Pineapple juice and concentrates

2016 ◽  
pp. 140-152
Author(s):  
Lucia Maria Jaeger de Carvalho ◽  
Gloria Panadés Ambrosio ◽  
María Gabriela Bello Koblitz ◽  
Flavio de Souza Neves Cardoso ◽  
José Luiz Viana de Carvalho
Keyword(s):  
Pineapple Juice

Self-forming dynamic membrane for ultrafiltration of pineapple juice

1997 ◽  
Vol 129 (1) ◽  
pp. 135-143 ◽  
Author(s):  
R. Jiraratananon ◽  
D. Uttapap ◽  
C. Tangamornsuksun
Keyword(s):  
Dynamic Membrane ◽  
Pineapple Juice

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

NUMERICAL ESTIMATION OF MOISTURE CONTENT IN SPRAY DRIED JUICE POWDER

2016 ◽  
Vol 78 (8-3) ◽  
Author(s):  
Aliyu Bello A. ◽  
Arshad Ahmad ◽  
Adnan Ripin ◽  
Olagoke Oladokun
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Diffusion Model ◽  
Process Model ◽  
Small Error ◽  
Operating Conditions ◽  
Balance Model ◽  
Pineapple Juice ◽  
Droplet Drying ◽  
Spray Dried

The moisture contents of powders is an important parameter that affects the quality and commercial value of spray dried products. The utility of predicted moisture content values from two droplet drying models were compared with experimental data for spray dried pineapple juice, using the Ranz-Marshal and its modified variants for the heat and mass transfer correlations. The droplet Diffusion model, using the Zhifu correlation, gave estimates with errors of about 8% at 165 oC, 9% at 171 oC, 26% at 179 oC and 2% at 185 oC. The Ranz-Marshal correlation also gave comparable results with this model while results using the Downing and modified Ranz-Marshall correlations widely diverged. The Energy balance model predicted completely dried juice particles, and short drying times, in contrast to the experimental data. The small error sizes of the Diffusion model improves on the wide error sizes of an earlier process model, making is useful as a first approximation choice, for spray drier design and simulation, especially for juices under comparable operating conditions.

scholarly journals Non-newtonian flow and pressure drop of pineapple juice in a plate heat exchanger

2010 ◽  
Vol 27 (4) ◽  
pp. 563-571 ◽  
Author(s):  
R. A. F. Cabral ◽  
J. A. W. Gut ◽  
V. R. N. Telis ◽  
J. Telis-Romero
Keyword(s):  
Heat Exchanger ◽  
Pressure Drop ◽  
Plate Heat Exchanger ◽  
Newtonian Flow ◽  
Plate Heat ◽  
Pineapple Juice

scholarly journals Levels of Minor and Trace Elements of Some Commercial Fruit Juices and Syrup Produced in Artisanal and Semi-Industrial Units in Benin Republic

2018 ◽  
Vol 10 (4) ◽  
pp. 68
Author(s):  
Alassane A. K. Youssao ◽  
Magloire A. N. Gbaguidi ◽  
Léonce Dovonon ◽  
Oriol Baltrons ◽  
Fabienne Seby ◽  
...  
Keyword(s):  
Trace Elements ◽  
Inductively Coupled Plasma ◽  
Plasma Source ◽  
Fruit Juices ◽  
International Standards ◽  
Mineral Fertilizers ◽  
Production Chain ◽  
Inductively Coupled ◽  
Pineapple Juice ◽  
Metallic Contaminants

Fruit juices have been gaining interest in recent years for their contributions of minerals and other essential vitamins. But, with the development of intensive agriculture massively using pesticides and mineral fertilizers, the risk of contamination of these juices is high along the production chain. In this study, we evaluated the concentrations of arsenic       (As), cadmium (Cd), berrylium (Be), aluminium (Al), strontium (Sr), tin       (Sn), barium (Ba), mercury (Hg), thallium          (Tl), lead   (Pb), thorium (Th), uranium (U) for 92 commercial samples of pineapple juice, cocktail of pineapple and watermelon and pineapple syrup of Benin and France using Inductively Coupled Plasma-Source Mass Spectrometry (ICP-MS). The concentrations vary in the following ranges: As <QL at 39.3 ppb, Cd <QL at 0.7 ppb, Be <QL at 0.59 ppb, Al 26.4 ppb at 30620 ppb, Sr 130 ppb at 4049 ppb, Sn<QL at 43 ppb, Ba 42 ppb at 1582 ppb, Hg <QL at 31.7 ppb, Tl<QL at 21.3 ppb, Pb<QL at 608 ppb, Th<QL at 24.7 ppb ppb and U <QL at 1.04 ppb. Se, Ag and Pt have concentrations below the quantification limit (<QL). The levels of Ba, Hg and Pb exceeded the norms for some samples. The presence of aluminum, arsenic and cadmium in the tested samples of fruit juices can be toxic since they have no nutritional value, and hence may be treated as potential contaminants in these beverages. The classification of concentration levels of metallic contaminants reveals two main groups, the minor and the trace elements. These results make it possible to classify the contaminants in the decreasing order of the concentrations in the following way: Al> Sr> Ba> Pb> Sn> Tl> As> Th> Hg> Cd> Be> U. The average concentrations’ levels of trace elements are generally in accordance with the levels obtained for French pineapple juices chosen as reference, national and international standards for the quality of beverages.

