User:Js1697/sandbox
Week 6 Assignment: Outline
- introduction
- history and origins of orange juice
- nutritional benefits
- processing and manufacture of frozen concentrated orange juice (FCOJ) and not from concentrate orange juice (NFC) [single strength orange juice (SSOJ)]
- molecular structure: organic acids, sugars, polyphenolic compounds
- Chilled Orange Juice
- interactions between pectin and molecules in cloud
- Physico-Chemical properties
- suspension properties
- cloud properties
- types of orange and harvesting: Valencia, Pineapple, Hamlin
- flocculation/ coagulation / agglomeration of cloud particulates
- microscopic structure of cloud particles
- Zeta potential and electrostatic forces
- effects of heat treatment
- effects of pulp on physical chemical interactions
- hydrocolloids role in foods
- interactions involving pectin
- Conclusion: summary of paper
Week 5 Assignment: I plan on adding physical and chemical properties that make up orange juice along with the molecular composition. I will also add the processing and manufacture of frozen concentrate orange juice and not from concentrate orange juice.
Citations for orange juice:
(1) Ackerley, Jennifer Lynn. "CLARIFICATION OF VALENCIA ORANGE JUICE IS
INFLUENCED BY SPECIFIC ACTIVITY OF THERMOLABILE
PECTINMETHYLESTERASE, INACTIVE PMEPECTIN COMPLEXES AND
THE CHANGES IN SERUM SOLUBLE COMPONENTS." (n.d.): n. pag. The
University of Georgia, Aug. 2002. Web. 13 Dec. 2016.
(2) Agriculture Research Service. "CHEMISTRY AND TECHNOLOGY OF CITRUS,
CITRUS PRODUC; AND BYPRODUCTS." United States Department of
Agriculture, 1956. Web. 11 Dec. 2016.
(3) Bagheri, L, ME Mousavi, and A Madadlou. "Stability And Rheological Properties Of
Suspended Pulp Particles Containing Orange Juice Stabilized By Gellan
Gum." Journal Of Dispersion Science And Technology 35.9 (2014): 1222-
1229. Science Citation Index. Web. 10 Dec. 2016.
(4) Braun, Adee. "Misunderstanding Orange Juice as a Health Drink." The Atlantic.
Atlantic Media Company, 5 Feb. 2014. Web. 12 Dec. 2016.
(5) Gutieirrez-Lopez, Gustavo F. "Zeta-Potential as a Way to Determine Optimal
Conditions During Fruit Juice Clarification." Food Engineering: Integrated
Approaches. New York: Springer, 2008. 391-93. Print.
(6) Humayun, A., et al. "Effect Of Citric And Malic Acid Additives On Shelf Life And
Sensory Characteristics Of Orange Juice." International Journal Of Pharmacy And
Pharmaceutical Sciences 6.2 (2014): 117-119. Scopus®. Web. 13 Dec. 2016.
(7) Kelebek, Hasim, et al. "HPLC Determination Of Organic Acids, Sugars, Phenolic
Compositions And Antioxidant Capacity Of Orange Juice And Orange Wine
Made From A Turkish Cv. Kozan." Microchemical Journal 91.(2009): 187-
192. ScienceDirect. Web. 12 Dec. 2016.
(8) KLAVONS, JEROME A., BENNETT RD. "Preparation of Alkyl Esters of Pectin and
Pectic Acid." J. Food Sci., 1995. Web. 13 Dec. 2016.
(9) Kyriakidis, N.B. "Use of Pectinesterase for Detection of Hydrocolloids Addition in
Natural Orange Juice." Use of Pectinesterase for Detection of Hydrocolloids
Addition in Natural Orange Juice. Elsevier, Nov. 1999. Web. 12 Dec. 2016.
(10) Matthews, Richard F. "Frozen Concentrated Orange Juice From Florida
Oranges." The Analyst 53.625 (1928): 226. University of Florida, Apr. 1994.
Web. 12 Dec. 2016.
(11) Milani, Jafar, and Gisoo Maleki. "Colloids in Food Industry." The Science News-
Letter 51.25 (1947): 386. Sari Agricultural Sciences and Natural Resources
University. Web. 12 Dec. 2016.
(12) MIZRAHI, SHIMON, and ZEKI BERK. "PHYSICO-CHEMICAL
CHARACTERISTICS OF ORANGE JUICE CLOUD." Journal of the Science of
Food and Agriculture, May 1970. Web.
(13) Wang, Y, et al. "Impact Of Orange Juice Consumption On Macronutrient And
Energy Intakes And Body Composition In The US Population." Public Health
Nutrition 15.12 (n.d.): 2220-2227. Science Citation Index. Web. 12 Dec. 2016.
Dark Chocolate:
http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12508/full
Physical properties of coffee: During the roasting process, coffee beans tend to go through a weight loss of about 28% due to the loss of water and volatile compounds. Although the beans experience a weight loss, the size of the beans are doubled after the roasting process due to the release of carbon dioxide, release of volatile compounds, and water vaporization.
Citation:
A. M. Fareez Edzuan, A. M. Noor Aliah, H. L. Bong, Physical and Chemical Property Changes of Coffee Beans during Roasting, American Journal of Chemistry, Vol. 5 No. 3A, 2015, pp. 56-60. doi: 10.5923/c.chemistry.201501.09.
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