Orange juice

This article investigates the markup pricing behaviour of U.S. exporters of agricultural products. Agricultural products studied are feed, flour, frozen potatoes, frozen orange juice, five categories of beef, five categories of pork, and two categories of chicken. The popular pricing-to-market (PTM) approach of Krugman (1987) is used to examine market power and imperfect competition for the markets under study. The

Single strength orange juice was concentrated by reverse osmosis in a plate and frame pilot plant with 0.72m2 of filtration area. Three transmembrane pressures, 20, 40 and 60bar, were evaluated and concentration factors of 2.3, 3.8 and 5.8 were obtained. At these transmembrane pressures the final soluble solids contents were of 16, 28 and 36°Brix, respectively. The vitamin C content

This study, the selective removal of limonin bitterness from Washington navel orange juice by batch adsorption to the Amberlite XAD-16HP and Dowex Optipore L285 was investigated and the determination of some compositional changes that occurred with orange juices debittering using adsorption resins were the primary focus. Amberlite XAD-16HP and Dowex Optipore L285 have been successfully used to reduce bitterness to acceptable levels in Washington navel orange juices. Amberlite XAD-16HP does not have any important negative effects on the quality characteristics of orange juices. However, Dowex Optipore L285 reduces the titratable acidity (TA) in the orange juices and so increases the content of soluble solids contents (SSC), pH value, and ratio accordingly.

This work focuses on the encapsulation of essential oils into nanometric delivery systems for incorporation into fruit juices, in order to enhance their antimicrobial activity while minimizing the impact on the quality attributes of the final product. A terpenes mixture and d-limonene were encapsulated into nanoemulsions based on food-grade ingredients, prepared by high pressure homogenization at 300 MPa.The effect of the

Arsenic's history in science, medicine and technology has been overshadowed by its notoriety as a poison in homicides. Arsenic is viewed as being synonymous with toxicity. Dangerous arsenic concentrations in natural waters is now a worldwide problem and often referred to as a 20th–21st century calamity. High arsenic concentrations have been reported recently from the USA, China, Chile, Bangladesh, Taiwan, Mexico, Argentina, Poland, Canada, Hungary, Japan and India. Among 21 countries in different parts of the world affected by groundwater arsenic contamination, the largest population at risk is in Bangladesh followed by West Bengal in India. Existing overviews of arsenic removal include technologies that have traditionally been used (oxidation, precipitation/coagulation/membrane separation) with far less attention paid to adsorption. No previous review is available where readers can get an overview of the sorption capacities of both available and developed sorbents used for arsenic remediation together with the traditional remediation methods. We have incorporated most of the valuable available literature on arsenic remediation by adsorption (∼600 references). Existing purification methods for drinking water; wastewater; industrial effluents, and technological solutions for arsenic have been listed. Arsenic sorption by commercially available carbons and other low-cost adsorbents are surveyed and critically reviewed and their sorption efficiencies are compared. Arsenic adsorption behavior in presence of other impurities has been discussed. Some commercially available adsorbents are also surveyed. An extensive table summarizes the sorption capacities of various adsorbents. Some low-cost adsorbents are superior including treated slags, carbons developed from agricultural waste (char carbons and coconut husk carbons), biosorbents (immobilized biomass, orange juice residue), goethite and some commercial adsorbents, which include resins, gels, silica, treated silica tested for arsenic removal come out to be superior. Immobilized biomass adsorbents offered outstanding performances. Desorption of arsenic followed by regeneration of sorbents has been discussed. Strong acids and bases seem to be the best desorbing agents to produce arsenic concentrates. Arsenic concentrate treatment and disposal obtained is briefly addressed. This issue is very important but much less discussed.

The effect of time and temperature on the content of vitamin C, total polyphenols and individual phenolic compounds as well as on the antioxidant activity of two commercial orange juices was studied. The polyphenol content was determined using Folin–Ciocalteu and HPLC methods. The two methods, SPE versus direct injection following a simple treatment of samples, were compared to assess two techniques of sample preparation. For antioxidant capacity determination, DPPH and FRAP assays were used. All analyses were carried out for fresh juices and after storage at 18, 28 and 38 °C for 2, 4 and 6 months. It was found that vitamin C and free and conjugated hydroxycinnamic acids were the most affected by both duration and temperature of storage. The decrease in the content of polyphenols and vitamin C upon storage was reflected by the decrease in the antioxidant capacity of orange juices. Small changes in flavanone content were observed, indicating high stability of these compounds upon storage.

Thermosonication (TS) and pulsed electric fields (PEF) represent emerging technologies for liquid food preservation.
In the present study shelf life and sensory attributes of orange juice were evaluated following treatment with a combination
of these technologies (TS/PEF). The juice was exposed to batch TS at 55 °C for 10 min followed by continuous
PEF at a field strength of 40 kV/cm for 150 micro-s. High-temperature short-time (HTST) pasteurisation (94 °C for 26 s) was
used as a control. Sensory attributes (i.e. colour, odour, sweetness, acidity, flavour and overall acceptability) of different
orange juices processed with TS/PEF or exposed to HTST pasteurisation were evaluated by 37 panellists using a
hedonic scale (1.9 points). All sensory attributes were rated equivalent for TS/PEF- and HTST-treated juice (P>=0.05).
During the shelf life study the effect of TS/PEF on selected physical properties (pH, °Brix and conductivity), microbiological
activity and colour stabilitywas monitored directly after processing and following 25 °C storage up to 168 days.
No significant change in the physical propertieswas detected after TS/PEF or HTST treatment during 168 days of shelf
life (P>=0.05). Although the counts for both treatments were consistently within safe levels (<1000 CFU/ml) during the
168 days of storage, overall microbial counts in TS/PEF-treated juice were higher than in thermally pasteurised juice
(P < 0.05). Colour attributes showed significant differences between TS/PEF- and HTST-pasteurised juice throughout
the shelf life study (P < 0.05). Although promising results have been obtained further optimisation is required in order
to maximise the quality of the resulting product.

The effect of heat and chemical treatments on physico - chemical and sensory properties of coconut milk-orange beverage was studied. Coconut milk (CM) and single strength orange juice (OJ) were prepared from coconut and orange fruits respectively. Orange Juice was used to replace coconut milk at 20, 40 and 60% levels and stabilized with carboxy methylcellulose to produce coconut milk-orange beverage. The beverage samples were in triplicate. A portion was treated with sodium benzoate, the second portion was pasteurized and the last portion was untreated (control). The three sets of samples were then packaged separately in glass bottles and stored under ambient temperature (30±20C). Physico-chemical and sensory evaluation were determined before they were stored for two weeks. The untreated fresh beverage samples contained higher amounts of fat, ash and protein but lower amount of
crude fiber and carbohydrate. Ambient condition of storage effected increase in moisture but decrease in fat, protein and carbohydrate contents of all samples while ash and crude fiber remained unchanged. Chemically treated samples had the highest (p< 0.5) Total Titratable Acidity value of 1.24% while control had 0.41%. Based on the result findings of this research, 60: 40% combination of Orange Juice and Coconut Milk is recommended. Again, the production of Coconut Milk –Orange Juice beverage has proved to be a viable option for addressing food security in Nigeria.