Fruit juice

CHEMISTRY AND TECHNOLOGY OF SOFT DRINKS AND FRUIT JUICES 

Packaging developments are likely to offer some exciting new opportunities in the future and soft drinks are likely to remain at the forefront of product innovation in many countries. 

What is a fruit juice Various definitions have been suggested, but the one used in the UK Fruit Juice and Fruit Nectars Regulations of 2003 may be helpful. These regulations implement EU Directive 2001/112/EC. Four alternatives are accepted as defining fruit juice (at least within the United Kingdom). 

An additional description refers to fruit nectars. The Schedule referred to above give more precise definitions of fruit juice. 

Working from the above definitions there are thus two basic juice product types, and it is these that dominate today s markets. 

The application of ceramic membranes in the production of fruit juices is a well established technique [3,6,12,14,44-50]. A very wide range of fruit juices is designated (apple, pear, peach, orange, grapefruit, pineapple, kiwi fruit, strawberry, cranberry, carrot, beet) the clarification of apple juice seems to be the main application [6,14,44r-49]. 

Merin and Daufin [44] present a review of older data, economical restraints being the limiting fluxes of the membranes and the impact of the short operating season in the production of apple juice. 

Gillot et al. [47], using Zr02 0.1 pm Membralox membranes, clarify apple juice at fluxes between 200 and 2501/m h, concentration factor 10. Baur et al. [48] use 68 m of 0.2 pm Membralox membranes and achieve fluxes of 100 to 150 1/m h at temperatures ranging from 40 to 60°C concentration reaches 70° Brix. 

Gupta et al. [49] report fluxes of 100 1/m h using Norton Ceraflo and Le Carbone Lorraine membranes of 0.2 pm. They introduce pulsations in the circulation flow in order to enhance these fluxes. 

Fruits have an inherent acidity and contain various organic acids that protect against bacterial invasion (Fielding, Cook, and Grandison, 1997). Fruit juices and other fruit products may be easily spoiled as a result of contamination due to high water activity, which allows microbial growth 

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D-fructose, C HijOo. Crystallizes in large needles m.p. 102-104 C. The most eommon ketose sugar. Combined with glucose it occurs as sucrose and rafftnose mixed with glucose it is present in fruit juices, honey and other products inulin and levan are built of fructose residues only. In natural products it is always in the furanose form, but it crystallizes in the pyranose form. It is very soluble in... 

Reverse osmosis is used for desalination of seawater, treatment of recycle water in chemical plants and separation of industrial wastes. More recently the technique has been applied to concentration and dehydrogenation of food products such as milk and fruit juices. See ultrafiltralion. 

Typical examples of liquid samples include those drawn from containers of commercial solvents beverages, such as milk or fruit juice natural waters, including from lakes, streams, seawater, and rain bodily fluids, such as blood and urine and, suspensions, such as those found in many oral medications. 

Many essential oils are used for flavoting and perfumery, eg, neroH, geranium, and ylang (see Oils, essential). The whole fmit, cmshed fmit, and puree may be used directly in foods, ice cream, cakes, and confections. Fmit juices, concentrates, and essences are more commonly employed (see Fruit juices). 

Fruit Juices nd Concentrates. Because fmit juices (qv) contain large amounts of water, they are often concentrated via evaporation (qv) followed by vacuum distillation. These compounds, especially ones of the citms variety, are widely used by the beverage industry. Many fmit juices, because of weak flavor, are augmented with other natural flavors (WONF), and are labeled as such (51). 

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