Relevant bibliographies by topics / Processing of fruit pulp

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Academic literature on the topic 'Processing of fruit pulp'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 February 2022

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Journal articles on the topic "Processing of fruit pulp"

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Velasco-Hernández, Almadalia, Crescenciano Saucedo-Veloz, Martha Elva Ramírez-Guzmán, Sergio Humberto Chávez-Franco, Salvador Valle-Guadarrama, and Daniela Saucedo-Reyes. "Effect of moderate thermal treatments on the inactivation of a strain of Listeria monocytogenes and physicochemical properties of soursop pulp." Food Science and Technology International 26, no. 6 (March 29, 2020): 535–48. http://dx.doi.org/10.1177/1082013220913357.

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Soursop ( Annona muricata L.) is a commercially important tropical fruit, whether fresh or processed as a pasteurized or frozen pulp used to prepare juice, drinks, nectar, ice cream, popsicles, and desserts. Besides preserving quality, another preoccupation in the processing of fruit pulps is product safety. Several studies show the association between pulp processing and the development of various microorganisms; however, few have focused on the association between L. monocytogenes and the pulp of sour fruits. The objective was to evaluate the effect of moderate thermal treatments on the inactivation of L. monocytogenes and the physicochemical properties in soursop pulp in order to determine the best processing conditions that will allow to maintain quality as well as to achieve an adequate level of safety. Thermal inactivation kinetics were obtained for L. monocytogenes inoculated in soursop pulp at five levels of temperature (50, 52.5, 55, 57.5, and 60 ℃) and different exposure times (0–60 min). The survival curves did not suggest a log-linear relationship, and were, consequently, fitted to the modified Gompertz equation. The results indicated that the modified Gompertz equation provided an acceptable goodness of fit. Five-log10 cycles reductions of L. monocytogenes were achieved at 50 ℃/60 min, 52.5 ℃/16 min, 55 ℃/10 min, 57.5 ℃/5 min, and 60 ℃/1.25 min. These 5-log10 treatments applied to the soursop pulp indicated that the soursop pulp showed changes in the color parameters and a decrease in the content of total sugars, reducing sugars, ascorbic acid, total phenols, and pH.
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Ofoedu, Chigozie Emmanuel, Collins Nkeoma Ubbaonu, Chioma Doris Obi, Faith Kosisochukwu Okeke, Nkiru Euphresia Odimegwu, and Ijeoma Maureen Agunwah. "Production and comparative evaluation of leather products from pawpaw (Carica papaya) and banana (Musa acuminata) fruit pulp." Croatian journal of food science and technology 12, no. 2 (November 30, 2020): 218–28. http://dx.doi.org/10.17508/cjfst.2020.12.2.10.

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Food wastage as a result of postharvest losses is responsible for about one-third of the entire annual harvest wasted world over. Postharvest losses occur due to the lack of processing and preservation technologies of the surplus harvest, as well as the unavailability of properly trained personnel. Therefore, in the bid to minimize food wastage from postharvest losses, some perishable tropical fruits were processed into fruit leathers. Fresh banana and pawpaw fruits were used to produce banana leather, pawpaw leather, and composite (banana & pawpaw) leather. The fresh fruits were washed, peeled, deseeded, sliced, mashed, and dried in an oven to produce flexible leather sheets of the fruits. The fresh fruit pulps and the fruit leathers were analysed for nutritional (proximate, vitamin and mineral) compositions and sensory qualities using standard methods. The results showed that significant differences (p<0.05) exist between the fresh fruits and fruit leathers. The moisture content of the fruit leathers ranged from 23.36% to 23.84%, protein contents ranged from 8.32% to 8.76%, while the carbohydrate contents ranged from 61.07% to 62.01%. The vitamin E in the fruit leathers increased significantly (30 – 34 µg/100 g) while vitamin B9 in the fruit leathers decreased significantly after drying, when compared with their corresponding fresh fruits. In addition, vitamin C decreased in the banana products (52.96 to 17.65 mg/100 g) and in the pawpaw products (123.56 to 52.96 mg/100 g) after processing, but magnesium, potassium, and calcium increased significantly in the fruit leathers. The general acceptability of the fruit leathers from the sensorial perspective showed that pawpaw leather was slightly liked (6.40) while banana leather (7.10) and composite leather (7.50) were liked moderately. Though the banana fruit leather and composite fruit leather were not significantly different, the sensory scores showed that the composite fruit leather was more preferred. This research has demonstrated that processing of fruits into fruit leathers will not only minimize postharvest losses but will also create a new variety of value-added products with higher nutritional value potential compared to its fresh fruits.
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Ofoedu, Chigozie Emmanuel, Collins Nkeoma Ubbaonu, Chioma Doris Obi, Faith Kosisochukwu Okeke, Nkiru Euphresia Odimegwu, and Ijeoma Maureen Agunwah. "Production and comparative evaluation of leather products from pawpaw (Carica papaya) and banana (Musa acuminata) fruit pulp." Croatian journal of food science and technology 12, no. 2 (November 30, 2020): 218–28. http://dx.doi.org/10.17508/cjfst.2020.12.2.10.

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Food wastage as a result of postharvest losses is responsible for about one-third of the entire annual harvest wasted world over. Postharvest losses occur due to the lack of processing and preservation technologies of the surplus harvest, as well as the unavailability of properly trained personnel. Therefore, in the bid to minimize food wastage from postharvest losses, some perishable tropical fruits were processed into fruit leathers. Fresh banana and pawpaw fruits were used to produce banana leather, pawpaw leather, and composite (banana & pawpaw) leather. The fresh fruits were washed, peeled, deseeded, sliced, mashed, and dried in an oven to produce flexible leather sheets of the fruits. The fresh fruit pulps and the fruit leathers were analysed for nutritional (proximate, vitamin and mineral) compositions and sensory qualities using standard methods. The results showed that significant differences (p<0.05) exist between the fresh fruits and fruit leathers. The moisture content of the fruit leathers ranged from 23.36% to 23.84%, protein contents ranged from 8.32% to 8.76%, while the carbohydrate contents ranged from 61.07% to 62.01%. The vitamin E in the fruit leathers increased significantly (30 – 34 µg/100 g) while vitamin B9 in the fruit leathers decreased significantly after drying, when compared with their corresponding fresh fruits. In addition, vitamin C decreased in the banana products (52.96 to 17.65 mg/100 g) and in the pawpaw products (123.56 to 52.96 mg/100 g) after processing, but magnesium, potassium, and calcium increased significantly in the fruit leathers. The general acceptability of the fruit leathers from the sensorial perspective showed that pawpaw leather was slightly liked (6.40) while banana leather (7.10) and composite leather (7.50) were liked moderately. Though the banana fruit leather and composite fruit leather were not significantly different, the sensory scores showed that the composite fruit leather was more preferred. This research has demonstrated that processing of fruits into fruit leathers will not only minimize postharvest losses but will also create a new variety of value-added products with higher nutritional value potential compared to its fresh fruits.
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Nunes, Valdinete V., Renata Silva-Mann, Michelle C. Vasconcelos, Allana M. B. Rodrigues, and Juliana L. Souza. "Physical and physiological quality of mangaba seeds obtained by different processing methods." Revista Brasileira de Engenharia Agrícola e Ambiental 25, no. 6 (June 2021): 429–35. http://dx.doi.org/10.1590/1807-1929/agriambi.v25n6p429-435.

