[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Food enzymes for clarification of fruit juices

Sreeman, E. and Sher Safdar Ali, MD. and Kalyan Chakravathy, S. (2008) Food enzymes for clarification of fruit juices. [Student Project Report]

[img] PDF
Restricted to Repository staff only

Download (1MB)


This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Enzymes are biological catalysts. They increase the rate of chemical or biochemical reactions taking place with in living cells without themselves suffering any overall change. Especially enzymes are important for maintaining food quality and hence are applied in the food industry.The most important food enzymes are proteases, amyalases, lipases, Pectinase and oxidases. By using Pectinase enzymes the clarification of fruit juices can be done. For effective clarification of the fruit juices the immobilized enzymes are used by immobilization techiniques. For using the immobilized enzymes the important thing is the design of bioreactors. With these the clarification of fruit juices is done. Mostly the clarification is done for the pulpy fruis like bananas, guava, papaya etc. First the extraction of pulp is done, then the clarified juice is obtained. Cost estimation is done for the jucie extraction process. The capacity of production is estimated in such a way that the company should reach the break even point. Among factors involved in the success of juice processing operations are plant location and design which, in turn, involve several major considerations. Accordingly cost estimation was done for a production capacity 1 ton/day production which amounts 5000 bottles of clarified banana juice of 200 ml capacity
Uncontrolled Keywords: enzymes clarification fruit juices food enzymes
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Nov 2008 07:19
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.res.in/id/eprint/8812

Actions (login required)

View Item View Item