By Dan A. Kimball
Citrus juices represent nearly all of the fruit juices ate up within the usa and all over the world. in addition to the remainder of the fruit juice undefined, they playa significant function within the whole nutrition to boot. even so prominence, few texts were written on quality controls expertise; and many of the texts were written via researchers who might own nice technical ability yet in most cases are much less acquainted with day-by-day regimen qc difficulties and con cerns than qc technologists are. nevertheless, qc technologists and executives normally should not have the time and/or the expertise to write down books or converse via medical literature. the writer famous the necessity for an up-to-date, accomplished, and simply understood textual content on citrus qc. this article has been designed for use not just by means of processors, bottlers, canners, and others fascinated with the citrus in dustry, however it will be of price to teachers and scholars of citrus know-how. Researchers may locate price within the foundations laid down through the textual content, es pecially in regard to the wishes and issues of the processing undefined. additionally, specialists and advertising group of workers could be vastly helped through knowing the thoughts of this quantity. individuals in similar industries will also locate many purposes that may be simply tailored to their needs.
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Additional resources for Citrus Processing: Quality Control and Technology
A similar program, which can be used with an HP-41C programmable hand-held calculator, can be found in Appendix C. SS Juice Srix SS Juice aeid Desired GPL Cone. Temp. °C (Bj) (Aj) B = Sf (T) no EO 3-14 Aeor EO 3-12 SPGe Bf = 10 X SPGe EO 2-1 Teor Bo = B - Aear - Tear Fig. 3-9. Flow chart that can be used to program computers to calculate the uncorrected Brix needed from an evaporator when processing lemon concentrate. 50 CITRUS JUICE CHARACTERISTICS Determining the Concentration of Lemon (or lime) Concentrate The actual concentration of lemon or lime concentrates can be determined by using the following equation: GPL = Ad( 1000 ml/liter)/loo% = lOAd (3-15 ) where A is the % acid, and d is the density calculated from the corrected Brix by using Equation 2-7.
Cleveland, OH, p. E-159, 1937. 1. Intern. Sugar, 39, 24s. Kimball, D. A. 1986. Volumetric variations in sucrose solutions and equations that can be used to replace specific gravity tables, J. , 5/,529. Shaw, P. , Buslig, B. , and Wilson, C. W. 1983. Total citrate content of orange and grapefruit juices, J. Agric. , 31,182. Chapter 3 Acids in Citrus Juices Acids playa vital role in the quality of citrus juices, second only to the Brix in importance. They give the characteristic tartness or sourness of citrus products and have been acclaimed for their effectiveness as thirst quenchers.
An example of the use of this flow chart is illustrated in the GWBASIC program found in Appendix B. 0°C. These values are generally accurate enough for industrial purposes. Chen's table also lists densities as a function of temperature (O-50°C) at various Brix levels. Because most juices and concentrates are processed at much colder temperatures (-20 to 5°C), accounting for the effects of temperature on juice density may be in order, provided that sufficient computer resources are available. Making manual calculations to account for these temperature effects generally is not worth the trouble involved.
Citrus Processing: Quality Control and Technology by Dan A. Kimball