Oranges juice freeze-dried

This does not sound to be very complicated, but it certainly is not a trivial job. It requires special skills and sophisticated installations in order to process materials in a suitable form, especially matrix certified reference materials. Imagine a few thousand bottles of freeze-dried orange juice with demonstrated homogeneity and stability for metals content In addition... 

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 Amadori compounds of alanine, lysine, and arginine, and y-aminobutyric, pyrrolidonecarboxylic, and aspartic acid were shown to be present in freeze-dried orange juice and tomato pulp, stored at 50 °C for 14 and lid, respectively, through their 2-furoylmethyl derivatives.39 In addition, the Amadori compound of proline was present in the orange juice and that of serine in the tomato pulp. 

IT = Italy PRC = People s Republic of China UK = United Kingdom. FW = fresh weight EDS = freeze-dried sample ns = not sped bed. Orange juice. 

Saint-Hilaire, R Solms, J. Ueber die Gefriertrocknung von Orangensaft. I. Der Einfluss der chemischen Zusammensetzung auf die Sublimationstemperatur. [Freeze-drying of orange juice. I. Effect of chemical composition of sublimation temperature.], Lebensmittel-Wissenschaft Technol-ogie 6 (5), 170-173 (1973)... 

For freeze-dried orange juice, losses of j0-carotene of the order of 4% have been reported. Losses of other fat-soluble vitamins, such as A, D, and E, during drying have been negligible. Losses of vitamins up to 5% have been reported in oilseed drying. It could be concluded that the vitamin losses during drying are mainly related to water-soluble vitamins. 

Moisture content is a very important parameter influencing the stability of dehydrated foods. It has been suggested that the optimal amount of water for long-term storage corresponds in most dehydrated foods to the Brunauer-Emmett-Teller (BET) monolayer value. On the other hand, items such as freeze-dried spinach, cabbage, and orange juice were reported to be more stable at a zero moisture content, whereas items like potatoes and corn had maximum stability at the monomolecular moisture content. It appeared that optimal moisture content could not be predicted with precision on the basis of theoretical considerations. 

---