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Pasteurization

Saturday, February 27th, 2010

Pasteurization, the process of juice for long then. In general, there are two processes 1. Transient heating (HTST) 2. Additional heating under high temperature (UHT) Both methods thus destroy a large portion of the vitamins and minerals. The juices are heated between 70 ° to 138 ° for an average of 10 to 20 seconds with the natural fermentation bacteria are slain.
As a result, the natural nutrients are also destroyed. VFS provides non-pasteurized fresh chilled juices with the necessary anti-oxidants, vitamin C and other natural substances as it should be! ! ! ! !

Concentrates on what is the truth?
A concentrated juice is obtained by removing the natural water first and then return to add. The concentration process takes place under vacuum at temperatures below pasteurization.

VFS has also proved that it is impossible to see the differences / NFC Trials and quality concentrates. VFS works with this quality concentrates because we sincerely believe that this is the best option, and not just for the taste and nutritional values, but also for the environment because of the lesser volume of shipping. We sacrifice no quality to obtain a homogeneous product.

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Fructose Effect in the Diet

Friday, February 26th, 2010

Fructose, a natural sugar found in fruit, could be responsible for obesity, British scientists propose in the magazine New Scientist. Their research shows that fructose more adverse effects than other sugars. Fructose is present in fruits, fruit juices and jam and is often used to sweeten soft drinks and fast food to make. Under study is the number of calories less important than the type of food that contains sugar.

The researchers gave 33 overweight people with test meals consisting of 14 days long 30 percent fat, 55 percent complex carbohydrates (like bread and rice) and 15 percent protein. In the ten weeks after they received a diet in which one quarter of the energy came from fructose or glucose. Both groups were in that period about 1.5 kilos.

Who got fructose, was much more developed abdominal fat and cholesterol than the glucose group. Abdominal fat is a dangerous kind, because it surrounds your vital organs. Moreover, it increases the risk of diabetes and cardiovascular disease.

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Fruit Diet

Thursday, February 25th, 2010

What? This drink was inspired by Sangria. Sangria is a Spanish-based drink red wine with fruit pieces.

Preparation
Cut one orange into small pieces.
Cut an apple into small cubes.
Add any other pieces of fruit such as strawberries or melon or berries again.
Put the glasses around one third fruit.
Pour a dash of agave syrup (or honey or rice syrup or wheat syrup or grenadine syrup or juice) at.
Mix the fruit with the syrup.
Fill the glass with red grape juice and serve cold with possibly a fast ice.

Tip:
You may also be replaced by grape juice or other juices such as a combination of fruit juices.
A pinch of cinnamon adds flavor (sometimes also added to Sangria).

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Influence Heat on the Juice

Wednesday, February 24th, 2010

The influence of thermal treatments in the quality of orange juice

The main objectives of the thermal treatments are:

  • Inactivation of the Pectilmetilesterasa. This is achieved by subjecting the juice to a temperature of 98 º C for 30 seconds.
  • Prevent the presence of Hidroximetilfurfural. This requires a short period of thermal treatment to be used.
  • The fundamental limitation we face is that a long treatment time increases the amount of HMF and the quality of the resulting product is reduced.
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The Chemical Structure in Fruit Juice

Tuesday, February 23rd, 2010

One of the main aspects related to the treatment of the pulp is the mass transfer. HRS Spira Tube has a piston pump particularly suitable for this purpose, a pump that is hygienic and can develop pressures of 40 bar. One of the fundamental aspects of the process is the thermal treatment is performed using a three-tube heat exchanger (HRS Spira Tube model). This product flows through a heat exchanger annulus formed by concentric tubes, allo wing the tree units especially useful.

Liquids of high viscosity, Non-Newtonian fluids, Liquids that contain small particles Closing of the process makes use of an aseptic filler of the type “Bag-in-Drum” or “Bag-in-Box”, both designed by HRS Spira Tube, which the product is packaged in aseptic containers. Preformed and pre-sterilized packages of between 5 and 1000 liter are commonly used.

