Preparation and Properties of Aroma Concentrates from Some Tropical Fruit Juices and Pulps

Ramteke, R. S. and Eipeson, W. E. and Patwardhan, M. V. (1990) Preparation and Properties of Aroma Concentrates from Some Tropical Fruit Juices and Pulps. Journal of Food Science and Technology, 27 (5). pp. 277-279.

PDF jfst_1990_27(5)_277-279.pdf Restricted to Registered users only Download (375kB)

Abstract

A pilot plant model aroma recovery unit (Holstein and Kappert, W. Germany) was used for the preparation of aroma concentrates from some tropical fruit juices and pulps. The effect of some operating variables like vacuum, reflux ratio and condenser temperature on aroma recovery was studied. Operating the unit closer to atmospheric pressure and low condenser temperature was found to minimise loss of aroma volatiles. High reflux ratios increased the strength of aroma concentrates prepared.

Item Type:	Article
Uncontrolled Keywords:	Fruit juice concentrates Tropical fruit juices pulps aroma concentrates
Subjects:	600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Dec 2007 05:25
Last Modified:	18 Nov 2016 08:51
URI:	http://ir.cftri.res.in/id/eprint/1545

Actions (login required)

View Item