then, the second part will be conducted to determine the effect of temperature at constant stirring rate. The temperature will be verified at 0°C, -4°C, -8°C, -12°C and -16°C. The stirring rate used for this part is -16°C based on the highest concentration results obtained in part one. The concentrated juice will be determined vitamin C content by using HPLC and the concentration using refractometer in °Brix. It was found that the processing condition with -18°C cooling medium and 1800 rpm stirring rate was the best among all studied conditions. -Author-

Download or read book Quick Freezing Preservation of Foods Foods of plant origin written by J. S. Pruthi and published by Allied Publishers. This book was released on 1999 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Low Temperature Concentration of Fruit and Vegetable Juices written by Thomas A. Curtis and published by . This book was released on 1950 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Concentration and purification by freezing written by International Institute of Refrigeration and published by . This book was released on 1966 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Processed Apple Products written by Donald L. Downing and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisti cated technical advances in the processing and packaging of apple products have also occurred. This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing. References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book success fully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased. I would like to thank the many people in the apple industry who have requested information and encouraged the writing of this book. The late Dr. Robert M. Smock, Professor Emeritus, Cornell Univer sity, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking.

Download or read book Principles and Practices of Small and Medium scale Fruit Juice Processing written by Richard Pierce Bates and published by Food & Agriculture Org.. This book was released on 2001 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: While large-scale juice processing is the subject of many textbooks, this publication aims at the gap in information regarding juice processing at the small-and medium-scale agro-industry level. It presents technical and economic information designed to address issues affecting medium-size juice processors in developing countries.

Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 1999-01-21 with total page 832 pages. Available in PDF, EPUB and Kindle. Book excerpt: With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.

Download or read book The frozen fruit juice and vegetable industry written by United States. Federal Trade Commission and published by . This book was released on 1960 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Freezing Preservation of Fruits Fruit Juices and Vegetables written by Donald Kiteley 1894- Tressler and published by Hassell Street Press. This book was released on 2021-09-09 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Download or read book A Study of Freeze Concentration of Celery and Other Vegetable fruit Juices written by Alan C. March and published by . This book was released on 1986 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Food Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2018-12-19 with total page 1231 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Download or read book Concentration and Purification by Freezing written by International Institute of Refrigeration and published by . This book was released on 1966 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: