Relevant bibliographies by topics / Juice concentrating

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Juice concentrating'

Author: Grafiati
Published: 3 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Juice concentrating"

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Ermolaev, A. E., K. S. Krysanov, M. V. Tekiev, V. I. Silaev, and S. G. Zaseev. "Vacuum-evaporative method of juice concentration." IOP Conference Series: Earth and Environmental Science 954, no. 1 (2022): 012028. http://dx.doi.org/10.1088/1755-1315/954/1/012028.

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Abstract The article provides an overview of methods for concentrating juices and juice-containing liquids and proposes a vacuum method for concentrating juices, based on previous experiments on vacuum cooling of water. Vacuum-evaporative concentration of juices has a number of advantages that can be successfully implemented in production. The developments of water use as a refrigerant, as well as experiments on machines with an open cycle, provide the necessary and sufficient material for development in the field of concentrating juices. The use of low temperatures creates the evacuation effe
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Yoda, Tsuyoshi, Hiroshi Miyaki, and Tomoaki Saito. "Effect of container shape on freeze concentration of apple juice." PLOS ONE 16, no. 1 (2021): e0245606. http://dx.doi.org/10.1371/journal.pone.0245606.

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Concentrating fruit juices by freezing supports the maintenance of both nutrients and flavors. Development of the freezing concentration process has introduced equipment such as centrifuge or block freezing systems, which are suitable for large-scale commercial processing. However, the necessary characteristics of freeze concentration methods for juices include simplicity and low cost. This study examined the effects of different container shapes on the processes of freezing and melting. The shape of the container was found to be more important than the melting temperature, across a relatively
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Katibi, Kamil Kayode, Mohd Zuhair Mohd Nor, Khairul Faezah Md Yunos, Juhana Jaafar, and Pau Loke Show. "Strategies to Enhance the Membrane-Based Processing Performance for Fruit Juice Production: A Review." Membranes 13, no. 7 (2023): 679. http://dx.doi.org/10.3390/membranes13070679.

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Fruit juice is an essential food product that has received significant acceptance among consumers. Harmonized concentration, preservation of nutritional constituents, and heat-responsive sensorial of fruit juices are demanding topics in food processing. Membrane separation is a promising technology to concentrate juice at minimal pressure and temperatures with excellent potential application in food industries from an economical, stable, and standard operation view. Microfiltration (MF) and ultrafiltration (UF) have also interested fruit industries owing to the increasing demand for reduced pr
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Milczarek, Rebecca R., Carl W. Olsen, and Ivana Sedej. "Quality of Watermelon Juice Concentrated by Forward Osmosis and Conventional Processes." Processes 8, no. 12 (2020): 1568. http://dx.doi.org/10.3390/pr8121568.

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Watermelon (Citrullus lanatus) juice is known for its refreshing flavor, but its high perishability limits its availability throughout the year. Watermelon juice concentrate has extended shelf-life and lower transportation and storage costs, but the conventional thermal evaporation process for concentrating juice degrades the nutritional components and sensory quality of the product. Thus, in this work, a large-scale, non-thermal forward osmosis (FO) process was used to concentrate fresh watermelon juice up to 65°Brix. The FO concentrate was compared to thermal concentrate and fresh juices, an
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Song, Ji Tian, Jian Bo Liu, Zheng Zhao, Xiao Fei Xu, and Shen Yu Wang. "The Study of the Apple Juice Evaporation Characteristics on a Heat Pipe Evaporator." Applied Mechanics and Materials 441 (December 2013): 1055–59. http://dx.doi.org/10.4028/www.scientific.net/amm.441.1055.

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In this paper, the apple juice was used as the experimental medium, the main factors, such as the evaporating temperature, feed rate, temperature difference of the heat transfer and concentration, were analyzed, the heat transfer of the juice was studied on a heat pipe evaporator, a dynamic model of the apple juice during the constant volume heat process was built up, the heat transfer during evaporation, affected the heat transfer properity in evaporating process were investigated, the experimental relating formula was obtained finally. The above informations could provide some help to design
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Shoikhedbrod, Michael. "Juice concentration using juice electrolysis generated by solar cells of solar panel." BOHR International Journal of Engineering 2, no. 1 (2023): 38–42. http://dx.doi.org/10.54646/bije.2023.16.

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Juice concentrates are made by extracting water from freshly squeezed juice. Extracting water from fresh juice today is done by evaporation, freezing of the water, or using diaphragms. During evaporating, freshly squeezed juice is heated in a vacuum below the boiling point to preserve all its beneficial substances. When water freezes, it is removed by cold. When using diaphragms, freshly squeezed juice is passed through a membrane with tiny cells, as a result of which water penetrates through the membrane, and large molecules of freshly squeezed juice concentrate are deposited on the membrane.
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Alvi, Tayyaba, Muhammad Kashif Iqbal Khan, Abid Aslam Maan, et al. "Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice." Processes 7, no. 10 (2019): 712. http://dx.doi.org/10.3390/pr7100712.

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Sugarcane juice is a perishable food with a good nutritional profile. Thus, there is a need to increase its shelf life by reducing water content which facilitates storage and transportation. In this study, process conditions were optimized to concentrate the sugarcane juice at various microwave powers (30, 50, 80, 100 W). A central composite design was applied to optimize the process conditions (power and time). The overall evaporation time depends on microwave powers; increase in power reduced the processing time. The results showed that at 100 W sugarcane juice was concentrated to 75° brix f
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Beaulieu, John C., Maureen A. Tully, Rebecca E. Stein-Chisholm, and Javier M. Obando-Ulloa. "Processing and Enzymatic Treatment Effects on Louisiana-grown Fresh Satsuma Juice." Journal of the American Society for Horticultural Science 139, no. 4 (2014): 374–87. http://dx.doi.org/10.21273/jashs.139.4.374.

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A study was performed to evaluate the ability to rapidly produce fresh satsuma (Citrus reticulata) juice from local fruit with minimum processing inputs. Volatile flavor and aroma compounds, subjective assessments, and quality parameters were used to determine the changes that occur from different juice processing techniques, storage conditions, and enzymatic treatments. In freshly pressed Louisiana-grown satsuma juices, 44 compounds were recovered, of which 31 were positively identified. Based on volatile recovery and a consensus approach used in orange-fleshed Citrus species reported in the
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Mohamad Idris, A. I., S. M. Mustapa Kamal, A. Sulaiman, R. Omar, and M. Mohammad. "Passion fruit juice concentration using fabricated cellulose triacetate/cellulose acetate forward osmosis membrane." Food Research 8, no. 4 (2024): 10–16. http://dx.doi.org/10.26656/fr.2017.8(4).540.

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The concentration of juice using an evaporator is an energy-intensive process. Forward osmosis membrane can be used as an alternative for juice concentration at significantly low energy. In this work, fabricated cellulose triacetate (CTA)/cellulose acetate (CA) forward osmosis membrane was applied to concentrate passion fruit juice. The feasibility of the fabricated CTA/CA membrane on concentrating the passion fruit juice was determined. The FO membrane was prepared by fabricating the mixture of CTA/CA with the inclusion of polyvinylpyrrolidone (PVP) as an additive. The CTA/CA forward osmosis
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Xinfeng, Ge. "Experimental Study on Concentrating Apple Juice by Microwave." Advance Journal of Food Science and Technology 6, no. 4 (2014): 544–46. http://dx.doi.org/10.19026/ajfst.6.70.

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Dissertations / Theses on the topic "Juice concentrating"

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Kamau, Caroline M. "Fruit Juices: Ellagic Acid Concentration and Sensory Appeal." Bowling Green State University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1182707084.

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Fiorenza, Francesca. "Investigation of high pressure reverse osmosis for the concentration of tomato juice." Thesis, University of Lincoln, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.269642.

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Zhang, Wenxiang. "Optimization of protein concentration from alfalfa juice by high shear rate dynamic filtration." Thesis, Compiègne, 2016. http://www.theses.fr/2016COMP2281/document.

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Les protéines extraites des feuilles de luzerne sont une source importante de protéines. La filtration membranaire, technologie de séparation respectueuse de l’environnement avec une productivité élevée et de faible coût a été utilisée pour séparer et concentrer les protéines des feuilles de luzerne à partir de leur jus. Cependant le phénomène du colmatage de la membrane qui réduit sérieusement le flux et la séparation des protéines est un facteur limitant important dans l'application de la filtration membranaire. Pour améliorer la récupération des protéines et amenuiser le phénomène du colmat
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Bailey, Adelaide Fiona Grace. "The Concentration of Aqueous Solutions By Osmotic Distillation (OD)." Thesis, Queensland University of Technology, 2005. https://eprints.qut.edu.au/16006/1/Adelaide_Bailey_Thesis.pdf.

