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extraction</title> <meta name="description" content="Search results for: juice extraction"> <meta name="keywords" content="juice extraction"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="juice extraction"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 2132</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: juice extraction</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2132</span> A Unique Exact Approach to Handle a Time-Delayed State-Space System: The Extraction of Juice Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20T.%20Faheem%20Saidahmed">Mohamed T. Faheem Saidahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmed%20M.%20Attiya%20Ibrahim"> Ahmed M. Attiya Ibrahim</a>, <a href="https://publications.waset.org/abstracts/search?q=Basma%20GH.%20Elkilany"> Basma GH. Elkilany</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper discusses the application of Time Delay Control (TDC) compensation technique in the juice extraction process in a sugar mill. The objective is to improve the control performance of the process and increase extraction efficiency. The paper presents the mathematical model of the juice extraction process and the design of the TDC compensation controller. Simulation results show that the TDC compensation technique can effectively suppress the time delay effect in the process and improve control performance. The extraction efficiency is also significantly increased with the application of the TDC compensation technique. The proposed approach provides a practical solution for improving the juice extraction process in sugar mills using MATLAB Processes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=time%20delay%20control%20%28TDC%29" title="time delay control (TDC)">time delay control (TDC)</a>, <a href="https://publications.waset.org/abstracts/search?q=exact%20and%20unique%20state%20space%20model" title=" exact and unique state space model"> exact and unique state space model</a>, <a href="https://publications.waset.org/abstracts/search?q=delay%20compensation" title=" delay compensation"> delay compensation</a>, <a href="https://publications.waset.org/abstracts/search?q=Smith%20predictor." title=" Smith predictor."> Smith predictor.</a> </p> <a href="https://publications.waset.org/abstracts/170037/a-unique-exact-approach-to-handle-a-time-delayed-state-space-system-the-extraction-of-juice-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/170037.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">92</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2131</span> Assay of Formulation of Fresh Cheese Using Lemon and Orange Juices as Clotting Agents</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Bouchouka">F. Bouchouka</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Benamara"> S. Benamara</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present work is an attempt to prepare a fresh cheese using lemon juice and lemon juice / orange juice mixture as acidifying / clotting agents. A reference cheese is obtained by acidification with commercial vinegar. The analysis performed on the final product (fat, cheese yield, sensory analysis, rheological and bacteriological properties) confirmed the technical feasibility of a natural cheese, using a lemon juice and / or lemon juice / orange juice mixture as acidifying / clotting agents. In addition, a general acceptance test allowed to select the cheese sample acidified with lemon juice as the best, compared to the two other samples (lemon juice/orange juice acidification and commercial vinegar acidification). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clotting%20agent" title="clotting agent">clotting agent</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20cheese" title=" fresh cheese"> fresh cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=juice" title=" juice"> juice</a>, <a href="https://publications.waset.org/abstracts/search?q=lemon" title=" lemon"> lemon</a>, <a href="https://publications.waset.org/abstracts/search?q=orange" title=" orange"> orange</a> </p> <a href="https://publications.waset.org/abstracts/41937/assay-of-formulation-of-fresh-cheese-using-lemon-and-orange-juices-as-clotting-agents" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41937.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">251</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2130</span> Medium-Scale Multi-Juice Extractor for Food Processing</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Flordeliza%20L.%20Mercado">Flordeliza L. Mercado</a>, <a href="https://publications.waset.org/abstracts/search?q=Teresito%20G.%20Aguinaldo"> Teresito G. Aguinaldo</a>, <a href="https://publications.waset.org/abstracts/search?q=Helen%20F.%20Gavino"> Helen F. Gavino</a>, <a href="https://publications.waset.org/abstracts/search?q=Victorino%20T.%20Taylan"> Victorino T. Taylan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Most fruits and vegetables are available in large quantities during peak season which are oftentimes marketed at low price and left to rot or fed to farm animals. The lack of efficient storage facilities, and the additional cost and unavailability of small machinery for food processing, results to low price and wastage. Incidentally, processed fresh fruits and vegetables are gaining importance nowadays and health conscious people are also into ‘juicing’. One way to reduce wastage and ensure an all-season availability of crop juices at reasonable costs is to develop equipment for effective extraction of juice. The study was conducted to design, fabricate and evaluate a multi-juice extractor using locally available materials, making it relatively cheaper and affordable for medium-scale enterprises. The study was also conducted to formulate juice blends using extracted juices and calamansi juice at different blending percentage, and evaluate its chemical properties and sensory attributes. Furthermore, the chemical properties of extracted meals were evaluated for future applications. The multi-juice extractor has an overall dimension of 963mm x 300mm x 995mm, a gross weight of 82kg and 5 major components namely; feeding hopper, extracting chamber, juice and meal outlet, transmission assembly, and frame. The machine performance was evaluated based on juice recovery, extraction efficiency, extraction rate, extraction recovery, and extraction loss considering type of crop as apple and carrot with three replications each and was analyzed using T-test. The formulated juice blends were subjected to sensory evaluation and data gathered were analyzed using Analysis of Variance appropriate for Complete Randomized Design. Results showed that the machine’s juice recovery (73.39%), extraction rate (16.40li/hr), and extraction efficiency (88.11%) for apple were significantly higher than for carrot while extraction recovery (99.88%) was higher for apple than for carrot. Extraction loss (0.12%) was lower for apple than for carrot, but was not significantly affected by crop. Based on adding percentage mark-up on extraction cost (Php 2.75/kg), the breakeven weight and payback period for a 35% mark-up is 4,710.69kg and 1.22 years, respectively and for a 50% mark-up, the breakeven weight is 3,492.41kg and the payback period is 0.86 year (10.32 months). Results on the sensory evaluation of juice blends showed that the type of juice significantly influenced all the sensory parameters while the blending percentage including their respective interaction, had no significant effect on all sensory parameters, making the apple-calamansi juice blend more preferred than the carrot-calamansi juice blend in terms of all the sensory parameter. The machine’s performance is higher for apple than for carrot and the cost analysis on the use of the machine revealed that it is financially viable with a payback period of 1.22 years (35% mark-up) and 0.86 year (50% mark-up) for machine cost, generating an income of Php 23,961.60 and Php 34,444.80 per year using 35% and 50% mark-up, respectively. The juice blends were of good qualities based on the values obtained in the chemical analysis and the extracted meal could also be used to produce another product based on the values obtained from proximate analysis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20processing" title="food processing">food processing</a>, <a href="https://publications.waset.org/abstracts/search?q=fruits%20and%20vegetables" title=" fruits and vegetables"> fruits and vegetables</a>, <a href="https://publications.waset.org/abstracts/search?q=juice%20extraction" title=" juice extraction"> juice extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=multi-juice%20extractor" title=" multi-juice extractor"> multi-juice extractor</a> </p> <a href="https://publications.waset.org/abstracts/49245/medium-scale-multi-juice-extractor-for-food-processing" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49245.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">324</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2129</span> Impact on the Yield of Flavonoid and Total Phenolic Content from Pomegranate Fruit by Different Extraction Methods </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Udeshika%20Yapa%20Bandara">Udeshika Yapa Bandara</a>, <a href="https://publications.waset.org/abstracts/search?q=Chamindri%20Witharana"> Chamindri Witharana</a>, <a href="https://publications.waset.org/abstracts/search?q=Preethi%20Soysa"> Preethi Soysa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pomegranate fruits are used in cancer treatment in Ayurveda, Sri Lanka. Due to prevailing therapeutic effects of phytochemicals, this study was focus on anti-cancer properties of the constituents in the parts of Pomegranate fruit. Furthermore, the method of extraction, plays a crucial step of the phytochemical analysis. Therefore, this study was focus on different extraction methods. Five techniques were involved for the peel and the pericarp to evaluate the most effective extraction method; Boiling with electric burner (BL), Sonication (SN), Microwaving (MC), Heating in a 50°C water bath (WB) and Sonication followed by Microwaving (SN-MC). The presence of polyphenolic and flavonoid contents were evaluated to recognize the best extraction method for polyphenols. The total phenolic content was measured spectrophotometrically by Folin-Ciocalteu method and expressed as Gallic Acid Equivalents (w/w% GAE). Total flavonoid content was also determined spectrophotometrically with Aluminium chloride colourimetric assay and expressed as Quercetin Equivalents (w/w % QE). Pomegranate juice was taken as fermented juice (with Saccharomyces bayanus) and fresh juice. Powdered seeds were refluxed, filtered and freeze-dried. 