Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process
S. R. Mostafa,
M. A. Sorour,
S. M. Bo Samri
Issue:
Volume 3, Issue 2-1, March 2015
Pages:
1-5
Received:
20 January 2015
Accepted:
20 January 2015
Published:
14 February 2015
Abstract: Mixing of orange concentrates to be homogenized was investigated using flat – bladed impeller. The rheological properties of orange juice concentrate were studied over the range 10-70°C, solid concentration 66 wt% and speed of spindle 50-250 rpm. Shear stress-shear rate data indicate that the concentrate behaves as non-Newtonian pesudoplastic fluid. Geometry was studied by varying the impeller to a column diameter. An impeller mixer was connected to an ammeter in order to predict the power of the mixer. The relation between a power number, blend number, pumping number and Reynolds's number were calculated at different D/T. Scale-up of the mixing process from the laboratory to the production plant scale was carried out utilizing the aforementioned correlations.
Abstract: Mixing of orange concentrates to be homogenized was investigated using flat – bladed impeller. The rheological properties of orange juice concentrate were studied over the range 10-70°C, solid concentration 66 wt% and speed of spindle 50-250 rpm. Shear stress-shear rate data indicate that the concentrate behaves as non-Newtonian pesudoplastic fluid...
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Optimization of Multiple Effect Evaporators Designed for Fruit Juice Concentrate
Issue:
Volume 3, Issue 2-1, March 2015
Pages:
6-11
Received:
1 February 2015
Accepted:
1 February 2015
Published:
14 February 2015
Abstract: The most important running cost item in evaporation is energy. However, energy consumption per unit production can be reduced considerably through the use of multi effect evaporation. A multiple effect evaporation scheme was studied and economically analyzed. Different economic items, including cost of steam and cost of evaporator in addition to annual total cost for single, double, three, four, five and six effects of evaporators were estimated and analyzed. The results indicated that minimum annual total cost is obtained by using a double effect evaporator.
Abstract: The most important running cost item in evaporation is energy. However, energy consumption per unit production can be reduced considerably through the use of multi effect evaporation. A multiple effect evaporation scheme was studied and economically analyzed. Different economic items, including cost of steam and cost of evaporator in addition to an...
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Natural Antioxidant Changes in Fresh and Dried celery (Apium graveolens)
Manal A. Sorour,
Naglaa H. M. Hassanen,
Mona H. M. Ahmed
Issue:
Volume 3, Issue 2-1, March 2015
Pages:
12-16
Received:
7 February 2015
Accepted:
8 February 2015
Published:
27 February 2015
Abstract: The effect of temperature on natural antioxidant changes in fresh and dried celery was studied. Celery herbs were dried at 50 and 90ᵒC using a laboratory scale hot air dryer. Fifteen phenolic components (gallic acid, protocatechuic acid, catechol , chlorogenic acid, syringic acid, caffeine , p-coumaric acid, ferulic acid, salycilic acid, cinnamic acid, chrysin, pyrogallol, ellagic acid , catechin and caffeic acid), five flavonoids components were identified in celery herbs (apignen, hesperitin, luteolin, quercetrin and rosmarinic) and three isoflavones components were identified in celery herbs (daidzein, genistein and isorhamnetin) were identified in celery herbs at 50 and 90ᵒC. The chemical constituents of apium graveolens volatile oil were determined, the results observed that eleven components were isolated from apium graveolens essential oil and classified into five chemical categories namely, monocyclic terpenes (78.24%), bicyclic terpenes (14.88%), aliphatic hydrocarbons (1.79%), ketones (0.19) and sesquiterpene (2.89%). These identified compounds accounted for 97.99 % of the composition of apium graveolens essential oil. Organoleptic evaluation of Apium graveolens represented the mean scores and their statistical analysis indication for color, aroma, taste, texture and overall acceptability for biscuit treatments mixed with different concentrations of dried Apium graveolens at 50°C and 90°C.
Abstract: The effect of temperature on natural antioxidant changes in fresh and dried celery was studied. Celery herbs were dried at 50 and 90ᵒC using a laboratory scale hot air dryer. Fifteen phenolic components (gallic acid, protocatechuic acid, catechol , chlorogenic acid, syringic acid, caffeine , p-coumaric acid, ferulic acid, salycilic acid, cinnamic ...
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