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This study was to investigate theory and application of Osmotic Distillation (OD). OD is a new novel membrane separation process used for the concentration of aqueous solutions such as fruit juices without the application of heat. The present work was undertaken to investigate flux limitations focusing on feedside, membrane and stripper side characteristics of OD. Once the limiting areas were identified, further studies were undertaken to determine methods of minimizing those limitations without losing the quality and integrity of the liquid feed. A laboratory scale OD system was used to si
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Bailey, Adelaide Fiona Grace. "The Concentration of Aqueous Solutions By Osmotic Distillation (OD)." Queensland University of Technology, 2005. http://eprints.qut.edu.au/16006/.

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This study was to investigate theory and application of Osmotic Distillation (OD). OD is a new novel membrane separation process used for the concentration of aqueous solutions such as fruit juices without the application of heat. The present work was undertaken to investigate flux limitations focusing on feedside, membrane and stripper side characteristics of OD. Once the limiting areas were identified, further studies were undertaken to determine methods of minimizing those limitations without losing the quality and integrity of the liquid feed. A laboratory scale OD system was used to si
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Kritzinger, Engela Cornelia. "Winemaking practices affecting glutathione concentrations in white wine." Thesis, Stellenbosch: Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20295.

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Thesis (MScAgric)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Glutathione (GSH), a tripeptide consisting of glutamate, cysteine and glycine, is the most ubiquitous non‐protein intracellular thiol in a large variety of organisms, including plants, animals and fungi. The thiol moiety of the cysteine residue confers unique redox and nucleophilic properties. In plant cells, GSH fulfils an indispensible role in the antioxidant system, sulphur metabolism and detoxification of xenobiotics. Upon grape crushing, GSH is extracted into the juice where it exerts several protective effects
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Pap, N. (Nora). "Value-added processing of blackcurrants:use of membrane technologies for clarification and concentration of blackcurrant juice and extraction of anthocyanins from blackcurrant marc." Doctoral thesis, Oulun yliopisto, 2018. http://urn.fi/urn:isbn:9789526220840.

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Abstract Blackcurrants (Ribes nigrum L.) are widely consumed due to their favourable taste and health-promoting effects. The berries and extracts from different parts of the plant show anticarcinogenic, antioxidative and anti-inflammatory properties, and are effective in reducing the risk of cardiovascular disease and in promoting brain health. These health-promoting benefits are due to high concentrations of valuable compounds such as anthocyanins and flavonols in blackcurrants. However, these compounds are sensitive to heat and processing and some are lost when the berries are processed into
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Sumonsiri, Nutsuda. "Effect of Powder and Target Properties on Food Powder Coating and Comparison of Solid-liquid Separation (SLS) and Vacuum Concentration of Tomato Juice." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1336625577.

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Brayard, Florent. "La "solution finale de la question juive" : historiographie, technique de mise à mort et chronologie." Paris, Institut d'études politiques, 2002. http://www.theses.fr/2002IEPP0024.

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Al-Obaidi, Mudhar A. A. R. "Modelling, Simulation, and Optimisation of Reverse Osmosis Process with Application in Wastewater Treatment and Food Processing." Thesis, University of Bradford, 2018. http://hdl.handle.net/10454/17345.

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Reverse Osmosis (RO) is a membrane-based separation process applied in several industrial and food processing applications. In this research, performance of RO process is investigated in respect of two applications (a) wastewater treatment (b) concentration fruit juices using model-based techniques. For this purpose, a number of models (both 1 and 2-dimensional steady state and dynamic) for spiral wound RO process are developed based on Solution-Diffusion model and Irreversible Thermodynamic model. The models are validated against actual experimental data reported in the literature before bein
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Books on the topic "Juice concentrating"

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Sirshendu, De, DasGupta Sunando, and Kumar S. Ranjith, eds. Membrane based clarification/concentration of fruit juice. Nova Science Publishers, 2008.

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Huber, Gérard. Mala: Une femme juive héroïque dans le camp d'Auschwitz-Birkenau. Rocher, 2006.

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Birnbaum, Suzanne. Une Française juive est revenue: Auschwitz, Belsen, Raguhn. Hérault-Editions, 1989.

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Zeev, Sternhell, ed. Aucun intérêt au point de vue national: La grande illusion d'une famille juive en France : récit autobiographique. A. Michel, 2001.

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Michlin, Gilbert. Aucun intérêt au point de vue national: La grande illusion d'une famille juive en France. Récit autobiographique. Albin Michel, 2001.

