Development and Validation of New Methods for Concentration of Vegetables and Fruit Juice
Journal Title: Journal of Biological and chemical Chronicles - Year 2018, Vol 4, Issue 2
Abstract
Evaporation, when the juice is heated in vacuum in the appropriate trays, but this heat does not reach the boiling point, since during the boiling process all the useful substances will be destroyed. Currently, juice concentrates are produced by separating the water from the fresh juice. One of the following methods is used for the production of juice concentrates: evaporation of the freezing water or of the diaphragm method. The article represents the use of a new method developed for the production of juice concentrate, in which the water does not move away, but the water itself provides the production of the freezing process, repeating the evaporation completely, except of the temperature parameters. The water moves away under the action of cold. The diaphragm method, when the juices pass through the membrane with the smallest membrane holes. The mixture, obtained after evaporation, is similar to the most viscous jam, honey or thick syrup. Water infiltrations and large molecules of other juice substances remain. All these methods are connected to high expenses.
Authors and Affiliations
Noopur Mahawar, IKram Qureshi
Keywords
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