Crushing, fruit

In apple processing, enzymatic treatment of the crushed fruit leads to a lower degree of degradation of the peel and the core than the rest of the fruit. Figure 1 shows the separate tissue zones in diagrammatic form. Their anatomic origins are different the epidermis and outer parenchyma zones are tissues derived from the fusion of the calyx, corolla and stamens of the flower the inner zones correspond to tissue derived from ovaries and carpels. The characterisation of the cell-wall material, especially pectins, from the different zones of the fruit may provide additional information on the possibility of finding uses for the discarded fractions. 

Crushed fruit flies (A) ferment to produce an aromatic alcoholic drink (R) with product-limiting kinetics estimated as follows ... 

Parsley seed oil is obtained by steam distillation of ripe fruits of parsley. It is an almost colorless to amber-yellow liquid whose dry odor is characteristic of the crushed fruit, but different from that of the green parts of the plant. 

Pepper oil and pepper oleoresin are obtained from the black pepper Piper nigrum L. (Piperaceae). Pepper oil is produced by steam distillation of whole or crushed fruits. The oil is an almost colorless to bluish-green liquid with a characteristic odor, reminiscent of pepper, but without the pungency of the spice. 

Lime juice like lemon juice is of less economic value that its peel and essence oils. There are two major cultivars which are responsible for the bulk of lime oil, namely Persian limes and Mexican or Key limes. Mexican or Key lime oils are further separated into two separate classes, type A and type B, depending on how they are prepared. The method of preparation makes a profound difference in their composition. Type A is produced by pricking the peel surface on a needled surface and washing off the oil with water. The water and oil are separated as discussed in Sect. 6.3.1. Type B oil is produced from the distillation of the crushed fruit. Because the oil has come in contact with the hot, acidic juice, acid hydrolysis takes place [48] and this oil contains much higher levels of alcohols than type A juice. 

Ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate contribute most to the characteristic aroma of Fuji apples [49]. In Red Delicious apples, ethyl butanoate, ethyl 2-methylbutanoate, propyl 2-methylbutanoate and hexyl acetate contribute to the characteristic aroma as determined by Charm-Analysis and/or AEDA [50, 51]. In a comparative study of 40 apple cultivars, the highest odour potency or Charm value was found for -damascenone [52]. This compound usually occurs in a glycosidically bound form and is present primarily in processed products owing to hydrolysis of the glycoside bond after crushing fruit cells [53]. -Damascenone has a very low odour threshold with a sweet, fruity, perfumery odour and is not typical of apple aroma in gen-... 

Decanters are also of use in the production of fruit puree, where the aim is to remove only the undesired particles such as pips, stalk fragments, skin fragments and coarse tissue material, leaving the crushed fruit flesh evenly distributed throughout the juice. By setting the machine parameters accordingly, the undesired components can be selectively removed from the liquid stream output of puree. 

The most important of these are obtained from nut-fruits, e.g., kirsch-wasser or wild cherry spirit, prepared by distilling the fermented whole or crushed fruit, and Queisch, Zwetschenbranntwein and Slivovitz, derived from plums. Cider spirit is obtained by distilling the residues from this beverage. 

Wild apricot (Prunus armenica L.) grows naturally in hilly areas of northern India. It is highly acidic, fibrous, and low in TSS, and, thus, not utilized commercially. Preparation and evaluation of a vermouth from its fruit was undertaken (Abrol, 2009). Vermouths at different sugar (8,10, and 12 °Brix), alcohol (15%, 17%, and 19%), and spices levels (2.5% and 5%) were prepared. Those used in extract preparation are shown in Plate 8.1. The base wine was prepared from crushed fruit, adjusted to 24 °Brix, and diluted in a 1 2 ratio with water. To this mixture was added 200 ppm sulfur dioxide, 0.1% diammonium hydrogen phosphate (DAHP), and 0.5% pectinase enzyme. A 24-h active yeast culture initiated fermentation. The procedure is illustrated in Fig. 8.4. A maturation period of 6 months improved the quality of the vermouth. 

Lime Oil, Distilled, occurs as a colorless to green-yellow liquid with a mild citrus, floral odor. It is the volatile oil obtained by distillation from the juice or the whole crushed fruit of Citrus aurantifolia Swingle (Fam. Rutaceae). It is soluble in most fixed oils and in mineral oil, but it is insoluble in glycerin and in propylene glycol. It may contain a suitable antioxidant. 

In many cases mash pumps are used to pump the crushed fruit to the juice extractors, mash heaters or other equipment, resulting in further comminution. 

Various kinds of fruit mills are now commonly used for crushing fruit. They are usually made from stainless steel and plastic, because these materials are resistant to the aggressive acids in the fruit and are easy to clean. 

Equipment for heating the crushed fruit must meet the following requirements ... 

Crushed fruit or fruit juice is mixed with sugar (or honey) and pectin and boiled. In the case of products that are low in sugar it is advisable to mix the pectin with about ten times as much sugar and add it to the fruit mixture. The remainder of the sugar is then added. 