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HIGHLIGHTS The seeds obtained from the fruit pulp industry have a physiological quality for seedling propagation. There is a high potential for reducing fruit pulp industry residues by using these seeds for propagation. Higher pixel density is observed for full seeds with an efficiency of forming normal seedlings.
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Batista, Luana Nóbrega, Edivaldo Josué De Lima, Rayana Soares Ferreira, João Ferreira Neto, Dalany Menezes Oliveira, and Antonio Roberto Giriboni Monteiro. "Adição de polpa de maracujá na elaboração de balas comestíveis." Revista Principia - Divulgação Científica e Tecnológica do IFPB 1, no. 37 (December 21, 2017): 27. http://dx.doi.org/10.18265/1517-03062015v1n37p27-33.

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<em>Industries are technologically perfecting their products by adding new components, in order to meet the demands of consumers. The extraction of pulp from several tropical fruits for manufacture of bullets has been widely used, due to its nutritional and functional value. The aim this study was to develop an edible candy with the addition of passion fruit pulp adding nutritional value from natural ingredients. In order to carry out this study, fruits were purchased in the city of Sousa-PB, then sent to fruit processing sector located at IFPB Campus-Sousa, where the weighing process, sanitization in sodium hypochlorite solution was carried out 100ppm for 15 minutes, then the fruits were cut in half. The extraction was done manually, sieved for aryl separation. Soon after they were packed in plastic bags and sealed, a part sent to physicalchemical and microbiological analyzes and another frozen part to be used in elaboration of bullet. In process of bullet preparation (56.25%) of sucrose, (37.5%) glucose syrup and 6.25% of the passion fruit pulp were used. Microbiological and physical-chemical analyzes (moisture, ash, pH, acidity in citric acid, protein, soluble solids, flavonoids) were performed in the pulp and afterwards, hygroscopicity and color were only performed on bullet. According to results obtained, pulp and passion fruit bullet presented physical-chemical and microbiological results as established by legislation. The addition of concentrated passion fruit pulp extract may be an alternative, making a differentiated product with higher added value nutritionally, offering consumers health benefits without addition of dyes and artificial preservatives. </em>
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Asoiro, FU, SL Ezeoha, GI Ezenne, and CB Ugwu. "CHEMICAL AND MECHANICAL PROPERTIES OF VELVET TAMARIND FRUIT (DIALIUM GUINEENSE)." Nigerian Journal of Technology 36, no. 1 (December 29, 2016): 252–60. http://dx.doi.org/10.4314/njt.v36i1.30.

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Information on chemical properties of fruits is crucial in processing it into different foods. Mechanical properties of fruits determine their susceptibility to mechanical damages that occur during harvest, transportation, and storage; and which eventually lead to a pronounced reduction in commercial value. This study was conducted to investigate the chemical and mechanical properties of unshelled (black), shelled (yellow) and kernel of Dialium guineense fruit. The chemical properties investigated include some proximate and mineral elements. The mechanical properties were bio-yield force, rupture force, deformation at rupture point, deformation ratio at rupture point, compressive strength and total strain energy. The fruit pulp was found to be composed of protein (9.4%), carbohydrate (75%), crude fat (5.2%), crude fibre (4.6%), and ash content (2.4%) at 19% moisture content (wb). The mineral composition of the pulp were sodium (3.2 g/kg), magnesium (2.9 g/kg), phosphorus (0.5 g/kg), calcium (0.5 g/kg), iron (0.1 g/kg), and vitamin C (0.3 g/kg) at a pH of 3.9. Less force is required to crack the fruit across the length, followed by across the thickness and then across the width. Velvet tamarind (Dialium guineense) fruit pulp is a promising source of food and essential minerals due to its nutritional values, hence facilitating its postharvest processing is inevitable. http://dx.doi.org/10.4314/njt.v36i1.30
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Kanchana, Kasthuri, Anjali Senerath, Nagarathnam Thiruchchelvan, and Aruna Kumara. "Use of maturity traits to identify optimal harvestable maturity of banana Musa AAB cv. “Embul” in dry zone of Sri Lanka." Open Agriculture 6, no. 1 (January 1, 2021): 143–51. http://dx.doi.org/10.1515/opag-2021-0015.

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Abstract Banana is a climacteric fruit and perishable in nature having relatively high postharvest losses. Harvesting banana at a perfect maturity stage can reduce the quantity of losses during post-harvest handling. There is no identified optimal harvestable maturity time line available for local banana cultivars in Sri Lanka. Therefore, this study focused on use of maturity traits to identify optimal harvestable maturity for harvesting banana in the dry zone of Sri Lanka. Changes of fruit weight, length of banana fruits, fruit pulp weight, luminosity (L*), red-green (a*), yellow (b*), hue angle and chroma for skin of banana, total soluble solid (TSS) content, pH value and starch content of banana fruit pulp, respiration rate, and ethylene production of banana fruits during the developmental continuum were measured from seven days after flowering (DAF) to senescence. Data were statistically analyzed using one way-ANOVA at 95% confidence level. Results revealed that physical parameters such as length and weight of banana fruits were steadily increased in time. Chemical parameters such as TSS, pH and starch content of banana fruit pulp were significantly differed with the maturation. Fruit physiological parameters including ethylene production and respiration rate were significantly different with DAF. In conclusions, optimum maturity for the distant markets was observed in range of 77–84 DAF. Maturity stage from 84 to 104 DAF is better for the local/immediate consumption, and afterwards it can be recommended for the fruit processing firms.
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Hiraga, Yasuhide, Takeshi Ara, Nao Sato, Nayumi Akimoto, Kenjiro Sugiyama, Hideyuki Suzuki, and Kota Kera. "Metabolic analysis of unripe papaya (Carica papaya L.) to promote its utilization as a functional food." Bioscience, Biotechnology, and Biochemistry 85, no. 5 (January 21, 2021): 1194–204. http://dx.doi.org/10.1093/bbb/zbab014.