2g of freeze-dried powder of each component was dissolved in 100ml of De-ionized water for extraction. For the comparison of antioxidant activity and total phenol content, the polyphenols were removed by the Polyvinylpolypyrrolidone (PVVP) column and fermented and fresh juice were tested for the 1, 1-diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity, before and after the removal of polyphenols. For the peel samples of Pomegranate fruit, total phenol and flavonoid contents were high in Sonication (SN). In pericarp, total phenol and flavonoid contents were highly exhibited in method of Sonication (SN). A significant difference was observed (P< 0.05) in total phenol and flavonoid contents, between five extraction methods for both peel and pericarp samples. Fermented juice had a greatest polyphenolic and flavonoid contents comparative to fresh juice. After removing polyphenols of fermented juice and fresh juice using Polyvinyl polypyrrolidone (PVVP) column, low antioxidant activity was resulted for DPPH antioxidant activity assay. Seeds had a very low total phenol and flavonoid contents according to the results. Although, Pomegranate peel is the main waste component of the fruit, it has an excellent polyphenolic and flavonoid contents compared to other parts of the fruit, devoid of the method of extraction. Polyphenols play a major role for antioxidant activity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=flavonoids" title=" flavonoids"> flavonoids</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=pomegranate" title=" pomegranate"> pomegranate</a> </p> <a href="https://publications.waset.org/abstracts/78637/impact-on-the-yield-of-flavonoid-and-total-phenolic-content-from-pomegranate-fruit-by-different-extraction-methods" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78637.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">161</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2128</span> Jamun Juice Extraction Using Commercial Enzymes and Optimization of the Treatment with the Help of Physicochemical, Nutritional and Sensory Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Payel%20Ghosh">Payel Ghosh</a>, <a href="https://publications.waset.org/abstracts/search?q=Rama%20Chandra%20Pradhan"> Rama Chandra Pradhan</a>, <a href="https://publications.waset.org/abstracts/search?q=Sabyasachi%20Mishra"> Sabyasachi Mishra</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Jamun (<em>Syzygium cuminii </em>L.) is one of the important indigenous minor fruit with high medicinal value. The jamun cultivation is unorganized and there is huge loss of this fruit every year. The perishable nature of the fruit makes its postharvest management further difficult. Due to the strong cell wall structure of pectin-protein bonds and hard seeds, extraction of juice becomes difficult. Enzymatic treatment has been commercially used for improvement of juice quality with high yield. The objective of the study was to optimize the best treatment method for juice extraction. Enzymes (Pectinase and Tannase) from different stains had been used and for each enzyme, best result obtained by using response surface methodology. Optimization had been done on the basis of physicochemical property, nutritional property, sensory quality and cost estimation. According to quality aspect, cost analysis and sensory evaluation, the optimizing enzymatic treatment was obtained by Pectinase from <em>Aspergillus aculeatus</em> strain. The optimum condition for the treatment was 44 <sup>o</sup>C with 80 minute with a concentration of 0.05% (w/w). At these conditions, 75% of yield with turbidity of 32.21NTU, clarity of 74.39%T, polyphenol content of 115.31 mg GAE/g, protein content of 102.43 mg/g have been obtained with a significant difference in overall acceptability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=enzymatic%20treatment" title="enzymatic treatment">enzymatic treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=Jamun" title=" Jamun"> Jamun</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20property" title=" physicochemical property"> physicochemical property</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analysis" title=" sensory analysis"> sensory analysis</a> </p> <a href="https://publications.waset.org/abstracts/59901/jamun-juice-extraction-using-commercial-enzymes-and-optimization-of-the-treatment-with-the-help-of-physicochemical-nutritional-and-sensory-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59901.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">296</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2127</span> Use of Fabric Phase Sorptive Extraction with Gas Chromatography-Mass Spectrometry for the Determination of Organochlorine Pesticides in Various Aqueous and Juice Samples</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ramandeep%20Kaur">Ramandeep Kaur</a>, <a href="https://publications.waset.org/abstracts/search?q=Ashok%20Kumar%20Malik"> Ashok Kumar Malik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fabric Phase Sorptive Extraction (FPSE) combined with Gas chromatography Mass Spectrometry (GCMS) has been developed for the determination of nineteen organochlorine pesticides in various aqueous samples. The method consolidates the features of sol-gel derived microextraction sorbents with rich surface chemistry of cellulose fabric substrate which could directly extract sample from complex sample matrices and incredibly improve the operation with decreased pretreatment time. Some vital parameters such as kind and volume of extraction solvent and extraction time were examinedand optimized. Calibration curves were obtained in the concentration range 0.5-500 ng/mL. Under the optimum conditions, the limits of detection (LODs) were in the range 0.033 ng/mL to 0.136 ng/mL. The relative standard deviations (RSDs) for extraction of 10 ng/mL 0f OCPs were less than 10%. The developed method has been applied for the quantification of these compounds in aqueous and fruit juice samples. The results obtained proved the present method to be rapid and feasible for the determination of organochlorine pesticides in aqueous samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fabric%20phase%20sorptive%20extraction" title="fabric phase sorptive extraction">fabric phase sorptive extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=gas%20chromatography-mass%20spectrometry" title=" gas chromatography-mass spectrometry"> gas chromatography-mass spectrometry</a>, <a href="https://publications.waset.org/abstracts/search?q=organochlorine%20pesticides" title=" organochlorine pesticides"> organochlorine pesticides</a>, <a href="https://publications.waset.org/abstracts/search?q=sample%20pretreatment" title=" sample pretreatment"> sample pretreatment</a> </p> <a href="https://publications.waset.org/abstracts/80494/use-of-fabric-phase-sorptive-extraction-with-gas-chromatography-mass-spectrometry-for-the-determination-of-organochlorine-pesticides-in-various-aqueous-and-juice-samples" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/80494.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">484</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2126</span> Evolution of Bioactive Components of Prickly Pear Juice (Opuntia ficus indica) and Cocktails with Orange Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=T.%20Hadj%20Sadok">T. Hadj Sadok</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Hattab%20Bey"> R. Hattab Bey</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Rebiha"> K. Rebiha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The valuation of juice from prickly pear of Opuntia ficus indica inermis as cocktails appears an attractive alternative because of their nutritional intake and functional compound has anti-radical activity (polyphenols, vitamin C, carotenoids, Betalaines, fiber and minerals). The juice from the fruit pulp is characterized by a high pH 5.85 which makes it difficult for its conservation and preservation requires a thermal treatment at high temperatures (over 100 °C) harmful for bioactive constituents compared to juice orange more acidic and processed at temperatures < 100 °C. The valuation as fig cocktails-orange is particularly interesting thanks to the contribution of polyph2nols, fiber, vitamin C, reducing sugar (sweetener) and betalaine, minerals while allowing lower temperature processing to decrease pH. The heat treatment of these juices: orange alone or in cocktails showed that the antioxidant power decreases by 12% in presence of 30% of juice treated by the heat and of 28 and 32% in the presence of 10 and 20% juice which shows the effect prickly pear juice of Opuntia. During storage for 4 weeks the loss of vitamin C is 40 and 38% in the presence of 10 and 20% juice and 33% in the presence of 30% pear juice parallel, a treatment of stabilization by heat affects relatively the polyphenols rate which decreases from 10.5% to 30% in the cocktail, and 6.11-6.71pour cocktails at 10% and 20%. Vitamin C decreases to 12 to 24 % after a heat treatment at 85°C for 30 minutes respectively for the orange juice and pear juice; this reduction is higher when the juice is in the form of cocktails composed of 10 to 30 % pear juice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=prickly%20pear%20juice" title="prickly pear juice">prickly pear juice</a>, <a href="https://publications.waset.org/abstracts/search?q=orange%20cocktail" title=" orange cocktail"> orange cocktail</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenol" title=" polyphenol"> polyphenol</a>, <a href="https://publications.waset.org/abstracts/search?q=Opuntia%20ficus%20indica" title=" Opuntia ficus indica"> Opuntia ficus indica</a>, <a href="https://publications.waset.org/abstracts/search?q=vitamin" title=" vitamin"> vitamin</a> </p> <a href="https://publications.waset.org/abstracts/24034/evolution-of-bioactive-components-of-prickly-pear-juice-opuntia-ficus-indica-and-cocktails-with-orange-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24034.