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CRYOGENIC SEPARATION of CITRUS FRUIT INTO INDIVIDUAL JUICE SACS
Author(s) -
WATANABE HISAHIKO,
HAGURA YOSHIO,
ISHKAWA MASANOBU,
SAKAI YOSHIO
Publication year - 1987
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1987.tb00127.x
Subject(s) - orange (colour) , food science , chemistry , citrus fruit , orange juice , horticulture , botany , biology
Citrus fruits were crushed by a falling ball type impact crusher at low temperature and their juice sacs were separated into individual sacs. the effect of freezing temperature on the degree of separation was examined, using four kinds of citrus fruits, Unshu orange, sweet orange, grapefruit, and lemon. the results indicated that the degree of separation depended solely on temperature regardless of sample size, applied force, and fruit kind. No shattering occurred above ‐ 30°C. the degree of separation increased until below − 120°C, there was little further separation. the cause of no shattering at or above − 30°C was attributable to the mechanical property of juice.