Juice dehydration

Products and Uses Used in baked goods, bakery mixes, frozen desserts, fruit juices (dehydrated), fruits (dehydrated), milk or cream substitutes for beverage coffee, pancake mixes, pudding mixes, rice (precooked instant), shortening (liquid), vegetable juices (dehydrated), and vegetables (dehydrated). It is an emulsifier (stabilizes and maintains mixes to aid in suspension of oily liquids). 

Sulfur Dioxide and Sulfites. Sulfur dioxide [7446-09-5], SO2, sodium bisulfite [15181-46-1], NaHSO, and sodium metabisulfite [23134-05-6] ate effective against molds, bacteria, and certain strains of yeast. The wine industry represents the largest user of sulfites, because the compounds do not affect the yeast needed for fermentation. Other appHcations include dehydrated fmits and vegetables, fmit juices, symps and concentrates, and fresh shrimp (79). Sulfites ate destmctive to thiamin, and cannot be used in foods, such as certain baked goods, that ate important sources of this vitamin. 

Beet juice contains about 80% of fermentable carbohydrates and nitrogenous compounds. To remove these compounds, a yeast fermentation utilising Candida utillis has been suggested (141). By so doiag, a more concentrated form of the dye becomes available. The red dye from beets is sold as beet juice concentrate, as dehydrated beet root, and as a dried powder. 

Annex II lists foodstuffs for which only certain of the annex I additives may be used. Such foodstuffs include cocoa products and chocolate products, fruit juices and nectars, jam, jellies and marmalades and partially dehydrated and dehydrated milk, which are the subjects of EU vertical standards, and a number of other foods including frozen unprocessed fmit and vegetables, quick-cook rice, non-emulsified oils and fats, canned and bottled fruit and vegetables, bread made with basic ingredients only, fresh pasta and beer. 

The name, maleic anhydride, came about in the same fashion. as any number of compounds early in the petrochemical Business Many organic acids and their derivatives were given common names based on some early observations, their special source in nature, or on some special feature of their structure. MA was first isolated in the 1850—75 era by dehydration of malic acid, a sugar acid found in apple juice. The Latin word for apple is malum. Hence, malum, malic, maleic. The suffix, anhydride, which follows each alias of MA, has a simple definition a compound derived by the loss of a molecule of water from two carboxyl groups (-COOH). 

Freshly cut oranges or their juices may be exposed in an open glass for several hours without appreciable loss of I he vitamin because of the protective effect of the acids present and the practical absence of enzymes that catalyze its destruction. In potatoes, when baked or boiled, there is a slight loss of the vitamin, blit if they are whipped lip with air while hot, as in the production of mashed potatoes, a large fraction of the initial vitamin content usually will be lost. In freezing foods, it is common practice to dip them in boiling water or to treat them briefly with steam to inactivate enzymes, after which they arc frozen and stored at very low temperatures. In this state, the vitamin is reasonably stable. Vuamin C degradation in dehydrated food systems is described shortly. 

Being a food bearing the reserved description fruit juice , concentrated fruit juice , fruit juice from concentrate or dehydrated or powdered fruit juice , it has not been prepared by adding to it ... 

Ciyo-SEM methodology also facilitates the observation of highly hydrated systems. Harker and Sutherland [69] used the ability of cryo-SEM to preserve the structural integrity of the aqueous phase to characterize differences between mealy and non-mealy nectarines. The presence of juice on the surface of cells in non-mealy nectarines was observed after tensile tests produced a fractured surface. Such observations would not have been possible with conventional methods where dehydration and critical point drying are essential steps. A strong point to this study was the extensive use of other physical and chemical methodologies to help correlate textural difference based on storage parameters for nectarines. 

You may consider fluids from foods, such as soups and broth, fruit juices, milk, and noncaffeinated soft drinks as part of your total fluid consumption. However, alcoholic and cafifeinated beverages can t be counted because alcohol and caffeine dehydrate the body, thus increasing its need for water. 

In most processes for the production of dehydrated citrus juices, a concentrated juice is blended with a drying aid which... 

Vacuum belt drying and spray drying are the two processes most widely used today for the dehydration of citrus juices. 

In neither process is it commercially feasible to produce a dehydrated juice without the addition of a drying aid, although 100% orange juice has been produced with the continuous vacuum belt dehydrator (42,A3). This product is extremely hygroscopic and very temperature sensitive. As a result, the product "cakes" or hardens if exposed to moist air or to temperatures much above 24°C. The product is also subject to browning if not stored at refrigerated temperatures. Dehydrated citrus juices are produced on a vacuum belt dryer at Crystals International, Plant City, Florida, and are items of commerce. 

Moy and Speilmann (90) recently reported on the economic feasibility of vacuum puff freeze drying of tropical fruit juices and nectars. They considered the process economically feasible if production rates were 250,000 or 1,000,000kg of dried nectar base per year (two plant sizes) with an assumed level of 35% sucrose (wet weight basis) blended with the juice or puree before dehydration. One assumption made in their study was that a marketing share equivalent to 0.5% of the annual orange juice volume in the U.S. was attainable. 

The peel, internal membranes, ruptured juice vesicles and seed residue remaining after juice extraction represent the raw material for production of dried citrus pulp. This residue, in its wet state, contains 75-85% water and ferments or sours readily because of the presence of soluble sugars. The difficulty of handling this wet material necessitates dehydration to a moisture content in the range of 107. water. Once dried, if proper precautions are taken to maintain dry conditions, the product may be handled, stored, and shipped in a manner similar to other dry feed stuffs. 

Sodium, potassium and chloride are the primary dietary ions that influence the electrolytic balance and acid-base status, and the proper dietary balance of sodium, potassium and chloride is necessary for growth, bone development, eggshell quality and AA utilization. Potassium is the third most abundant mineral in the body after calcium and phosphorus, and is the most abundant mineral in muscle tissue. It is involved in electrolyte balance and neuromuscular function. The content of potassium in poultry diets is usually adequate. Chloride is present in gastric juice and chlorine is part of the HC1 molecule which assists in the breakdown of feed in the proventriculus. Sodium is essential for nerve membrane stimulation and ionic transport across cell membranes. Signs of sodium, potassium or chloride deficiency include reduced appetite, poor growth, dehydration and increased mortality. 

Table 4.1.28A. Potato protein concentrate (IFN 5-25-392). Derived from de-starched potato juice from which the proteinaceous fraction has been precipitated by thermal coagulation followed by dehydration. (From AAFCO, 2005.)...

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