scholarly journals Pesticide Residues in Pineapple Juice in Abidjan, Cote D’ivoire

2020 ◽  
pp. 91-97
Author(s):  
AKE ASSI Yolande Epouse DATTE ◽  
GNONSORO Urbain Paul ◽  
KOUAKOU Konan Jean-Marie ◽  
KPAN KPAN Kouakou Gains ◽  
BIÉGO Godi Henri ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Pesticide Residues ◽  
High Performance ◽  
Côte D’Ivoire ◽  
Limit Of Detection ◽  
Cote D’Ivoire ◽  
Pesticides Residues ◽  
Pineapple Juice ◽  
Côte D'ivoire

The determination of pesticides in food products is an essential issue to guarantee food safety and minimize health risks of consumers. In this study, 30 pineapple juice samples were collected randomly from 30 seller through the city of Abidjan (Côte d’Ivoire) and analyzed for the determination of pesticide residues. The aim of the work was to quantify 30 commonly used pesticides (Metolachlor, Chlorpropham, Parathion-methyl, Chlorfenvinphos, Vinclozolin, Parathion-ethyl, Fenuron, Aldicarb, Metoxuron, Monuron, Methabenzthiazuron, Chlortoluron, Monolinuron, Isoproturon, Diuron, Metobromuron, Metazachlor, Buturon, Linuron, Prometryn, Terbutryn, Desisopropylatrazine, Desethylatrazine, Simazine, Cyanazine, Atrazine, Propazine, Terbuthylazine, Metamitron, Crimidine and Metolachlor) in real samples of pineapple juice. The method used for the determination of these analytes in the complex matrices was high-performance liquid chromatography with UV/Visible detector. Results obtained indicate that 30% of the investigated pineapple juices samples are free of pesticides residues or have a level below Limit Of Detection......

scholarly journals Formulation and Sensory Analysis of Cocktails Based on Ginger Oleoresin (Zingiber officinale Roscoe), Pineapple Juice (Ananas comosus L. MERR) and Bissap Concentrate (Hibiscus sabdariffa)

2021 ◽  
pp. 36-47
Author(s):  
Adama Coulibaly ◽  
Pierre Ezoua ◽  
Ysidor N’guessan Konan ◽  
Souleymane Doukoure ◽  
Daouda Sidibe ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Principal Component ◽  
Zingiber Officinale ◽  
Agricultural Products ◽  
Ananas Comosus ◽  
Hibiscus Sabdariffa ◽  
Pineapple Juice ◽  
Natural Substances ◽  
Zingiber Officinale Roscoe ◽  
Central Plan

Aims: The aim of this study is to formulate cocktails based on ginger oleoresin, pineapple juice and bissap concentrate in order to contribute to the development of these agricultural products and improve the income of producers. Study Design: The biological material consists of pineapple juice, ginger oleoresin and bissap concentrate. The oleoresin and the bissap concentrate were supplied respectively by Gazignaire (France) and the Water Chemistry and Natural Substances Laboratory. Place and Duration of Study: The cocktails were formulated and then subjected to sensory analyzes, from July to October 2018, at the Biochemistry and Food Sciences laboratory at Félix Houphouët-Boigny University. Methodology: The cocktails were formulated through a composite central plan having as variables the proportions of the pineapple juice, the bissap concentrate and the ethanol composing the cocktail. Thus 15 cocktail formulations were developed, the sensory characteristics of which were estimated. Results: Hedonic analysis of the formulations indicates acceptance of 12 of them by more than 50% of tasters.In addition, 5 formulations F4; F6; F12; F13 and F15 are preferred in proportions varying between 62% and 77%.The descriptive analysis of these 5 formulations indicates that only the pineapple flavor makes it possible to distinguish them and the F13 formulation is less provided with them.However, these formulations according to their flavor, aroma and texture are classified into 3 groups according to a principal component analysis.Which could offer consumers more choice. Conclusion: Commercial production of these cocktails could improve the availability of ginger, bissap and pineapple year-round and help improve the income of producers.

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