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Recent Trends in Concentration of Fruit Juices/Pulps

Prerana Dayasagar, Shere (2004) Recent Trends in Concentration of Fruit Juices/Pulps. Masters thesis, University of Mysore.

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: <p align="justify">Fruit and vegetables are among the most important foods of mankind as they are not only nutritive but also indispensable for the maintenance of human health. They are rich sources of vitamin minerals which act as protective to consumer. Fruits and vegetable are short lived and they are available in particular season for a short period of time the production of the fruits and vegetables is increasing many folds in recent year. Therefore, it becomes necessary and challenge for technologist to convert the fruits and vegetables into processed products. Fruit and vegetable juices are among the important class among the preserved foods. Fruit juices are very complex aqueous mixture of organic and inorganic compounds. The solid content in most liquid foods is low, usually in the range of 8-16%. It is obvious that much of what consumer eats and pays for in food is water partial removal of water and reducing the volume can be the part step in food processing prior to packaging hence, concentration of fruits and vegetable is among the important method in preserving the fruits and vegetables. Concentration helps in enhancing storage life through reduction of water activity, reduction of packaging, transportation and storage cost also improvement in convenience for the consumer. However, concentration of fruit and vegetable juices is a delicate affair as they are heat sensitive, their color and flavor deteriorate rapidly during thermal processing. Even at moderate temperature many of their components are unstable therefore efforts are made to avoid thermal exposure of juices during concentration. For concentration of liquid delicate foods very commonly 3 processes are in practice, 1. Concentration through evaporation using various types of evaporator;2. Freeze concentration and;3. Reverse osmosis or ultra filtration. Freeze concentration method was found suitable and the recent process such as osmotic distillation, membrane distillation and integrated membrane concentration can find the alternative in concentration process produces juices of very high quality with reduced costs and economy. Physicochemical studies indicated that using membrane filtration and reverse osmosis process juice of 310brix with retention of all the sugars, acid, and ascorbic acid could be preserved. Physicochemical studies indicated that using membrane filtration and reverse osmosis juice of 31 0brix with retention of all the sugars , acids and ascorbic acid can be prepared.</p>
Uncontrolled Keywords: fruit juices fruit pulps concentration trends concentration fruit juices concentration fruit pulps
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/410

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