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Eliminate the Bitter Taste of Fruit

Monday, February 22nd, 2010

Once the orange juice is obtained, we need to remove the bitterness from the juice. This is done through a process designed to limo nina, narangina y hesperidina eliminate from the juice. Specifically for Limo Nina the initial concentration could rise to 20 ppm and the final result must be less than 0.1 ppm. The process begins with stabilized fresh juice and reconstituted juice 15 Brix. They are centrifuged to separate the pulp from the juice. Lewait Bayer resin is added to the juice and is then spread to a storage tank where the thermal treatment is performed.

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Several Steps to Extract Fruit Juice

Saturday, February 20th, 2010

  • First, the oil is removed. This process is performed without damage to the fruit. It is done to avoid unwanted flavors and the highest level of aldehydes obtained.
  • Second, the juice is extracted. The technology used to cut and squeeze the orange and very different from the In-line systems. The HRS process does not damage the skin and thus prevents contamination of the juice.
  • Third: the juice is separated from the peel and seeds. With this process we reduce the bitter flavor, getting a low reading speed fiber and a low viscosity in the NFC.

The resulting juice has a minimal content of the bitter flavor, a pleasant color, minimum natural oil content and an increase in the number of intact cells juice. Limo Nina The content is also reduced.

The average cell size in the pulp is increased by a higher percentage of floating pulp. We must also stress that the process does not use water in the extraction process, the optimized power consumption and contaminants in the wastewater are minimized.

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Complications of Obesity

Friday, February 19th, 2010

The distribution of fat is very important for predicting the possible complications of obesity. They differ according to the dominance types of fat:

  • central obesity or android or abdominal (apple shape): excess fat is typically located in face, chest and abdomen. This type of obesity is associated with an increased risk of dyslipidemia, diabetes, cardiovascular disease and overall mortality.
  • Gynoid or peripheral obesity (pear shaped) fat accumulates mainly in the hips and thighs. This type of distribution is primarily associated with venous problems in lower limbs (varices) and osteoarthritis of the knee (gonarthrosis).
  • Obesity evenly distributed: it is one in which the excess fat is not dominant in any anatomic area. To find out what kind of obese before we divide the waist circumference by hip circumference. In women, when it is above 0.9, and the man when he is to 1 is considered android type obesity.
  • Latest trends: in the latest American Consensus on Obesity (1998), for assessment of overweight using BMI proposed, and waist circumference. The recommendation of abandoning the waist / hip ratio for waist circumference, is due to the positive correlation which it has with abdominal fat content.
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Obesity & Immune System

Thursday, February 18th, 2010

The adipose tissue not only contains adipocytes, the cells responsible for fat storage but also has the presence of a variety of immune cells. Researchers have also found that Treg cells, increase with age in visceral adipose tissue of an individual with normal weight but not in the subcutaneous. “This finding is important because visceral adipose tissue was directly related to insulin resistance, unlike the subcutaneous”
Researchers have discovered that another type of inflammatory immune cells, macrophages, are inversely related to Treg cells. That is, while the adipose tissue of obese and diabetic individual is full of inflammatory macrophages but almost devoid of Treg cells in the adipose tissue of an individual with normal weight, the opposite occurs. According to Herrero points, “it is possible that the inflammation caused by macrophages produce insulin resistance and as inferred in this work Treg cells kept at bay macrophages in normal adipose tissue thus preventing inflammation.”
This perspective is a key development because immunologists had thought until now that the function of Treg cells was to control the immune response to prevent the fight foreign pathogens could end up damaging the tissue itself. ”A wrong Treg cell function has been linked to diseases as diverse as multiple sclerosis and certain cancers. Now we’re seeing that Treg cells may also be necessary to prevent diabetes,

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Health Problem of Greater Growth

Wednesday, February 17th, 2010

Obesity is a health problem of greater growth in the United States. In 2000, 31% of American adults were obese, according to the Center for Disease Control and Prevention. And those classified as morbidly obese, as Mr. Rosenthal, tripled in number in just a decade. The complications of morbid obesity are not limited only to life-threatening diseases such as type 2 diabetes or high blood pressure, but also receive medical care that is beyond his reach, and so available to others without this weight problem.

The severely obese people do not fit in standard size wheelchairs, chairs in the waiting room, the beds and hospital gowns, or MRI machines, among other difficulties they face. X-rays often can not penetrate his body sufficiently to produce useful images, and give health to their weight.

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