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Forges, Jean-François, writer of preface, ed. Témoignage du Khurbn: La résistance juive dans les centres de mise à mort : Chełmno, Bełzec, Sobibór, Treblinka. Éditions Kimé, 2013.

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Jacobson, Louise. Lettres de Louise Jacobson, 1er septembre 1942-13 février 1943: Jeune lycéenne (Lycée du Cours de Vincennes-Hélène Boucher) emprisonnée à Fresnes, internée à Drancy, déportée et assassinée à Auschwitz parce qu'elle était juive. Suivies des récits par Sarah Lichtsztejn (élève du même lycée) et par Maria, sa mère, de leur évasion du Vélodrome d'Hiver le 16 juillet 1942 et de leur déportation le 30 mai 1944 après une nouvelle arrestation. Beate Klarsfeld Foundation, 1989.

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Mohamed, Entsar. Rheological Properties Of Some Fruit Concentrates: Concentration of fruit juice. LAP Lambert Academic Publishing, 2013.

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Galeb, Abduljalil D. S. Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice. 1993.

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Galeb, Abduljalil D. S. Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice. 1993.

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Book chapters on the topic "Juice concentrating"

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Neves, Marcos Fava, Vinícius Gustavo Trombin, Frederico Fonseca Lopes, Rafael Kalaki, and Patrícia Milan. "Concentration of juice bottlers." In The orange juice business. Wageningen Academic Publishers, 2011. http://dx.doi.org/10.3920/978-90-8686-739-4_39.

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Rao, M. A. "Concentration of Apple Juice." In Processed Apple Products. Springer US, 1989. http://dx.doi.org/10.1007/978-1-4684-8225-6_7.

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Neves, Marcos Fava, Vinícius Gustavo Trombin, Frederico Fonseca Lopes, Rafael Kalaki, and Patrícia Milan. "Concentration in the Brazilian orange juice industry." In The orange juice business. Wageningen Academic Publishers, 2011. http://dx.doi.org/10.3920/978-90-8686-739-4_40.

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Shalini, H. N., and Chetan A. Nayak. "Forward Osmosis Membrane Concentration of Raw Sugarcane Juice." In Recent Advances in Chemical Engineering. Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-1633-2_10.

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Braddock, R. J., and G. D. Sadler. "Chemical Changes in Citrus Juices During Concentration Processes." In ACS Symposium Series. American Chemical Society, 1989. http://dx.doi.org/10.1021/bk-1989-0405.ch022.

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Telis-Romero, J., G. I. Giraldo-Gómez, H. A. Villa-Vélez, D. M. Cano-Higuita, and V. R. N. Telis. "Influence of Fluid Concentration on Freezing-Point Depression and Thermal Conductivity of Frozen Physalis Juice." In Food Engineering Series. Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2578-0_33.

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Kamad, J., D. Liliany, and E. Eddy. "The effect of immersion in 75% concentration tomato juice on the mechanical properties of nanohybrid composites resin." In Quality Improvement in Dental and Medical Knowledge, Research, Skills and Ethics Facing Global Challenges. CRC Press, 2024. http://dx.doi.org/10.1201/9781003402374-43.

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Youn, H. S., E. A. Kim, E. J. Kim, et al. "Gastric Histopathology versus Vitamin C Concentrations of Whole Blood, Plasma and Gastric Juice in Young Healthy Adults." In Oxidative Stress and Digestive Diseases. KARGER, 2001. http://dx.doi.org/10.1159/000062730.

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Karagecili, Hasan. "Grape Seeds Using As Natural Antioxidant Sources." In Natural Antioxidants and in Vitro Antioxidant Assays. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359333.11.

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Grape seeds (GS) are waste products from the manufacturing of wine, molasses, and fruit juice. They are the portion of grapes that have the highest concentration of phenolic and antioxidant chemicals, second only to the fruits. In addition to highly polymerized procyanidins, the GS contains catechin, epicatechin, gallocatechin, epigallocatechin, and gallic acid. GS may be a good substitute for being used in the creation of new goods with a high added value, such as antioxidant-rich smart foods that are extremely concentrated. Because of its strong antioxidant, anticancer, antibacterial, anti-a
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Campos, Fábio Martins, Morgana Keiber, Valter Oliveira de Souto, et al. "Cryoconcentration technology applied in grape-based beverages: A review." In A LOOK AT DEVELOPMENT. Seven Editora, 2023. http://dx.doi.org/10.56238/alookdevelopv1-032.

