Papers by Keyword: Juice

Abstract: Wine is the world’s oldest alcoholic beverage and the most consumed in at least 20 countries. However, taints detract from its quality and acceptance, significantly reducing the value of wine. In this study we investigated the capacity of a poly-lactic acid (PLA) biopolymer to reduce concentrations of four odorants responsible for tainting many red wines: isopropyl-methoxypyrazine (IPMP), isobutyl–methoxypyrazine (IBMP), 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG). Red wine was spiked with either IPMP [20 ng/L] and IBMP [20 ng/L] (Study 1) or 4-EP [200 ug/L] and 4-EG [200 ug/L] (Study 2) and then treated with a PLA film [surface area 350 cm²/L]. Solid Phase Micro-Extraction Multi-Dimensional Gas Chromatography–Mass Spectrometry and Gas Chromatography-Mass Spectrometry were used to measure the methoxypyrazines and ethylphenols, respectively, both before and after treatment with PLA. Results showed significant reductions in all of the target odorants after 8hrs treatment: IPMP (51%), IBMP (26%), 4-EP (21%) and 4-EG (20%). Taken overall, the data suggest potential for the use of PLA in treating common wine faults, particularly ‘ladybug taint’, which is caused by elevated levels of IPMP.

Abstract: In order to study the juice cooling process after sterilization to obtain the accurate process and reduce the energy used in the cooling, the orange juice in can high temperature short time (HTST) sterilization process was calculated. The maximum temperature of juice in can was defined as 60°C. By using FLUENT, a kind of software which combines hydrodynamics, mathematics and computer technology, we were able to put different fluids into analog computation and numerical experiment to solve problems related to hydrodynamics. Orange juice cooling numerical experiment after HTST sterilization was carried out. The optimization cooling process was obtained: 20°C(293K),14 minutes;15°C(288K),13 minutes; 10°C(283K) ,13minutes; 5°C(278K), 12minutes and 0°C(273K), 12minutes. Using Carnot efficiency in Reverse Carnot cycle, the energy consumption was: 288W, 325W, 348W, 391W, 417W in accordance. And in the result, the optimized process was : 20°C(293K),12 minutes.