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Dissertations / Theses on the topic 'Juice concentrating'

Author: Grafiati

Published: 3 June 2025

Last updated: 1 August 2025

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Lee, Sangbin. "Ecrire l'univers concentrationnaire : la littérature et les camps." Paris 8, 1994. http://www.theses.fr/1994PA080881.

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Cette these se propose de voir si une "litteratrue concentrationnaire" est possible. Elle le fait en trois temps : apres une tentative de definition, nous nous demanderons, a partir de l'etude desparallelismes et dissemblances textuels et ex tra-textuels, comment partager l'horreur, enfin le dernier chapitre sera consacre a l'analyse d'auteurs representatifs d'une telle litterature : alors que le premier chapitre pose des questions globales comme "qu'est-ce que la litterature concentrationnaire ?" et "quels sont les ouvrages des camps de concentration ?", cinq conceptions concernant les interp

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12

Cehreli, Ayse Sila. "Chelmno, Belżec, Sobibór, Treblinka : politique génocidaire nazie et résistance juive dans les centres de mise à mort (novembre 1941-janvier 1945)." Paris 1, 2007. http://www.theses.fr/2007PA010539.

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L’histoire des centres de mise à mort de Chelmno, Belzec, Sobibór et Treblinka traite de la période se situant entre novembre 1941 et la mi-janvier 1945. Lorsque nous mettons en parallèle les différentes reconstitutions historiques de ces quatre sites, nous pouvons relever un certain nombre de caractéristiques communes. Et ce, malgré le fait que ces reconstitutions reposent sur des sources fragmentaires. Premièrement, il y avait un groupe d'exécuteurs, chargé de mettre en application les opérations de mise à mort destinées à annihiler les communautés juives de l'Europe nazie. Les membres· de c

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13

Hambaba, Leila. "Concentration et propriétés physico-chimiques des accepteurs insaturés des cobalamines dans le suc gastrique et le liquide amniotique en cas de mucoviscidose." Nancy 1, 1987. http://www.theses.fr/1987NAN10296.

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L'étude bibliographique concerne les connaissances actuelles sur la vitamine B12, sur les accepteurs de cobalamines, sur la sécrétion du suc gastrique et du liquide amniotique, dans les conditions physiologiques et en cas de mucoviscidose. L'étude expérimentale a porté sur les accepteurs insaturés de la cobalamine, contenus dans le suc gastrique et le liquide amniotique, chez les sujets atteints de mucoviscidose et les sujets témoins. En cas de mucovisidose, une hypersécrétion du facteur intrinsèque gastrique a été observée, sans aucune modification significative des propriétés physicochimique

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14

Barbe, Aron Mervyn. "The fouling of hydrophobic, microporous membranes used in osmotic distillation." Thesis, Queensland University of Technology, 2001.

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15

Constant, Julie. ""Souviens-toi de ton futur ". Les artistes rescapés des camps nazis et la réception de leurs oeuvres de témoignage et de mémoire en France après 1945." Thesis, Bordeaux 3, 2014. http://www.theses.fr/2014BOR30065.

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La thèse propose d’éclairer les trajectoires et les œuvres d’artistes survivants des camps nazis, français ou installés en France après la guerre, leur tentative de transmettre l’expérience de la déportation et du génocide ou au contraire leur volonté de fuir ces thématiques, les langages plastiques et l’iconographie empruntés, les déclencheurs mémoriels et les éventuelles mutations des choix de chacun pour témoigner, représenter, remémorer durant cinquante ans. Quelques rares artistes ont eu l’opportunité de créer in situ : nous étudions également les motivations, les conditions de création e

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16

Sun, Chia-Chun, and 孫嘉駿. "Concentration of star fruit juice using gap membrane distillation." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/23353384169306046732.

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碩士<br>國立中興大學<br>化學工程學系所<br>103<br>This study focuses on the concentration of star fruit juice using gap membrane distillation with a flat sheet of PTFE/PP composite membrane (average pore size of 0.45 μm, active PTFE layer of 30 μm thickness, and support PP layer of 170 μm thickness). The effects of membrane module design parameters such as gap thickness (0 mm, 0.95 mm) and module angle (0, 20, and 90, defined as the angle between the horizontal and the module) on the water permeate flux and juice concentration are investigated. 9.6 kg of clarified juice (7 Brix) is treated by the use of 0

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17

劉佩儀. "Studies on the Concentration and Aroma Recovery of Carrot Juice." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/66020840511958179734.

