Preserving raw sugarcane juice is a challenging problem. Sugarcane juice turns brown soon after its extraction and gets spoiled due to fermentation within hours. A combination of gamma radiation (5 kGy) with permitted preservatives and low temperature storage (10 °C) could preserve raw sugarcane juice for more than a month. The preservatives used were citric acid (0.3%), sodium benzoate (0.015%...

Fresh juices from mandarin varieties, from hybrids and from blends of these raw materials were evaluated by 100 consumers to determine acceptability and by 10 trained panellists to quantify sensory attributes. Trained panellists found the juice from Clemenules richer in both mandarin and fresh flavour (odour and taste) whereas Nova juice presented minimum scores for these attributes. These aspe...

This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur when raw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at 300℃ for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi ju...

A considerable amount of South African raw sugar is sold to export markets. Consistently good filterability of this sugar is important for satisfying the requirements of customers. To the refiner, the filterability of raw melt is important as this affects refinery throughput. Analysis of filtrationimpeding impurities in raw sugar has shown that, among other things, poor juice clarification coul...

Fresh fruit juice is an essential component of human diet and there is considerable evidence of health and nutritional benefits. However, nature of the fruits used in juicing and unhygienic processes in the value chain may cause poor quality of juice. This cross- sectional study was conducted to assess physicochemical characteristics and hygienic practices along the value chain of raw fruit jui...

Clarification and filtration characteristics of some South African raw juice samples were examined in relation to flocculant usage. The influence of flocculant degree of hydrolysis on the efficiency of these processes is described. The zeta potential of the juice particles was found to modify the choice of flocculant for optimum settling and filtration.

Low concentration of raw flower juice of Calotropis porcera (Asclepiadecae) and seed dust of Nerium oleander (Apocynacae) significantly delayed the egg to adult development of two-spotted spider mite, Tetranychus urticae Koch, for three successive generations under laboratory trial. The flower juice of C. porcera was found more effective than the seed dust of N. oleander in delaying the develop...

Raw sugar colour is an increasing sugar quality concern, not because of a decline in the quality of South African very high pol raws but rather due to rapid improvements in the raw house colours in the rest of the world. Technically, raw sugar with lower colour has direct implications for the refiner’s effort and cost of processing that sugar. Enormous benefits could be derived if colourants co...

A study of typification of cider brandies on the basis of the origin of the raw material used in their manufacture was conducted using chemometric techniques (principal component analysis, linear discriminant analysis, and Bayesian analysis) together with their composition in volatile compounds, as analyzed by gas chromatography with flame ionization to detect the major volatiles and by mass sp...

background probiotics have been used for dairy products such as yogurt and yogurt drinks, however cholesterol content and lactose intolerance are important drawbacks. recently, consumption of non-dairy probiotic food especially for probiotic drink products has been intensified. objectives this research was conducted to determine the suitability of peach as a raw material for producing probiotic...