Fruit Juices: Properties, Consumption and Nutrition (Food and Beverage Consumption and Health)

FRUIT JUICES: PROPERTIES, CONSUMPTION AND NUTRITION......Page 3
Contents......Page 7
Preface......Page 9
Abstract......Page 15
1. Introduction......Page 16
1.1. Materials descriptions......Page 18
2. Thermal Conductivity......Page 20
2.1. Experimental techniques......Page 22
2.1.1. Parallel-plate technique......Page 23
2.1.1.1. Theoretical......Page 24
2.1.1.2. Experimental......Page 25
2.1.1.3. Working equation and uncertainty......Page 26
2.1.2.1. Theoretical......Page 29
2.1.2.2. Experimental......Page 30
2.1.2.3. Working equation and uncertainty......Page 31
2.1.3.1. Theoretical......Page 37
2.1.3.3. Working equation and uncertainty......Page 38
3. Experimental Thermal Conductivity Data for Liquid Food Products......Page 42
3.2. Concentration dependence......Page 51
4. Thermal Conductivity Models. Prediction andCorrelation Techniques......Page 52
4.1.1. Concentration dependence models......Page 55
4.1.3. Combined effect of temperature and concentration......Page 56
4.2.1. Empirical prediction models......Page 64
4.2.3.1. Theoretical backgrounds. Mechanism of heat transfer in liquid –solid suspended systems......Page 65
4.2.3.3. Thermal conductivity of non-continuous phase......Page 72
5. Conclusions......Page 74
Appendix......Page 75
References......Page 78
Abstract......Page 93
Introduction......Page 94
Physical Composition Of Cactus Pear Fruits......Page 95
Ash......Page 96
Organic acids......Page 97
Sugars......Page 98
Proteins......Page 99
Minerals......Page 100
Pigments......Page 102
Polyphenols......Page 103
Antioxidant capacity......Page 104
Antiulcerogenic effect and healing properties......Page 107
Anti-cancer effect......Page 108
Conclusions......Page 109
References......Page 110
Abstract......Page 121
Introduction......Page 122
Orange juice......Page 123
Apple juice......Page 126
Tomato juice......Page 127
Shelf Life Of Juices Processed By Pulsed Electric Fields......Page 128
Preservation Of Juices By Combining PulsedElectric Fields And Other Processing Technologies......Page 132
References......Page 134
Abstract......Page 141
Introduction......Page 142
Methods......Page 143
Sample Collection And Size......Page 145
Results......Page 147
References......Page 161
Abstract......Page 165
Introduction......Page 166
Manufacturer supplied and store-purchased products.......Page 167
Cytotoxicity testing.......Page 168
Polyacrylamide gel electrophoresis (PAGE) of viral dsRNA and detection ofviral infectivity.......Page 169
Statistics.......Page 170
Results And Discussion......Page 171
References......Page 178
Abstract......Page 181
1. Introduction......Page 182
2.1. Characteristics of the Fruit and Ancient Medicinal Products......Page 183
2.3. Effect of Clarification Step on Polyphenols in the Juice......Page 184
3.1. Chemical Components of the Fruit......Page 185
3.2. Characteristics of Chemical Components of Juice Extract and Effect of Extraction......Page 187
4.1. Folklore and Scientific Research......Page 190
Anti-ulcerative activity......Page 191
4.3. Future Trends......Page 193
5.2. Involvement of Procyanidins in Coloration......Page 194
References......Page 195
Abstract......Page 197
1. Introduction......Page 198
1.1. Material Descriptions......Page 200
2. Viscosity Measurements......Page 201
2.1. Experimental Techniques......Page 202
2.1.1.1. Theoretical......Page 205
2.1.1.3. Working Equation and Uncertainty......Page 206
Operating Procedure......Page 210
Uncertainty of the Measurements......Page 213
2.1.2.1. Theoretical......Page 215
2.1.2.2. Experimental......Page 217
2.1.2.3. Working Equation and Uncertainty......Page 218
2.1.3. Falling-body Technique......Page 219
2.1.3.1. Theoretical......Page 220
2.1.3.3. Uncertainty......Page 221
3. Discussion of Available ExperimentalViscosity Data for Fruit Juices......Page 224
Apple Juice......Page 227
Grape Juice......Page 231
Cherry Juice......Page 232
Watermelon......Page 233
Pomegranate Juice......Page 234
Banana Juice......Page 235
4. Modeling. Prediction and CorrelationTechniques......Page 236
4.1. Temperature Dependence of the Viscosity of Fruit Juices......Page 239
4.2. Concentration Dependence of the Viscosity of Fruit Juices......Page 241
4.3. Pressure Dependence of the Viscosity of Fruit Juices......Page 247
4.4. Combined Effect of the Temperature and Concentration on the Viscosity of Fruit Juices......Page 248
5. Conclusion......Page 252
Appendix: Experimental Viscosity Datafor Fruit Juices......Page 253
References......Page 255
Abstract......Page 269
1. Introduction......Page 270
2.1.1. Ellis Fluid......Page 271
Estimation of the Mass Transfer Coefficient......Page 276
Case 1: No Permeation......Page 277
Case 3: 0 1 ϕ = , Newtonian Fluid......Page 278
2.1.2. Reiner-Philippoff Fluid......Page 280
2.1.3 Eyring Fluid......Page 282
2.2. Flow through a Rectangular Channel......Page 285
2.2.1. Ellis Fluid......Page 286
Case 3: 0 1 ϕ = , Newtonian Fluid......Page 291
Case 4: 0 0 ϕ = , Power Law Fluid......Page 292
2.2.2. Reiner-Philippoff Fluid......Page 293
Case 2: With Permeation......Page 295
2.2.3. Eyring Fluid......Page 296
Case 2: With Permeation......Page 298
3.1.1. Ellis Fluid......Page 299
3.2.1. Ellis Fluid......Page 307
Nomenclature......Page 319
References......Page 321
A.1. Effective Viscosity ( eff μ )......Page 322
A.3. Effective Viscosity for Power Law Fluid......Page 323
Abstract......Page 325
Nomenclature......Page 326
2.1. Importance and Techniquesof Clarification of Fruit Juice......Page 328
2.2. Application of External Field......Page 329
2.2.1. Application of Electric Field during Fruit Juice Clarification......Page 330
2.3.1. Cross-flow Electro-ultrafiltration Cell......Page 331
2.3.2.3. Preparation of Feed......Page 333
2.3.2.4. Conduction of Experiments......Page 334
2.3.2.5. Analysis of the Feed and Permeate......Page 335
2.3.2.6. Optical Studies......Page 337
2.4.1.1. Theoretical Aspects......Page 338
Effect of Constant Electric Field......Page 342
Optical Quantification of Gel Layer Thickness......Page 346
Effect of Constant Electric Field......Page 349
2.4.2.1. Theoretical Aspect......Page 352
Effect of Transmembrane Pressure......Page 358
Effect of Cross Flow Velocity......Page 359
Variation of Permeate Flux with Axial Position......Page 361
Effect of Pulse Ratio......Page 364
Estimation of Electric Power Consumption per Unit Volume of Permeate......Page 368
Theoretical Aspect......Page 372
Effect of Constant Electric Field on Permeate Flux......Page 373
Effect of Cross Flow Velocity on Permeate Flux......Page 374
Effect of Pulse Ratio......Page 375
Effect of Cross Flow Velocity......Page 377
Power Consumption and pH Variation......Page 379
2.5. Conclusion......Page 381
References......Page 382
Index......Page 385