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碩士<br>輔仁大學<br>食品營養學系<br>86<br>The purposes of this research are, to investigate the evaporation condition of carrot ( Daucus sarota L. var. Sativa DC.) juice and the effect on the quality of concentrated product. Carrot juice was concentrated by the Unipektin P151-3S pilot-scale triple effect evaporator with aroma recovery plant. The recovered aroma condensate was also concentrated by fractionation column or reverse osmosis, then added back to the reconstituted carrot juice. 　　The higher evaporation rate of carrot juice resulted in the increase of the total volatile compound recovery. The evap

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18

Chen, Ju-I., and 陳儒儀. "Study of Critical Operation Variables on Concentration Juice by Vacuum Evaporation." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/77000348263280558312.

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碩士<br>大葉大學<br>食品工程學系碩士班<br>92<br>The research is concentrated on the effect of using vacuum concentration to extract juice. Various factors contributing to influencing the quality of the product, for example, the colors, the value of pH, the Brix, vitamin C and the aroma, are used to match with the sensory evaluations in order to compare with juice from fresh fruit. Oranges and pineapples are used to extract for fresh juice at 32℃ or 35℃ for concentration. The vacuum chamber is kept at 25 mmHg or 30 mmHg. The juice becomes 1/3 or 1/4 of its original physical volume. Water is added to the fresh

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19

Galeb, Abduljalil D. S. "Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice." Thesis, 1993. http://hdl.handle.net/1957/26050.

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20

Delva, Lemane, and 戴雷馬. "Evaluation of Rotary and Boiling Evaporation for Acerola (Malpighia emarginata, DC.) Juice Concentration." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/62203201430485608318.

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碩士<br>國立屏東科技大學<br>熱帶農業暨國際合作研究所<br>93<br>The tropical fruits are adequate for the increasing market of fruit juices and based fruit drinks by their diversity of aromas and flavours and by their nutritional value. In such group, acerola (Malpighia emarginata, DC.) appears as potentially attractive due especially to its high ascorbic acid content, its attractive red color, and its antioxidant capacity. The main objective of this work was to develop processes for obtaining concentrated acerola juice, maintaining its main nutritional and sensory characteristics during processing and storage. For ac

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21

SU, CHIN-FAR, and 蘇秦法. "Effects of vaccum concentration, pasteurization and storage conditions on the quality of tomato juice." Thesis, 1992. http://ndltd.ncl.edu.tw/handle/00984173048295690136.

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22

Chen, Li Li, and 陳麗麗. "Studies on evaporation concentration and volatile components recovery of lychee fruit (litchi chinensis sonn.) juice." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/10878769953938013168.

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23

Wei, Yu Ping, and 魏玉萍. "Reduction of oxalic acid content in sour carambola juice by concentration and freezing-thawing operations." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/69668345353719285353.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>84<br>The sour carambola juice could be reduced 6% of oxalic acid in RO process. The higher operational temperature is,the more oxalic acid is moved. Overall, the oxalic acid could be 50% through extraction, centrifugation, ultrafiltration, RO and freezing-thawing operations. The sensory evaluation of oxalic acid reduced acrambola juice was well accepted. It could be retained 95% solute thruoug

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24

ying, Hou hui, and 侯蕙瑛. "Effect of different concentrations of apple juice on microbiological, physicochemical and sensory properties of probiotic yogurt." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/38a4a8.

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碩士<br>國立嘉義大學<br>食品科學系研究所<br>106<br>This study investigated the addition of different proportions (0, 6, 9, 12 and 15%) of apple juice concentrate to Lactobacillus plantarum LUC 219 and fermented milk powder. The microorganisms, physicochemical properties and sensory evaluations were stored for 25 days in a 15-hour fermentation and at 4°C for storage, and the feasibility of development into apple yogurt was evaluated. The results showed that after 15 hours of fermentation, the pH value can be reduced to 4.3 or less, the titratable acidity is 0.89±0.01-0.98±0.04%, the viscosity is more than 3700

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25

Ghosh, Payel. "Development of a Process for Clarification and Concentration of Jamun (Syzygium cuminii) Juice using Membrane Filtration." Thesis, 2018. http://ethesis.nitrkl.ac.in/9459/1/2018_PhD_PGhosh_514FT1004_Development.pdf.

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Traditional processing of fruit juice is labour, energy and time intensive. It involves heat treatment at various stages of processing. The heat treatment causes losses in natural nutrients, colour and aroma. It also results in typical cooked flavour in the juice. There is a need to develop and adopt non-thermal processing protocols. Enzymatic extraction of juice followed by clarification and concentration through membrane filtration could be a suitable alternative for juice processing. Feasibility of the above-hypothesized process was verified using Jamun (Syzygium cuminii L) as the raw mater

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26

WEN, SHAO-GONG, and 溫紹功. "Studies on the concentration of mei juice using three effect evaporator and the evaluation of products quality." Thesis, 1988. http://ndltd.ncl.edu.tw/handle/99387993167993023115.

