frozen food Archive - FRUIT PROCESSING magazine https://www.fruit-processing.com/product-tags/frozen-food/ Fri, 26 Jan 2024 12:39:13 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 FRUIT PROCESSING 9/2020 (PDF) https://www.fruit-processing.com/product/fruit-processing-9-2020-pdf/ Fri, 18 Sep 2020 09:23:03 +0000 https://www.fruit-processing.com/?post_type=product&p=6142 The issue 9/2020 features:

  • Clear conditions – a look at degradation of starch in apple juice
  • On course for growth: Cawingredients relies on can technology from KHS
  • Sustainable packaging that goes Way Beyond Good – The environmental impact of products
  • Bühler gives leading IQF processor a PolarVision™ edge in global fruit and vegetable markets
  • Study reveals importance of naturalness to food and beverage consumers in Latin America
  • BrauBeviale 2020 set to launch in Nuremberg as special edition
  • New Product Launches
  • Business News
  • Market Price Report

Gain an insight into the issue FRUIT PROCESSING 9/2020 !

Der Beitrag <b>FRUIT PROCESSING 9/2020</b> (PDF) erschien zuerst auf FRUIT PROCESSING magazine.

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]]> 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.

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