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This brief literature review aims to analyze relevant studies on the application of the cryoconcentration process in wine and grape juice. The cryo concentration consists of a non-thermal process of concentration of juices and wines capable of preserving most of the chemical, nutritional, functional, and sensory characteristics of the products, resulting in concentrated extracts of high quality and water with great purity.
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Conference papers on the topic "Juice concentrating"

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Mao, Chengxin, Lin Gui, Yu Peng, Ziyi Wang, Disen Shang, and Qinying Wu. "Detection of orange juice concentration based on the absorption of visible light." In Third Conference on Biomedical Photonics and Cross-Fusion (BPC 2024), edited by Zhenxi Zhang, Junle Qu, and Buhong Li. SPIE, 2024. http://dx.doi.org/10.1117/12.3039565.

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Daufin, G., J. P. Escudier, H. Carrère, S. Bérot, L. Fillaudeau, and M. Decloux. "Application of Membrane Processes in Food and Dairy Industry." In CORROSION 2000. NACE International, 2000. https://doi.org/10.5006/c2000-00313.

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Abstract Membrane processes have become major tools in food processing for more than 25 years. The food industry represents a significant part of the turnover of the membrane manufacturing industry worldwide. The main applications of membrane operations are in the dairy industry (whey protein concentration, milk protein standardization, etc.) far before beverages (wine, beer, fruit juices, etc.) and egg products. Among the very numerous applications on an industrial scale a few striking particular separations which represent the last advances in food processing are reported. Clarification of f
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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.

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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 pu
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Farag, Radwan S., and Layla S. Tawfeek. "ANTIBACTERIAL POTENTIAL AND CYTOTOXICITY EFFECTS OF SOME PLANTS' CRUDE JUICES." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.08.

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In the latest years, there was an interest in seeking for antimicrobial substances of botanical parts that have capability to suppress foodborne pathogens. Therefore, the antibacterial activity was evaluated on the crude juices produced from the mechanical pressing of some agro and food industrial byproducts, i.e., pomegranate leaves and peels and the leaves of fig, guava and olive. Also, the cytotoxicity effects of these crude juices on normal cells were estimated to check the safety of these crude juices on the human body. The results elucidate that the crude juice of pomegranate peels showe
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Davitadze, Nazi, and Irina Bejanidze. "VALORIZATION OF CITRUS FRUIT PROCESSING WASTE." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/5.1/s20.38.

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Currently, the food industry accounts for the largest amount of waste, a third of which is waste from the processing of fruits into natural fruit juices, the consumption of which has recently increased significantly due to health problems among the population. The transition to a healthier and more natural lifestyle involves reducing the consumption of soft drinks, which can contain high concentrations of sugars, artificial colors, preservatives, and increasing the production of natural juices. Studies were carried out on citrus fruits: mandarin, lemon, orange and pomelo. The possibility of va
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Konrat, A. N. "NEMATICIDAL AND NEMATOSTATIC EFFICACY OF VEGETABLE JUICES OF SOME REPRESENTATIVES OF THE FAMILY SOLANACEAE." In THEORY AND PRACTICE OF PARASITIC DISEASE CONTROL. All-Russian Scientific Research Institute for Fundamental and Applied Parasitology of Animals and Plant – a branch of the Federal State Budget Scientific Institution “Federal Scientific Centre VIEV”, 2023. http://dx.doi.org/10.31016/978-5-6048555-6-0.2023.24.220-224.

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The effect of the tested substances on in vitro nematicidity and nematostaticity was&#x0D; verified on saprobiotic (Caenorhabditis elegans, Turbatrix aceti) and phytoparasitic&#x0D; nematodes (Ditylenchus destructor). Working solutions were prepared in the&#x0D; following dilutions: 1) 1/1000, 2) 1/100, 3) 1/10, 4) 1/1, 5) undiluted, 6) control,&#x0D; water, and 7) standard (horseradish root juice). The solution of above concentrations&#x0D; was introduced into the plate wells of 0.5 mL in 4 repetitions, then a well-mixed&#x0D; nematode suspension of 0.5 mL was added with 50±10 nematodes in av
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Cross, Stephen. "Membrane Concentration of Orange Juice." In ASME 1989 Citrus Engineering Conference. American Society of Mechanical Engineers, 1989. http://dx.doi.org/10.1115/cec1989-3504.

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A process to concentrate orange juice to levels above 42° Brix with quality close to fresh juice is discussed. Using ultrafiltration and reverse osmosis in a patented process, concentrate of superior quality can be produced. An overview of how membrane characteristics influence the design, selection and operation of the process is presented along with operating economics. Paper published with permission.
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Zapaterra, Cássio. "Juice Room Environmental Control Through Misting." In ASME 2003 Citrus Engineering Conference. American Society of Mechanical Engineers, 2003. http://dx.doi.org/10.1115/cec2003-4902.