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27

HONG, WEI-TZUO, and 洪維佐. "Effects of Malt Ratio, Kumquat Juice Drink Content, Gelatine Concentration, and Pasteurization on the Quality of Kumquat Beer." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/j9ees9.

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碩士<br>國立宜蘭大學<br>園藝學系碩士班<br>107<br>This study used two barley malts mixed with one wheat malt (the ratios of barley malt to wheat malt were 10:0, 8:2, 6:4, and 4:6), one hop (Simcoe) and one Lager yeast(Fermentis S-23) to brew 8 kinds of beer. Major fermentation was conducted at 15°C for 24 days. At the bottle conditioning stage, kumquat fruit juice drink was added to prepare fermentation mash contained 11%, 13%, 15%, 17% and 19% kumquat juice drink respectively. After 18 days, quality and sensory analysis of 40 kinds of beer were conducted. Gelatine was added to improve foam quality of kumquat

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28

Al-Obaidi, M. A., Chakib Kara-Zaitri, and Iqbal M. Mujtaba. "Development of a mathematical model for apple juice compounds rejection in a spiral-wound reverse osmosis process." 2016. http://hdl.handle.net/10454/8864.

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Yes<br>The use of Reverse Osmosis (RO) membrane processes for the clarification and the concentration of apple juice is proposed as an alternative to the conventional concentration technique, which is based on evaporation and freezing. Several models have been published on RO process models relying on different assumptions that predict the permeate flux and aroma compounds rejections for aqueous solutions apple juice. The solution-diffusion model (Lumped model) has been applied for the previous models. The main instrument of this study is the use of the gPROMS software to develop a new distrib

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29

Al-Obaidi, M. A., Chakib Kara-Zaitri, and Iqbal M. Mujtaba. "Optimum design of a multi-stage reverse osmosis process for the production of highly concentrated apple juice." 2017. http://hdl.handle.net/10454/12321.

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Yes<br>Reverse Osmosis (RO) membrane process has been commonly used for clarification and concentration of apple juice processes, due to significant advance in membrane technology, requirements for low energy and cost, and effective retention of aroma components. In this paper, a multi-stage RO industrial full-scale plant based on the MSCB 2521 RE99 spiral-wound membrane module has been used to simulate the process of concentrating apple juice and to identify an optimal multi-stage RO process for a specified apple juice product of high concentration measured in Brix. The optimisation problem i

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30

Huang, Hui-Ying, and 黃惠纓. "Studies on the Chemical Constituents of Mei (Prunus mume Sieb. et Zucc.) Extract and the Chemical Changes during Concentration Process from Mei Fruit Juice to Mei extract." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/51353766321788087740.

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碩士<br>國立臺灣大學<br>園藝學研究所<br>91<br>Ten compounds, p-coumaric acid, benzoic acid, citric acid, 5-hydroxymethyl-2-furaldehyde (HMF), benzyl β-glucopyranoside, chlorogenic acid methyl ester, chlorogenic acid ethyl ester, neochlorogenic acid ethyl ester, cryptochlorogenic acid methyl ester, and cryptochlorogenic acid ethyl ester, were isolated from the ethanol extract of the mei extract from semi-concentrated fruit juice in this study. These five chlorogenic acid derivatives from the mei extract have good efficiencies in the scavenging DPPH free radical with the IC50 values between 18.72 and 22.87 μ

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31

Singh, Ngaseppam Iboyaima. "Studies on the application of ultrafiltration and reverse osmosis processes for clarification and concentration of tropical fruit juices and natural colour extracts." Thesis, 2001. http://hdl.handle.net/2009/1996.

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32

LORENZINI, Marilinda. "A study on the yeast and mould biota associated with the production of Italian wines from post-harvest dried grapes." Doctoral thesis, 2012. http://hdl.handle.net/11562/394130.

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I vini Passiti ottenuti da uve che hanno subito un processo di appassimento sono vini rinomati e apprezzati dai consumatori principalmente per le complesse note sensoriali dovute al particolare processo di vinificazione. La fase di sovra-maturazione è fortemente influenzata dai microrganismi presenti sull’acino e in particolare da Botrytis cinerea in forma nobile. La presenza di questa muffa favorisce la disidratazione dell’acino e modifica la composizione del mosto che, infatti, presenta un elevato tenore zuccherino e contiene metaboliti secondari prodotti dalla muffa che possono inibire il p

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