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ABSTRACT Papaya (Carica papaya L.) is widely cultivated in tropical and subtropical countries. While ripe fruit is a popular food item globally, the unripe fruit is only consumed in some Asian countries. To promote the utilization of unripe papaya based on the compositional changes of biological active metabolites, we performed liquid chromatography–Orbitrap–mass spectrometry-based analysis to reveal the comprehensive metabolite profile of the peel and pulp of unripe and ripe papaya fruits. The number of peaks annotated as phenolics and aminocarboxylic acids increased in the pulp and peel of ripe fruit, respectively. Putative carpaine derivatives, known alkaloids with cardiovascular effects, decreased, while carpamic acid derivatives increased in the peel of ripe fruit. Furthermore, the functionality of unripe fruit, the benzyl glucosinolate content, total polyphenol content, and proteolytic activity were detectable after heating and powder processing treatments, suggesting a potential utilization in powdered form as functional material.
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Santos, Helena S. N., Gisele P. Mizobutsi, Juceliandy M. da S. Pinheiro, José A. dos Santos Neto, Ariane Castricini, Ignacio Aspiazú, Carlos G. da Cruz, Irisléia P. S. de Sousa, Mariana O. de Jesus, and Flávia S. Aguiar. "Physical and Chemical Characterization of Fruits of Different Umbu (Spondias tuberosa) Accesses." Journal of Agricultural Science 11, no. 16 (September 30, 2019): 124. http://dx.doi.org/10.5539/jas.v11n16p124.

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The umbuzeiro is a native Brazilian semi-arid plant with great agroindustrial potential. The characterization of the fruit, as well as the development or improvement of technologies for value aggregation are fundamental for its conservation, dissemination and culinary expansion. The objective was to characterize physically and chemically fruits of umbu and to define the access with greater commercial potential. A completely randomized design was used, with 10 replications, in a total of 4 accessions of umbuzeiro. The fruits were selected prioritizing uniformity of fruit size and maturation stage. Fruit peel color was analyzed; diameter and length; mass of the fruit, the bark, the pulp and the seed; firmness of the fruit, soluble solids contents; pH; titratable acidity and solids/acidity ratio. The values of the pulp yield and the technological index were determined. Significance was verified for all variables, except for soluble solids and pH. The average value of the titratable acidity was 1.3 mg of citric acid 100 mL-1 of juice. The diameter of the fruits varied between 4.0 and 4.5 cm. Fruit mass varied from 33.00 to 43.62 g and access to EPAMIG-C06 was the heaviest. The accesses EPAMIG-C06 and EPAMIG-C18 presented the highest technological index. Based on the results, it was concluded that the accesses present potential to the pulp industry due to the size and characteristics of the fruits. The umbu accesses under study presented small variation for solubility and pH. For in natura consumption and/or processing, the access EPAMIG-C06 stands out due to attributes of commercial interest.
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Chuba, Carlos Alberto Machado, Ramon Eduardo Pereira Silva, Andrea Cristina dos Santos, and Eliana Janet Sanjinez-Argandoña. "Development of a Device to Pulping Fruits of Bocaiuva (Acrocomia aculeate sp.): Intended for the Communities that Practice Sustainable Agriculture or Strativism." Journal of Agricultural Science 11, no. 2 (January 15, 2019): 397. http://dx.doi.org/10.5539/jas.v11n2p397.

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Bocaiuva (Acrocomia aculeata) fruit pulp has high potential for food, pharmaceutical and cosmetic applications and in the biofuel industry, however, the main hindrance for these applications is the availability of pulp in sufficient quantity. The pulp of this fruit is usually supplied by rural communities where the processors use manual pulping, which is not only time-consuming but yields product of low quality. Therefore, the objective of this work was to design, fabricate and evaluate the efficiency of an experimental bench device for pulping bocaiuva fruits. The bench device was designed to be compact and easy to operate, consisting of three units (processing, secondary, and peripheral) with intermittent operation and pulping performed by shearing. The performance evaluation of the machine was carried out with fruit dehydrated at 70 &ordm;C and different times of dehydration (6, 12 and 24 hours). The pulp weight was evaluated every 15 seconds during the pulping process period (150 seconds). The highest pulping efficiency (96%) was obtained with fruits that were dehydrated for 24 hours, with a 120-second pulping, which resulted in a production rate of 5.5 kg h-1 This high efficiency makes this mechanized prototype effective for pulping bocaiuva fruits and, thus, it can replace manual pulping, especially in rural communities involved with the bocaiuva production chain.
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Dissertations / Theses on the topic "Processing of fruit pulp"

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GONÇALVES, Juliana Melo. "Gestão da qualidade em indústrias de polpas de frutas no Estado de Pernambuco." Universidade Federal Rural de Pernambuco, 2015. http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/4919.