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">380</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2125</span> Forecasting of Grape Juice Flavor by Using Support Vector Regression</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ren-Jieh%20Kuo">Ren-Jieh Kuo</a>, <a href="https://publications.waset.org/abstracts/search?q=Chun-Shou%20Huang"> Chun-Shou Huang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The research of juice flavor forecasting has become more important in China. Due to the fast economic growth in China, many different kinds of juices have been introduced to the market. If a beverage company can understand their customers’ preference well, the juice can be served more attractively. Thus, this study intends to introduce the basic theory and computing process of grapes juice flavor forecasting based on support vector regression (SVR). Applying SVR, BPN and LR to forecast the flavor of grapes juice in real data, the result shows that SVR is more suitable and effective at predicting performance. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=flavor%20forecasting" title="flavor forecasting">flavor forecasting</a>, <a href="https://publications.waset.org/abstracts/search?q=artificial%20neural%20networks" title=" artificial neural networks"> artificial neural networks</a>, <a href="https://publications.waset.org/abstracts/search?q=Support%20Vector%20Regression" title=" Support Vector Regression"> Support Vector Regression</a>, <a href="https://publications.waset.org/abstracts/search?q=China" title=" China"> China</a> </p> <a href="https://publications.waset.org/abstracts/21311/forecasting-of-grape-juice-flavor-by-using-support-vector-regression" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21311.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">492</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2124</span> Effects of Temperature and Enzyme Concentration on Quality of Pineapple and Pawpaw Blended Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ndidi%20F.%20Amulu">Ndidi F. Amulu</a>, <a href="https://publications.waset.org/abstracts/search?q=Calistus%20N.%20Ude"> Calistus N. Ude</a>, <a href="https://publications.waset.org/abstracts/search?q=Patrick%20E.%20Amulu"> Patrick E. Amulu</a>, <a href="https://publications.waset.org/abstracts/search?q=Nneka%20N.%20Uchegbu"> Nneka N. Uchegbu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of temperature and enzyme concentration on the quality of mixed pineapple and pawpaw blended fruits juice were studied. Extracts of the two fruit juices were separately treated at 70  for 15 min each so as to inactivate micro-organisms. They were analyzed and blended in different proportions of 70% pawpaw and 30% pineapple, 60% pawpaw and 40% pineapple, 50% pineapple and 50% pawpaw, 40% pawpaw and 60% pineapple. The characterization of the fresh pawpaw and pineapple juice before blending showed that the juices have good quality. The high water content of the product may have affected the viscosity, vitamin C content and total soluble solid of the blended juice to be low. The effects of the process parameters on the quality showed that better quality of the blended juice can be obtained within the optimum temperature range of (50-70 °C) and enzyme concentration range (0.12-0.18 w/v). The ratio of mix 60% pineapple juice: 40% pawpaw juice has better quality. This showed that pawpaw and pineapple juices can blend effectively to produce a quality juice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clarification" title="clarification">clarification</a>, <a href="https://publications.waset.org/abstracts/search?q=pawpaw" title=" pawpaw"> pawpaw</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=viscosity" title=" viscosity"> viscosity</a>, <a href="https://publications.waset.org/abstracts/search?q=vitamin%20C" title=" vitamin C"> vitamin C</a> </p> <a href="https://publications.waset.org/abstracts/70991/effects-of-temperature-and-enzyme-concentration-on-quality-of-pineapple-and-pawpaw-blended-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70991.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">303</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2123</span> Effect of Two Different Method for Juice Processing on the Anthocyanins and Polyphenolics of Blueberry (Vaccinium corymbosum)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Onur%20Ercan">Onur Ercan</a>, <a href="https://publications.waset.org/abstracts/search?q=Buket%20Askin"> Buket Askin</a>, <a href="https://publications.waset.org/abstracts/search?q=Erdogan%20Kucukoner"> Erdogan Kucukoner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Blueberry (Vaccinium corymbosum, bluegold) has become popular beverage due to their nutritional values such as vitamins, minerals, and antioxidants. In the study, the effects of pressing, mashing, enzymatic treatment, and pasteurization on anthocyanins, colour, and polyphenolics of blueberry juice (BJ) were studied. The blueberry juice (BJ) was produced with two different methods that direct juice extraction (DJE) and mash treatment process (MTP) were applied. After crude blueberry juice (CBJ) production, the samples were first treated with commercial enzymes [Novoferm-61 (Novozymes A/S) (2–10 mL/L)], to break down the hydrocolloid polysaccharides, mainly pectin and starch. The enzymes were added at various concentrations. The highest transmittance (%) was obtained for Novoferm-61 at a concentration of 2 mL/L was 66.53%. After enzymatic treatment, clarification trials were applied to the enzymatically treated BJs with adding various amounts of bentonite (10%, w/v), gelatin (1%, w/v) and kiselsol (15%, v/v). The turbidities of the clarified samples were then determined. However, there was no significant differences between transmittances (%) for samples. For that, only enzymatic treatment was applied to the blueberry juice processing (DDBJ, depectinized direct blueberry juice). Based on initial pressing process made to evaluate press function, it was determined that pressing fresh blueberries with no other processing did not render adequate juice due to lack of liquefaction. Therefore, the blueberries were mash into small pieces (3 mm) and then enzymatic treatments and clarification trials were performed. Finally, both BJ samples were pasteurized. Compositional analyses, colour properties, polyphenols and antioxidant properties were compared. Enzymatic treatment caused significant reductions in ACN content (30%) in Direct Blueberry Juice Processing (DBJ), while there was a significant increasing in Mash Treatment Processing (MTP). Overall anthocyanin levels were higher intreated samples after each processing step in MTP samples, but polyphenolic levels were slightly higher for both processes (DBJ and MTP). There was a reduction for ACNs and polyphenolics only after pasteurization. It has a result that the methods for tried to blueberry juice is suitable into obtain fresh juice. In addition, we examined fruit juice during processing stages; anthocyanin, phenolic substance content and antioxidant activity are higher, and yield is higher in fruit juice compared to DBJ method in MTP method, the MTP method should be preferred in processing juice of blueberry into fruit juice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title="anthocyanins">anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=blueberry" title=" blueberry"> blueberry</a>, <a href="https://publications.waset.org/abstracts/search?q=depectinization" title=" depectinization"> depectinization</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a> </p> <a href="https://publications.waset.org/abstracts/156482/effect-of-two-different-method-for-juice-processing-on-the-anthocyanins-and-polyphenolics-of-blueberry-vaccinium-corymbosum" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/156482.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">94</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2122</span> Effects of Garlic (Allium sativum) Juice on Semen Oxidation in Male Rats</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jamshid%20Ghiasi%20Ghalehkandi">Jamshid Ghiasi Ghalehkandi</a>, <a href="https://publications.waset.org/abstracts/search?q=Naser%20Maheri%20Sis"> Naser Maheri Sis</a>, <a href="https://publications.waset.org/abstracts/search?q=Yahya%20Ebrahimnezhad"> Yahya Ebrahimnezhad</a>, <a href="https://publications.waset.org/abstracts/search?q=Shahin%20Hassanpour"> Shahin Hassanpour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of present study was to examine the effects of fresh garlic juice on semen malondialdehyde (MDA), superoxide dismutase (SOD), glutathione peroxidase (GPx) and total antioxidant status (TAS) in male rats. Fifty-four male rats (230-250 g) were allocated into 3 treatment groups (each include 3 groups and 6 replicate). Group 1 served as water control. In group 2, rats were gavaged with 60 mg/kg garlic juice. In group 3, rats were offered 120 mg/kg garlic juice. Animals received treatments orally and ad libitum access to chow pellets and fresh water. After 4 weeks, animals were killed, testes were taken out and semen samples were used to determine MDA, SOD, GPx and TAS activity. According to the results, garlic juice (120 mg/kg) significantly declined semen MDA activity compared to control group (P<0.05). These results suggest that presumably garlic juice protects semen oxidation in rat testes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=garlic%20juice" title="garlic juice">garlic juice</a>, <a href="https://publications.waset.org/abstracts/search?q=chromium%20chloride" title=" chromium chloride"> chromium chloride</a>, <a href="https://publications.waset.org/abstracts/search?q=semen" title=" semen"> semen</a>, <a href="https://publications.waset.org/abstracts/search?q=rat" title=" rat"> rat</a> </p> <a href="https://publications.waset.org/abstracts/11210/effects-of-garlic-allium-sativum-juice-on-semen-oxidation-in-male-rats" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11210.