Beverages: Technology, Chemistry and Microbiology by Alan H. Varnam PDF

By Alan H. Varnam

ISBN-10: 0412457202

ISBN-13: 9780412457203

Beverages offers thorough and built-in assurance in a hassle-free manner, and is the second one of an incredible sequence facing significant meals product teams. it truly is a useful studying and educating reduction and can also be of serious use to the meals and regulatory personnel.

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Additional info for Beverages: Technology, Chemistry and Microbiology

Sample text

Individual fruit are deposited in the bottom half of the cup, the top half then descending and applying pressure. As contact is made, a sharpened, perforated stainless steel tube, in the bottom half of the cup, cuts a plug in the base of the orange. The cups contain interlocking fingers which mesh, pressing the fruit inward and forcing juice into the perforated tube, which has a restriction in the bottom to prevent loss of juice. The resulting internal pressure forces the juice and smaller pieces of pulp through the perforations in the tube wall, straining out the remaining pulp and seeds.

Hammer mills are widely used in North America and give a very high juice yield. Flavour problems may • Cold stored apples may have different characteristics and it is necessary to adjust the processing accordingly. The total soluble protein content of Granny Smith apples falls during long-tenn (9 month) storage at - 1°C and juice from such apples is more prone to haze formation than juice from apples cold stored for short periods (3 months). Haze in juice from apples cold stored for short periods is due to proteins of molecular weight 21 to 31 lilla, but in juice from apples stored for long periods, phenols and traces of neutral polysaccharides are also present.

Enzyme pretreatment is rarely used in the US, where yield increases have been obtained by developments to press aids, but has found wider application in central Europe. Enzyme pretreatment involves dosing the pulp and then holding for 24 h at 5°C or 1 h at 15-30°C before pressing. In central Europe, enzyme pretreatment usually takes place within the widely used BucherGuyer HP press. 2), but the process is useful in specillc situations, such as pressing Golden Delicious and other soft cultivars after a long period of cold storage.

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Beverages: Technology, Chemistry and Microbiology by Alan H. Varnam


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