Processing systems for fruit juice and related products
Processing of liquids has been carried out for many years on various types of equipment and especially that designed for low acid products such as milk. The processing of high acid products like fruit juices can be carried out using similar equipment adapted to the special requirements of juice products.
KeywordsFruit Juice Relate Product Plate Heat Exchanger Juice Product Corrugate Tube
Unable to display preview. Download preview PDF.
- APV Publications relevant to this chapter from: APV Baker, P.O. Box 4, Gatwick Road, Crawley, West Sussex, RH10 2QB, UK.Google Scholar
- Burton, H. (1988) Ultra-high Temperature Processing of Milk and Milk Products, Elsevier, Amsterdam, Chap. 4, pp. 77–129.Google Scholar
- Butz, P. and Ludwig, H. (1986) Pressure inactivation of microorganisms at moderate temperatures. Physica 139, 140B, 875–877.Google Scholar
- Butz, P. and Ludwig, H. (1991) Hochdruckinaktivierung von Hefen und Schimmelpilzen. Pharm. Ind. 53 (6), 584–586.Google Scholar
- Butz, P., Ries, J., Traugott, U., Weber, H. and Ludwig, H. (1990) Hochdruckinaktivierung von Bakterien und Bakteriensporen. Pharm. Ind. 52 (4), 487–491.Google Scholar
- Hayashi, R. (ed.) (1989) Use of High Pressure in Food, San-EI, Kyoto, Japan.Google Scholar
- Kessler, H. G. (1981) Food Eng. Dairy Technol.,149–173.Google Scholar
- Mannheim, C. H. and Passy, N. (1979) The effect of deaeration methods on quality attributes of bottled orange juice and grapefruit juice. Bd. 24 (5/6), 175–187.Google Scholar
- Massaioli, D. and Haddad, P. R. (1981) Stability of the vitamin C content of commercial orange juice. Food Technol. in Australia, Vol. 33.Google Scholar
- Robertson, G. L. and Samaniego, C. M. L. (1986) Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage. Journal of Food Science, Vol. 51, 1, 184–187.Google Scholar