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">764</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2121</span> Comparative Assessment of Organo-Chlorine Pesticides Residue in Fruits and Fruit Juices</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Saidu%20Garba%20Okereafor%20Stella">Saidu Garba Okereafor Stella</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The presence of 15 organochlorine pesticides residue was assessed from 29 different fruits and fruit juice samples from selected farms in Kaduna and Niger States using the quick easy cheap effective rugged and safe (QuEChERS), followed by gas chromatography-tandem mass spectrometry (GC-MS/MS). The results showed the presence of varying concentrations of ten (10) organochlorine pesticide residues in all the samples with Endrin ketone showing the highest concentration in 3 samples from Kaduna (guava juice 1 and 2 0.099 to 0.145 mg/kg) and Niger States (orange juice J19 0.102 mg/kg). The heptachlor was detected at high concentration in 11 samples, 7 samples from Kaduna State (mango juice 0.011 mg/kg, Washington orange 0.014 mg/kg, Valencia orange fruit 0.020 mg/kg, orange juice 0.011, white guava fruit 0.024 mg/kg, guava juice 0.023 mg/kg, guava juice 2 0.024 mg/kg) and 4 samples from (mango juice 1 0.015 mg/kg, pineapple juice 1 0.0120 mg/kg pineapple juice 2 011 mg/kg and mix juice 2 0.012 mg/kg) from Niger State. Dieldrine and endosulfansulfate were detected at high levels in one sample each from Niger (guava fruit 0.019 mg/kg and mixed juice1 0.011mg/kg), respectively. However, all were above the maximum residue limits (MRLs) set by WHO/FAO which suggest that people consuming these type of contaminated fruits and fruits juices may contact diseases associated with those organochlorine pesticides residue. Minute concentrations of other organochlorines (α- BHC, δ- BHC, β- BHC, Lindane, and p’p DDT) ranged from 0.003 to 0.015 were recorded below the MRLs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruits%20and%20fruits%20juices" title="fruits and fruits juices">fruits and fruits juices</a>, <a href="https://publications.waset.org/abstracts/search?q=organochlorine%20pesticide%20residue" title=" organochlorine pesticide residue"> organochlorine pesticide residue</a>, <a href="https://publications.waset.org/abstracts/search?q=comparative%20studies" title=" comparative studies"> comparative studies</a>, <a href="https://publications.waset.org/abstracts/search?q=gc-ms%20spectrophometer" title=" gc-ms spectrophometer"> gc-ms spectrophometer</a> </p> <a href="https://publications.waset.org/abstracts/136919/comparative-assessment-of-organo-chlorine-pesticides-residue-in-fruits-and-fruit-juices" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/136919.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">147</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2120</span> Microwave Accelerated Simultaneous Distillation –Extraction: Preparative Recovery of Volatiles from Food Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ferhat%20Mohamed">Ferhat Mohamed</a>, <a href="https://publications.waset.org/abstracts/search?q=Boukhatem%20Mohamed%20Nadjib"> Boukhatem Mohamed Nadjib</a>, <a href="https://publications.waset.org/abstracts/search?q=Chemat%20Farid"> Chemat Farid</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Simultaneous distillation–extraction (SDE) is routinely used by analysts for sample preparation prior to gas chromatography analysis. In this work, a new process design and operation for microwave assisted simultaneous distillation – solvent extraction (MW-SDE) of volatile compounds was developed. Using the proposed method, isolation, extraction and concentration of volatile compounds can be carried out in a single step. To demonstrate its feasibility, MW-SDE was compared with the conventional technique, Simultaneous distillation–extraction (SDE), for gas chromatography-mass spectrometry (GC-MS) analysis of volatile compounds in a fresh orange juice and a dry spice “carvi seeds”. SDE method required long time (3 h) to isolate the volatile compounds, and large amount of organic solvent (200 mL of hexane) for further extraction, while MW-SDE needed little time (only 30 min) to prepare sample, and less amount of organic solvent (10 mL of hexane). These results show that MW-SDE–GC-MS is a simple, rapid and solvent-less method for determination of volatile compounds from aromatic plants. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title="essential oil">essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction" title=" extraction"> extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=distillation" title=" distillation"> distillation</a>, <a href="https://publications.waset.org/abstracts/search?q=carvi%20seeds" title=" carvi seeds"> carvi seeds</a> </p> <a href="https://publications.waset.org/abstracts/30977/microwave-accelerated-simultaneous-distillation-extraction-preparative-recovery-of-volatiles-from-food-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30977.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">560</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2119</span> Determination and Comparison of Some Elements in Different Types of Orange Juices and Investigation of Health Effect</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Demir">F. Demir</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20S.%20Kipcak"> A. S. Kipcak</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20Dere%20Ozdemir"> O. Dere Ozdemir</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20M.%20Derun"> E. M. Derun</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Piskin"> S. Piskin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fruit juices play important roles in human health as being a key part of nutrition.Juice and nectar are two categories of drinks with so many variations for consumers, regardless of age, lifestyle and taste preferences, which they can find their favorites. Juices contain 100% pulp when pulp content of ‘nectar’ changes between 25%-50%. In this study, potassium (K), magnesium (Mg), and phosphorus (P) contents in orange juice and nectar is determined for conscious consumption. For this purpose inductively coupled plasma optical emission spectrometry (ICP-OES) is used to find out potassium (K), magnesium (Mg), and phosphorus (P) contents in orange juices and nectar. Furthermore, the daily intake of elements from orange juice and nectar that affects human health is also investigated. From the results of experiments K, Mg and P contents are found in orange juice as 1351; 73,25; 89,27 ppm and in orange nectar as 986; 33,76; 51,30 respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=element" title="element">element</a>, <a href="https://publications.waset.org/abstracts/search?q=health" title=" health"> health</a>, <a href="https://publications.waset.org/abstracts/search?q=ICP-OES" title=" ICP-OES"> ICP-OES</a>, <a href="https://publications.waset.org/abstracts/search?q=orange%20juice" title=" orange juice"> orange juice</a> </p> <a href="https://publications.waset.org/abstracts/25602/determination-and-comparison-of-some-elements-in-different-types-of-orange-juices-and-investigation-of-health-effect" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25602.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">524</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2118</span> Physicochemical Properties of Low Viscosity Banana Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Victor%20Vicent">Victor Vicent</a>, <a href="https://publications.waset.org/abstracts/search?q=Oscar%20Kibazohi"> Oscar Kibazohi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana (Musa acuminata) is one of the most largely consumed fruits in the world. It is an excellent source of potassium, antioxidants, and fiber. In East and Central African countries, banana is used to produce low viscosity clear juice using traditional kneading of ripe banana and grasses until juice oozes out. Recently, an improved method involving blending of the banana followed by pressing to separate the juice from pulp has been achieved. This study assessed the physicochemical properties of banana juice prior to product formulation. Two different banana juices from two cultivars: Pisang awak and Mbile an East African Highland Banana (EAHB) were evaluated for viscosity, sugars (sucrose, fructose, and glucose), organic acids (malic, citric and succinic acids) and minerals using the HPLC and AAS. Juice extracted from Pisang awak had a viscosity of 3.43 × 10⁻⁵ N.m⁻² s while EAHB juice had a viscosity of 6.02 × 10⁻⁵ N.m⁻² s. Sugar concentrations varied with banana place of origin. Pisang awak juice had a higher dissolved solids value of 24-28ᵒ Brix then EAHB, whose value was 18-24ᵒ Brix. Juice viscosity was 3.5–5.3 mPa.s, specific gravity was 1.0-1.1, and pH was 4.3-4.8. The average concentration of sucrose, fructose, and glucose was 1.10 g/L, 70 g/L 70 g/l, respectively for Pisang awak from lower altitude compared to 45-200 g/L 45-120 g/l and 45-120 g/L, respectively for Pisang awak from higher altitude. On the other hand, EAHB from North East Tanzania produced juice corresponding concentrations of 45 g/L, 56 g/L, and 55 g/L, respectively while another EAHB from North West of Tanzania had sucrose and fructose and glucose concentration of 155 g/L and 145 g/L. respectively. Dominant acids were malic and citric acids for pisang awak but succinic for EAHB. Dominant minerals in all cultivars were potassium 2.7-3.1 g/L followed by magnesium 0.6-2 g/L. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20juice" title="banana juice">banana juice</a>, <a href="https://publications.waset.org/abstracts/search?q=sugar%20content" title=" sugar content"> sugar content</a>, <a href="https://publications.waset.org/abstracts/search?q=acids" title=" acids"> acids</a>, <a href="https://publications.waset.org/abstracts/search?q=minerals" title=" minerals"> minerals</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20analysis" title=" quality analysis"> quality analysis</a> </p> <a href="https://publications.waset.org/abstracts/116136/physicochemical-properties-of-low-viscosity-banana-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/116136.