Juice recovery

Cellulase enzymes break down cellulose and beta-glucan associated with the cell walls, thereby decreasing the viscosity of the mash and increasing the ease of the juice recovery. The conversion of cellulose and beta-glucans into soluble... 

Subsequent studies (6) produced a mathematical model of the process which defined the importance of tube diameter on pressure drop. The design flow in a channel was found to be proportional to the 2.0 to 2.5 power of the tube diameter. Thus, a prototype utilizing 1 1/4-inch diameter tubes was constructed and operated stably at 85% juice yields with much lower pressure drops (250-350 psi). This same study (6) also addressed optimization of viscosity reduction of the puree and membrane flux utilizing commercial liquefaction enzymes. Viscosity reduction was readily obtained with even small amounts of liquefaction enzymes, and further increases in enzyme concentration did not appreciably affect viscosity reduction. However, steady state flux was proportional to the level of enzyme used up to 0.044%. Membrane flux correlated very well, as expected (3), with reduction of total pectin. It was evident that enzyme pretreatment should be further developed with the goal of enhancing flux rather than reducing viscosity, especially since increased tube diameter could be used to overcome pressure drops imparted by the viscosity of the retentate at high juice recoveries. 

Fruit Juice. Apple juice processors are using UF to increase juice recovery, improve clarity, reduce materials cost, and to cold sterilize for aseptic packaging. 

N.T. Bitange, W. Zhang, X. Shi-Ying, Z. Wenbin, The influence of a pectinase and pectinase/hemicellulases enzyme preparations on percentage pineapple juice recovery, particulates and sensory attributes, Pakistan Journal of Nutrition 2009, 8, 1184-1189. 

Removal of pectin hazes and sus )ensions from fruit juices Recovery of lignosulphonate and vanillin from pulp/paper effluent Recovery of proteins, for example, from whey Concentration of milk solids prior to cheese manufacture Recovery of protein and enzymes from food processing effluents Fractionation of blood plasma Removal of pyrogens from water Hydrogen recovery (special membrane required)... 

Concentration and Aroma Recovery. Most of the citms juice sold and transported internationally is as frozen concentrate, usually 60—65 °Brix. Because single-strength citms juices generally are 7—12 °Brix solutions, a fivefold or greater concentration has occurred, making the concentrate a more economical product to freeze, store, and transport. 

Concentration and Aroma Recovery. Concentration of juice from deciduous fmit is best carried out using an evaporator that causes as httle thermal degradation as possible and that permits recovery of volatile materials important to the aroma of the fresh fmit, ie, essence. Evaporators that use a high temperature for a short time and operate under a vacuum, such as the APV Crepaco falling film plate evaporator or the Alfa Laval centrifugal... 

There are two methods available for aroma recovery. In one method, a portion of the water is stripped from the juice prior to concentration and fractionally distilled to recover a concentrated aqueous essence solution. Apple juice requires 10% water removal, peach 40%, and Concord grape 25—30% to remove volatile flavor as an essence. Fractional distillation affords an aqueous essence flavor solution of 100—200-fold strength, which means the essence is 100 to 200 times more concentrated in flavor than the starting juice. A second method of essence recovery is to condensate the volatiles from the last effect of the evaporator they are enriched in volatile flavor components (18). 

Other methods of production iaclude hydrolysis of glycolonittile [107-16 ] with an acid (eg, H PO or H2SO2) having a piC of about 1.5—2.5 at temperatures between 100—150°C glycolonittile produced by reaction of formaldehyde with hydrogen cyanide recovery from sugar juices and hydrolysis of monohalogenated acetic acid. None of these has been commercially and economically attractive. 

Two techniques for sorption-spectroscopic determination of ascorbic acid have been proposed. The first one is the recovery by silica modified with tetradecyl ammonium nitrate of blue form of molibdophosphoric HPA in the presence of vitamin C. And the second one is the interaction between the ascorbic acid in solution and immobilized on silica ion associate of molibdophosphoric acid with lucigenine. The detection limits of vitamin C are 0.07 and 2.6 mg respectively. The techniques were successfully applied to the determination of ascorbic acid in fmit juices. 

After fermentation, subsequent midstream to downstream processes such as cell disruption, centrifugation, extraction and drying will be carried on for product recovery. Fig. 9 shows a white sheet of PHB obtained from fermentation of sweet sorghum juice (SSJ) by Bacillus aryahhattai. 

Despite their potential health-promoting effects as dietary antioxidants, the fate of betalains in humans has been poorly studied. Betalain bioavailability was first demonstrated in humans by the appearance of betacyanins in urines after ingestion of beetroot extract" and red beet juice," indicating that these compounds are indeed absorbed. Although intact betacyanins (betanin and isobetaiun) appeared rapidly in human urine with a maximum excretion rate observed within 2.5 to 8 hr," betacy-anin recoveries in human urine were usually low (< 1% of the dose) over 24 hr postdose, suggesting that either the bioavailabifity of betacyaiuns from red beetroot is low or that renal clearance is a minor excretion route for these compounds. 

However, complete hydrolysis of carotenoid esters sometimes is not achieved in 1 to 3 hr. The saponification degree can be verified easily by the presence of carotenol ester peaks eluting later than the peaks of P-carotene on reversed phase columns. Retinol palmitate, added as an internal standard to orange juice, also serves to indicate whether saponification is complete, since it is converted to retinol which elutes at lower retention time. The mixture is subsequently washed with water until free of alkali in a separatory funnel. Other more polar solvents such as CH2CI2 or EtOAc, and diethyl ether alone or mixtured with petroleum ether can be used to increase the recovery of polar xanthophylls from the water phase. 

The zone elution method has been used for quantitative estimation or recovery of heavy metals in plants and vegetable juices [29], mercury (11) in river and waste waters [52], zinc in different environmental samples [46], nickel and copper in alloys [53], zirconium in Mg-Al alloys [22], cobalt, zinc, nickel, and copper in natural water and alloy samples [54], thiocyanate in spiked photogenic waste water [55], and aluminum in bauxite ores [42],... 

Application Paint recovery Whey processing Biologicals Water treatment Juice processing... 

Although SPME was applied initially for the analysis of relatively volatile environmental pollutants in waters, rapid developments have enabled SPME to be successfully applied for the analysis of pesticides in water, wine and more complex food samples such as honey, fruit juice and pears, vegetables and strawberries. With food samples, most analysts recognize the need for some sample pretreatment in order to minimize matrix effects. The matrix can affect the SPME efficiency, resulting in a reduced recovery of pesticides. The most common method is simply to dilute the sample or sample extract with water. Simpltcio and Boas comminuted pears in water prior to the determination of pesticides. Volante et al. extracted over 100 pesticides... 

Limestone-gypsum roasting lithium recovery process, 15 126, 127 Lime water softening methods, 26 116-119 Liming, in beet juice purification, 23 459-462... 

Chen et al. (1997a) analysed sodium saccharin in soft drinks, orange juice and lemon tea after filtration by injection into an ion-exclusion column with detection at 202 nm. Recoveries of 98-104% were obtained. They reported that common organic acids like citric and malic and other sweeteners did not interfere. Qu et al. (1999) determined aspartame in fruit juices, after degassing and dilution in water, by IC-PAD. The decomposition products of aspartame, aspartic acid and phenylanaline were separated and other sweeteners did not interfere. The recoveries of added aspartame were 77-94%. Chen et al. (1997b) separated and determined four artificial sweeteners and citric acid. 

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