Fruits processed, flavor factors

In the algebraic system discussed previously, x is a factor its value determines what the particular result y will be. Yeast and fruit are factors in the wine-making process the type and amount of each contributes to the alcohol content and flavor of the final product. 

Applications for VOC-from-water pervaporation systems include treatment of contaminated wastewaters and process streams in the chemical industry, removal of small amounts of VOCs from contaminated groundwater, and the recovery of volatile flavor and aroma elements from streams produced in the processing of fruits and vegetables. A number of factors enter into the selection of pervaporation over a competing technology ... 

Flavor and texture of fruits are factors in choosing harvest, storage, and processing conditions. 

When fresh fruits and vegetables are thermally processed, alteration to color, flavor, texture and nutritive values may occur. It is the intention of the food technologists to either lessen these alternations or to enhance quality factors by processing. 

While appearance, texture, and flavor are each important for most products, their relative importance will vary between products. For leafy salads, for example, texture and appearance may be more important determinants of quality than flavor. For pre-sliced fresh fruit, which is to be used in remanufactured foods, flavor and texture may be more important than appearance. The shelf-life of a product is measured as the time from preparation until one quality factor degrades to a level where it is unacceptable. Therefore it is necessary to treat or process the product so that all quality factors have about the same stability even though one factor is considered... 

It is not uncommon to find that a treatment which enhances the stability of one quality factor causes another factor to become unacceptable. A chemical additive, such as calcium chloride, may improve the textural quality of a fruit product, but it can also produce unacceptable flavors. Blanching, to inactivate enzymes that cause darkening, destroys the fresh-like textural quality that is desired in lightly processed fruits and vegetables. 

Discoloration of lightly processed fruits and vegetables is often the factor that determines their shelf-life. Enzyme catalyzed reactions which convert phenolic compounds to brown melanins are the main causes of discoloration of lightly processed fruits and vegetables. When products are peeled, cut, or otherwise injured, cellular compartmentation is lost, enzymes and substrates come in contact with each other, and discoloration occurs (10). The products of these reactions may also produce off-flavors, but the appearance is usually unacceptable at... 

Citrus peel oils are generally collected from fruit as it processed into juice. These citrus oils are used as flavorings in numerous products from Juices to cosmetics. There are many factors that affect the aroma of the peel oil, such as type of fruit, harvest maturity, processing affects, storage, and others (/, 2, 3, 4),... 

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