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">152</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2117</span> Extraction of Essential Oil and Pectin from Lime and Waste Technology Development</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wilaisri%20Limphapayom">Wilaisri Limphapayom</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lime is one of the economically important produced in Thailand. The objective of this research is to increase utilization in food and cosmetic. Extraction of essential oil and pectin from lime (Citrus aurantifolia (Christm & Panz ) Swing) have been studied. Extraction of essential oil has been made by using hydro-distillation .The essential oil ranged from 1.72-2.20%. The chemical composition of essential oil composed of alpha-pinene , beta-pinene , D-limonene , comphene , a-phellandrene , g-terpinene , a-ocimene , O-cymene , 2-carene , Linalool , trans-ocimenol , Geraniol , Citral , Isogeraniol , Verbinol , and others when analyzed by using GC-MS method. Pectin extraction from lime waste , boiled water after essential oil extraction. Pectin extraction were found 40.11-65.81 g /100g of lime peel. The best extraction condition was found to be higher in yield by using ethanol extraction. The potential of this study had satisfactory results to improve lime processing system for value-added . The present study was also focused on Lime powder production as source of vitamin C or ascorbic acid and the potential of lime waste as a source of essential oil and pectin. Lime powder produced from Spray Dryer . Lime juice with 2 different level of maltodextrins DE 10 , 30 and 50% w/w was sprayed at 150 degrees celsius inlet air temperature and at 90-degree celsius outlet temperature. Lime powder with 50% maltodextrin gave the most desirable quality product. This product has vitamin C contents of 25 mg/100g (w/w). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extraction" title="extraction">extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=pectin" title=" pectin"> pectin</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=lime" title=" lime"> lime</a> </p> <a href="https://publications.waset.org/abstracts/92730/extraction-of-essential-oil-and-pectin-from-lime-and-waste-technology-development" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/92730.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2116</span> The Effectivity of Lime Juice on the Cooked Rice's Shelf-Life</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Novriyanti%20Lubis">Novriyanti Lubis</a>, <a href="https://publications.waset.org/abstracts/search?q=Riska%20Prasetiawati"> Riska Prasetiawati</a>, <a href="https://publications.waset.org/abstracts/search?q=Nuriani%20Rahayu"> Nuriani Rahayu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effectivity of lime juice on the cooked rice’s shelf-life was investigated. This research was proposed to get the optimal condition, such as concentration lime juice as the preservatives, and shelf-life cooked rice’s container to store using rice warmer. The effectivity was analysed total colony bacteriology, and physically. The variation of lime juice’s concentration that have been used were 0%, 0,46%, 0,93%, 1,40%, and 1,87%. The observation of cooked rice’s quality was done every 12 hours, including colour, smell, flavour, and total colony every 24 hours. Based on the result of the research considered from the cooked rice’s quality through observing the total of the colony bacteriology and physically, it showed the optimum concentrate which is effective preserve the cooked rise’s level concentrate was 0.93%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bacteriology" title="bacteriology">bacteriology</a>, <a href="https://publications.waset.org/abstracts/search?q=cooked%20rice%27s" title=" cooked rice's"> cooked rice's</a>, <a href="https://publications.waset.org/abstracts/search?q=lime%20juice" title=" lime juice"> lime juice</a>, <a href="https://publications.waset.org/abstracts/search?q=preservative" title=" preservative"> preservative</a> </p> <a href="https://publications.waset.org/abstracts/56368/the-effectivity-of-lime-juice-on-the-cooked-rices-shelf-life" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56368.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">336</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2115</span> Time Series Analysis on the Production of Fruit Juice: A Case Study of National Horticultural Research Institute (Nihort) Ibadan, Oyo State</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abiodun%20Ayodele%20Sanyaolu">Abiodun Ayodele Sanyaolu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The research was carried out to investigate the time series analysis on quarterly production of fruit juice at the National Horticultural Research Institute Ibadan from 2010 to 2018. Documentary method of data collection was used, and the method of least square and moving average were used in the analysis. From the calculation and the graph, it was glaring that there was increase, decrease, and uniform movements in both the graph of the original data and the tabulated quarter values of the original data. Time series analysis was used to detect the trend in the highest number of fruit juice and it appears to be good over a period of time and the methods used to forecast are additive and multiplicative models. Since it was observed that the production of fruit juice is usually high in January of every year, it is strongly advised that National Horticultural Research Institute should make more provision for fruit juice storage outside this period of the year. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruit%20juice" title="fruit juice">fruit juice</a>, <a href="https://publications.waset.org/abstracts/search?q=least%20square" title=" least square"> least square</a>, <a href="https://publications.waset.org/abstracts/search?q=multiplicative%20models" title=" multiplicative models"> multiplicative models</a>, <a href="https://publications.waset.org/abstracts/search?q=time%20series" title=" time series"> time series</a> </p> <a href="https://publications.waset.org/abstracts/125505/time-series-analysis-on-the-production-of-fruit-juice-a-case-study-of-national-horticultural-research-institute-nihort-ibadan-oyo-state" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/125505.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">142</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2114</span> The Effect of Ultrasound on Permeation Flux and Changes in Blocking Mechanisms during Dead-End Microfiltration of Carrot Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Hemmati">A. Hemmati</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Mirsaeedghazi"> H. Mirsaeedghazi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Aboonajmi"> M. Aboonajmi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Carrot juice is one of the most nutritious foods that are consumed around the world. Large particles in carrot juice causing turbid appearance make some problems in the concentration process such as off-flavor due to the large particles burnt on the walls of evaporators. Microfiltration (MF) is a pressure driven membrane separation method that can clarify fruit juices without enzymatic treatment. Fouling is the main problem in the membrane process causing reduction of permeate flux. Ultrasound as a cleaning technique was applied at 20 kHz to reduce fouling in membrane clarification of carrot juice using dead-end MF system with polyvinylidene fluoride (PVDF) membrane. Results showed that application of ultrasound waves reduce diphasic characteristic of carrot juice and permeate flux increased. Evaluation of different membrane fouling mechanisms showed that application of ultrasound waves changed creation time of each fouling mechanism. Also, its behavior was changed with varying transmembrane pressure. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carrot%20juice" title="Carrot juice">Carrot juice</a>, <a href="https://publications.waset.org/abstracts/search?q=Dead%20end" title=" Dead end"> Dead end</a>, <a href="https://publications.waset.org/abstracts/search?q=Microfiltration" title=" Microfiltration"> Microfiltration</a>, <a href="https://publications.waset.org/abstracts/search?q=Ultrasound" title=" Ultrasound"> Ultrasound</a> </p> <a href="https://publications.waset.org/abstracts/67723/the-effect-of-ultrasound-on-permeation-flux-and-changes-in-blocking-mechanisms-during-dead-end-microfiltration-of-carrot-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67723.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">319</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2113</span> Fiber Optic Asparagine Biosensor for Fruit Juices by Co-Immobilization of L-Asparaginase and Phenol Red</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mandeep%20Kataria">Mandeep Kataria</a>, <a href="https://publications.waset.org/abstracts/search?q=Ritu%20Narula"> Ritu Narula</a>, <a href="https://publications.waset.org/abstracts/search?q=Navneet%20Kaur"> Navneet Kaur</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Asparagine is vital amino acid which is required for the development of brain and it regulates the equilibrium of central nervous system. Asparagine is the chief amino acid that forms acrylamide in baked food by reacting with reducing sugars at high temperature ( Millard Reaction i.e. amino acids and sugars give new flavors at high temperature). It can also be a parameter of freshness in fruit juices because on storage of juices at 37°C caused an 87% loss in the total free amino acids and major decrease was recorded in asparagine contents. With this significance of monitoring asparagine, in the present work a biosensor for determining asparagine in fruit juices is developed. For the construction of biosensor L-asparaginase enzyme (0.5 IU) was co-immobilized with phenol red on TEOS chitosan sol-gel plastic disc and fixed on the fiber optic tip. Tip was immersed in a cell having 5ml of substrate and absorption was noted at response time of 5 min with 10-1 - 10-10 M concentrations of asparagine at 538 nm. L-asparaginase was extracted and from Solanum nigrum Asparagine biosensor was applied fruit juices on the monitoring asparagine contents. L-asparagine concentration found to be present in fruit juices like Guava Juice, Apple Juice, Mango Juice, Litchi juice, Strawberry juice, Pineapple juice Lemon juice, and Orange juice. Hence the developed biosensor has commercial aspects in quality insurance of fruit juices. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fiber%20optic%20biosensor" title="fiber optic biosensor">fiber optic biosensor</a>, <a href="https://publications.waset.org/abstracts/search?q=chitosan" title=" chitosan"> chitosan</a>, <a href="https://publications.waset.org/abstracts/search?q=teos" title=" teos"> teos</a>, <a href="https://publications.waset.org/abstracts/search?q=l-asparaginase" title=" l-asparaginase"> l-asparaginase</a> </p> <a href="https://publications.waset.org/abstracts/47241/fiber-optic-asparagine-biosensor-for-fruit-juices-by-co-immobilization-of-l-asparaginase-and-phenol-red" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47241.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">289</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2112</span> The Use of Food Industry Bio-Products for Sustainable Lactic Acid Bacteria Encapsulation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Paulina%20Zavistanaviciute">Paulina Zavistanaviciute</a>, <a href="https://publications.waset.org/abstracts/search?q=Vita%20Krungleviciute"> Vita Krungleviciute</a>, <a href="https://publications.waset.org/abstracts/search?q=Elena%20Bartkiene"> Elena Bartkiene</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic acid bacteria (LAB) are microbial supplements that increase the nutritional, therapeutic, and safety value of food and feed. Often LAB strains are incubated in an expensive commercially available de Man-Rogosa-Sharpe (MRS) medium; the cultures are centrifuged, and the cells are washing with sterile water. Potato juice and apple juice industry bio-products are industrial wastes which may constitute a source of digestible nutrients for microorganisms. Due to their low cost and good chemical composition, potato juice and apple juice production bio- products could have a potential application in LAB encapsulation. In this study, pure LAB (P. acidilactici and P. pentosaceus) were multiplied in a crushed potato juice and apple juice industry bio-products medium. Before using, bio-products were sterilized and filtered. No additives were added to mass, except apple juice industry bioproducts were diluted with sterile water (1/5; v/v). The tap of sterilised mass, and LAB cell suspension (5 mL), containing of 8.9 log10 colony-forming units (cfu) per mL of the P. acidilactici and P. pentosaceus was used to multiply the LAB for 72 h. The final colony number in the potato juice and apple juice bio- products substrate was on average 9.60 log10 cfu/g. In order to stabilize the LAB, several methods of dehydration have been tested: lyophilisation (MilrockKieffer Lane, Kingston, USA) and dehydration in spray drying system (SD-06, Keison, Great Britain). Into the spray drying system multiplied LAB in a crushed potato juice and apple juice bio-products medium was injected in peristaltic way (inlet temperature +60 °C, inlet air temperature +150° C, outgoing air temperature +80 °C, air flow 200 m3/h). After lyophilisation (-48 °C) and spray drying (+150 °C) the viable cell concentration in the fermented potato juice powder was 9.18 ± 0.09 log10 cfu/g and 9.04 ± 0.07 log10 cfu/g, respectively, and in apple mass powder 8.03 ± 0.04 log10 cfu/g and 7.03 ± 0.03 log10 cfu/g, respectively. Results indicated that during the storage (after 12 months) at room temperature (22 +/- 2 ºC) LAB count in dehydrated products was 5.18 log10 cfu/g and 7.00 log10 cfu/g (in spray dried and lyophilized potato juice powder, respectively), and 3.05 log10 cfu/g and 4.10 log10 cfu/g (in spray dried and lyophilized apple juice industry bio-products powder, respectively). According to obtained results, potato juice could be used as alternative substrate for P. acidilactici and P. pentosaceus cultivation, and by drying received powders can be used in food/feed industry as the LAB starters. Therefore, apple juice industry by- products before spray drying and lyophilisation should be modified (i. e. by using different starches) in order to improve its encapsulation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bio-products" title="bio-products">bio-products</a>, <a href="https://publications.waset.org/abstracts/search?q=encapsulation" title=" encapsulation"> encapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a> </p> <a href="https://publications.waset.org/abstracts/59315/the-use-of-food-industry-bio-products-for-sustainable-lactic-acid-bacteria-encapsulation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59315.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">276</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2111</span> Preparation of Novel Antimicrobial Meat Packaging Using Chitosan-Arginine</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=R.%20A.%20Lahmer">R. A. Lahmer</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20P.%20Williams"> A. P. Williams</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Townsend"> S. Townsend</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Baker"> S. Baker</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20L.%20Jones"> D. L. Jones</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chitosan-arginine (Ch-arg) has been proposed as an anti-microbial agent to reduce the proliferation of spoilage and pathogenic bacteria within meat products destined for human consumption. In the current experiment its use as an antimicrobial packaging material was examined. Two different concentrations of chitosan-arginine (0.05 and 0.15 % w/w) were blended into a cellulose film (Ch-arg film). When placed in contact with chicken and beef juice inoculated with a lux-marked strain of E. coli O157, the film incorporating the highest Ch-arg concentration resulted in a small reduction of E. coli O157 in chicken juice; however, there was no effect of the Ch-arg film on E. coli O157 in beef juice. The lack of observed effect in the beef juice experiment we ascribe to insufficient surface-to-surface contact between the film and the bacteria in the beef juice and the greater presence of other Ch-arg reactive components in the juice (e.g. fats, blood cells). Results suggest that, in combination with other anti microbials, Ch-arg packaging may offers some potential for limiting the growth of pathogenic bacteria in foodstuffs; however, further research is needed to enhance their anti-microbial performance. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cross-contamination" title="cross-contamination">cross-contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=foodborne%20pathogen" title=" foodborne pathogen"> foodborne pathogen</a>, <a href="https://publications.waset.org/abstracts/search?q=polymer%20film" title=" polymer film"> polymer film</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a> </p> <a href="https://publications.waset.org/abstracts/20974/preparation-of-novel-antimicrobial-meat-packaging-using-chitosan-arginine" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20974.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">410</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2110</span> Determination of Vitamin C (Ascorbic Acid) in Orange Juices Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wanida%20Wonsawat">Wanida Wonsawat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research describes a voltammetric approach to determine amounts of vitamin C (Ascorbic acid) in orange juice sample, using three screen printed electrode. The anodic currents of vitamin C were proportional to vitamin C concentration in the range of 0 – 10.0 mM with the limit of detection of 1.36 mM. The method was successfully employed with 2 µL of the working solution dropped on the electrode surface. The proposed method was applied for the analysis of vitamin C in packed orange juice without sample purification or complexion of sample preparation step. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ascorbic%20acid" title="ascorbic acid">ascorbic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=vitamin%20C" title=" vitamin C"> vitamin C</a>, <a href="https://publications.waset.org/abstracts/search?q=juice" title=" juice"> juice</a>, <a href="https://publications.waset.org/abstracts/search?q=voltammetry" title=" voltammetry"> voltammetry</a> </p> <a href="https://publications.waset.org/abstracts/9762/determination-of-vitamin-c-ascorbic-acid-in-orange-juices-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9762.