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Waste from an orange juice manufacturing operation generally contains significant quantities of citric acid from the extraction process. Not considering environmental factors and the kind of process fruit, sometimes the citric acid concentration in the air can reach unacceptable conditions. The purpose of this work is to define some methods of environmental control in order to avoid high citric acid concentrations in the air. The main idea is to explain in “common language” how to keep an appropriate room temperature and humidity index in order to reduce the citric acid concentration in the ai
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Ebrahimpour Tolouei, Nadia, Md Ebrahim Khalil Bhuiyan, Michael Hankins, and Mohammad Shavezipur. "Development of a MEMS Chemical Sensor for Detection of Phthalates in Juice Using Electrochemical Impedance Spectroscopy." In ASME 2020 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/detc2020-22185.

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Abstract Presence of toxic chemicals in food products due to the use of different synthetic materials in food packages may cause long-term health hazard. Addition of chemical components such as phthalate family (for instance, Di(2-ethylhexyl) phthalate, DEHP) to plastics may result in diffusion of these materials in food specially in liquids such as bottled soft drink, water and juice. In this work, we present a chemical sensor that can detect DEHP in orange juice at extremely low concentrations. The sensor is made of two interdigitated electrodes, and electrochemical impedance spectroscopy (E
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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. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7478.

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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&amp;gt;0.05) due to the process used to obtain the powder. Key
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Reports on the topic "Juice concentrating"

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Horsch, Ashley, Joseph G. Sebranek, James S. Dickson, Steven E. Niebuhr, and Benjamin L. Ruther. The Effect of pH and Nitrite Concentration from Celery Juice Concentrate in Ham Slices on the Antimicrobial Impact and Ham Quality Effects of Celery Juice Concentrate Compared with Conventional Sodium Nitrite. Iowa State University, 2014. http://dx.doi.org/10.31274/ans_air-180814-1174.

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Blumwald, Eduardo, and Avi Sadka. Citric acid metabolism and mobilization in citrus fruit. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7587732.bard.

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Accumulation of citric acid is a major determinant of maturity and fruit quality in citrus. Many citrus varieties accumulate citric acid in concentrations that exceed market desires, reducing grower income and consumer satisfaction. Citrate is accumulated in the vacuole of the juice sac cell, a process that requires both metabolic changes and transport across cellular membranes, in particular, the mitochondrial and the vacuolar (tonoplast) membranes. Although the accumulation of citrate in the vacuoles of juice cells has been clearly demonstrated, the mechanisms for vacuolar citrate homeostasi
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Nakamura, Masaya, and Jong-Hwan Ra. Evaluation of Radical Scavenging and Reducing Power for Dry Juice, Peel, and Pomace of Citrus Sudachi Hort. Ex Shirai with Different Solvent Concentrations. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2018. http://dx.doi.org/10.7546/crabs.2018.03.07.

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Blumwald, Eduardo, and Avi Sadka. Sugar and Acid Homeostasis in Citrus Fruit. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7697109.bard.

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Citrus fruit quality standards have been determined empirically, depending on species and on the particular growing regions. In general, the TSS (total soluble solids) to total acidity (TA) ratio determines whether citrus fruit can be marketed. Soluble sugars account for most of the TSS during harvest while TA is determined almost solely by the citric acid content, which reaches levels of 1-5% by weight in many cultivated varieties. Acid and sugar homeostasis in the fruit is critical for the management of existing cultivars, the development of new cultivars, the improvement of pre- and post-ha
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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, 1993. http://dx.doi.org/10.32747/1993.7568754.bard.

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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 no
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Sadka, Avi, Mikeal L. Roose, and Yair Erner. Molecular Genetic Analysis of Citric Acid Accumulation in Citrus Fruit. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7573071.bard.

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The acid content of the juice sac cells is a major determinant of maturity and fruit quality in citrus. Many citrus varieties accumulate acid in concentrations that exceed market desires, reducing grower income and consumer satisfaction. Pulp acidity is thought to be dependent on two mechanisms: the accumulation of citric acid in the vacuoles of the juice sac cells, and acidification of the vacuole. The major aim of the project was to direct effort toward understanding the mechanism of citric acid accumulation in the fruit. The following objectives were suggested: Measure the activity of enzym
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