Effects of high pressure homogenization on the stability of cloudy apple juice

Zhu, Danshi; Kou, Chengcheng; Wei, Liwei; Xi, Pushun; ChangXin, Lv; Cao, Xuehui; Liu, He

doi:10.1088/1755-1315/358/2/022059

Cited by 4 publications

(6 citation statements)

References 9 publications

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“…This research was based on finding the shear stress with studying the following parameters: Fres -residual load force; h -penetration depth, m; δ -ultimate shear stress, Pa (1).…”

Section: Determining the Ultimate Shear Stressmentioning

confidence: 99%

“…companies. So, it becomes actual to form little local manufactures for producing natural juice [1,5]. Agricultural engineering is used to get juice, pulp, and candied fruits.…”

Section: Determining the Ultimate Shear Stressmentioning

confidence: 99%

“…For example, high-pressure homogenization is better for use in apple juice production. Researchers are looking to make more efficient local manufactures to use local food resources and to get independent from the products that have been imported in the region [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

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Development of the juice extraction equipment: physico-mathematical model of the processes

Medvedkov¹,

Nazymbekova²,

Tlevlessova³

et al. 2021

EEJET

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Multifruit juicers are designed, constructed and improved to be able to process pineapples, oranges and watermelons efficiently. Little juice manufacturers need both a small and efficient device for juice extraction for being economically concurrent compared to big corporations. The authors of the represented paper aim to present the experimental device for juice extraction, its effectiveness, and functional. This device was created using the compressive and compressive shear forces conveyed by an auger conveyor system as a working power. The juicer consists of a hopper, a screw conveyor shaft, a filter screen, a juice outlet, gearbox housing, and a motor. The analysis of the component design enabled the authors to use the data in order to identify the sizes, manufacture and assemble the machine. The authors have made a lot of tests to detect the efficiency and functionality of the presented device. Tests of the device productivity were carried out using watermelons loaded into the device both peeled and unpeeled. Percentage of juice yield, juice extraction efficiency and extraction losses were used as performance indicators. Productivity analysis results revealed that a fruit type and peel condition reliably influenced productivity indicators at the value of 1 %. The percentage of juice yield from peeled and unpeeled watermelons constituted 89.5 % and 89.7 %, respectively. Extraction efficiency constituted 96.6 % for peeled watermelons and 97.1 % for unpeeled ones. Extraction losses amounted to 2.9 % and 2.6 % correspondingly. The proposed device is easy to use and maintain, therefore, it will perfectly suit the needs of small fruit juice manufacturers and can help to get economic efficiency to the small manufacture

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“…This research was based on finding the shear stress with studying the following parameters: Fres -residual load force; h -penetration depth, m; δ -ultimate shear stress, Pa (1).…”

Section: Determining the Ultimate Shear Stressmentioning

confidence: 99%

“…companies. So, it becomes actual to form little local manufactures for producing natural juice [1,5]. Agricultural engineering is used to get juice, pulp, and candied fruits.…”

Section: Determining the Ultimate Shear Stressmentioning

confidence: 99%

See 1 more Smart Citation

Development of the juice extraction equipment: physico-mathematical model of the processes

Medvedkov¹,

Nazymbekova²,

Tlevlessova³

et al. 2021

EEJET

View full text Add to dashboard Cite

show abstract

“…Variant for solving the problem can be measures aimed at ensuring an even distribution of fruit pulp particles in a liquid medium. This approach is used in [11], where high pressure homogenization carried out for stabilization of cloudy apple juice. Cloud value, cloudy stability, particle size distribution, ζ-potential and dynamic instability were used as indicator of juice stability.…”

Section: Measurement Of the Particle Size Distributionmentioning

confidence: 99%

“…If the particles surface is hydrophilic, they are evenly distributed in the water environment, if it is hydrophobic, they will have a tendency to stick together. Another reason for the instability of juices can be the large size of the pulp particles, this problem is solved by technologists by grinding the particles, as well as heating the juices or processing them with high pressure and filtration [6,11,12], which requires certain costs. At the same time, the nature of the surface of the pulp particles plays a crucial role in regulating the stability of juices, and its change with the agar biopolymer is very convenient and does not require additional costs.…”

Section: Effect Of Agar On the Size Distribution Of Melon Juicementioning

confidence: 99%

Stabilization of melon cloudy juice with biopolymer agar

Tazhibayeva¹,

Tyussyupova²,

Khamitova³

et al. 2020

EEJET

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In the production of natural fruit juices, the uniform distribution of fruit pulp particles in the volume is of great importance, which determines the aggregate stability of the system. To maintain the aggregate stability of fruit juices, stabilizers are used, which are polymers or surfactants. In this regard, the influence of natural polymer agar on the stability of melon juice containing particles of melon pulp has been studied. The initial melon juice had a pH of 5.78 and a titrated acidity of 970.29 mg of citric acid/L, the content of soluble solids in it corresponded to 10.08 TSS Brix. Samples of melon juice with concentrations of 50, 70 and 90 % were used for research. The study of the stability of melon juice in the presence of agar was carried out for 6 days on the Turbiscan device (France). It is shown that at concentrations of agar introduced into melon juice of 0.005 % and 0.01 %, the system retains its aggregate stability, but when switching to a concentration of 0.02 %, the stability of the system decreases. The size of melon pulp particles changes accordingly. If the addition of agar concentration of 0.05 % and 0.01 % to the melon pulp reduces the particle size of the melon pulp, then an increase in the agar concentration to 0.02 % causes a certain increase in the particle size of the fruit pulp. This effect of agar concentration on the aggregate stability of melon juice is explained by the fact that at low concentrations, polymer macromolecules, covering the surface of melon pulp particles, protect them from sticking. When the polymer concentration increases, melon pulp particles begin to stick together due to the coupling of loops and tails of agar macromolecules adsorbed on their surface

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Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods

Sherman,

Mounika,

Srikanth

et al. 2023

Comp Rev Food Sci Food Safe

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High‐pressure homogenization (HPH) and ultrahigh‐pressure homogenization (UHPH) are emerging food processing techniques for stabilizing emulsions and food components under the pressure range from 60 to 400 MPa. Apart from this, they also support increasing nutritional profile, food preservation, and functionality enhancement. Even though the food undergoes the shortest processing operation, the treatment leads to modification of physical, chemical, and techno‐functional properties, in addition to the formation of micro‐sized particles. This study focuses on recent advances in using HPH/UHPH on plant‐based milk sources such as soybeans, almonds, hazelnuts, and peanuts. Overall, this systematic review provides an in‐depth analysis of the principles of HPH/UHPH, the mechanism of action, and their applications in other nondairy areas such as fruits and vegetables, meat, fish, and marine species. This work also deciphers the role of HPH/UHPH in modifying food components, their functional quality enhancement, and their provision of oxidative resistance to many foods. HPH is not only perceived as a technique for size reduction and homogenization; however, it does various functions like microbial inactivation, improvement of rheologies like texture and consistency, decreasing of lipid oxidation, and making positive modifications to proteins such as changes to the secondary structure and tertiary structure thereby enhancing the emulsifying properties, hydrophobicity of proteins, and other associated functional properties in many nondairy sources at pressures of 100–300 MPa. Thus, HPH is an emerging technique with a high throughput and commercialization value in food industries.

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Effects of high pressure homogenization on the stability of cloudy apple juice

Cited by 4 publications

References 9 publications

Development of the juice extraction equipment: physico-mathematical model of the processes

Development of the juice extraction equipment: physico-mathematical model of the processes

Stabilization of melon cloudy juice with biopolymer agar

Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods

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