Filter press optimisation for black mulberry juice extraction

Mirzabe, Amir Hossein; Hajiahmad, Ali

doi:10.1016/j.biosystemseng.2022.01.001

Cited by 5 publications

(5 citation statements)

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“…Their results indicated that increasing the number of layers and decreasing layer height are preferred in terms of specific absorbed energy and the percentage of extracted juice. Reliability and applicability of the filter‐press method to extract black mulberry juice were demonstrated (Mirzabe & Hajiahmad, 2022). The authors concluded that variations of the cylinder diameter, the height of layers, and loading rate significantly influence the extracted juice percent, juice density, bulk density of the pomace, porosity of the pomace, specific consumed energy, and required power.…”

Section: Discussionmentioning

confidence: 99%

“…In mechanical‐based juicer machines, efficiency, performance, yield, and quality of the process are affected by various factors depending on the design of the machine (Mirzabe & Hajiahmad, 2022). The results of the current work exhibit that the purely filter‐press method has good performance.…”

Section: Discussionmentioning

confidence: 99%

“…In mechanical-based juicer machines, efficiency, performance, yield, and quality of the process are affected by various factors depending on the design of the machine (Mirzabe & Hajiahmad, 2022).…”

Section: Discussionsmentioning

confidence: 99%

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Utilization of the basket press method to extract verjuice

Hajiahmad

Mirzabe

2022

Food Processing Preservation

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In this study, two cylinders were used as the main part of the basket press. Berries were poured into the cylinders and were subjected to compression force. Loading rate, layer height, number of layers, and cylinder diameter were considered operating factors. Force–deformation data were recorded. At the end of each test, the mass of extracted juice was measured. Extraction Yield of Juice (YOP), pomace density, Specific Absorbed Energy by Berries (SAEB), and Efficiency Index of Energy (EIE) were output variables. Analysis of variance and optimization were performed. The operating parameters on YOP and SAEB were effective at a significance level of p‐value < .01. Moreover, the EIE was significant under the effect of all inputs at 5%. YOP and SAEB ranged from 23.42 to 43.10% and 192.23 to 255 J kg−1, respectively, for basket 1. The corresponding values for basket 2 were 11.07 to 27.81% and 53.53 to 84.01 J kg−1, respectively. Novelty impact statement The basket press method helps to maintain the quality of the juice because by applying the controlled pressure, the bitter seeds of the unripe grape berries can be prevented from being crushed and the bitterness transferred to the juice. The pressure on the berries was increased to the point that the quality of the extracted verjuice did not decrease. Effects of loading rate, layer height, and the number of layers are significant on the performance and efficiency of the method.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Utilization of the basket press method to extract verjuice

Hajiahmad

Mirzabe

2022

Food Processing Preservation

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“…Black mulberry provides numerous benefits to human health not only with its nutritional qualities and aroma but also due to its phyto-chemical compounds (flavonoids, tannins, polyphenols, and anthocyanins). Black mulberry fruit and juice have numerous medicinal features such as antidiabetic, antiinflammatory, antihyperglycemic, antiviral, antioxidant, hypolipidemic, hepatoprotective, neuroprotective, and positive health effects on arthritis, hypertension, lipid profile, and rheumatism [2][3][4]. Apart from mulberry fruit, its roots, leaves, bark, and tree branches are also used in the food, health, and cosmetic industries due to their valuable bioactive compounds [5].…”

Section: Introductionmentioning

confidence: 99%

“…However, fresh black mulberry fruit can be stored in the refrigerator only for a few days due to the short harvest season, high moisture content, and storage sensitivity [6]. Therefore, since mulberry fruit cannot be consumed fresh in sufficient amounts, it can be processed into various products (juice, syrup, jam, marmalade, molasses, natural dye, and alcoholic beverages) and consumed out of season [3,7,8]. The mulberry has been cultivated in Turkey for more than 400 years to obtain traditional products, e.g., "mulberry pekmez," "mulberry pestil," and "mulberry kome" [9,10].…”

Section: Introductionmentioning

confidence: 99%

Changes in some Physical and Chemical Properties of Black Mulberry (Morus nigra L.) Concentrate during Storage

Yavaş

Şengül

Zor

2023

Journal of Food Processing and Preservation

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The current study investigated changes in color parameters, 5-hydroxymethylfurfural (HMF), total monomeric anthocyanin (TMA) and total phenolic content (TPC), phenolic profile, antioxidant, and antimicrobial activities of black mulberry concentrate produced from dried black mulberry fruit at the beginning (day 0), on days 20, 40, and 60 during 60-day storage at two temperatures ( 20 ± 2 ° C and 4 ± 2 ° C ). It was revealed that black mulberry concentrate was a rich source in terms of TPC (550.06 μg GAE/mg) and antioxidant activity (IC50) (ABTS, 8.03 μg/ml; DPPH, 10.38 μg/ml) at the beginning of storage. At the same time storage time had a significant ( p < 0.01 ) effect on HMF, a ∗ , b ∗ , C ∗ , H ° , TPC, DPPH, and ABTS, storage temperature had a significant ( p < 0.01 ) effect on HMF, TMA, and DPPH. It was found that the HMF content increased during storage, and this increase was higher at room temperature. During storage, a decrease was recorded in a ∗ , b ∗ , C ∗ , and H ° values. TPC increased during storage, and this increase was higher at refrigerator temperature. TMA was determined to increase significantly at refrigerator temperature. While DPPH antioxidant activity decreased during storage, antioxidant activity determined by ABTS increased. Chlorogenic acid and kaempferol-3-glucoside were identified in black mulberry concentrate, and it was revealed that the amounts of these compounds decreased during storage at both storage temperatures. It was determined that the dried black mulberry concentrate did not exhibit antimicrobial activity against the microorganisms tested in the study.

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