Fruits, processed

Vegetable and fruit processing Coal distillation (coke ovens)... 

Vegetable waste L S P A Breweries Natural rubber Starch Sugar refineries Vegetable and fruit processing and preparation... 

Sulphite waste liquor Glucose (from starch) Wastes from fruit processing 12-2... 

Alkali PA Sodium hydroxide Lime Electroplating Beverages production Photography Vegetable and fruit processing... 

PECTEV FRAGMENTS, RESISTANT TO ENZYMIC DEGRADATION DURING FRUIT PROCESSING... 

Each fruit has specific quantities and ratio of pectin, hemicelluloses and cellulose. These polysaccharides are important concerning enzymes activities required to produce juices and concentrates. Moreover, even if molecular weight and methylation degree of the pectin are specific for each fruit, during the fruit maturation, endogenous pectinases depolymerases and esterase are changing the pectin characteristics This broad variability of raw material makes difficult the standardisation of fruits processing. 

The major site of occurrence of polyesters in plants is the cuticle where the insoluble polymer constitutes a major barrier. This material present in the skin of fruit constitutes a significant part of the waste produced in fruit processing. The very large quantities of the cutin-rich agricultural wastes that are produced may be a source of high value polyesters. Since the insoluble polymer is relatively re-... 

Boija, R., and Banks, C. J., Kinetics of an Anaerobic Fluidized Bed System Used for the Purification of Fruit Processing Waste-Water, Chem. Eng. J., 54 B25 (1994)... 

Fito, P., Chiralt, A., Barat, J.M., and Martinez-Monzo, J. 2000. Vacuum impregnation in fruit processing. In Trends in Food Engineering (J.E. Lozano, G.V. Barbosa-Canovas, E. Parada Arias, and M.C. Anon, eds), pp. 149-163. Aspen Publishers, Gaithersburg, MD. 

Torreggiani, D. and Bertolo, G. 2001. Osmotic pre-treatments in fruit processing Chemical, physical and structural effects. J. Food Engineer. 49, 247-253. 

In the field of bioremediation, oxidoreductases are considered to be excellent biocatalysts for environmentally friendly processes. Laccases and peroxidases are widely used to treat effluents from pulp/cotton mills, food/fruit processing plants and breweries [1, 2, 37]. Laccases, peroxidases and other oxygenases are also being studied for their abihty to degrade hazardous coal substances, especially the sulfur-containing components, and in the treatment of industrial waste and contaminated soil and water in the transformation of xenobiotics, polycycHc aromatic hydrocarbons and other pollutants (biodetoxification and biodecontamination)... 

Jordaan, D., Akinnifesi, F. K., Ham, C., and Ajayi, O. C. (2008). The feasibility of small-scale indigenous fruit processing enterprises in Southern Africa. In "Indigenous fruit trees in the tropics Domestication, utilization and commercialization", (F. K. Akinnifesi, R. R. B. Leakey, O. C. Ajayi, G. Sileshi, Z. Tchoundjeu, P. Matakala, and F. R. Kwesiga, Eds). CAB International Publishing, Wallingford, UK. 

A general objective of fruit processing is the maceration of whole tissue, degrading cell... 

Pineapple, one of the most popular tropical fruits in the world, has been cultivated in South America since the fifteenth century [61]. It has been very popular throughout the world for many years [16]. Native to Central America and South America, pineapples grow in several tropical countries, such as Hawaii, India, Malaysia, the Philippines, and Thailand [12]. Owing to its attractive sweet flavour, pineapple is widely consumed as fresh fruit, processed juice, canned fruit, and as an ingredient in exotic foods. The volatile constituents of pineapple have been studied for over 60 years by many researchers. More than 280 compounds have been found among volatiles of pineapples so far [60]. 

Engel K-H, Tressl R (1991) J Agric Food Chem 39 2249 Engel K-H, Tressl R (1983) J Agric Food Chem 31 798 Fischer N, Hammerschmidt F-J, Brunke E-J (1995) Fruit Process 3 61 Flath RA, Forrey RR (1970) J Agric Food Chem 18 306 Flath RA, Forrey RR (1977) J Agric Food Chem 25 103... 

