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  • 1
    Electronic Resource
    Electronic Resource
    Portable, low-cost equipment for small-scale fruit juice processing (1990)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 25 (1990), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Simple, low-cost portable equipment to extract citrus juice, and pasteurize it and other fruit juices by passing through a coil of stainless steel tube in boiling water was designed, constructed and tested. Temperature reached was varied by altering the hydrostatic feed height, and the product was directly hot-bottled and capped. Pasteurization was microbiologically effective, and had little effect on ascorbic acid, furfural and colour of freshly prepared pineapple orange, Valencia orange and apple juices, and an orange squash drink, and only the expected changes occurred on storage at 21°C for periods up to 6 months, although with no indication of microbial activity. Taste panel ratings showed a loss of liking for treated orange juice, but not for apple. The equipment is suitable for improved utilization of crops by community technology in less-developed areas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01118.x
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  • 2
    Electronic Resource
    Electronic Resource
    And the response… (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb13515.x
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  • 3
    Electronic Resource
    Electronic Resource
    Quality of Enzymatically Treated 72° Brix Orange Juice Stored at Refrigerated Temperatures (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh Valencia orange juice was treated with 0, 70, and 350 ppm of commercial pectic enzymes, concentrated to 72° Brix and stored at –7°, –1°, 7°, and 13°C for up to 6 months. The 70 ppm enzyme treatment successfully reduced initial apparent viscosity by about 25%. For the 70 ppm enzyme treated samples after 6 months storage at all four temperatures, juice cloud remained acceptable, furfural remained below the significant level, and at −1°C, vitamin C levels were above 32 mg/100 mL. There was no significant difference in taste after 6 months storage at −7°C between control and 70 ppm enzyme treated samples. Product quality of enzymatically treated orange concentrate stored at refrigerated temperatures was of sufficient quality to realize potential savings of 17% in storage and 30% in refrigeration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11222.x
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  • 4
    Electronic Resource
    Electronic Resource
    Carbohydrate Fiber from Orange Albedo (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A process was developed for manufacturing dried orange albedo from fresh peel. Fresh albedo (nonpigmented portion) was recovered by shaving the flavedo (pigmented portion) from quartered peel after a commercial reamer juice extraction process. The albedo was then ground to reduce particle size, leached with water, treated with lime, pressed, and dried. Yield of dried (0% H2O) albedo was 3.3 kg/100 kg ‘Valencia’ oranges. Wastewater analyses of liquids discharged from the leaching process indicated average values of 14,400 mg COD and 9,850 mg BOD based on producing 1 kg of dry albedo. Several albedo carbohydrate fiber components were estimated by determining the monomers soluble in boiling water, 5% H2SO4 and 72% H2SO4. These were as follows (g component/ l00g dry albedo): water-soluble fraction-hexose (11.2) and uronic acid (1.5), hemicellulose fraction-pentose (11.9), pectin fraction-uronic acid (12.9), and cellulose fraction-hexose (10.8) and uronic acid (3.6), respectively. Lignin (6.7) was estimated by ashing the residue remaining after the 72% H2SO4 extraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04936.x
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  • 5
    Electronic Resource
    Electronic Resource
    PROPERTIES AND RECOVERY OF WASTE LIQUIDS FROM CITRUS PECTIN POMACE MANUFACTURE (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A complete flow diagram and material balance of a typical citrus pectin pomace manufacturing process is presented. Leach liquids, produced from lemon and lime peel during the process had the following waste treatment properties: COD, 10,000–12,000 ppm: BOD. 6,000–9,000 ppm, settleable matter, 50–250 ppm; turbidity, 215–1200 N.T.U. The presence of water-soluble pectin (40–100 mg/100g) in the dilute leach liquids contributed to high viscosities and made concentration by evaporation difficult. Commercial leaching processes removed approximately 20% of the total solids in the peel, while a more efficient laboratory leaching was able to recover over 30% of the solids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07386.x
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  • 6
    Electronic Resource
    Electronic Resource
