suspended solids % mixed juice levels encountered at diffuser A cane diffuser is a fairly efficient filter, retaining within the bagasse bed much of the suspended material that would otherwise pass into the draft juice. It was decided to investigate the possibility of utilising this filtration capability further by recycling the mud (underflow) from the juice clarification station to the diffus...

The effect of two extraction methods of pomegranate juice on its quality and stability was evaluated. The first method consisted of separation of the seeds from fruits and centrifugation. The second method consisted of squeezing fruit halves with an electric lemon squeezer. During a period of 72 hours of cold storage at $4^\circ$ C, the juices were evaluated for the presence of sugars, organic ...

A central composite rotatable design (CCRD) was employed to optimize the beetroot-passion fruit blended juice. The independent variables were beetroot juice (30-70 ml), passion fruit juice (10-30 ml) and sucrose (9.00-10.50g). The combined effect of these independent variables on pH, °Brix and overall acceptability were investigated. Results showed that the generated regression models adequatel...

A technique for the analysis of multivariate data by genetic programming (GP) is described, with particular reference to the quantitative analysis of orange juice adulteration data collected by pyrolysis mass spectrometry (PyMS). The dimensionality of the input space was reduced by ranking variables according to product moment correlation or mutual information with the outputs. The GP technique...

OBJECTIVE To investigate the amount of sugars in fruit juices, juice drinks and smoothies (FJJDS) marketed to children. DESIGN We surveyed the sugars content (per 100 ml and standardised 200 ml portion) of all FJJDS sold by seven major UK supermarkets (supermarket own and branded products). Only products specifically marketed towards children were included. We excluded sports drinks, iced tea...

In recent years we have seen interest in Tibetan kefir grains (TKG) for production of fermented milk beverages. The article presents the results work on expanding range beverages based TKG, studying influence fermentation conditions quality characteristics and their shelf life. possibility optimization is shown. Using method Central Composite Design (CCD), response functions were obtained form ...

BACKGROUND This work evaluated the improvement of curdlan production of Agrobacterium sp. ATCC 31749 by using culture medium containing juice of discarded bottom part of green Asparagus spear (MJDA). Curdlan production was carried out using Agrobacterium sp. ATCC 31749 in flasks with different volumes of MJDA and its non-juice-adding control (CK) incubated in shaker at 30 °C, 200 rpm rotation f...

The aim of this work was to determine the sensory profile and stability of a new ready-to-drink passion fruit juice beverage sweetened with different sweetener systems: sucrose, aspartame, sucralose and an aspartame/acesulfame-K blend (4:1), during six months of storage. Samples of each beverage were stored at room temperature and under refrigeration, and were evaluated at 0, 60, 120 and 180 da...