Process Technology Archive - FRUIT PROCESSING magazine https://www.fruit-processing.com/product-categories/process-technology/ Mon, 15 Jun 2020 14:29:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 Modern adsorption and demineralization processes for fruit juice concentrates and plant extracts https://www.fruit-processing.com/product/modern-adsorption-and-demineralization-processes-for-fruit-juice-concentrates-and-plant-extracts/ Mon, 07 Aug 2017 14:54:53 +0000 https://www.fruit-processing.com/?post_type=product&p=1950 A fractal process is introduced into the juice market, which allows an efficient treatment of juice concentrates. They can be partially decolourized and stabilized without dilution. Semi-concentrates can be completely decolourized if desired. This new process reduces at the same time the CO2 footprint of a company by reducing regenerant consumption and waste. Modern fruit juice processes or the treatment of plant extracts and by-products of plants often include adsorption and ion exchange steps. Novel polymeric and carbonaceous adsorbents are introduced into the market for higher performance and new applications. The article shows a new technology and some of the applications of adsorbents and ion exchange resins in the beverages industry.

6 pages
Author: Dr R. Weinand
Published in FRUIT PROCESSING 4/2014

Der Beitrag Modern adsorption and demineralization processes for fruit juice concentrates and plant extracts erschien zuerst auf FRUIT PROCESSING magazine.

]]> Der Beitrag Modern adsorption and demineralization processes for fruit juice concentrates and plant extracts erschien zuerst auf FRUIT PROCESSING magazine.

]]> Production of organic certified fruit products, and the implications for enzymatic processing https://www.fruit-processing.com/product/production-of-organic-certi%ef%ac%81ed-fruit-products-and-the-implications-for-enzymatic-processing/ Mon, 07 Aug 2017 14:42:02 +0000 https://www.fruit-processing.com/?post_type=product&p=1947 Organic certified products used to be a niche segment of the food and beverage market. However, in recent years this category has rapidly grown, and organic products have established a firm position in the assortment of large retailers, and are increasingly finding their way into the mainstream market. Most food and beverage companies are therefore adapting their product portfolios to meet the requirements of organic certification and cater to growing consumer demand. For example, the food company Andros recently stated that 35 % of their USA fruit product sales in 2014 was organic certified, and the company expected this to grow to 50 % by the end of next year.

5 pages
Author: M. Paasman
Published in FRUIT PROCESSING 4/2015

Der Beitrag Production of organic certified fruit products, and the implications for enzymatic processing erschien zuerst auf FRUIT PROCESSING magazine.

]]> Der Beitrag Production of organic certified fruit products, and the implications for enzymatic processing erschien zuerst auf FRUIT PROCESSING magazine.

]]> A crushing separation machine (CSM) for producing apple juice with low enzymatic browning https://www.fruit-processing.com/product/a-crushing-separation-machine-csm-for-producing-apple-juice-with-low-enzymatic-browning/ Mon, 07 Aug 2017 12:26:22 +0000 https://www.fruit-processing.com/?post_type=product&p=1935 In addition to fresh consumption, apples are also processed into several products; juice, apple chips, jam and jelly. Apple juice contains a high level of phenolic compounds with antioxidant activity, such as flavonoids, which may help prevent cardi-ovascular diseases or cancers (Hollman 2001). Therefore, apple juice occupies an important part of our daily diet. However, changes in apple juice color during processing and storage can be a major inconvenience because color defects can impair the sensory properties of the product and lower its nutritional value.

7 pages
Authors: H. Deng, Y. You, Q. Xia, Y. Meng (cor. author: Y. Meng), N. Qiu, Y. Guo, G. Ge
Published in FRUIT PROCESSING 5/2015

Der Beitrag A crushing separation machine (CSM) for producing apple juice with low enzymatic browning erschien zuerst auf FRUIT PROCESSING magazine.

]]> Der Beitrag A crushing separation machine (CSM) for producing apple juice with low enzymatic browning erschien zuerst auf FRUIT PROCESSING magazine.

]]> Energy savings from optimizing storage temperatures of fruit juice concentrates https://www.fruit-processing.com/product/energy-savings-from-optimizing-storage-temperatures-of-fruit-juice-concentrates/ Thu, 03 Aug 2017 15:50:33 +0000 https://www.fruit-processing.com/?post_type=product&p=1918 Since orange juice concentrates are customarily called “FCOJ” (Frozen Concentrated Orange Juice), they are often misunderstood that they are a kind of “frozen food” (or quick-frozen food). Food Sanitation Law in Japan and Japanese Agricultural Standards stipulate the preservation temperature of “frozen food (including fruit juice)” at -15 °C and -18 °C or lower, respectively. Regulations in EU as well as in USA have also similar figures. The key point is to know if they are in a frozen state at temperatures around -18 °C or not. Therefore, we conducted the freezing point measurement of fruit juice concentrates in various conditions as correctly as possible, and it was confirmed that most of the fruit juice concentrates prevailing nowadays (orange: ca. 65 °Brix, apple: 65 to 70 °Brix, etc.) have freezing points much lower than -18 °C, being not a kind of “frozen food”.