    A THERMAL CONTROLLER FOR THE SHORT COD DETERMINATION (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An instrument, the Short COD Thermal Controller, was developed to make the short COD test faster, safer and more precise through automatic control of heating and agitation. The instrument was used to analyze a glucose solution, simulated tomato wastes and corn processing wastes. Glucose solutions were found to have a coefficient of variation of 1.4% compared to the 20% reported for the BOD and the 8% for the long COD. The coefficient of variation for the tomato waste was 2.7%, and on the corn processing waste the instrument was able to give more reproducible results than the inherent variability found in preparing the replicate waste samples. The new instrument reduced both the time required to analyze a large number of samples and the hazards to technicians.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12616.x
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  • 7
    Electronic Resource
    Electronic Resource
    PECTIN CONTENT OF MEYER LEMON (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The peel and fruit residue recovered after juice extraction of Meyer lemons were composed of flavedo (25% wt/wt), albedo (30%), membrane (26%) and juice vesicles or sacs (19%). The average recovery and pectin grade from the component parts of the fruit decreased with increasing maturity, with the flavedo showing a greater change in grade than the internal fruit components. Yields (lb/90 lb box of fruit) of pectin was 1.5 lb/box (Sept.), 0.8 lb/box (Nov.) and 0.7 lb/box (Dec.). Meyer lemon flavedo, albedo, membrane and juice sacs yielded pectins of 217, 252, 286 and 213 average jelly grade, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01201.x
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  • 8
    Electronic Resource
    Electronic Resource
    Preparation and Storage of 72° Brix Orange Juice Concentrate (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Each year, thousands of tons of citrus concentrate are stored and transported throughout the world at 62° Brix. Increasing this concentration to 72° Brix can result in substantial savings. Fresh orange juice, treated mechanically or with pectic enzymes to reduce its viscosity, was concentrated to 72° Brix in a commercial processing plant, then samples were stored in barrels in a tank farm at −7 or at 4°C. At monthly intervals, samples were blended to make 41.8° Brix Frozen Concentrated Orange Juice. The enzyme-treated samples had lower viscosity than those mechanically treated. Vitamin C retention levels were 〉 94% after 6 months storage at 4°C. Taste evaluations rated the product ‘very good’ and furfural levels were well below that which indicates off flavors. Browning tended to increase with storage time and temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06619.x
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  • 9
    Electronic Resource
    Electronic Resource
    Factors Affecting Storage of Orange Concentrate (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Orange concentrate (OC) 66°Brix, was tested for effect of storage temperature and storage time on product quality. OC was stored at −12.2, −6.6, −1.1, and 4.4°C, and analyzed for °Brix, % acid, ascorbic acid, furfural, serum viscosity, apparent viscosity, browning, Hunter color values, and taste panel scores at monthly intervals for 1 yr. Significant (p 〉 0.01) decreases were found in ascorbic acid content and Hunter color value (Y) due to storage time, and temperature. Nonenzymatic browning increased and taste panel scores significantly decreased with storage temperature and time. Taste panelists were able to detect significant differences in flavor after 5 and 9 months at 4.4 and −1.1°C, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12865.x
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  • 10
    Electronic Resource
    Electronic Resource
    Preparation and Chemical Composition of Orange Oil Concentrates (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Flavor and color concentrates were prepared by a vacuum distillation process from cold pressed Valencia and midseason orange oils and were analyzed quantitatively by gas chromatography. Twenty-five major and minor constituents were identified by mass spectrometry. The influence of the concentration process on oxygenated flavor compounds, primarily aldehydes and alcohols, was evaluated. Aldehydes and color values were determined by chemical and spectrophotometric methods. When compared with midseason orange oils, 25–35% higher concentration of oxygenated flavor compounds and of total aldehydes were found in Valencia orange oils. Midseason oils had 20–30% higher color values when compared with Valencia oils. Cold pressed oils concentrated to 25-fold had an increase in color value of 20-fold, while the concentration of oxygenated flavor compounds increased about 10 times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09190.x
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