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Brazil has high productivity and a variety of tropical fruits. In order to avoid waste due to its high perishability, there are industries that process fruits transforming them into pulp, preserved under freezing. When the processing is performed within the quality standards can have access to the seasonal fruits in all seasons. This study aimed to evaluate the quality of three processing plants of fruit pulp in the state of Pernambuco and propose a HACCP plan as a quality management tool. The study was conducted in three industries, referred to as A, B and C, the following steps: assessment of sanitary conditions through a checklist; assessing the microbiological quality of the hands of manipulators and samples of fruit pulp; development of a HACCP plan as a proposal for implementation in processing plants and fruit pulp. According to the application of the checklist were obtained percentage of adequacy of 82% for industry B, indicating a classifying it in Group 1, located between 76-100% coverage of the items. Industries A and C showed percentages of 71% and 54% respectively, are classified in group 2, situated between 51-75% of compliance. Microbiological testing of the hands of manipulators showed a high rate of contamination for all examined microorganisms. Most samples of fruit pulps analyzed showed low counts of microorganisms and pathogenic quality indicators, values being detected above the permitted by law for molds and yeasts and the presence of E. coli in cashew pulp samples of C. industry The three industries studied have not implemented the HACCP system, and then developed a HACCP Plan, based on the analysis of production flow chart, identification of critical control points and establishing preventive measures and corrective measures when necessary.
O Brasil apresenta uma alta produtividade e variedade de frutas tropicais. A fim de evitar o desperdício devido sua alta perecibilidade, surgem indústrias que processam frutas transformando-as em polpas, conservadas sob congelamento. Quando o processamento é realizado dentro dos padrões de qualidade é possível ter acesso às frutas sazonais em todas as épocas do ano. O presente trabalho teve por finalidade avaliar a qualidade de três indústrias processadoras de polpa de frutas localizadas no estado de Pernambuco e propor um plano APPCC como ferramenta de gestão de qualidade. O trabalho foi realizado em três indústrias, denominadas como A, B e C, nas seguintes etapas: avaliação das condições higiênico-sanitárias, através de uma lista de verificações; avaliação da qualidade microbiológica das mãos dos manipuladores e de amostras de polpas de frutas; desenvolvimento de um plano APPCC como proposta para implementação em indústrias processadoras de polpas de frutas. De acordo com a aplicação da lista de verificação foram obtidos percentuais de adequação de 82% para a indústria B, indicando uma classificação da mesma no grupo 1, situado entre 76 a 100% de atendimento dos itens. As indústrias A e C apresentaram percentuais de 71% e 54% respectivamente, sendo classificadas no grupo 2, situado entre 51 a 75% de conformidades. A análise microbiológica das mãos de manipuladores demonstrou um alto índice de contaminação para todos os microrganismos analisados. A maior parte das amostras de polpas de frutas analisadas apresentaram baixas contagens de microrganismos indicadores de qualidade e patogênicos, sendo detectados valores acima do permitido pela legislação vigente para bolores e leveduras e presença de E. Coli em amostras de polpa de caju da indústria C. As três indústrias em estudo não possuem o sistema APPCC implantado, sendo então elaborado um Plano APPCC, tendo como base a análise do fluxograma de produção, identificação dos pontos críticos de controle e estabelecendo medidas preventivas e quando necessárias medidas corretivas.
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Monteiro, Sabrina Sauthier. "Sapota-do-solimões (Quararibea cordata): Caracterização físico-química, estabilidade, compostos bioativos e voláteis." Universidade Federal de Santa Maria, 2017. http://repositorio.ufsm.br/handle/1/11752.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Sapota-do-Solimões (Quararibea cordata) is a fruit found in the Amazon region of Brazil consumed only by the local population. The production of vegetable pulp is a viable operation in harvest period and able to serve the consumer at any time of year, even in distant places of origin. It is a fruit still little known worldwide and presents a high agroindustrial potential. Thus, the present work aims to analyze the parts of sapota-do-Solimões (peel, pulp and seeds), the stability of elaborated pulps and the bioactive and volatile compounds of the pulp in different ripening stages. The samples were collected from the city of Tefé-AM in three distinct ripening stages: unripe (U), ripe and collected from the tree (R); and ripe and collected from the ground, i.e. when the fruit fell naturally to the ground from the tree (RG), and transported to Santa Maria-RS. In the first study, the fruits R were used and the biometric parameters, the chemical composition and the mineral content were characterized. In the second, fruits R were pulped and submitted to the treatments: freezing, pasteurization + freezing, refrigeration and pasteurization + refrigeration, physicochemical and microbiological characteristics and bioactive compounds were analyzed in seven different storage times during 180 days. The third study, one comprised pulp analysis (U, R and RG) of biometric parameters, of quality, bioactive compounds, chemical composition, fatty acids and volatile profile. The percentages of peel, pulp and seeds were, respectively, 53.2%, 39.6% and 7.2%. The chemical composition in 100 g of sapota-do-Solimões was 85.01% moisture; 0.79% ash; 0.67% protein; 0.10% lipids, 4.10% dietary fiber; 9.34% carbohydrate and 40.94 calories. Magnesium was the most important mineral in the pulp. In the elaborated pulps, the treatments affected the physical-chemical parameters during the storage. Ascorbic acid remained stable during freezing and total carotenoid levels were maintained in pasteurization + freezing. Total phenols remained stable for up to 150 days and antioxidant activity decreased during storage for all treatments. The pasteurization + freezing treatment, as well as the freezing treatment, maintained pulp quality for 180 days of storage. With the ripening of the sapota-do-Solimões, there was an increase in water activity (0.977-0.996), pH (6.53-7.04), soluble solids (8.53-12.65%), total sugars (4.26-7.98%), reducing sugars (0.99-3.14%), non-reducing sugars (3.11-4.60%), total carotenoids (0.67-1.24 μg/g of pulp). The lipids increased with respect to ripening stage U (0.16%) and RG (0.30%). Eleven fatty acids were detected in the pulps. A total of 86 volatile compounds were identified, of which 57 were found in U fruits, 54 in R fruits and 68 in RG fruits. Methyl and ethyl benzoate esters were found in the RG fruits. There was an increase in terpene compounds; from 0.4% for U fruit to 5.6% for RG fruit. The data showed that the composition of the fruit was influenced by the ripening stage of the pulp.
A sapota-do-Solimões (Quararibea cordata) é uma fruta encontrada na região Amazônica do Brasil consumida apenas pela população local. A produção de polpa vegetal é uma operação viável em período de safra e capaz de atender o consumidor em qualquer época do ano, mesmo em locais distantes de sua origem. É uma fruta ainda pouco conhecida mundialmente e apresenta um elevado potencial agroindustrial. Assim, o presente trabalho teve por objetivo caracterizar as partes (casca, polpa e sementes) da sapota-do-Solimões, a estabilidade de polpas elaboradas e os compostos bioativos e voláteis da polpa em diferentes estádios de maturação. As amostras foram coletadas na cidade de Tefé-AM em três estádios de maturação distintos: verde (V), maduro coletado da árvore (M) e maduro coletado do chão (MC), quando se desprende naturalmente da planta, e transportados para Santa Maria-RS. No primeiro estudo foram utilizados os frutos M e caracterizados os parâmetros biométricos, a composição química e o conteúdo mineral. No segundo, os frutos M foram despolpados e submetidos aos tratamentos: congelamento, pasteurização + congelamento, refrigeração e pasteurização + refrigeração. As características físico-químicas e microbiológicas e os compostos bioativos foram analisados em sete diferentes tempos de armazenamento durante 180 dias. O terceiro estudo compreendeu as análises da polpa (V, M e MC) de parâmetros biométricos, de qualidade, compostos bioativos, composição química, perfil de ácidos graxos e de voláteis. As porcentagens de casca, polpa e sementes foram, respectivamente, de 53,2%, 39,6% e 7,2%. A composição química em 100 g de polpa de sapota-do-Solimões foi de 85,01% de umidade; 0,79% de cinzas; 0,67% de proteína; 0,10% de lípidos, 4,10% de fibra alimentar; 9,34% de carboidratos e 40,94 Kcal. O magnésio foi o mineral de maior relevância na polpa. Nas polpas elaboradas, os tratamentos afetaram os parâmetros físico-químicos durante o armazenamento. O ácido ascórbico permaneceu estável durante o congelamento e os níveis de carotenóides totais foram mantidos na pasteurização+congelamento. Os fenóis totais permaneceram estáveis até 150 dias e a atividade antioxidante diminuiu durante o armazenamento para todos os tratamentos. Os tratamentos de pasteurização+congelamento, bem como o tratamento de congelamento, mantiveram a qualidade da polpa durante 180 dias de armazenamento. Com o amadurecimento da sapota-do-Solimões houve um aumento na atividade de água (0,977-0,996), pH (6,53-7,04), sólidos solúveis (8,53-12,65%), açúcares totais (4,26-7,98%), açúcares redutores (0,99-3,14%), açúcares não redutores (3,11-4,60%), carotenoides totais (0,67-1,24 μg/g de polpa). Os lipídios aumentaram em relação ao estádio de maturação V (0,16%) e MC (0,30%). Onze ácidos graxos foram detectados nas polpas. Foram identificados 86 compostos voláteis, sendo 57 componentes nos frutos V, 54 nos frutos M e 68 nos frutos MC. Os ésteres benzoato de metila e etila foram encontrados nos frutos MC. Houve um aumento de compostos terpênicos, 0,4% do V para 5,6% do MC. Os dados mostraram que a composição dos frutos foi influenciada pelo estádio de maturação das polpas.
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Koren, David W. "Column hydrodynamics of solvent in pulp processing." Thesis, University of Ottawa (Canada), 1987. http://hdl.handle.net/10393/5463.

