‘Natural Juice’

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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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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Natural Juice for Diet

Sunday, January 3rd, 2010

natural juice for dietNatural juice, high in vitamins, minerals and potassium, they put color and flavor to your diet. The freshly squeezed fruit and vegetables are one of the most nutritious foods you can include in your diet. Quick to assimilate and absorb the natural juices are an excellent source of vitamins and minerals, particularly beta-carotene, vitamin C and potassium.

With the help of vitamins – A, E and C, the body fight against free radicals. And citrus, kiwi, strawberries and green leafy vegetables lead the legions antioxidants. To be most effective, it is best to consume freshly made because vitamin C, by contact with oxygen loses some of its properties.

If you are making a low-calorie diet – to lose weight-it is best to eat whole fruits or vegetables because squeezing decrease the percentage of fiber. Instead, give it entirely the same calories but kept intact the portion of fiber. they are irreplaceable as they provide a feeling of fullness and improve bowel function and help to lower cholesterol.

(more…)

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