شفاف سازی و پایدارسازی آبمیوه کنسانتره

خط تولید آبمیوه برای میوه های مختلف کمی متفاوت است ولی بطور کلی می توان موارد زیر را لیست نمود:

۱- سیستم آبگیری

۲- پاستوریزاسیون

۳- سیستم شفاف سازی و فیلتراسیون

۴- سیستم بسته بندی

۵- اوپراتور تحت خلاء و ملحقات آن

۶ - سیستم خنک کننده

در مورد مشخصات بهینه هر یک از این دستگاهها می توان بحث نمود.

 

Shahd vina   Orum Sun Coke   Meikhoosh Yazd      Aftab Urmia    Shahd Sib

Sum Noosh   Shahd Sardasht   OrumDasht   Mimas Co    Alifard Co

Tak Shahd Bahar   Sun- Sun Shahd   Pakban   Nafisa   Aria Noosh Toos

Takdaneh agro & Ind.    Pegah Mashhad Co   Noosh Iran   Golsan Noosh

Tarkhosh    Sahar Dairy- Rouzaneh    Noosh Osareh   Iran Behkam Naz Co

Yakhmak Co   Vejin  Sepahan Ghatreh   Nooshad Ghatreh Talaei  Iran Nectar

Anarain  Afshoreh  Shahd Miveh Khorasan   Nooshin- Forat   Kam Khosh Toos

AzarKam  Shahd Naz Yazd    Nooshineh Agro-Industrial Co   Khazar Noosh

Noosh Mazandaran  Nikan Shahd Barez  Nardis  Nar Iran   Green Farm  Dasht Neshat 

Shahdaab  Shahd Sahand  Shahd Koohrang  Sarouneh  Razavi Canning  Cib Tak Co.   Pakdis 

Toranj  Tatao Shokufeh Arghavan  ShahdIran  ShahdeMahabad 

عوامل بسیاری بصورت اولیه و عوامل دیگری بصورت ثانویه ایجاد کدورتها را باعث می گردند که جهت رفع هر کدام از این عوامل روشهای منحصر بفردی نیاز است. دقت و بازرسی مداوم بهمراه استفاده موثر از شفاف سازهای مناسب بسیاری ازعوامل اولیه ایجاد کدورت را رفع می نماید ولی حذف عواملی که در زمان بسته بندی و پس از اعمال فرآیند کنسانتره سازی نمود پیدا می کنند نیاز به شناخت کامل این عوامل و مکانیسم اثر آنها دارد. اينجانب روشي جهت فرآوري آبميوه ها و کنسانتره ها به کار برده ام که بوسيله آن شفافيت و پايداري آبميوه تضمين مي گردد. با استفاده از اين روش آبميوه و به تبع آن کنسانتره حاصله به شفافيت تثبيت شده و پايداري خواص قابل قبول مي رسد. در اين روش با استفاده از ماده اي جديد مرحله پايدارسازي و شفاف سازي نهايي اعمال مي گردد. اين فرآيند بر روي تعدادي از آبميوه ها آزمايش گرديد و نتايج ممتاز و بي نظيرآن مشاهده و ثبت و گزارش گرديد. با استفاده از اين روش خواص ارگانولپتيکي آبميوه و کنسانتره در سطح مقبولي باقي مي ماند و مشکلات رسوبهاي ثانويه و کدورتهاي در زمان ماندگاري حذف مي شوند. در اين راستا اينجانب آمادگی خود را جهت همکاری موثر و نیز ارائه مشاوره به صنايع آبميوه اعلام می نمايم و جهت نيل به بهبود مستمر تعهد می نمايم. امید است رفع مشکلات این صنعت را به همراه داشته باشد.

 

Abstract

The edible oil industry includes two process steps: extraction and refining. Awareness of the importance of energy saving in manufacturing processes was kindled only when fossil fuels registered dramatic price increasing in 1973.These increases led to evolving strategies to conserve energy resources, especially exhaustible sources, by reducing their consumption and developing renewable sources of energy.

Two approaches for achieving significant savings in energy consumption could be a) improving the efficiency of each unit operation by design improvement; b) development new processes or products that consume less energy than traditional processes.

Steam is a major source of heating in this industry and optimizing its consumption affects overall energy usage. If middle stages cooling are accomplished with water then this energy can be used for heating purpose such as tank heating, Boiler water preheating and operational heating .This also reduces cost of cooling and reduces size of pipes and coolers.

Key area of energy use is: Steam Stripping/deodorization, hydrogenation and tanks heating. Methods of heat recovery in these areas are discussed and new methods for energy use optimization are proposed.

 

Keywords

Edible oil, Energy, Heat recovery, Energy saving, optimizing use of energy

 

Abstract

Turbidity and sediments are of important cases in clarified juices and beverages that led from several factors. These are a traditional problem with this industry and have been studied from several years ago.

From these factors interaction between protein and polyphenol is most important case and is a complex and effective factor in after haze problems. In this research we will know these factors and its mechanism in turbidity formation and stabilization processes for produce a juice with stable clarification property.

 

Keywords

Beverage, Juice, after haze, stabilizing, protein-polyphenol turbidity, Active turbidity

 

Abstract

    This research has been done to find out optimize process conditions for producing pomegranate juice powder by spray dryer. To do so a pilot scale spray dryer was used and the effects of different parameters were determined. The result show that Maltodextrin with De=6 as drying aid with fruit juice to Maltodextrin ratio equal to  and 0.3%  zincstearate for free flowing state give best product quality. Dryer chamber temperature was 120 degree of centigrade, atomizer rpm was 1400, input to output air temperature was  and feed flow rate was 36 CC/MIN. Properties of pomegranate juice and pomegranate juice powder were analyzed and has been reported.

 

 

Keywords: Pomegranate juice; spray dryer; fruit juice powder; drying

 

Abstract: In this research effect of various clarifier materials on pomegranate juice quality were studied. Pomegranate juice was analyzed and its effective constitutes in this process were determined and important factors in clarification procedure were evaluated. Pectinas enzyme was used for pectin elimination and optimized consumption amount, temperature and time were obtained as 110PPM, 50C, 60min. respectively. Clarifying materials such as Gelatin (70 gr/ton), Kieselsol 15 % (250ml/ton) and Bentonite (250gr/ton) were used and in each case optimum condition and their advantages have studied. Also, for the first time A synthesis chemical  was applied to solve secondary hazes problems and to produce stable clarified juice whose satisfying results have reported. Its consumption amount was determined.

 

 

KEY WORDS: Pomegranate juice, Turbidity, Clarification, Stabilization, Secondary haze

Abstract

Living in industrial centuries has changed food pattern of different societies. Very high fruit juices consumption has related quality of this product to consumer’s needs. Turbidity is an old problem in this industry and in this way clarification is very significant. Pomegranate is an important fruit in Iran and we are a big producer of it with good quality whilst a considerably amount of our concentrate damaged because low considering to clarification processes.

In this research pomegranate juice analyzed and effect of clarification methods on its quality is studied. Some materials such as Gelatin, Kieselsol and Enzyme are tested and in each cases optimum consumption and their advantages for clarification are studied.

 

Keywords

Pomegranate juice, clarification, turbidity, chemical analysis, stabilization, industrial fruit juice production