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Armas, Huamani Ruth Tafat, Ames César Augusto Castañeda, Davila Julio Joaquín Heriberto Domenack, Moquillaza Johana Katheryne Rojas, and Pillaca Luis Enrique Sulca. "Proyecto fruit pulp “aplicación para la venta de pulpa de fruta a domicilio”." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653104.

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Fruit Pulp es una empresa que se dedicará a la producción, embolsado, comercialización y distribución de pulpa de fruta en presentaciones de 250 y 500 gramos respectivamente con seis distintos sabores. El producto está dirigido a personas de los NSE A, B, y la distribución será con nuestros propios medios. Lima ha tenido un crecimiento constante de consumidores que cuidan su salud y se alimentan sanamente, sobre todo en estos tiempos de pandemia la buena alimentación con frutas que suministran vitaminas y antioxidantes ayuda a mantener un cuerpo sano y vigoroso, nuestro producto se va a vender al consumidor final por medio de una aplicación y pagina web que va ayudar a que las personas lo encuentren con facilidad. Nos orientamos principalmente a ofrecer un producto de calidad, utilizando una materia prima de primera calidad y además de una entrega rápida de los insumos para poder mantener la producción constante. Nuestro enfoque va dirigido a distritos que fueron elegidos por una serie de análisis de diversos factores entre los cuales destacan los costos de alquiler, distancia entre distritos que son el mercado objetivo y cercanía de los trabajadores de la empresa. Finalmente se especifica el análisis financiero de la empresa donde muestra la inversión inicial con la que se debe de empezar la empresa, flujos de cajas, proyección de ventas, gastos operativos y demás con un periodo de proyección de cinco años, donde se puede apreciar que la idea es viable para poder invertir.
Fruit Pulp is a company that will be dedicated to the production, bagging, marketing, and distribution of fruit pulp in presentations of 250 and 500 grams respectively with six different flavors. The product is directed to people of the NSE A, B, and the distribution will be with our own means. Lima has had a constant growth of consumers who take care of their health and eat healthy, especially in these times of pandemic the good diet with fruits that supply vitamins and antioxidants helps to maintain a healthy and vigorous body, our product will be sold to the consumer final through an application and website that will help people find it easily. We are mainly focused on offering a quality product, using a first quality raw material and in addition to a quick delivery of the supplies in order to maintain constant production. Our approach is aimed at districts that were chosen by a series of analyzes of various factors, among which are rental costs, distance between districts that are the target market, and proximity of company workers. Finally, the financial analysis of the company is specified, where it shows the initial investment with which the company must start, cash flows, sales projection, operating expenses and others with a projection period of five years, where it can be seen that the idea is viable to be able to invest.
Trabajo de investigación
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Marson, Hayley Johanne. "The effect of processing and storage on fruit products." Thesis, University of Nottingham, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.581990.

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There is a large body of evidence to suggest that an increased consumption of fruit is beneficial to health. However the quality of data in relation to fruit products is varied, with extremely limited research in relation to extrusion and smoothie processing, whilst data for fresh cut fruit and juice processing is selective in terms of commodity type rather than varietal or country of origin data. The hypothesis underlying this research looked to confirm that variety, country of origin and / or their interaction will influence the nutritional composition of whole fruits. Secondly the hypothesis puts forward that minimal processing and storage will negatively impact on the quality in terms of nutritional content and / or retention. Kiwi fruit (Hayward), from three geographical locations were assessed for vitamin C and antioxidant content. Italian kiwi fruits had significantly higher vitamin C and FRAP content than kiwi fruits from other countries (New Zealand and Chile) (p
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Abdullah, Nurhayati. "An assessment of pyrolysis for processing empty fruit bunches." Thesis, Aston University, 2005. http://publications.aston.ac.uk/9666/.

