Fruit Juices: Properties, Consumption and Nutrition (Food and Beverage Consumption and Health)

Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Common methods for preservation and processing of fruit juices include canning, pasteurisation, freezing, evaporation and spray drying. Juices are often consumed for their health benefits. For example, orange juice is rich in vitamin C, while prune juice is associated with a digestive health benefit. Cranberry juice has long been known to help prevent or even treat bladder infections, and it is now known that a substance in cranberries prevents bacteria from binding to the bladder. Fruit juice consumption overall in Europe, Australia, New Zealand and the USA has increased in recent years, probably due to public perception of juices as a healthy natural source of nutrients and increased public interest in health issues. This new important book gathers the latest research from around the globe in this field. FRUIT JUICES: PROPERTIES, CONSUMPTION AND NUTRITION......Page 3 Contents......Page 7 Preface......Page 9 Abstract......Page 15 1. Introduction......Page 16 1.1. Materials descriptions......Page 18 2. Thermal Conductivity......Page 20 2.1. Experimental techniques......Page 22 2.1.1. Parallel-plate technique......Page 23 2.1.1.1. Theoretical......Page 24 2.1.1.2. Experimental......Page 25 2.1.1.3. Working equation and uncertainty......Page 26 2.1.2.1. Theoretical......Page 29 2.1.2.2. Experimental......Page 30 2.1.2.3. Working equation and uncertainty......Page 31 2.1.3.1. Theoretical......Page 37 2.1.3.3. Working equation and uncertainty......Page 38 3. Experimental Thermal Conductivity Data for Liquid Food Products......Page 42 3.2. Concentration dependence......Page 51 4. Thermal Conductivity Models. Prediction andCorrelation Techniques......Page 52 4.1.1. Concentration dependence models......Page 55 4.1.3. Combined effect of temperature and concentration......Page 56 4.2.1. Empirical prediction models......Page 64 4.2.3.1. Theoretical backgrounds. Mechanism of heat transfer in liquid –solid suspended systems......Page 65 4.2.3.3. Thermal conductivity of non-continuous phase......Page 72 5. Conclusions......Page 74 Appendix......Page 75 References......Page 78 Abstract......Page 93 Introduction......Page 94 Physical Composition Of Cactus Pear Fruits......Page 95 Ash......Page 96 Organic acids......Page 97 Sugars......Page 98 Proteins......Page 99 Minerals......Page 100 Pigments......Page 102 Polyphenols......Page 103 Antioxidant capacity......Page 104 Antiulcerogenic effect and healing properties......Page 107 Anti-cancer effect......Page 108 Conclusions......Page 109 References......Page 110 Abstract......Page 121 Introduction......Page 122 Orange juice......Page 123 Apple juice......Page 126 Tomato juice......Page 127 Shelf Life Of Juices Processed By Pulsed Electric Fields......Page 128 Preservation Of Juices By Combining PulsedElectric Fields And Other Processing Technologies......Page 132 References......Page 134 Abstract......Page 141 Introduction......Page 142 Methods......Page 143 Sample Collection And Size......Page 145 Results......Page 147 References......Page 161 Abstract......Page 165 Introduction......Page 166 Manufacturer supplied and store-purchased products.......Page 167 Cytotoxicity testing.......Page 168 Polyacrylamide gel electrophoresis (PAGE) of viral dsRNA and detection ofviral infectivity.......Page 169 Statistics.......Page 170 Results And Discussion......Page 171 References......Page 178 Abstract......Page 181 1. Introduction......Page 182 2.1. Characteristics of the Fruit and Ancient Medicinal Products......Page 183 2.3. Effect of Clarification Step on Polyphenols in the Juice......Page 184 3.1. Chemical Components of the Fruit......Page 185 3.2. Characteristics of Chemical Components of Juice Extract and Effect of Extraction......Page 187 4.1. Folklore and Scientific Research......Page 190 Anti-ulcerative activity......Page 191 4.3. Future Trends......Page 193 5.2. Involvement of Procyanidins in Coloration......Page 194 References......Page 195 Abstract......Page 197 1. Introduction......Page 198 1.1. Material Descriptions......Page 200 2. Viscosity Measurements......Page 201 2.1. Experimental Techniques......Page 202 2.1.1.1. Theoretical......Page 205 2.1.1.3. Working Equation and Uncertainty......Page 206 Operating Procedure......Page 210 Uncertainty of the Measurements......Page 213 2.1.2.1. Theoretical......Page 215 2.1.2.2. Experimental......Page 217 2.1.2.3. Working Equation and Uncertainty......Page 218 2.1.3. Falling-body Technique......Page 219 2.1.3.1. Theoretical......Page 220 2.1.3.3. Uncertainty......Page 221 3. Discussion of Available ExperimentalViscosity Data for Fruit Juices......Page 224 Apple Juice......Page 227 Grape Juice......Page 231 Cherry Juice......Page 232 Watermelon......Page 233 Pomegranate Juice......Page 234 Banana Juice......Page 235 4. Modeling. Prediction and CorrelationTechniques......Page 236 4.1. Temperature Dependence of the Viscosity of Fruit Juices......Page 239 4.2. Concentration Dependence of the Viscosity of Fruit Juices......Page 241 4.3. Pressure Dependence of the Viscosity of Fruit Juices......Page 247 4.4. Combined Effect of the Temperature and Concentration on the Viscosity of Fruit Juices......Page 248 5. Conclusion......Page 252 Appendix: Experimental Viscosity Datafor Fruit Juices......Page 253 References......Page 255 Abstract......Page 269 1. Introduction......Page 270 2.1.1. Ellis Fluid......Page 271 Estimation of the Mass Transfer