Asya Taste » Articles https://www.asyataste.com Tue, 15 Aug 2017 12:58:12 +0000 en-US hourly 1 http://wordpress.org/?v=3.4.2 Yield and Quality Effects of Electroplasmolysis https://www.asyataste.com/2012/07/04/yield-and-quality-effects-of-electroplasmolysis/ https://www.asyataste.com/2012/07/04/yield-and-quality-effects-of-electroplasmolysis/#comments Wed, 04 Jul 2012 09:17:09 +0000 dionadmin http://www.asyataste.com/?p=191 continue»]]> Abstract

 

Electroplasmolysis applications on fruits and vegetables have been reported since the late forties. It is the increased permeability of biological tissue cells after electric field application which was affected yield and quality. This method is based on the effect of electro-induced formation and growth of pores in cellular membranes as a result of electric field application. In this study, fundamental characteristics and effects of electroplasmolysis on juice yield and quality of fruit and vegetable juices were reviewed. In addition, yield and quality effects of electroplasmolysis application on orange, carrot, grape and kiwi juices were investigated. As a result; electroplasmolysis application is more effectual than conventional processing for improving yield and functional properties of some fruit and vegetable juices.

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]]> https://www.asyataste.com/2012/07/04/yield-and-quality-effects-of-electroplasmolysis/feed/ 0 A new integrated membrane process for producing clari®ed apple juice and apple juice aroma concentrate https://www.asyataste.com/2012/07/03/a-new-integrated-membrane-process-for-producing-claried-apple-juice-and-apple-juice-aroma-concentrate/ https://www.asyataste.com/2012/07/03/a-new-integrated-membrane-process-for-producing-claried-apple-juice-and-apple-juice-aroma-concentrate/#comments Tue, 03 Jul 2012 09:17:21 +0000 dionadmin http://www.asyataste.com/?p=193 continue»]]> An integrated membrane process for producing apple juice and apple juice aroma concentrates is proposed. The process involves the following operations: an integrated membrane reactor to clarify the raw juice; reverse osmosis (RO) to preconcentrate the juice up to 25°Brix; pervaporation (PV) to recover and concentrate aroma compounds, and a ®nal evaporation step to concentrate apple juice up to 72°Brix. These operations were tested in laboratory and pilot plant units. Promising results were obtained with the membrane operations involved. In order to have an economic process assessment, the pilot plant units were assembled into an integrated unit and operated with raw apple juice. The products were more clear and brilliant than apple juice produced by conventional methods. The integrated membrane process also seemed to be more advantageous on the basis of economics than the conventional one. Ó 2000 Elsevier Science Ltd. All rights reserved.

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