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Ratphitagsanti, Wannasawat. "Processing and properties of strawberry leathers /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1426098.

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Kuhn, Reinaldo. "On site measurements of kraft pulp pump system efficiency." Thesis, University of British Columbia, 2008. http://hdl.handle.net/2429/656.

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With increasing energy costs and competitive pressures, interest has increased in surveying installed pumps for potential energy savings. Field pump efficiency tests are required to assess pumping performance and help to identify improvement opportunities. This work concerns the on-site measurements of pulp-suspension pumping efficiency. This involves the measurement of pump head, flow rate and power consumption. Provided that consistent flow measurements are available, it is possible to reliably and non-invasively measure actual pump system efficiencies in pulp suspension flow, with a minimum process disturbance. As part of a most appropriate measurement-procedure study, four portable nonintrusive flow meters were evaluated on site for pulp suspension flow. The Fast Fourier Transform Doppler was found to be the most suitable for a pulp mill pump survey. Efficiency measurements were performed on six pump systems with motors between 100 and 700 HP. It is shown that as-installed pump efficiency can be used to help predict the degradation of the pump and also its effect on the pumping system’s operation. A system approach analysis was performed in each case, which can be effective in assessing system performance and finding potential enhancements. The use of variable speed drives allows the operating point to move along the system curve, requiring less energy to drive the pump. VSD of larger motors are expensive and their profitability compared to other modification alternatives should always be carefully checked by calculations based on accurate on site measurements and life cycle costs. Finally, in this survey of six pump systems, significant potential savings of around 30% of present power consumption were found.
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Font, Calafell Davinia. "Application of image processing methodologies for fruit detection and analysis." Doctoral thesis, Universitat de Lleida, 2014. http://hdl.handle.net/10803/284652.

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En aquesta memòria es presenten diversos treballs d'investigació centrats en l’automatització d’operacions agrícoles mitjançant l’aplicació de diverses tècniques de processament d’imatge. En primer lloc es presenta un mètode desenvolupat per detectar i comptar raïms mitjançant la localització de pics d'intensitat en superfícies esfèriques. En segon lloc es desenvolupa un sistema de recol•lecció automàtica de fruita mitjançant la combinació d'una càmera estereoscòpica de baix cost i un braç robòtic. En tercer lloc es proposa una aplicació en què es desenvolupa un mètode basat en l'ús de la informació de color per a la verificació d'una varietat de nectarines de forma automàtica i individual en una línia d’embalatge de fruita. Finalment s’han estudiat les correlacions entre els paràmetres de qualitat de la fruita i el espectre visible de la seva pell amb l’objectiu de controlar la seva qualitat de forma no destructiva durant el seu emmagatzematge.
En esta memoria se presentan diversos trabajos de investigación centrados en la automatización de operaciones agrícolas mediante la aplicación de distintas técnicas de procesado de imágenes. En primer lugar se presenta un método desarrollado para detectar y contar uvas rojas mediante la identificación de picos de intensidad en las superficies esféricas. En segundo lugar se desarrolla un sistema de recolección automática de fruta mediante la combinación de una cámara estereoscópica de bajo coste y un brazo robótico. En tercer lugar se propone una aplicación en la que se desarrolla un método de procesamiento de imágenes basado en el uso de la información de color para la verificación de una variedad de nectarinas de forma automática e individual en una línea de envasado de fruta. Finalmente se han estudiado las correlaciones entre los parámetros de calidad de la fruta y el espectro visible de su piel con el fin de controlar su calidad de forma no destructiva durante el almacenamiento.
This memory introduces several research works developed to automate agricultural tasks by applying image processing techniques. In the first place a new image processing method is proposed for detecting and counting red grapes by identifying specular reflection peaks from spherical surfaces. The proposal of the second application is to develop an automatic fruit harvesting system by combining a low cost stereovision camera and a robotic arm. The third application proposed is to develop a novel image processing method based on the use of color information to verify an in-line automatic and individual nectarine variety verification in a fruitpacking line. Finally, a study focused on assessing correlations between post-storage fruit quality indices and the visible spectra of the skin of the fruit is proposed in order to control fruit quality in a non-destructive way during the storage.
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Panarese, Valentina <1984&gt. "Physiological and structural aspects of fruit and vegetable mild processing." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amsdottorato.unibo.it/5249/.

