Result for: structure of fruit
Pasteurization
Saturday, February 27th, 2010Pasteurization, 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 [...]
Influence Heat on the Juice
Wednesday, February 24th, 2010The 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 [...]
The Chemical Structure in Fruit Juice
Tuesday, February 23rd, 2010One 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 [...]
