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Fruits, brined

Fruit and Vegetable Products. Sorbates are appHed at 0.05—0.1 wt % as a fungistat for pmnes, pickles, reHshes, maraschino cherries, oHves, and figs (64,112). The same levels extend shelf life of prepared salads such as potato salad, cole slaw, and tuna salad (99). In fermented vegetables, sorbates protect the finished product by retarding yeasts during fermentation or in the cover brine (r65,r72—r74,r94). [Pg.287]

A traditional system for the preparation of table olives, involves a treatment of the fresh fruit with a solution of NaOH to hydrolised the bitter glycoside oleuropein, followed by a lactic fermentation in brine. The modifications that take place on pectic polysaccharides of olives (Manzanilla variety) during this process was smdied. Processing induced a net loss of polysaccharides soluble in sodium carbonate and a paralel accumulation of water and Imidazole/HCl soluble polysaccharides. A general decrease of the apparent molecular weight of water and carbonate soluble polysaccharides was also detected. [Pg.569]

Texture In the figure 2 the values of firmness along the process for two consecutive seasons is shown, very similar results were found for both seasons. The most important decreases took place during the lye treatment and subsequent wash step, reaching values of 50% of the initial. When the fruits were placed in the brine solution the firmnes recovered to 80% of the initial and, finally, during fermentation there was a new decrease to 60% of the initial. [Pg.574]

Neotropic parrots make daily morning trips to riverside cliffs to eat clay. The clay-licks of Manu National Park in Peru are especially well known (Fig. 11.27). Macaws and parrots visit the clay-lick more often in the dry season when fresh fruit are rare and they have to rely more on seeds with toxic compounds (Brightsmith, 2002). The value of soil was demonstrated using extracts from a variety of ripe and unripe toxic Peruvian seeds that made up the macaw diet. These extracts were less toxic to brine shrimp after mixing them with soil from... [Pg.324]

Sodium and potassium benzoate are substances that may be added direcdy to human food and are affirmed as GRAS (33—35). Benzoic acid and sodium and potassium benzoate are now used as preservatives in such foods as sauces, pickles, cider, fruit juices, wine coolers, syrups and concentrates, mincemeat and other acidic pie fillings, margarine, egg powder, fish (as a brine dip component), botded carbonated beverages, and fruit preserves, jams, and jellies. The popularity of diet soft drinks has led to increased demand for both benzoate salts. [Pg.56]

Cheese whey demineralization Desalting of protein hydrolysates (i.e., soy sauce), sugar solutions, molasses, and polysaccharide dispersions Deacidification of fruit juices Tartaric wine stabilization Flavor recover from pickle brines... [Pg.304]

When dealing with acid whey, and lactate removal is a priority task, it is possible to resort to a three-compartment configuration (Figure 13), obtained by assembling a series of two anionic membranes and a single cationic one (Williams and Kline, 1980). By feeding the compartments limited by two anionic membranes with acid whey and the other two adjacent compartments with a brine solution and an alkaline one, respectively, it is possible to remove selectively lactate anions from the product and replace them with hydroxyl ions. This procedure is also suggested to reduce the acidity of several acidic fruit juices without any chemical addition (Section III.E). [Pg.313]

Osmotic distillation also removes the solvent from a solution through a microporous membrane that is not wetted by the liquid phase. Unlike membrane distillation, which uses a thermal gradient to manipulate the activity of the solvent on the two sides of the membrane, an activity gradient in osmotic distillation is created by using a brine or other concentrated solution in which the activity of the solvent is depressed. Solvent transport occurs at a rate proportional to the local activity gradient. Since the process operates essentially isothermally, heat-sensitive solutions may be concentrated quickly without an adverse effect. Commercially, osmotic distillation has been used to de-water fruit juices and liquid foods. In principle, pharmaceuticals and other delicate solutes may also be processed in this way. [Pg.378]

For thousands of years, perishable foods such as fish, olives, and vegetables have been preserved in salt or brine. The high salt concentration is hypertonic to bacteria cells, and kills them by dehydration before they can cause the food to spoil. Preserving fruit in sugar (jams, jellies) works on the same principle. [Pg.694]

Membrane contactors can be used in osmotic distillation process to transfer water vapor, as discussed in Section 2.8. Such a process has been investigated as a means of concentrating fruit juice [58] using concentrated brine as the receiving phase for water vapor. A photograph of a pilot system is shown in Figure 2.15. [Pg.19]

Canner, food Soaps and detergents, brine, syrup, fruit... [Pg.2434]

Approximately 90% of the total annual worldwide olive fruit harvested is used for olive oil production whilst table olives represent about one tenth of this production [3]. For table olive productiOTi, most of the olive fruits have to be processed in order to remove or, at least, reduce the bitter oleuropein component. The olives are usually submitted to fermentation or cured with lye or brine. One of the few exceptions to this rule is the Greek Thrubolea variety that is allowed to ripen on the tree [3]. For olive oil production, the olives are harvested as soon as the fruit reaches its maximum size because by that time the oil content also reaches the maximum amount. For most of the cultivars this stage corresponds to the change in the surface color from slightly pink to purple-pink or black [3]. [Pg.130]

Eastern European farmers produce a variety of fruit juices, which they wish to dehydrate to prolong shelf-life and facilitate transportation. One very simple dehydration method is to put the juice in a plastic bag and drop the bag into brine at 283 K. If the bag is permeable to water but not to salt or juice components, then osmotic flow will concentrate the juice. Is the osmotic pressure generated in this way significant Assume that the juice contains a solids concentration equivalent to 1.0 wt% sucrose (342 g/mol molecular weight) and that the brine contains 35 g of NaCl per 100 g of water. For simplicity, assume that the juice and the brine are ideal solutions. [Pg.559]

Lactic acid is used in the jams, sweets, and drinks industries. This acid is the best acid to control the acidity and assure the transparency of brine in pickles. Calcium lactate can be used as a taste enhancer, as a baking processing aid, to proof the dough, as an inhibitor of decolorization of fruits and vegetables, as a gelatinization factor during pectins dehydration, or as an improver of the properties of milk powder or condensed milk. The ethyl esters of lactic acid can be used to enhance taste. Calcium lactate can be nsed in dietetic foods as weU as nutrition supplements (Table 13.4). [Pg.419]


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