4 pages
Authors: H. Akabane, M. Furuno
Published in FRUIT PROCESSING 6/2011

Der Beitrag Energy savings from optimizing storage temperatures of fruit juice concentrates erschien zuerst auf FRUIT PROCESSING magazine.

]]> Der Beitrag Energy savings from optimizing storage temperatures of fruit juice concentrates erschien zuerst auf FRUIT PROCESSING magazine.

]]> Effect of pulsed electric fields on apple juice yield https://www.fruit-processing.com/product/effect-of-pulsed-electric-fields-on-apple-juice-yield/ Thu, 03 Aug 2017 08:47:44 +0000 https://www.fruit-processing.com/?post_type=product&p=1892 Because the fruit accounts for a ma­jor part of the costs (about 25 %) in apple juice production, the total juice yield is important for overall economy. Today, enzymes are widely used to maximise juice extraction. The enzyme primarily break down cells walls to allow more juice to flow out of apple pulp during extraction. However, enzyme treatment entails batch processing and leads to chang­es in juice quality.

3 pages
Author: F. Innings
Published in FRUIT PROCESSING 10/1998

Der Beitrag Effect of pulsed electric fields on apple juice yield erschien zuerst auf FRUIT PROCESSING magazine.

]]> Der Beitrag Effect of pulsed electric fields on apple juice yield erschien zuerst auf FRUIT PROCESSING magazine.

]]> The new approach to the detection of Alicyclobacillus spp. https://www.fruit-processing.com/product/the-new-approach-to-the-detection-of-alicyclobacillus-spp/ Thu, 03 Aug 2017 08:18:35 +0000 https://www.fruit-processing.com/?post_type=product&p=1882 The presence of Alicyclobacillus, a thermoacidophilic and spore-forming bacteria, in acidic fruit juices poses a serious problem for the processing industry. Several species of Alicyclobacillus, especially A. acidoterrestris, have been identified as spoilage organisms in commercially pasteurized fruit juices. Spoilage manifests itself as the formation of off-odours caused by compounds such as guaiacol and halophenols, and a “cheese-like” off-aroma identified as 3-methylbutyric acid and 2-methylbutyric acid.

4 pages
Authors: B. Sokolowska, J. Niezgoda
Published in FRUIT PROCESSING 5/2015

Der Beitrag The new approach to the detection of Alicyclobacillus spp. erschien zuerst auf FRUIT PROCESSING magazine.

]]> Der Beitrag The new approach to the detection of Alicyclobacillus spp. erschien zuerst auf FRUIT PROCESSING magazine.

]]> The influence of various fining agents on the composition of proteins in apple juice https://www.fruit-processing.com/product/the-in%ef%ac%82uence-of-various-%ef%ac%81ning-agents-on-the-composition-of-proteins-in-apple-juice/ Thu, 03 Aug 2017 07:59:24 +0000 https://www.fruit-processing.com/?post_type=product&p=1880 Whether young or old, pure and sweet or mixed with mineral water into a refreshing fizzy drink – people of all ages enjoy the golden juice squeezed from apples. In addition to the naturally cloudy varieties, clear apple juice is particularly prevalent commercially. Consumers tend to prefer this type of juice, as it more aesthetically pleasing and has a more pleasant texture. However, the sale of clear apple juice can be made considerably more difficult if turbidity forms during storage, as buyers often mistakenly interpret this as an indication of a spoiled juice.

5 pages
Authors: Dr I. Schneider, F. Hoffmann
Published in FRUIT PROCESSING 5/2015

Der Beitrag The influence of various fining agents on the composition of proteins in apple juice erschien zuerst auf FRUIT PROCESSING magazine.

]]> Der Beitrag The influence of various fining agents on the composition of proteins in apple juice erschien zuerst auf FRUIT PROCESSING magazine.

]]> The limits of electro-thermal heating processes as an alternative to pasteurisers https://www.fruit-processing.com/product/the-limits-of-electro-thermal-heating-processes-as-an-alternative-to-pasteurisers/ Fri, 28 Jul 2017 12:42:31 +0000 https://www.fruit-processing.com/?post_type=product&p=1802 For more than 100 years now, it has been customary to extend the shelf-life of liquid foods by means of pasteurisation. This mostly indirect heating of the products using plate or shell-and-tube heat exchangers entails not only advantages, such as sturdy, field-proven kit with correspondingly high levels of microbiological safety, but also certain disadvantages.

6 pages
Authors: Dr R. Feilner, Dr J. Zacharias
Published in FRUIT PROCESSING 6/2015

Der Beitrag The limits of electro-thermal heating processes as an alternative to pasteurisers erschien zuerst auf FRUIT PROCESSING magazine.

]]> Der Beitrag The limits of electro-thermal heating processes as an alternative to pasteurisers erschien zuerst auf FRUIT PROCESSING magazine.

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