Continuous Vacuum Dehydration of Citrus Juices
Keyword(s):
The dry, nonvolatile solids of citrus juices, produced by high vacuum dehydration, represent the ultimate in edible juice concentrates. Upon the addition of certain volatile constituents, and reconstitution with water, a juice can be obtained which closely resembles the fresh original material. The major difference is that the reconstituted powder lacks the bouquet characteristic of fresh juice. So far as this author knows, the only method of returning this “fresh bouquet” to vacuum concentrated citrus juices is by the addition of “cut back” fresh juice to the product. With a dry powder this is, of course, impossible. Paper published with permission.
1974 ◽
Vol 32
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pp. 102-103
1971 ◽
Vol 29
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pp. 226-227
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1971 ◽
Vol 29
◽
pp. 212-213
1969 ◽
Vol 27
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pp. 218-219
1974 ◽
Vol 32
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pp. 316-317
1982 ◽
Vol 40
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pp. 598-599
Structure of Palladium Single-Crystal Films Prepared by Flash Evaporation onto (001) NaCl Substrates
1970 ◽
Vol 28
◽
pp. 456-457
Keyword(s):
1977 ◽
Vol 35
◽
pp. 68-69
Keyword(s):
1977 ◽
Vol 35
◽
pp. 314-315
Keyword(s):
1973 ◽
Vol 31
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pp. 298-299