In the meantime the remaining crushed fruit is heated with the sugar (or honey) and hoiled for about 1 min. The gelling mixture is then stirred into the pot. Filling of jars can be started after the mixture has been brought to the boil again. 

Crushed fruit is mixed with organic sugar or honey that complies with organic farming standards, without heating. Approximately equal amounts of fruit and sugar are used. The target values for dry matter content are applicable here also. 

PROP From distillation of juice or crushed fruit of G/rus aurantofolia Swingle. Colorless to green-yellow liquid. Sol in fixed oils, mineral oil insol in glycerin, propylene glycol. 

Hydrogen Cyanide and Its Salts. Hydrogen cyanide, HCN (structural formula H—-Ce==N I), is a gas which dissolves in water and acts as a very weak acid. It is made by treating a cyanide, such as potassium cyanide, KCN, with sulfuric acid, and is used as a fumigant and rat poison. It smells like bitter almonds and crushed fruit kernels, which in fact owe their odor to it. Hydrogen cyanide and its salts are very poisonous. 

The amount of V. agnus-castus contained in oral tablets or capsules varies depending on whether the product contains crushed fruit or extract of the berry. For example, tablet or capsule formulations have included the following Chaste Berry 450 mg/Chase Berry Extract 50 mg, Chastetree fruit 500 mg, Chaste Berry Dried Extract 1.6-3.0 mg corresponding to 20 mg Vitex, Chaste Tree Berry Extract (0.5% agnuside) 225 mg. Commercial extract forms of chasteberry are usually standardized to contain 6% agnuside constituent (5,10). Chasteberry liquid extract may or may not contain alcohol. 

The crushed fruits are either extracted with palm kernel oil or with alcoholic beverages... 

CAS 8008-26-2. Colorless to greenish-yellow, volatile oil obtained by distillation from the juice or whole crushed fruit of Citrus aurantifolia Swingle. 

You can also make paint from some vegetables and fruits. See page 70 for a paint recipe from crushed fruit or vegetables. 

A number of oral AC were developed in tbe former USSR and are used in the New Independent States these include Carbolen (powdered or pelleted, Norit type), Vaulen and Belosorb (fibrous, from cellulose), SCN or SKN (microbeads, from polyvinylpyrrolidone), SKT-6A (granulated, from peat) and KAU (granulated, from crushed fruit stones) [26,134]. 

Definition Volatile oil derived from the dried ripe fruit and seeds of Pimpinella anisum, contg. 80-90% anethole, methylchavicol, anisaldehyde Properties Colorless or pale yel. liq. crushed fruit odor, sweet aromatic taste freely sol. in chloroform, ether sol. in DMSO, 95% ethanol, acetone sol. in 3 vols. alcohol sol. < 1 mg/ml in water dens. 0.978-0.988 (25/25 C) m.p. 17 C solid, pt. 15 C min. b.p. 232 C flash pt. 92.8 C ref. index 1.553-1.560... 

Traditional use In folk medicine infusions of fruits and leaves are used to treat sore throats, jaundice, hemorrhoids, fatigue, uterine bleeding, and children with diarrhea. Fresh leaves are applied to old skin ulcers (Akopov 1990). Fresh fruits are used to treat kidney stones, inflammation of the gaU bladder and bile duct, gout, stomach catarrh, constipation, hypertension, and arteriosclerosis, and is used as a vermifuge. Crushed fruits are apphed to the skin to treat eczema. A decoction of the dried fruits is used as a diaphoretic and of the leaves as a diaphoretic and diuretic. A decoction of the roots is used as a hemostatic (Altimishev 1991). 

Production of Jam from Crushed Fruit in Two Stages. In a process producing jam... 

Cl), crushed fruit containing 14 wt% soluble solids is mixed in a mixer with sugar (1.22 kg sugar/1.00 kg crushed fruit) and pectin (0.0025 kg pectin/1.00 kg crushed fruit). The resultant mixture is then evaporated in a kettle to produce a jam containing 67 wt% soluble solids. For a feed of 1000 kg crushed fruit, calculate the kg mixture from the mixer, kg water evaporated, and kg jam produced. 

Citrus aurantifolia (Christm.) Swinge Lime oil Lime oil distilled Pericarp, fruit juice, or crushed fruits... 

Strong-smelling annual herb with erect hollow stem, up to about 1 mhigh native to Europe and Western Asia naturalized in North America widely cultivated. Parts used are the dried ripe fruits (commonly called coriander seeds) and leaves (both fresh and dried). An essential oil is obtained by steam distillation of the crushed fruits it is mainly produced in Europe. 

Small annual with a slender stem, much branched above up to about 0.6 mbigb native to the Mediterranean region, now extensively cultivated there (Morocco, Turkey, Greece, Egypt, etc.) and in Iran, India, and other countries. Part used is the dried ripe fruit, commonly called seed. An essential oil (cumin oil) is obtained by steam distillation of the crushed fruit. Major cumin seed producers include Egypt, Iran, India, Morocco, Turkey, and the former U.S.S.R. major oil producers include India and the United States. 

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