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Over the past years fruit and vegetable industry has become interested in the application of both osmotic dehydration and vacuum impregnation as mild technologies because of their low temperature and energy requirements. Osmotic dehydration is a partial dewatering process by immersion of cellular tissue in hypertonic solution. The diffusion of water from the vegetable tissue to the solution is usually accompanied by the simultaneous solutes counter-diffusion into the tissue. Vacuum impregnation is a unit operation in which porous products are immersed in a solution and subjected to a two-steps pressure change. The first step (vacuum increase) consists of the reduction of the pressure in a solid-liquid system and the gas in the product pores is expanded, partially flowing out. When the atmospheric pressure is restored (second step), the residual gas in the pores compresses and the external liquid flows into the pores. This unit operation allows introducing specific solutes in the tissue, e.g. antioxidants, pH regulators, preservatives, cryoprotectancts. Fruit and vegetable interact dynamically with the environment and the present study attempts to enhance our understanding on the structural, physico-chemical and metabolic changes of plant tissues upon the application of technological processes (osmotic dehydration and vacuum impregnation), by following a multianalytical approach. Macro (low-frequency nuclear magnetic resonance), micro (light microscopy) and ultrastructural (transmission electron microscopy) measurements combined with textural and differential scanning calorimetry analysis allowed evaluating the effects of individual osmotic dehydration or vacuum impregnation processes on (i) the interaction between air and liquid in real plant tissues, (ii) the plant tissue water state and (iii) the cell compartments. Isothermal calorimetry, respiration and photosynthesis determinations led to investigate the metabolic changes upon the application of osmotic dehydration or vacuum impregnation. The proposed multianalytical approach should enable both better designs of processing technologies and estimations of their effects on tissue.
Negli ultimi anni l'industria di trasformazione al minimo ha mostrato un crescente interesse verso i trattamenti di disidratazione osmotica e di impregnazione sottovuoto per le loro caratteristiche basse temperature di processo e per le relativamente contenute esigenze energetiche. La disidratazione osmotica, che consiste nell'immersione di tessuti vegetali in soluzioni ipertoniche, consente all’acqua presente nei tessuti di diffondere nella soluzione osmotica ed ai soluti in soluzione di diffondere, in direzione opposta, all'interno dei tessuti. L'impregnazione sottovuoto prevede l’immersione del tessuto vegetale in una soluzione di processo e consiste di due fasi successive. Durante la prima fase, la riduzione della pressione agente sul sistema solido-liquido provoca l'espansione ed il parziale rilascio nella soluzione del gas contenuto nei pori del tessuto. La seconda fase di ripristino della pressione atmosferica determina l’espansione del gas residuo nel tessuto con conseguente richiamo della soluzione esterna all'interno dei pori. L’impregnazione sottovuoto rappresenta un’interessante operazione tecnologica poiché può permette l’introduzione nei tessuti di specifiche molecole quali antiossidanti, regolatori di pH, stabilizzanti o crioprotettori. Il presente studio si è proposto di valutare, seguendo un approccio multianalitico di indagine, le principali modificazioni a carico di tessuti vegetali assoggettati a trattamenti di disidratazione osmotica o impregnazione sottovuoto. Misurazioni di tipo macro- (risonanza magnetica nucleare), micro- (microscopia ottica) ed ultrastrutturali (microscopia elettronica a trasmissione) sono state affiancate ad analisi di texture e di calorimetria a scansione differenziale. Sono stati valutati i principali effetti sulle interazioni aria-liquido in reali condizioni, sullo stato dell'acqua del tessuto e sui compartimenti cellulari. Misurazioni di calorimetria in isoterma e determinazioni dell'attività respiratoria e fotosintetica hanno infine permesso un'indagine dei cambiamenti metabolici. Tale approccio multianalitico, permettendo una valutazione complessiva delle modificazioni a carico della materia prima, può essere applicato nell’ottimizzazione dei parametri di processo sulla base delle caratteristiche ricercate nel prodotto finito.
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Books on the topic "Processing of fruit pulp"

1

Arthey, D. Fruit Processing. Boston, MA: Springer US, 1996.

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Arthey, D., and P. R. Ashurst, eds. Fruit Processing. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-2103-7.

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1940-, Chan Harvey T., and Sakai William Shigeru 1942-, eds. Tropical fruit processing. San Diego: Academic Press, 1988.

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Woodroof, Jasper Guy, and Bor Shiun Luh, eds. Commercial Fruit Processing. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-011-7385-8.

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Bajpai, Pratima. Biotechnology for Pulp and Paper Processing. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-7853-8.

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Bajpai, Pratima. Biotechnology for Pulp and Paper Processing. Boston, MA: Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-1409-4.

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Jeffries, Thomas W., and Liisa Viikari, eds. Enzymes for Pulp and Paper Processing. Washington, DC: American Chemical Society, 1996. http://dx.doi.org/10.1021/bk-1996-0655.

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Canada. Industry, Science and Technology Canada. Fruit and vegetable processing. Ottawa: Industry, Science and Technology Canada,., 1991.

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Canada, Industry Science and Technology Canada. Fruit and vegetable processing. Ottawa, Ont: Industry, Science and Technology Canada, 1988.

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Food and Agriculture Organization of the United Nations., ed. Fruit and vegetable processing. Rome: Food and Agriculture Organization of the United Nations, 1995.

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Book chapters on the topic "Processing of fruit pulp"

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Griffin, D. "The Use of an In-Line Viscometer for the Continuous Control of a Fruit Pulp Dilution Process." In Food Properties and Computer-Aided Engineering of Food Processing Systems, 351–55. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-009-2370-6_29.

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Richter Reis, Felipe. "Reports on the Processing of Exotic Fruit Jams and Pulps." In Reports on the Processing of Exotic Fruits, 21–32. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-36445-8_3.

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Kimball, Dan. "Citrus Juice Pulp." In Citrus Processing, 102–16. Dordrecht: Springer Netherlands, 1991. http://dx.doi.org/10.1007/978-94-011-3700-3_7.

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Çopur, Ömer Utku, and Canan Ece Tamer. "Fruit Processing." In Food Engineering Series, 9–35. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-1378-7_2.

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Cassano, A. "Fruit Juices." In Membrane Processing, 262–80. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118457009.ch12.

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Taylor, R. B. "Introduction to fruit processing." In Fruit Processing, 1–19. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-2103-7_1.

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Fourie, P. C. "Fruit and human nutrition." In Fruit Processing, 20–39. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-2103-7_2.

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Beattie, B., and N. Wade. "Storage, ripening and handling of fruit." In Fruit Processing, 40–69. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-2103-7_3.

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Rutledge, P. "Production of non-fermented fruit products." In Fruit Processing, 70–96. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-2103-7_4.

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Jarvis, B. "Cider, perry, fruit wines and other alcoholic fruit beverages." In Fruit Processing, 97–134. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-2103-7_5.

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Conference papers on the topic "Processing of fruit pulp"

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Efraim, Priscilla, and Letícia Fonseca. "Use of the by-product of fruit pulp processing in the development of fruit leather." In XXIII Congresso de Iniciação Científica da Unicamp. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37506.

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Meholick, James G. "Heat Exchanger Application and Theory." In ASME 1989 Citrus Engineering Conference. American Society of Mechanical Engineers, 1989. http://dx.doi.org/10.1115/cec1989-3505.

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One of the most basic duties in the processing of fruit juices and drinks involves the economical, sanitary heating or cooling of products. These may be liquids or fluids of high viscosity or those containing particulate matter or pulp. The most commonly used forms of heat transfer equipment for these duties are the plate and tubular heat exchangers. Each is available in many different configurations and designs. Each is tailored to perform a variety of process duties while reducing fuel, water, and power consumption in keeping with the urgent need for better management of natural resources. Paper published with permission.
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Sewani-Rusike, C. "Sclerocaryabirrea fruit pulp and fruit peel protect against acute cadmium-induced testicular damage." In GA 2017 – Book of Abstracts. Georg Thieme Verlag KG, 2017. http://dx.doi.org/10.1055/s-0037-1608401.

