Effect of air-jet impingement parameters on the extraction of pomegranate arils

Khazaei, Javad; Ekramirad, Nader; Safa, Majid; Nosrati, Seyed-Zia

doi:10.1016/j.biosystemseng.2008.02.010

Cited by 8 publications

(6 citation statements)

References 10 publications

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“…MAP fruits suffered the lowest increase in physiological disorders. Only unpackaged control at 5 °C fruits showed a moderate (commercially objectionable) level of pitting and husk-scald severity index (Artes et al , 2000b). 14.9 Processing 14.9.1 Fresh-cut processing The major obstacles to realizing the fruit's full potential are the diffi culties involving extracting the arils (Sarig et al , 2001;Khazaei et al , 2008;Blasco et al , 2009). Both manual and mechanical extraction techniques are currently used commercially to a limited extent to present the consumer with fresh pomegranate arils.…”

Section: Recommended Storage and Shipping Conditionsmentioning

confidence: 97%

“…However, at air pressures of 500 and 700 kPa, the percentages of damaged arils were not appreciable. With a 2.5 mm diameter nozzle a high percentage of the arils were damaged and the percentage of damaged arils increased with an increase in air pressure (Khazaei et al , 2008).…”

Section: Physical Damagementioning

confidence: 99%

“…Both manual and mechanical extraction techniques are currently used commercially to a limited extent to present the consumer with fresh pomegranate arils. In recent years, minimally processed 'ready-to-eat' pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics, and health benefi ts (Khazaei et al , 2008;Blasco, 2009;Ayhan and Esturk, 2009).…”

Section: Recommended Storage and Shipping Conditionsmentioning

confidence: 99%

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Pomegranate ( Punica granatum L.)

Erkan¹,

Kader²

2011

Postharvest Biology and Technology of Tropical and Subtropical Fruits

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During the past decade, research and development activities on pomegranate fruit were focused on the application of new postharvest storage technologies to extend the storage life and keeping the original quality of the freshly harvested fruits. These technologies included use of fungicides to control decay, and modifi ed atmosphere packaging or controlled atmosphere storage to maintain postharvest quality and to alleviate chilling injury symptoms which occur during the storage of pomegranates below 5-7 °C, depending on the variety and storage duration. Today, consumption of fresh pomegranates and their juice is booming due to the mounting evidence about their health benefi ts. Pomegranate juice processing allows the use of fruits with external defects that do not infl uence aril quality. These fruits and the remaining tissues after juice extraction may be used for preparation of new products, such as fl avonoids capsules and other nutraceuticals. This chapter provides an overview of postharvest biology and technology of pomegranates in relation to maintaining their quality between harvest and fresh consumption or processing.

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Section: Recommended Storage and Shipping Conditionsmentioning

confidence: 97%

Section: Physical Damagementioning

confidence: 99%

Section: Recommended Storage and Shipping Conditionsmentioning

confidence: 99%

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Pomegranate ( Punica granatum L.)

Erkan¹,

Kader²

2011

Postharvest Biology and Technology of Tropical and Subtropical Fruits

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show abstract

“…The processing of externally damaged pomegranates could be an excellent way to obtain a commercial profit from discarded pomegranates that are unacceptable for fresh marketing and consumption . Production of pomegranate arils in ‘ready‐to‐eat’ form would be a convenient and desirable alternative to the consumption of fresh fruits and may increase pomegranate demand by consumers . Minimally processed pomegranate arils have a greatly reduced postharvest life compared with whole fruits .…”

Section: Introductionmentioning

confidence: 99%

“…6 Production of pomegranate arils in 'ready-toeat' form would be a convenient and desirable alternative to the consumption of fresh fruits and may increase pomegranate demand by consumers. 7 Minimally processed pomegranate arils have a greatly reduced postharvest life compared with whole fruits. 8 It is therefore important to try and improve the preservation and quality of minimally processed produce in order to extend its shelf life.…”

Section: Introductionmentioning

confidence: 99%