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">327</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2109</span> Study of the Effect of Voltage and PH on the Inactivation of Byssochlamys fulva in Tomato Juice by Ohmic Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Arash%20Dara">Arash Dara</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahsa%20Mokhtari"> Mahsa Mokhtari</a>, <a href="https://publications.waset.org/abstracts/search?q=Nafiseh%20Zamindar"> Nafiseh Zamindar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to determine the effect of thermal resistance, temperature, voltage, and pH changes in an ohmic heating system on reducing the logarithmic number of Byssochlamys fulva species (PTCC 5062) in tomato juice water and to investigate the quantitative properties of tomato juice in the ohmic heating pasteurization system. The percentage of thermal degradation by ohmic heating was determined in tomato juice for the kinetics of Byssochlamys fulva in ohmic chamber at the temperatures of 88, 93, and 98°C, with two voltages of 30 and 40 volts and two pH levels of 3.5 and 4.5; this was done using Weibull frequency distribution model. Three different parameters (pH = 3.5, two voltages of 30 and 40, at three temperatures 88, 93, and 98) and (pH = 4.5, two voltages 30 and 40, at three temperatures 88, 93, and 98) in three replications were considered in the ohmic system. Heating time for the temperature of 88°C was 20 minutes once every 2 minutes, while for the temperature of 93°C, it was 10 minutes once every 1 minute. At the temperature of 98°C, the first time was 0.5 minutes, and for other times, sampling was done every 1 minute. In each condition, the qualitative characteristics, including acidity, Brix, and pH, were measured before and after the ohmic process in the tomato juice. This study demonstrates that the differences in pH and voltage due to different temperatures in the ohmic process can greatly affect the inactivation of Byssochlamys fulva fungus and the qualitative characteristics of the tomato juice. This is the first study using the Weibull frequency method to model the inactivation of Byssochlamys fulva in tomato juice. Variation in parameters such as temperature, voltage, and pH can prevent the presence of Byssochlamys fulva in the pasteurized juices. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pasteurization" title="pasteurization">pasteurization</a>, <a href="https://publications.waset.org/abstracts/search?q=ohmic%20heating%20process" title=" ohmic heating process"> ohmic heating process</a>, <a href="https://publications.waset.org/abstracts/search?q=Byssochlamys%20fulva" title=" Byssochlamys fulva"> Byssochlamys fulva</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20juice" title=" tomato juice"> tomato juice</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20resistance" title=" heat resistance"> heat resistance</a>, <a href="https://publications.waset.org/abstracts/search?q=voltage" title=" voltage"> voltage</a>, <a href="https://publications.waset.org/abstracts/search?q=pH" title=" pH"> pH</a> </p> <a href="https://publications.waset.org/abstracts/136482/study-of-the-effect-of-voltage-and-ph-on-the-inactivation-of-byssochlamys-fulva-in-tomato-juice-by-ohmic-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/136482.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">381</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2108</span> Changes on Some Physical and Chemical Properties of Red Beetroot Juice during Ultrasound Pretreatment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Serdal%20Sabanci">Serdal Sabanci</a>, <a href="https://publications.waset.org/abstracts/search?q=Mutlu%20%C3%87evik"> Mutlu Çevik</a>, <a href="https://publications.waset.org/abstracts/search?q=Derya%20Tezcan"> Derya Tezcan</a>, <a href="https://publications.waset.org/abstracts/search?q=Cansu%20%C3%87elebi"> Cansu Çelebi</a>, <a href="https://publications.waset.org/abstracts/search?q=Filiz%20I%C3%A7ier"> Filiz Içier</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ultrasound is defined as sound waves having frequencies higher than 20 kHz, which is greater than the limits of the human hearing range. In recent years, ultrasonic treatment is an emerging technology being used increasingly in the food industry. It is applied as an alternative technique for different purposes such as microbial and enzyme inactivation, extraction, drying, filtration, crystallization, degas, cutting etc. Red beetroot (Beta vulgaris L.) is a root vegetable which is rich in mineral components, folic acid, dietary fiber, anthocyanin pigments. In this study, the application of low frequency high intensity ultrasound to the red beetroot slices and red beetroot juice for different treatment times (0, 5, 10, 15, 20 min) was investigated. Ultrasonicated red beetroot slices were also squeezed immediately. Changes on colour, betanin, pH and titratable acidity properties of red beetroot juices (the ultrasonicated juice (UJ) and the juice from ultrasonicated slices (JUS)) were determined. Although there was no significant difference statistically in the changes of color value of JUS samples due to ultrasound application (p>0.05), the color properties of UJ samples ultrasonicated for low durations were statistically different from raw material (p<0.05). The difference between color values of UJ and raw material disappeared (p>0.05) as the ultrasonication duration increased. The application of ultrasound to red beet root slices adversely affected and decreased the betanin content of JUS samples. On the other hand, the betanin content of UJ samples increased as the ultrasonication duration increased. Ultrasound treatment did not affect pH and titratable acidity of red beetroot juices statistically (p>0.05). The results suggest that ultrasound technology is the simple and economical technique which may successfully be employed for the processing of red beetroot juice with improved color and betanin quality. However, further investigation is still needed to confirm this. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=red%20beetroot" title="red beetroot">red beetroot</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasound" title=" ultrasound"> ultrasound</a>, <a href="https://publications.waset.org/abstracts/search?q=color" title=" color"> color</a>, <a href="https://publications.waset.org/abstracts/search?q=betanin" title=" betanin"> betanin</a> </p> <a href="https://publications.waset.org/abstracts/12899/changes-on-some-physical-and-chemical-properties-of-red-beetroot-juice-during-ultrasound-pretreatment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12899.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">399</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2107</span> Green Chemical Processing in the Teaching Laboratory: A Convenient Solvent Free Microwave Extraction of Natural Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Amine%20Ferhat">Mohamed Amine Ferhat</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Nadjib%20Bouhatem"> Mohamed Nadjib Bouhatem</a>, <a href="https://publications.waset.org/abstracts/search?q=Farid%20Chemat"> Farid Chemat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> One of the principal aims of sustainable and green processing development remains the dissemination and teaching of green chemistry to both developed and developing nations. This paper describes one attempt to show that “north-south” collaborations yield innovative sustainable and green technologies which give major benefits for both nations. In this paper we present early results from a solvent free microwave extraction (SFME) of essential oils using fresh orange peel, a byproduct in the production of orange juice. SFME is performed at atmospheric pressure without added any solvent or water. SFME increases essential oil yield and eliminate wastewater treatment. The procedure is appropriate for the teaching laboratory, and allows the students to learn extraction, chromatographic and spectroscopic analysis skills, and are expose to dramatic visual example of rapid, sustainable and green extraction of essential oil, and are introduced to commercially successful sustainable and green chemical processing with microwave energy. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title="essential oil">essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction" title=" extraction"> extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=green%20processing" title=" green processing"> green processing</a>, <a href="https://publications.waset.org/abstracts/search?q=microwave" title=" microwave"> microwave</a> </p> <a href="https://publications.waset.org/abstracts/30661/green-chemical-processing-in-the-teaching-laboratory-a-convenient-solvent-free-microwave-extraction-of-natural-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30661.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">544</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2106</span> Variation of Phenolic Compounds in Latvian Apple Juices and Their Suitability for Cider Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rita%20Riekstina-Dolge">Rita Riekstina-Dolge</a>, <a href="https://publications.waset.org/abstracts/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/abstracts/search?q=Fredijs%20Dimins"> Fredijs Dimins</a>, <a href="https://publications.waset.org/abstracts/search?q=Inta%20Krasnova"> Inta Krasnova</a>, <a href="https://publications.waset.org/abstracts/search?q=Daina%20Karklina"> Daina Karklina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab apples grown in Latvia were investigated. For all samples total phenolic compounds, tannins and individual phenolic compounds content were determined. The total phenolic content of different variety apple juices ranged from 650mg L-1 to 4265mg L-1. Chlorogenic acid is the predominant phenolic compound in all juice samples and ranged from 143.99mg L-1 in ‘Quaker Beauty’ apple juice to 617.66mg L-1 in ‘Kerr’ juice. Some dessert and crab apple juices have similar phenolic composition, but in several varieties such as ‘Cornelie’, ‘Hyslop’ and ‘Riku’ it was significantly higher. For cider production it is better to blend different kinds of apple juices including apples rich in high phenol content ('Rick', 'Cornelie') and also, for successful fermentation, apples rich in sugars and soluble solids content should be used in blends. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple%20juice" title="apple juice">apple juice</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=hierarchical%20cluster%20analysis" title=" hierarchical cluster analysis"> hierarchical cluster analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=cider%20production" title=" cider production"> cider production</a> </p> <a href="https://publications.waset.org/abstracts/7885/variation-of-phenolic-compounds-in-latvian-apple-juices-and-their-suitability-for-cider-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7885.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">429</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2105</span> Moderate Electric Field and Ultrasound as Alternative Technologies to Raspberry Juice Pasteurization Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cibele%20F.