Proportion Of Juice Research Articles

Techno-Economic Analysis of Biogas Production from Pineapple Leaves Juice and Chicken Manure in Anaerobic Codigestion

Pineapple, Ananas comosus, in the one of the most important crops in Costa Rica, producing a prominent 1,7 % of the national GDP; however, current methodologies to treat pineapple leaves can cause potential public health problems due to proliferation of flies. The objective of this work was to use pineapple leaves juice to evaluate the production of biogas in combination with chicken manure as substrates. Biochemical methane potential assays were carried out using different proportions of juice and chicken manure (70/30, 80/20 and 90/10), as well as individual assays for each substrate. Results show that higher amounts of biogas were produced in the systems with 70/30 and 80/20 proportions. In addition, a capital investment estimation was carried out to evaluate the techno-economic feasibility with the Peters and Timmerhaus methodology. The techno-economic analysis gives a payback time of 2,3 years which makes the project highly profitable.

Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life.

In this study, the possibility of using whole pomegranate (juice, peel and seeds) according to the zero-waste approach, to prolong fresh fish shelf life, was evaluated. A preliminary antimicrobial in vitro test was carried out with peel and seeds as ground and re-ground powders. Then, the entire fruit, in the right proportions of juice and relative by-products as ground or re-ground powders, was added to fresh fish burger formulation to extend its shelf life. To this aim, a shelf-life test was performed on fortified fish products stored at 4 °C. Control samples were also tested for comparison. Specifically, the pH and microbiological and sensory quality of all the fish burgers were monitored during refrigerated storage for about 1 month. The results from the in vitro test clearly indicate that the peel is abundantly more effective than seeds on selected spoilage bacteria and that the ground peel powder is slightly more antimicrobial than the same re-ground powder. Results from the shelf-life test assessed that the control sample became unacceptable within a few days (about 3 days), while the samples with pomegranate juice and by-products maintained microbial stability for a longer time (2 or 3 weeks) (p < 0.05). The main microbiological problems are the proliferations of mesophilic and psychrotrophic bacteria, Pseudomonas spp. and Shewanella. The addition of pomegranate to the formulation allowed the fish spoilage to be controlled by at least 2 or 3 log cycles. In agreement with findings from the in vitro test, the best results from the microbiological point of view were found in fish burgers with juice, peel and seed ground powders. Furthermore, the addition of pomegranate was also appreciated from the sensorial point of view. In fact, products with pomegranate were prized for about 3 weeks for color, odor, appearance and texture of both raw and cooked products. Therefore, the current study reveals that the incorporation of the entire pomegranate, added in all parts according to the zero-waste concept, could promote a significant shelf-life extension of fish burgers, mainly due to the bioactive compounds present in fruit by-products, without changing the sensory quality.

Social Information Signaling by Neurons in Primate Striatum

Social decisions depend on reliable information about others. Consequently, social primates are motivated to acquire information about the identity, social status, and reproductive quality of others. Neurophysiological and neuroimaging studies implicate the striatum in the motivational control of behavior. Neuroimaging studies specifically implicate the ventromedial striatum in signaling motivational aspects of social interaction. Despite this evidence, precisely how striatal neurons encode social information remains unknown. Therefore, we probed the activity of single striatal neurons in monkeys choosing between visual social information at the potential expense of fluid reward. We show for the first time that a population of neurons located primarily in medial striatum selectively signals social information. Surprisingly, representation of social information was unrelated to simultaneously expressed social preferences. A largely nonoverlapping population of neurons that was not restricted to the medial striatum signaled information about fluid reward. Our findings demonstrate that information about social context and nutritive reward are maintained largely independently in striatum, even when both influence decisions to execute a single action.

Optimization of Process and Physico-Chemical Properties of Ready-to-Serve (RTS) Beverage of Cane Juice with Curd

Sugarcane juice was extracted in the month of February from matured fresh sugarcane variety CoS 95255, which was raised using standard agronomical practices. Juice was extracted after though cleaning of cane stalks using standard methods. Cane juice from sugarcane variety was used in this study having 18.3–19.5 0brix total soluble solid (TSS), 0.13–0.18 % acidity, 6.05–6.16 mg/100 g ascorbic acid, 59.14–63.18 0brix sucrose, 5.1–5.4 pH and 4.36–5.43 0brix reducing sugar. The proportions of sugarcane juice with curd in the RTS beverage was optimized using various cane juice to curd proportions. Sugarcane juice with curd was preserved and packed in 200 ml glass bottles and kept for different storage periods (0, 5, 15 and 20 days). Beverages prepared from 4:1 proportion of juice: curd were found superior after 15 days of storage.

Desenvolvimento de bebida mista à base de água de coco e suco de acerola

Levando-se em consideração o grande potencial de industrialização da água de coco e do suco de acerola e suas propriedades funcionais, o presente trabalho teve como objetivo elaborar uma bebida mista à base de água de coco e suco de acerola, na forma "pronto para beber", e avaliar sua estabilidade durante 180 dias de armazenamento à temperatura ambiente (28 ± 2 °C). Foram preparadas quatro formulações com duas proporções de suco de acerola (25 e 30%) e sólidos solúveis (10 e 12 °Brix), submetidas ao tratamento térmico a 90 °C durante 60 segundos e envasadas a quente em garrafas de vidro. As formulações foram submetidas à caracterização química e físico-química (pH, acidez, sólidos solúveis e vitamina C) e avaliação sensorial (cor, sabor e avaliação global). A formulação mais aceita foi avaliada através de análises químicas, físico-químicas, sensoriais e microbiológicas durante 180 dias de armazenamento. A bebida elaborada com 30% de suco de acerola e adicionada de sacarose até 12 °Brix obteve as maiores notas de aceitação para o sabor e avaliação global quando comparada às demais formulações estudadas. A bebida mista apresentou pH, acidez, sólidos solúveis e açúcares totais estáveis. Os conteúdos de vitamina C, antocianinas totais, açúcares redutores e cor variaram significativamente ao longo de 180 dias de armazenamento. A bebida formulada manteve estabilidade microbiológica. A avaliação sensorial mostrou que a bebida teve boa aceitação pelos provadores, principalmente durante os primeiros 90 dias de armazenamento.

POTENTIAL OF FORAGE JUICE EXTRACTION FROM MACERATED ALFALFA MATS

ABSTRACT A new forage mechanical conditioning system forms a thin compressed mat after severe conditioning by shredding between high speed rotating grooved rolls (maceration) in order to accelerate field drying. In the process, a significant amount of juice may be extracted from the forage. The juice may either be poured back on top of the mat, or recovered and processed. Experimental results showed that an average of 15% of wet alfalfa can be extracted as juice containing on average 9.5% of dry matter, high in protein (34%) and low in fiber (5%). The proportion of juice and dry matter extracted increased when alfalfa was wetter, when maceration was more severe and when windrow density before pressing (or press feed rate) decreased. Juice extraction was modeled and simulated under field conditions; potential juice extraction ranged between 1.1 and 6.2 t/ha (135 to 548 kg dry matter/ha).