Fruit slurry

Lead has been also determined in wine, other beverages, and fruit slurries by a simple and rapid FIA-HG-AAS method based on the generation of PbH4 in an HN03-H202 medium [65], Lead was analyzed directly in wine samples without mineralization or preconcentration, and results were compared with those obtained by ET-AAS. The employed coupling enabled these authors to reach a characteristic mass of 0.8 ng Pb from 100 p,L injections. Lead concentrations of 59 + 1 ig L1 (FIA-HG-AAS) and 58 + 1 p,g 1 1 (ET-AAS) were reported in red wine. 

C. Cabrera, Y. Madrid, C. Camara, Determination of lead in wine, other beverages and fruit slurries by flow injection hydride generation atomic absorption spectrometry with on-line microwave digestion, J. Anal. Atom. Spectrom., 9 (1994), 1423-1426. 

This isn t really a smoothie as much as it is a fruit slurry. Call it what you want, it s a cold, refreshing, and nourishing drink during the summer melon season. 

Fruit pulp is not suitable for direct consumption. The pulp is in the form of slurried fresh fruit or pieces of fruit either split or whole, and, when necessary, stabilized by chemical preservatives. The minimum dry matter content of various pulps is 7-11%. For pulp production the fruit, which has been washed in special machines, is lightly steamed in steam conduits or precooking retorts. The fruit slurry is an intermediary product, also not suitable for direct consumption. The production steps are similar to those for pulp. However, there is an additional step slurrying and straining, i.e. passing the slurry through sieves. Both the pulp and the slurry can be stored frozen. 

Plum/prune sauce is produced by thickening through boiling of fresh fruit pulps or fruit slurries. The use of dried plums is also common. Normally, the product has no added sugar, but sweetened products or products with other ingredients added are also produced. The soluble solids have to be at least 60% by weight. 

Fruit nectars are produced from fruit slurries or whole fmits by homogenization in the presence of sugar, water and, when necessary, citric and ascorbic acids. The fruit content (as fresh weight) is 25-50% and is regulated in most countries, as is the minimum total acid content. Apricots, pears, strawberries, peaches and sour cherries are suitable for nectar production. The fruits are washed, rinsed, disintegrated and heated to inactivate the enzymes present. The fruit mash is then treated with a suitable mixture of pectinolytic and cellulolytic enzymes. The treatment degrades protopectin and, thus, separates the tissue into its individual intact cells ( maceration ). 

Static Vacuum SDE. Washed, de-stoned cherry flesh (100 g) was blended with 100 ml of deionised water. A 100 ml sample of this fruit slurry was transferred to the sample flask of a static vacuum SDE apparatus, as described by Maignial et al (10). Iso-octane (2.5 ml) was used as the extracting solvent. The temperature of the sample and solvent heating waters was 38°C and 22°C, respectively ( 2°C). The cooling mixture was a 1 3 ethylene glycoliwater mix and was maintained at -5°C ( 1°C) by a chilling unit. After extraction, the solvent extract was concentrated to 500 pi using a rotary evaporator. 

Freeze Crystallization. Freezing may be used to form pure ice crystals, which are then removed from the slurry by screens sized to pass the fine sohds but to catch the crystals and leave behind a more concentrated slurry. The process has been considered mostly for solutions, not suspensions. However, freeze crystallization has been tested for concentrating orange juice where sohds are present (see Fruit juices). Commercial apphcations include fmit juices, coffee, beer, wine (qv), and vinegar (qv). A test on milk was begun in 1989 (123). Freeze crystallization has concentrated pulp and paper black hquor from 6% to 30% dissolved sohds and showed energy savings of over 75% compared with multiple-effect evaporation. Only 35—46 kJ/kg (15—20 Btu/lb) of water removed was consumed in the process (124). 

A calcium hydroxide column slurry packed in the laboratory was used to evaluate the distribution of all-trans-, l3-cis-, and 9-cis- isomers of P-carotene in fresh and processed vegetables and fruits. Elution order was reported to be l5-cis-, 3-cis-, sil-trans-, and 9-cw-P-carotene, using 2% p-methylanisole or 2% acetone in hexane as mobile phase, in a 35-min run. However, a column packed with calcium hydroxide as the stationary phase is not commercially available. 

CA 68, 51487a (1968) [Explosive slurries contg an oxidizer salt and particulate vegetable and/or fruit pulp as a majot part of the fuel, is described. Such slurries comprised mixes of 50—70% of nitrates, perchlorates or chlorates of NH3 and alkali- or alk-earth metals, 25—30% of sensitizing expls, such as... 

Catsup Printers ink Paper pulp Chewing gum Tar Vanous slurries Silica gel Most paints Glue Molasses Lard Fruit j trice concentrates Asphalts Bentonite sols Gypsum in water Quicksand Peanut butter Many candy compounds... 

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. 

Callaghan, F. J., Wase, D. A. J., Thayanithy, K., and Forster, C. F. (2002). Continuous codigestion of cattle slurry with fruit and vegetable wastes and chicken manure. Biomass Bioenergy 22(1), 71-77. 

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