%20Oliveira">Cibele F. Oliveira</a>, <a href="https://publications.waset.org/abstracts/search?q=Debora%20P.%20Jaeschke"> Debora P. Jaeschke</a>, <a href="https://publications.waset.org/abstracts/search?q=Rodrigo%20R.%20Laurino"> Rodrigo R. Laurino</a>, <a href="https://publications.waset.org/abstracts/search?q=Amanda%20R.%20Andrade"> Amanda R. Andrade</a>, <a href="https://publications.waset.org/abstracts/search?q=Ligia%20D.%20F.%20Marczak"> Ligia D. F. Marczak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Raspberry is well-known as a good source of phenolic compounds, mainly anthocyanin. Some studies pointed out the importance of these bioactive compounds consumption, which is related to the decrease of the risk of cancer and cardiovascular diseases. The most consumed raspberry products are juices, yogurts, ice creams and jellies and, to ensure the safety of these products, raspberry is commonly pasteurized, for enzyme and microorganisms inactivation. Despite being efficient, the pasteurization process can lead to degradation reactions of the bioactive compounds, decreasing the products healthy benefits. Therefore, the aim of the present work was to evaluate moderate electric field (MEF) and ultrasound (US) technologies application on the pasteurization process of raspberry juice and compare the results with conventional pasteurization process. For this, phenolic compounds, anthocyanin content and physical-chemical parameters (pH, color changes, titratable acidity) of the juice were evaluated before and after the treatments. Moreover, microbiological analyses of aerobic mesophiles microorganisms, molds and yeast were performed in the samples before and after the treatments, to verify the potential of these technologies to inactivate microorganisms. All the pasteurization processes were performed in triplicate for 10 min, using a cylindrical Pyrex® vessel with a water jacket. The conventional pasteurization was performed at 90 °C using a hot water bath connected to the extraction cell. The US assisted pasteurization was performed using 423 and 508 W cm-2 (75 and 90 % of ultrasound intensity). It is important to mention that during US application the temperature was kept below 35 °C; for this, the water jacket of the extraction cell was connected to a water bath with cold water. MEF assisted pasteurization experiments were performed similarly to US experiments, using 25 and 50 V. Control experiments were performed at the maximum temperature of US and MEF experiments (35 °C) to evaluate only the effect of the aforementioned technologies on the pasteurization. The results showed that phenolic compounds concentration in the juice was not affected by US and MEF application. However, it was observed that the US assisted pasteurization, performed at the highest intensity, decreased anthocyanin content in 33 % (compared to in natura juice). This result was possibly due to the cavitation phenomena, which can lead to free radicals formation and accumulation on the medium; these radicals can react with anthocyanin decreasing the content of these antioxidant compounds in the juice. Physical-chemical parameters did not present statistical differences for samples before and after the treatments. Microbiological analyses results showed that all the pasteurization treatments decreased the microorganism content in two logarithmic cycles. However, as values were lower than 1000 CFU mL-1 it was not possible to verify the efficacy of each treatment. Thus, MEF and US were considered as potential alternative technologies for pasteurization process, once in the right conditions the application of the technologies decreased microorganism content in the juice and did not affected phenolic and anthocyanin content, as well as physical-chemical parameters. However, more studies are needed regarding the influence of MEF and US processes on microorganisms’ inactivation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=MEF" title="MEF">MEF</a>, <a href="https://publications.waset.org/abstracts/search?q=microorganism%20inactivation" title=" microorganism inactivation"> microorganism inactivation</a>, <a href="https://publications.waset.org/abstracts/search?q=anthocyanin" title=" anthocyanin"> anthocyanin</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a> </p> <a href="https://publications.waset.org/abstracts/71575/moderate-electric-field-and-ultrasound-as-alternative-technologies-to-raspberry-juice-pasteurization-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/71575.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">242</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2104</span> Effects of Ultraviolet Treatment on Microbiological Load and Phenolic Content of Vegetable Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kubra%20Dogan">Kubra Dogan</a>, <a href="https://publications.waset.org/abstracts/search?q=Fatih%20Tornuk"> Fatih Tornuk</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Due to increasing consumer demand for the high-quality food products and awareness regarding the health benefits of different nutrients in food minimal processing becomes more popular in modern food preservation. To date, heat treatment is often used for inactivation of spoilage microorganisms in foods. However, it may cause significant changes in the quality and nutritional properties of food. In order to overcome the detrimental effects of heat treatment, several alternatives of non-thermal microbial inactivation processes have been investigated. Ultraviolet (UV) inactivation is a promising and feasible method for better quality and longer shelf life as an alternative to heat treatment, which aims to inhibit spoilage and pathogenic microorganisms and to inactivate the enzymes in vegetable juice production. UV-C is a sub-class of UV treatment which shows the highest microcidal effect between 250-270 nm. The wavelength of 254 nm is used for the surface disinfection of certain liquid food products such as vegetable juice. Effects of UV-C treatment on microbiological load and quality parameter of vegetable juice which is a mix of celery, carrot, lemon and orange was investigated. Our results showed that storing of UV-C applied vegetable juice for three months, reduced the count of TMAB by 3.5 log cfu/g and yeast-mold by 2 log cfu/g compared to control sample. Total phenolic content was found to be 514.3 ± 0.6 mg gallic acid equivalent/L, and there wasn’t a significant difference compared to control. The present work suggests that UV-C treatment is an alternative method for disinfection of vegetable juice since it enables adequate microbial inactivation, longer shelf life and has minimal effect on degradation of quality parameters of vegetable juice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=heat%20treatment" title="heat treatment">heat treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20content" title=" phenolic content"> phenolic content</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a>, <a href="https://publications.waset.org/abstracts/search?q=ultraviolet%20%28UV-C%29" title=" ultraviolet (UV-C)"> ultraviolet (UV-C)</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetable%20juice" title=" vegetable juice"> vegetable juice</a> </p> <a href="https://publications.waset.org/abstracts/86827/effects-of-ultraviolet-treatment-on-microbiological-load-and-phenolic-content-of-vegetable-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86827.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">210</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2103</span> Reduction of Patient’s Dose of I-131 Therapy by Used Local Diuretic Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mosab%20kh.%20A.%20A.%20Bashir">Mosab kh. A. A. Bashir</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Mohamed-Ahmed"> E. Mohamed-Ahmed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the study is to compare the results of the external exposure and the range of the dose spread by the patients, hospitalized in two different groups of 3-5 d receiving radioiodine therapy because of thyroid cancer, and one of group were giving the local diuretic plant (barley) as local juice. The control group was 28 patients they were isolated as international precautions after taken I-131 capsule 100 mCi, and their external exposure was recorded day by day after first 24 hrs. and the distance for external measurement was 1 m at the abdominal level. The mean of external exposure values of patients at fourth day were 30.24±12.92 µSv h−1. The second group after taking I-131 capsule 100 mCi we were given barley juice (250 mL) after every meal three times on day and their external exposure was recorded day by day after first 24 hrs. The mean of external exposure values of patients of this group at third day was 26.92±9.89 (14-55) µSv h−1. It was observed that the external exposure from the second group clearly decreased to low levels which contributed to the decrease in patient dose and also to the decrease in the exposure from the patient to his/her family. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=local%20diuretic%20juice" title="local diuretic juice">local diuretic juice</a>, <a href="https://publications.waset.org/abstracts/search?q=therapy" title=" therapy"> therapy</a>, <a href="https://publications.waset.org/abstracts/search?q=radiation%20medicine" title=" radiation medicine"> radiation medicine</a>, <a href="https://publications.waset.org/abstracts/search?q=diuretic%20plant" title=" diuretic plant"> diuretic plant</a> </p> <a href="https://publications.waset.org/abstracts/4035/reduction-of-patients-dose-of-i-131-therapy-by-used-local-diuretic-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/4035.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">315</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=juice%20extraction&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=juice%20extraction&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=juice%20extraction&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=juice%20extraction&page=5">5</a></li> <li class="page-item"><a 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