Coefficient......Page 276 Case 1: No Permeation......Page 277 Case 3: 0 1 φ = , Newtonian Fluid......Page 278 2.1.2. Reiner-Philippoff Fluid......Page 280 2.1.3 Eyring Fluid......Page 282 2.2. Flow through a Rectangular Channel......Page 285 2.2.1. Ellis Fluid......Page 286 Case 3: 0 1 φ = , Newtonian Fluid......Page 291 Case 4: 0 0 φ = , Power Law Fluid......Page 292 2.2.2. Reiner-Philippoff Fluid......Page 293 Case 2: With Permeation......Page 295 2.2.3. Eyring Fluid......Page 296 Case 2: With Permeation......Page 298 3.1.1. Ellis Fluid......Page 299 3.2.1. Ellis Fluid......Page 307 Nomenclature......Page 319 References......Page 321 A.1. Effective Viscosity ( eff μ )......Page 322 A.3. Effective Viscosity for Power Law Fluid......Page 323 Abstract......Page 325 Nomenclature......Page 326 2.1. Importance and Techniquesof Clarification of Fruit Juice......Page 328 2.2. Application of External Field......Page 329 2.2.1. Application of Electric Field during Fruit Juice Clarification......Page 330 2.3.1. Cross-flow Electro-ultrafiltration Cell......Page 331 2.3.2.3. Preparation of Feed......Page 333 2.3.2.4. Conduction of Experiments......Page 334 2.3.2.5. Analysis of the Feed and Permeate......Page 335 2.3.2.6. Optical Studies......Page 337 2.4.1.1. Theoretical Aspects......Page 338 Effect of Constant Electric Field......Page 342 Optical Quantification of Gel Layer Thickness......Page 346 Effect of Constant Electric Field......Page 349 2.4.2.1. Theoretical Aspect......Page 352 Effect of Transmembrane Pressure......Page 358 Effect of Cross Flow Velocity......Page 359 Variation of Permeate Flux with Axial Position......Page 361 Effect of Pulse Ratio......Page 364 Estimation of Electric Power Consumption per Unit Volume of Permeate......Page 368 Theoretical Aspect......Page 372 Effect of Constant Electric Field on Permeate Flux......Page 373 Effect of Cross Flow Velocity on Permeate Flux......Page 374 Effect of Pulse Ratio......Page 375 Effect of Cross Flow Velocity......Page 377 Power Consumption and pH Variation......Page 379 2.5. Conclusion......Page 381 References......Page 382 Index......Page 385 Effect of temperature, pressure, and concentration on the thermal conductivity of liquid food products (fruit and vegetable juices, oils, milks) and biological fluids : experimental and modeling / A. I. Abdulagatov ... [et al.] Cactus pear juice : a source of multiple nutraceutical and functional components / Hasna EL Gharras ... [et al.] Preservation of fruit juices by pulsed electric fields / Pedro Elez-Martínez, Robert Soliva-Fortuny, Olga Martín-Belloso Impact of harvesting and storage on bioactive components in varieties of orange (Citrus sinensis l) / Esteve, M.J., Frigola, A Reduction in reovirus infectivity by pure and store-purchased cranberry and grape juice drinks / Steven M. Lipson ... [et al.] Characteristics of chemical components and functional properties of Chinese quince (Pseudocydonia sinensis) fruit and juice extract / Yasunori Hamauzu Effect of temperature, pressure, and concentration on the viscosity of fruit juices : experimental and modeling / A.I. Abdulagatov, M.A. Magerramov, I.M. Abdulagatov Effects of permeation on mass transfer coefficient for laminar non-Newtonian fluid flow in membrane modules during clarification/concentration of fruit juice / Sirshendu De, Sunando DasGupta, and S. Ranjith Kumar Membrane based clarification/concentration of fruit juice / Sirshendu De, Sunando DasGupta, and S. Ranjith Kumar. Effect of temperature, pressure and concentration on the thermal conductivity of liquid food products (fruit and vegetable juices, oils, milks) and biological fluids : experimental and modeling / A. I. Abdulagatov ... [et al.] Cactus pear juice : a source of multiple nutraceutical and functional components / Hasna EL Gharras Preservation of fruit juices by pulsed electric fields / Pedro Elez-Martínez, Robert Soliva-Fortuny and Olga Martín-Belloso Impact of harvesting and storage on bioactive components in varieties of orange (Citrus sinensis l.) / M.J. Esteve and A. Frigola Reduction in reovirus infectivity by pure and store-purchased cranberry and grape juice drinks / Steven M. Lipson ... [et al.] Characteristics of chemical components and functional properties of Chinese quince (Pseudocydonia sinensis) fruit and juice extract / Yasunori Hamauzu Effect of temperature, pressure and concentration on the viscosity of fruit juices : experimental and modeling / A.I. Abdulagatov ... [et al.] Effects of permeation on mass transfer coefficient for laminar non-Newtonian fluid flow in membrane modules during clarification/concentration of fruit juice / Sirshendu De, Sunando DasGupta and S. Ranjith Kumar Membrane based clarification/concentration of fruit juice / Sirshendu De, Sunando DasGupta and S. Ranjith Kumar. Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying. Juices are often consumed for their health benefits. For example, orange juice is rich in vitamin C, while prune juice is associated with a digestive health benefit. Cranberry juice has long been known to help prevent or even treat bladder infections, and it is now known that a substance in cranberries prevents bacteria from binding to the bladder. Fruit juice consumption overall in Europe, Australia, New Zealand and the USA has increased in recent years, probably due to public perception of juices as a healthy natural source of nutrients and increased public interest in health issues. This new important book gathers the latest research from around the globe in this field.