By Dan A. Kimball
Citrus juices represent the vast majority of the fruit juices ate up within the usa and world wide. besides the remainder of the fruit juice undefined, they playa significant position within the whole meals to boot. on the other hand prominence, few texts were written on qc expertise; and many of the texts were written via researchers who could own nice technical ability yet usually are much less acquainted with day-by-day regimen quality controls difficulties and con cerns than qc technologists are. nonetheless, qc technologists and executives usually don't have the time and/or the expertise to put in writing books or speak via medical literature. the writer famous the necessity for an up-to-date, entire, and simply understood textual content on citrus quality controls. this article has been designed for use not just by means of processors, bottlers, canners, and others fascinated about the citrus in dustry, however it should be of price to teachers and scholars of citrus know-how. Researchers may also locate price within the foundations laid down via the textual content, es pecially in regard to the desires and matters of the processing undefined. additionally, specialists and advertising and marketing group of workers could be vastly helped via knowing the techniques of this quantity. people in similar industries will also locate many functions that may be simply tailored to their needs.
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Additional info for Citrus Processing: Quality Control and Technology
5. List six factors that affect Brix readings using a refractometer. 6. Why do hydrometers and refractometers use different temperature correction scales? 7. In determining the weight of soluble solids of citrus juices, can the Brix be used directly with weights of juices or with volumes of juices, and why? 8. Under what conditions would density tables be more convenient to use than the equations described in the chapter? 9. What is the basic inventory unit of citrus juices, and why? 10. List some reasons why you think a processor may want to blend juices.
Instead of the sucrose equivalent weight of soluble solids being the standard for inventories and marketing, the weight of acid is the standard unit of measure. Even so, Brix measurements are necessary in order to obtain densities in quality control calculations and in the making of concentrates, as in-line refractometers are convenient to use. There is no accurate in-line citric acid detector available for lemon evaporators, and there are no accurate density scales available based on citric acid.
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. These acids and their salts replace many of the acids and salts lost by the body through vigorous exercise.
Citrus Processing: Quality Control and Technology by Dan A. Kimball