Apple sauce

Apfel-fnicht, /. (Bot.) pome, -most, m. sweet cider, -mus, m. apple sauce. 

Cosmetic Standards. Over the last two decades, the U.S. Food and Drug Administration (FDA) has been lowering the tolerance levels for Insects and insect parts allowed in and on fresh and processed foods (14). Concurrently consumers have sought "more perfect," pest-free produce. To achieve this, farmers have Increased the quantities of pesticide they applied to crops. Although the presence of small amounts of insect parts in such products as catsup and apple sauce, or blemishes on oranges pose no health risk, these stringent standards have stood for many years. 

Oral powder- The oral powder may be mixed with a small amount of water, milk, formula, soy formula, soy milk, or dietary supplement once mixed, the entire contents must be consumed in order to obtain the full dose. Acidic food or juice (eg, orange juice, apple juice, or apple sauce) are not recommended because of bitter taste. Do not reconstitute with water in its original container. Once mixed, store the oral powder for no more than 6 hours. May be refrigerated for up to 6 hours. 

C.G. Qiu and M.A. Rao, Effect of Dispersed Phase on the Slip Coefficient of Apple Sauce in a Concentric Cylinder Viscometer, J. Texture Studies, 16 179-192 (1989). 

Processed infant food products such as rice-based cereals, mixed rice/formula cereals, milk-based infant formula, apple sauce, and puree of peaches, pears, carrots, sweet potatoes, green beans, and squash were analyzed [29]. Inorganic... 

Apple sauce Cup PP/auhydride modified PP/EVOH/auhydride modified PP/PP... 

Qiu, C.-G. and Rao, M. A. 1988. Role of pulp content and particle size in yield stress of apple sauce. J. FoodSet 53 1165-1170. 

Nevertheless, in order to understand the role of various components of PF dispersions, systematic studies on the role of the amount and size of insoluble solids can be conducted by careful preparation of the test samples. Figure 5-2 illustrates the processing steps used to vaiy pulp particle size distribution in tomato concentrates (Tanglertpaibul and Rao, 1987a). Similar processing technique was used in the preparation of apple sauce samples by Rao et al. (1986) and Qiu and Rao (1988). The amount and the size distribution of the insoluble solids in the PF dispersions... 

The vane method has become an accepted means of measuring yield stresses of foods since it was used by Qiu and Rao (1988). It was also observed that the magnitudes of the yield stress of apple sauce from the vane method (Table 5-F) were much higher than those from the flow models (not shown) in a few instances the former were more than twice the latter. In an attempt to understand the difference between the two types of yield stresses, we turn to the model presented by Michaels and Bolger (1962). Because the underlying assumptions of the model have been reviewed by others (Metz et al., 1979 Duran and Costell, 1982 Genovese and Rao, 2003), only the pertinent aspects of the model will be covered here. In the model, the stress necessary to produce deformation at a constant rate is divided into three parts ... 

Figure 5-18 Static (S) and Dynamic (D) Yield Stresses of Structured Foods Determined Using the Vane Method at Different Shear Rates. Products studied apple sauce— AS, ketchup— KH, mustard—MF, tomoato concentrate—ID, and mayonnaise MX (Genovese and Rao, 2005).

Table 5-F Magnitudes of Yield Stress of Apple Sauce Determined Using the Vane Method and Extrapolated (Bingham) Values (Qiu and Rao, 1988)...

Steffe et al. (1984) determined magnitudes of the coefficient of for a fully open plug valve, a tee with flow from line to branch, and a ninety degree short elbow as a function of GRe using apple sauce as the test fluid. They found that, as for Newtonian fluids, kf increases with decreasing values of GRe. The regression equations for the three fittings were ... 

Many products derived from fruits and vegetables are important items of commerce. These products including, tomato concentrates, concentrated orange juice, apple sauce, and baby foods are suspensions or dispersions. 

Qiu and Rao (Qiu, C. G. and Rao, M. A. J. Texture Stud., submitted) determined slip coefficients and slip velocities for apple sauce in a concentric cylinder viscometer as well as the effect of insoluble solids content on them. Three concentric cylinder units specified in the theory of Mooney (42.) were employed. Rotational speeds were determined with the different concentric cylinder systems at the same magnitude of torque. Figure 2 shows, for one sample of apple sauce, the shear rates uncorrected and corrected for slip plotted against the shear stress. The magnitudes of the flow behavior index of the power law model (Equation 2) did not change significantly due to correction for wall slip however, the magnitudes of the consistency index increased due to wall slip corrections. 

It is well known that insoluble solids content of plant food dispersions plays an important role in the rheological behavior of the dispersions (21, 43., 44). For apple sauce samples modified by the addition of pulp, good... 

Figure 2. Shear rates corrected and uncorrected for slip against shear stress for apple sauce.

Dzuy and Boger (2) employed a mixer viscometer for the measurement of yield stress of a concentrated non-food suspension and called it the "vane method . Yield stress of apple sauce samples was determined by means of the vane method by Qiu and Rao (22) using two vanes. The maximum recorded torque (Tm) value, and the diameter (Dv) and the height (H) of the vane were used to calculate the yield stress (Ov) according to the equation ... 

Rheological Properties of Apple Sauce and Apricot Puree... 

In addition to tomato concentrates and COJ, significant studies have been conducted on the factors affecting the rheological properties of apple sauce and apricot puree. Rao et al. ( 1) found that the consistency index (K) of... 

The continuous and dispersed media were separated by centrifugation and their characteristics were studied for orange juice (11, 52/ 55), apple sauce (51), and tomato concentrates (44.). The continuous media of apple sauce (about 16 °Brix) and tomato concentrates having sugar concentrations (6-25 °Brix) were Newtonian fluids. In contrast, the serum of concentrated orange juice (COJ) with concentration of about 65 °Brix was a shear-thinning fluids. 

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