Fruit juice

Fruit juice is a liquid commonly found in plants. For example, orange juice is the extract of orange tree fruit. Fruit juice is one of the common drinks of people around the world.

Each fruit juice has a certain degree of purity. In some countries, fruit juices are 100% pure. Of course, in most places, fruit juices are not natural.
Fruit juice factories prepare essential oils or extracts from fruits, and by mixing these essential oils with sugar and water, they prepare all kinds of fruit juices. These types of fruit juices are only energy-generating due to their sugar content and usually do not have many properties. But fresh fruit juices are rich in vitamins and minerals and have a very high nutritional value.
Most people try to drink a glass of fresh fruit juice at breakfast to provide the vitamins their body needs throughout the day.
They usually prepare fruit juice from pineapple, mango, orange, apple, cherry, grape, apricot, peach and pomegranate fruits.
 
concentrate

Juice can be available in concentrated (or concentrated) form. Concentrate is a form of substance that has removed most of its main components or solvent. Concentrates are usually formed by taking the water in a solution or suspension, for example, taking the water in fruit juice and turning it into a powder or extract.
The benefit of producing concentrate is that by removing water, the weight of the food is reduced and therefore its transportation is easier and with less cost, in addition, the concentrate can be easily consumed by adding a solvent (usually water) , return to their original state and consume.

Methods of preparing juice and rani

 

List of tests performed on the sample:

1 Sensory test of juices

2 External materials (refers to materials other than fruit tissue, such as plant residues, sand, six ends, etc.)

3 insects

4 sand and dirt

5 seeds and skin

6 Fill the dish

7 fruit flesh.

8 specific weight (pycnometry)

9 Refractometry

10 p. Hash (photo of the logarithm of H+ ions

11 dry extract

12 ash (refers to the remains of minerals resulting from the complete burning of the sample.)

13 alkali ash.

14 bar acidity.

15 total acidity (refers to the total organic acids in the product, which is based on the acid of the mold in the fruit)

16 Ethyl alcohol (it is one of the substances that is created by the biochemical reactions of sugar fermentation by microorganisms.)

17 Hydroxymethylfederfural (one of the intermediate chemicals that is obtained from amino acids during the collection of the product during heating)

18 sugar

19 reducing sugars (refers to sugars that have reducing properties and can convert divalent copper with monovalent copper Ca+ "Ca2+" in the experiment.)

20 total sugar

21 Sucrose (claims non-reducing disaccharides that are converted into two reducing monosaccharides glucose and fructose with hydrogen in an acidic environment.)

22 formalin index (0.1 normal NacH amount to neutralize the amino acid present in 100 ml of sample)

23 Vitamin C

Sample standardization method:

A: Pour the juice (the desired sample) into a 250 ml graduated cylinder, then place the density meter inside it, and after some time, read and write down the corresponding density. In addition, we should obtain the temperature of the juice (the target sample) by placing a thermostat inside it and note it down, because all the tests are performed at a temperature of 20 degrees Celsius, and if the temperature of the sample is higher than 20 degrees Celsius, 0.2 will be added to the density for each degree, and 0.2 will be reduced from the density for each degree less than 20 degrees Celsius.

B: Using a bubble pipette, pour a certain amount of the sample (juice 20 ml, nectar 10 ml and concentrate 5 ml) into the beaker and add a few drops of phenol metalene indicator to it and then put the pH meter inside. We put it under the buret and titrate it to 0.1 normal. We raise its pH to 2.8 and write down the amount of soda used.

P: We pour a few drops of the sample into the fractometer device and then by looking with the right eye and using the screw on the left side of the device, we adjust the straight line so that it passes right through the center of the mark ( ) and then using We read Brix from the eye on the left. When reading Brix, we must pay attention to the temperature factor and adjust the temperature with the hose (connected to the faucet) placed next to it (20 degrees Celsius) and if that the desired temperature was not set, and if it was higher than 20 degrees Celsius, according to the value, we add the corresponding brix to the number given in the table, and if the temperature was more stable than 20 degrees Celsius, we add the numerical value that is in We subtract the given table from the observed brix.

But for solid samples, for example, apples, we dissolve some of it (in grams) in 5, 10, or 15, etc. ml of water and read its Brix, and then the observed number in 2, 3, and We multiply 4 and ...

Formulas related to standardization:

Standard density is the density of the sample at 20 degrees Celsius

Water density is standard density

tank volume = water volume (this formula is only used for juice)


(liters) L 100 = in hectoliters (HL) = volume of water + volume of the tank = final volume of the tank

0.100 0064.00 profit volume 0.1 normal consumption

Sample weight or volume

= total acidity

Tartaric acid (grapes) = 0.0075

Maleic acid (cherry, apple, pear) = 0.0067

Total acidity tank volume

the final Volume

Citric acid (the rest of the fruits) = 0.0064

= acidity of the sample

0.01 final volume (sample acidity) (standard acidity) = the amount of citric acid that should be added.

Brix Standard Bri