Essence recovery

There are two methods available for aroma recovery. In one method, a portion of the water is stripped from the juice prior to concentration and fractionally distilled to recover a concentrated aqueous essence solution. Apple juice requires 10% water removal, peach 40%, and Concord grape 25—30% to remove volatile flavor as an essence. Fractional distillation affords an aqueous essence flavor solution of 100—200-fold strength, which means the essence is 100 to 200 times more concentrated in flavor than the starting juice. A second method of essence recovery is to condensate the volatiles from the last effect of the evaporator they are enriched in volatile flavor components (18). 

The efficiency of the SCC is illustrated in comparison with a traditional distillation-based essence recovery unit in Table 18.2. One can see that the aroma volatiles are preferentially stripped from the infeed in the SCC compared with the situation in a single-stage evaporator. Thus, highly concentrated aroma isolates can be produced. Flavortech [22] noted that essences of 1,500-fold maybe produced from juices if a double pass is used (the infeed is the flrst pass and the acquired essence the second pass). 

In the last 60 years perhaps too much emphasis has been placed on the methyl anthranilate content of labrusca grapes. For example measurements of this compound have been used to indicate grape maturity(H) it has been used as an indicator of the quality of grape products(12) and as a means of monitoring the performance of essence recovery equipment(H). Furthermore the amount of methyl anthranilate combined with the volatile ester content of grapes is presently being used to aid the grape breeders in their attempt to produce new cultivars with certain odor characteristics(liL). 

Concentration and Aroma Recovery. Concentration of juice from deciduous fmit is best carried out using an evaporator that causes as httle thermal degradation as possible and that permits recovery of volatile materials important to the aroma of the fresh fmit, ie, essence. Evaporators that use a high temperature for a short time and operate under a vacuum, such as the APV Crepaco falling film plate evaporator or the Alfa Laval centrifugal... 

Economics Power-recoveiy units have no operating costs in essence, the energy is available free. Furthermore, there is no incremental capital cost for energy supply. Incremental installed energy-system costs for a steam-turbine driver and supply system amount to about 800 per kilowatt, and the incremental cost of an electric-motor driver plus supply system is about 80 per kilowatt. By contrast, even the highest-inlet-pressure, largest-flow power-recoveiy machines will seldom have an equipment cost of more than 140 per kilowatt, and costs frequently are as low as 64 per kilowatt. However, at bare driver costs (not including power supply) of 64 to 140 per kilowatt for the power-recovery driver versus about 30 to 80 per Idlowatt for... 

Expanders have not been the essence of reliability. It is not that the expander design in itself has any significant problems. The problems for the most part seem to be related to the application. Most of the failures have been the result of the expander ingesting foreign substances, such as the catalyst in a catalytic cracking unit heat recovery application. Unlike the expansion section of the gas turbine, the inlet temperature is not as high, therefore, temperature is not a significant factor in reliability reduction. 

Nitromethane. The industrial method of producing NM is based on a vapor phase reaction of propane and 70% nitric acid. The reaction is carried out at around 410° and 115—175psi press. In essence the production of NM involves five stepst 1) nitration 2) product recovery ... 

The main substances of the body are the Qi and essence that further generate blood, body fluids, Yin and Yang. In pathological conditions, the deficiency often shows four aspects, namely deficiency of the Qi, deficiency of the blood, deficiency of the Yin and deficiency of the Yang. The deficiency can be found in specific organs, such as Kidney-Yin deficiency, Spleen-Qi deficiency or Heart-blood deficiency. A deficiency syndrome also exists in patients with a weak constitution or those in the recovery period of disease, in elderly people or in children. In those situations, it is difficult to determine which organ is weak and which part should be tonified, as the general condition of the patient is weak. 

The FMC In-Line Extractor is widely used in the domestic industry, most particularly in Florida, because it can effect simultaneous recovery of both juice and oil. A five-headed extractor can process from 325 to 500 fruit/minute. The extractor consists of a bottom cup, into which the fruit is fed, and an upper cup that meshes with the bottom as circular plugs are cut from the top and bottom of the fruit. The fruit in the bottom cup is compressed as the upper cup descends and juice and other fruit components are forced through the bottom plug into a strainer tube. The contents of the strainer tube, rag, seeds, and cell sacs, are squeezed between the top and bottom plugs resulting in almost complete extraction of juice and, in essence, a first-finishing operation since the plug (seeds, pulp, and peel) is separated from the juice. As the fruit is squeezed in the cup, peel oil expressed from the flavedo and small pieces of peel are washed into a conveyer by a water spray that surrounds the extractor cup. The valuable oil is recovered from the oil/water slurry. 

The basis utilized by Petrides et al.15 is 1500 kg of purified BHI per year. They indicate that this represents 10-15% of the world demand.17 In essence, the following downstream steps are involved in sequence during synthetic BHI production. The fermentation step (not a downstream step) is also included to provide some continuity. The steps are fermentation, cell harvesting, cell disruption, inclusion body recovery, inclusion body solubilization, enzymatic conversion, refolding, sulfitolysis, CNBr cleavage, final purification steps, and crystallization. In the flow chart provided by Petrides et al.15, a surge tank separates the upstream from the downstream processes. This tank is in between the fermentor and the downstream processing steps. 

Citrus essences are distilled aqueous solutions of the more volatile components from the corresponding citms juices, as defined by Shaw (10). Commercially, they are added to concentrated citms juices to impart fresh fmit flavor that may be lost during the concentration process. Essence may be collected from fresh juice either by partial distillation prior to juice evaporation or by condensation of volatiles from the early stages of evaporation (11). Two phases, namely, aqueous essence and essence oil, are obtained during recovery. 

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