Procédé novateur d'extraction de jus de fruits par micro-onde : viabilité de fabrication et qualité nutritionnelle des jus

Abstract : The hydrodiffusion process was tested and validated for production of juices from grapes, apricots and plums. Its major advantages are speed, no sample preparation, no processing aid. It allows production of juices from hard-to-press fruits with an in line pasteurisation. The juices present original characteristics notable bright colours, texture, and a fresh fruit aroma.The juice is expulsed from the fruit by the pressure due to in situ vapour generation. The destructuration occuring in frozen fruits due to growth of ice crystals facilitate the juice expulsion. The highest yields are obtained from frozen fruits and at low power densities. Part of the water from the fruits is vaporised, and can be collected by use of a cooler, allowing to reach yields comparable to those obtained by pressing after an enzymatic pre-treatment. Juice composition is close to that of juice extracted by pressing, though with slightly lower concentrations of most soluble solids. The composition of juice changes along the extraction. The highly soluble compounds present in the fruit flesh mostly show a clear exhaustion at the end ofextraction. Anthocyans, present exclusively in the peel of the test fruits, present a maximum during the fast juice extraction phase. Procyanidin concentrations is much higher in juices obtained by hydrodiffusion than in conventional juices
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domain_other. Université d'Avignon, 2010. French. <NNT : 2010AVIG0319>
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Aurélie Cendres. Procédé novateur d'extraction de jus de fruits par micro-onde : viabilité de fabrication et qualité nutritionnelle des jus. domain_other. Université d'Avignon, 2010. French. <NNT : 2010AVIG0319>. <tel-00557288>

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