The simultaneous stereoanalysis of y-lactones and d-lactones using enantio-MDGC has been reported (Fig. 17.7). This technique was applied to many fruits proving that enantiomeric ratios of y-lactones and d-lactones can be used as indicators of authenticity, as the genuine enantiomeric purities remain unaffected during fermentation and all other stages of fruit processing [27]. 

Borja, R. and Banks, C.J., Kinetic study of anaerobic digestion of fruit-processing wastewater in immobilized-cell bioreactors. Biotechnol. Appl. Biochem. 1994 Aug 20 ( Pt 1) 79-92. 

Borja and Banks studied the kinetics of the anaerobic digestion of fruit processing wastewater (COD = 5.1 g/l). They used several substrata as scaffolds for the development of degrading colonies of bacteria. The kinetics of degradation were compared with the kinetics of a suspended biomass. The first order rate constant was determined and is shown in Figure 5.13. While the rate for the polyurethane was lower than rates for the sepiolite and saponite, some of the improvements we suggested and an improvement in mass transport could improve the rates of reaction. In any case, the paper of Borja and Banks suggests effect on kinetics exerted by the substratum. 

The phenolic composition of apple consists of cinnamic acids, flavonols, dihydrochalcones, and flavan-3-ols (50,56). In the apple fruit processing industry, hydroxycinnamic acid derivatives and flavan-3-ols are important due to their contribution to the astringency, haze, and browning in apple juice and cider. Chlorogenic acid represents the major hydroxycinnamic acid derivative. The flavan-3-ols (catechins) are present in the monomeric form as well as in oligomeric and polymeric forms (procyanidins) in apple and apple products (56). 

R Grandi, A Trifiro, S Gherardi, M Calza, G Saccani. Characterization of lemon juice on the basis of flavonoid content. Fruit Processing 4 355-359, 1994. 

M Runkel, M Bourian, W Legrum. Scopolin and skimmin as constituents of citrus fruits. Fruit Processing 7 213-216, 1997. 

Byproducts of the juice industry are important but are not dealt with here. The interested reader is referred to Fruit Processing (Arthey Ashurst, 2001). 

Cellulases. These enzymes may be used to facilitate the rapid removal of colour during fruit processing. Such enzymes have also been employed to good effect in recent years in the total liquefaction of plant tissues during processing, obviating the need to use a press, yet increasing yields. 

Rutledge, P. (1996) in Fruit Processing (eds D. Arthy and P.R. Ashurst) Blackie Academic ... 

Hammond, D.A., Correia, P., Day, M.P. Evans, R. (1998) 13C-IRIS—A refined method to detect the addition of cane/corn derived sugars to fruit juices and purees . Fruit Processing 3 86-90. 

Jamin, E., Lees, M. Fuchs, G. and Martin, G.G. (2000) Detection of added L-malic acid in apple and cherry juice—site specific 13C-IRMS method . Fruit Processing 11, 434-6. 

Low, N.H. and Hammond, D.A. (1996) Detection of high fiuctose syrup from inulin in apple juice by capillary gas chromatography with flame ionisation detection . Fruit Processing 4, 135-41. 

Martin, G.G., Jamin, E. Gonzalez, J., Remaud, G., Hanote, V., Stober, R and Naulet, N. (1997) Improvement of the detection level of added sugar with combined isotopic and chemical analysis. Fruit Processing 9, 344 19. 

Pacheco, C.P. (2002) Sensibility and specificity of methods for Alicyclohacillus detection and quantification a collaborative study. Fruit Processing 12(11), 478-82. 

Parish, M. (2000) Relevancy of Salmonella and pathogenic E. coli to fruit juices. Fruit Processing 10(7), 246-50. 

The concentrate can go to low-temperature stcrage or directly to processing for FCOJ. During the fruit processing season, cutback juice may be used to dilute the concentrate to 45°Brix. At other times, essence and water are used to prepare FCOJ. Berry and Veldhuis (3) reviewed this process in great detail. 

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