Fruit watering

Fig. 1. Promotion of ethylene synthesis by MG pericarp discs following treatment with water or varying concentrations (uronic acid equivalents) of B fruit water soluble fraction. Bars indicate SEs for the means of measurements of sets of 8 discs/teatment fr wt, Fresh weight.

In countries where a strong environmental regulation for industrial wastewater exists, purification of waste streams from potato factories regarding both the fruit water and the pulp is required. Several attempts have been made to dehydrate the by-products and to utilize them for different purposes. Its high moisture content (80%) requires an expensive drying due to the problem of spoilage, if left untreated. The starch industry tries to sell as much pulp as possible as wet or partially dried cattle feed. However, the need for potato pulp by farmers is limited. Potato pulp is being used as cattle feed as well as a solid-state fermentation media for the production of different biomolecules. Conventional applications of potato pulp are listed in Table 16.2. 

Malic, citric, oxalic, tartaric, succinic, Tropical fruits Waters RCM-100 C18 (10 cm) 2% NH4H2P04/ H3P04, pH 2.4 UV, 254 nm + RI 109... 

Additives Solvents permitted in the manufacture of Natural Restoration Aromas The natural status of these aromas should not be jeopardised by the use of materials not from the named fruit. Water, food grade C02, and ethanol from non-GMO foodstuffs may be used as solvents, and also in extraction. Other solvents and additives, even those allowed by the EU Flavouring Directive (88/388/EU) and subsequent amendments, are not permitted. ... 

Diluted fruit/water beverages P. roqueforti Isofumigaclavine A and B... 

Obtained results show that different phases of fruit (water-soluble compounds and insoluble product matrix) contribute to different extent to the quality preservation of dried fruit as a function of moisture content. At moisture levels higher than 3%, plasticization of the water-soluble phase can promote crystallization or deteriorative processes. Nevertheless, no relevant changes in product texture (mechanical response) occur until the moisture level reaches 12%. This observation is in agreement with the great contribution of fhe insoluble producf mafrix phase (less water-plasticizable) fo fhe mechanical properfies. 

Travelers and tourists visiting an epidemic area should avoid local tap water, ice, salads, and unpeeled fruits. Water can be disinfected by the... 

Low-moisture fruit Moist fruit Water 50% Aqueous sucrose 480... 

The water content of foods is very variable. It may be as low as 0% in vegetable oils and as high as 99% in some vegetables and fruit. Water by itself is free of calories and plain water does not contain nutritive substances, but it may be an ingredient itself in foods. Foods are described as dry or low-moisture foods if they have very low water content. These are most often solid food systems. Liquid food systems and tissue foods where water is the dominating constituent of the solution are high-moisture foods. Foods that contain moderate levels of water are intermediate-moisture foods (IMFs). 

One of the important parts in potato starch technology is utilization of secondary products such as extracted potato pulp (pomace) and the soluble constituents of the protein water (fruit water). Potato pulp, after dewatered mechanically to a dry matter content of about 25%, is dried in drum or flash dryer using combustion gases at 500-600°C. The dry product of relatively high-feeding value contains about 13% of water. Also fruit water after various processes with centrifuging at the end can be dried by one of the above-mentioned methods or by sonic or TorusDisc drying [11]. 

A lad of about seventeen, in a handsome pink shirt, brought along and set down before them several decanters filled with fruit waters and kvases of various kinds and of different colours, some of them as thick as butter, others as fizzy as lemonade. Having set down the de-... 

The soluble and insoluble protein complex of the fresh potato tuber is derived from the concentrated fruit water of - potato starch production. 

The continuous two stage-process (disintegration of the potatoes and decantation of the rasped potatoes) yields 90% of the fruit water solids at a concentration of 5% d.b. The warmed fruit water is adjusted to pH 5 (isoelectric point) by hydrochloric acid, and the protein is coagulated by steam injec-... 

Fresh water input is reduced to 0.3-0.5 mt/1 mt of fresh potatoes by employment of two-stage, high-powered centrifugal decanters in the separation of >90% of the fruit water in the initial step. 

Starch residues in the pulp may be reduced from 31 to 23%, the starch yield is enhanced from 96% to 98%, energy input is reduced from 5.7 kWh to 4.9 kWh/mt of potatoes and preparation of - potato protein from the concentrated fruit water becomes economic. 

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