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Narain, Narendra, Anderson Santos Fontes, Maria Terezinha Santos Leite-Neta, Patricia Nogueira Matos, Hannah Caroline Santos Araújo, Monica Silva Jesus, and G. Rajkumar. "Aroma retention during drying of caja-umbu fruit pulp." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7811.

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This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed that the powder dried at 140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds. Keywords: Cajá-umbu, volatile compounds, gas chromatography, mass spectrometry.
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Hai-ning Zhang, Jia He, Dan Luo, Chun-yang Zheng, Gai-ping Zhai, and Shuo-guo Zhang. "Study on effect on pulp enzyme and pectinase on the juice yield of kiwi fruit." In 2011 International Conference on New Technology of Agricultural Engineering (ICAE). IEEE, 2011. http://dx.doi.org/10.1109/icae.2011.5943991.

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Rodriguez, Olivia, Daniela Aguilar, Guadalupe Luna, Gregorio Zarate, and Licet Bello. "Microencapsulation of passion fruit extract (Passiflora biflora) by spray drying." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7852.

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Anthocyanins pulp and peel passionfruit extracted by leaching using water as a solvent where the operating conditions of spray drying were evaluated for a microencapsulated. The variables were temperature input (180,200 and 220 ° C), MD (6,8y10%), AP (1,3y5%) and outlet temperature 80 ° C, was achieved noted that during the drying process moisture decreased to 85% due to this high in MD and AP, this also increases the content of ST. Color significantly was not affected by spray drying.. Keywords: Passionfruit, abstract, encapsulants, spray microencapsulatio
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Efraim, Priscilla, and Thais Aranha Malavolta. "Physical properties of fruit pulp industry waste and its utilization in the production of jelly candy." In XXIII Congresso de Iniciação Científica da Unicamp. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37856.

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Prasetiyo, Kurnia Wiji, Deni Zulfiana, Sita Heris Anita, Widya Fatriasari, Lisman Suryanegara, Nanang Masruchin, and Sesmi Gutari. "The properties of food packaging paper from oil palm empty fruit bunches pulp coated with chitosan." In PROCEEDINGS OF THE 3RD INTERNATIONAL SEMINAR ON METALLURGY AND MATERIALS (ISMM2019): Exploring New Innovation in Metallurgy and Materials. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0002624.

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Sotirov, Sotir I., Stoil P. Zhelyazkov, Maria G. Marudova, Gabor Zsivanovits, and Dimitar M. Tokamkov. "Embedded system for fruit image processing." In 2020 XXIX International Scientific Conference Electronics (ET). IEEE, 2020. http://dx.doi.org/10.1109/et50336.2020.9238244.

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ČERNIAUSKIENĖ, Judita, Jurgita KULAITIENĖ, Honorata DANILČENKO, and Elvyra JARIENĖ. "MULCHING IMPACT ON THE QUALITY OF OIL PUMPKIN’S (CUCURBITA PEPO L.) FRUIT." In Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.034.

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Nutritious value of great (Cucurbita maxima) and musky (Cucurbita moschata) pumpkin pulp has been widely investigated, but chemical and qualitative analysis of pulp of oil pumpkin fruits has been superficial so far. The aim of two years research – to investigate the influence of compost/organic mulch to the quality of organically grown oil seed pumpkin (Cucurbita pepo) fruit quality. In 2013–2014, in Kaunas district farm, oil seed pumpkins cultivars 'Heracles', 'Hamlet', 'Danaja' were grown for research. The aim of two years research – to investigate the influence of compost/organic mulch to the quality of organically grown oil seed pumpkin fruit. Pumpkin seedlings were mulched with 5 and 10 cm thick layer of compost mulch. Standard methods were applied to identify the following: dry matter, soluble dry matter, crude protein, crude fibre and amounts of MADF, NDF, ADF fibre and crude in the pumpkin flesh. The results have determined that 5 and 10 cm compost mulch layer had a significant effect on the amount of dry matter in the pumpkin flesh. Basically, mulching has increased the amount of soluble dry matter in the pumpkin flesh. Crude protein accumulation in the fruit flesh was essentially affected by 5 cm thick layer of compost. Mulching with 5 and 10 cm compost layer has significantly increased the amount of crude fibre in 'Hamlet' and 'Heracles' cultivars. 5 and 10 cm compost mulch had a significant effect on the amount of crude ash. According to the researched indicators set parameters in ecologic system of the researched oil-seed pumpkins, the best cultivator to be grown with organic mulching is 'Hamlet'.
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Reports on the topic "Processing of fruit pulp"

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Harmsen, Paulien, Edwin Keijsers, Brigit Beelen, Richard Op den Kamp, Mario van Wandelen, and Jeroen van Bon. Processing of maize plants to producesugars or cellulose pulp. Wageningen: Wageningen Food & Biobased Research, 2020. http://dx.doi.org/10.18174/527984.

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Harmsen, Paulien, Edwin Keijsers, Brigit Beelen, Richard Op den Kamp, Mario van Wandelen, and Jeroen van Bon. Processing of Miscanthus sinensis toproduce sugars or cellulose pulp. Wageningen: Wageningen Food & Biobased Research, 2020. http://dx.doi.org/10.18174/527985.

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Kachule, R., and S. Franzel. The status of fruit production, processing and marketing in Malawi ICRAF Working Paper no. 87. World Agroforestry Centre (ICRAF), 2009. http://dx.doi.org/10.5716/wp16350.pdf.

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Young, J. K., and R. A. Fowler. Overview of the government/industry workshop on opportunities for new materials in pulp and paper processing. Office of Scientific and Technical Information (OSTI), May 1994. http://dx.doi.org/10.2172/10158862.

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Masanet, Eric, Eric Masanet, Ernst Worrell, Wina Graus, and Christina Galitsky. Energy Efficiency Improvement and Cost Saving Opportunities for the Fruit and Vegetable Processing Industry. An ENERGY STAR Guide for Energy and Plant Managers. Office of Scientific and Technical Information (OSTI), January 2008. http://dx.doi.org/10.2172/927884.

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Worker falls from wooden pallet during remodeling work at a fruit processing facility. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, May 2002. http://dx.doi.org/10.26616/nioshsface01mi068.

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