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Showing 1 to 20 of 20 for “"apple juice"”.
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Use of Gamma Irradiation as an Intervention Treatment to Inactivate Escherichia coli O157:H7 in Freshly Extracted Apple Juice
… coli </em>O157:H7 can contaminate dropped apples used for juicing via contact with manure or fecally tainted irrigation water and attach to the flesh of the apple through bruises and wounds where surface sanitizers are not effective. The goal of this project was to determine the efficacy of …
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Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice
… flavor are not compatible with the flavor of juice. The purpose of this research was to evaluate the antimicrobial activity of three EO compounds (thymol, eugenol, and trans-cinnamaldehyde) alone and in combination with three naturally-occurring apple aroma compounds (hexanal, trans-2-hexenal …
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Efficacy of high pressure processing in combination with chemical preservatives for the reduction of Escherichia coli O157:H7 and Salmonella in apple juice and orange juice
… water and commercially sterile orange and apple juice. Samples were subjected to high hydrostatic pressure (HHP) at 300 and 550 MPa for 2 minutes at 6°C, and then held for 24 hours at 4°C following treatment. E. coli O157:H7 strain E009 was the most pressure resistant, having a decrease of …
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Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7
… in combination with three naturally-occurring apple aroma (AA) compounds (hexanal, trans-2-hexenal and 1-hexanol) to identify the minimum inhibitory concentrations necessary to inhibit E. coli O157:H7. Three commercial apple juice flavoring mixtures (natural apple cinnamon, natural apple spice …
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Impact of Juice Clarification Processes on Chemical Composition of Hard Cider
… cider making necessitates increased research on apple chemistry, processing, and fermentation strategies for cider production. A common problem in cider is the sulfur off-aromas production by yeast during fermentation. Fermentation of cloudy juice is often associated with sulfur off-aromas in …
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Modelling, Simulation, and Optimisation of Reverse Osmosis Process with Application in Wastewater Treatment and Food Processing
… (a) wastewater treatment (b) concentration fruit juices using model-based techniques. For this purpose, a number of models (both 1 and 2-dimensional steady state and dynamic) for spiral wound RO process are developed based on Solution-Diffusion model and Irreversible Thermodynamic model. The …
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The Efficacy of Antimicrobials for the Control of Alicyclobacillus acidoterrestris in Fruit and Vegetable Juices
… for control of A. acidoterrestris spoilage in juices was analyzed. Apple and tomato juices were inoculated with 4 log spores/ml. Antimicrobials were added at: 1000, 500 and 250 ppm (sodium benzoate, potassium sorbate, and sodium metabisulfite); 500, 250, and 125 ppm (cinnamic acid, dimethyl …
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Exploring Perceptions and Categorization of Virginia Hard Ciders Through the Application of Sorting Tasks
… is an alcoholic beverage made from fermented apple juice. Its popularity has grown rapidly since the early 2000s and is expected to grow to a billion-dollar industry by 2022. However, unlike beer and wine, there are few popular resources and little scholarly research on the sensory attributes …
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The Electrification of the Kitchen: On the Energy Consumption of Common Electric Cooking Appliances
… depending on the heat transfer mechanisms: apple juice for convection, apple pie filling for conduction, and pickled beets for a combination of conduction and convection. It was concluded that the steam mode was much more efficient in terms of energy consumption, time, and quantity of water, …
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The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation
… relationships between the unique chemistry of apples and production of hydrogen sulfide (H2S) in cider fermentations. Yeast assimilable nitrogen (YAN) concentration and composition and residual fungicides influence H2S production by yeast during fermentation, but these factors have to date only …
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Modification of Fermentation by Exogenous Energy Input
… period of time. Light effects were tested on apple juice to see if they extended from synthetic media to natural products. Significant impacts on ethanol production were discovered and flavor/aroma impacts were noted. Light, color, intensity, and timing have all been shown to control and …
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Understanding Alicyclobacillus Spoilage at the Intersection of Genotype and Environment
… further in Chapter 3, but this time in apple juice under industry-relevant storage conditions. A. suci and A. acidoterrestris both produced more guaiacol at 25°C than at 30°C or 40°C, even though growth rate was slower at the lower temperatures. After 14 days, the highest levels of …
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Bioengineering strategies to improve functional qualities of nisin
… reduced numbers of E. coli O157:H7 in apple juice while a commercial nisin preparation used in combination with citric acid significantly controlled C. sakazakii in infant milk formula. It is noteworthy that while nisin is generally associated with Gram positive targets, upon …
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Development of a pre-selection index for cider apple (Malus x domestica Borkh.) genotypes by phenotyping a low-chill requiring red-fleshed breeding progeny
… of developing low-chill, red-fleshed cider apples to support both industries. The low-chill trait allows apples to be cultivated in warmer areas traditionally associated with wine grape production, while the red-fleshed characteristic offers novelty to the final product by adding red …
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Literature Survey of Wet-Waste and Hydrothermal Carbonization System: A Comparative Evaluation
… process using different feedstocks such as Raw Apple (RA), Apple chip pomace (ACP), apple juice pomace (AJP), grape pomace (GP), macadamia nut-shell (MNS), Sewage Sludge (SS), Poultry Litter (PL) and Grape Marc (GM). The data obtained from the literature survey was compared with the data …
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Discovery and dissemination of new knowledge in food science: Analytical methods for quantification of polyphenols and amino acids in fruits and the use of mobile phone-based instructional technology in food science education
… results of these methods. Amino acids in apple (Malus × domestica Borkh.) juice not only influence the quality of fermented cider through fermentation kinetics but also impact the flavor of the cider through yeast metabolism. Due to recent advances in analytical instrumentation, amino …
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Study of non-thermal technologies to preserve the quality of fresh foods
La preocupación por consumir productos más saludables, con aspecto natural y mínimamente procesados ha aumentado notablemente. Con el fin de asegurar la seguridad de un alimento, la técnica habitual es el tratamiento térmico, pero esto conlleva una pérdida de nutrientes y de calidad. Es necesario …
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Managing Apple Maturity and Storage to Increase the Quality of Virginia Hard Ciders
… storage temperatures and durations in apple cultivars Dabinett, Brown Snout, and York impacted fruit quality as well as the chemistry of the juice and cider. Harvest intervals of two weeks before maturity, at maturity, and 2 weeks after maturity resulted in significant differences in …