Study on Processing of Clear Banana Juice Using Hot Water Extraction Method

In this study, the effects of hot water temperature on clarity, total soluble solids, polyphenol oxidase （PPO） and color of banana juice during hot water ex-traction were discussed based on the theory in which heat treatment might induce the pectin and protein in banana pulp to form insoluble products. The results showed the hot water temperature had a significant effect on the formation of insol-uble polymers in banana pulp from pectin and protein. In 75 ℃ water, the pectin and protein in banana pulp were most inclined to form insoluble products. Under this condition, the clarity of banana juice was also highest. The light transmittance at 660 nm was close to 90%. In the banana juice, extracted by 75 ℃ water, the pectin and protein contents were lowest, and they were lower than 7.3 mg/100 ml and 12.9 mg/100 ml respectively. The 75 ℃ water could not inactivate completely the pectin in banana pulp due to its high heat resistance, Therefore, 0.05% L-cys-teine or ascorbic acid needed to be added into banana pulp to inhibit the browning of juice induced by residual PPO.

A Mathematical Model for Juice Extraction from Chopped Sweet Sorghum

Juice extraction from chopped sweet sorghum is an example of flow through porous media. Darcy’s law is often used to express this type of phenomenon. However, using Darcy’s law to construct a mathematical model to predict juice extraction from chopped sweet sorghum is difficult, because the volume of the porous media changes during the pressing operations. A mathematical model was developed from fundamental analysis to predict the juice extraction ratio of chopped sweet sorghum, and experiments were conducted to verify the model. An experimental piston-cylinder assembly was developed to conduct the validation experiments. The parameters in the developed model were estimated by using non-linear regression analysis from the experimental data. Plots of the mathematical model agreed well with experimental data. R^2（coefficient of determination） values for all the regressions studied were higher than 0.99. Results showed that the juice extraction ratio of chopped sweet sorghum approached an asymptote with a maximum value that depended on the physical form of the sample. The model could help in understanding the mechanics of juice extraction from chopped sweet sorghum.

Design, Development and Test of a Small Scale Mango Juice Extractor

Mango fruit （Mangifera indica） is very rich in fibre and vitamin C which are the required nutrients for good health and easy digestion of food in human body system. However, the fruit is highly perishable in its natural state after harvest due to the chemical deterioration and environmental effects. Due to the perishable nature, abundant wastage during the production season and relative scarcity during the off season were recorded by farmers. Processing the fruit into the form that can easily be stored, preserved, packaged, transported or consumed is crucial to having the product all the year round. Besides, mango juice can be consumed freshly, processed into dry powder, mixed or blended with other juice to make fruit jams, or evaporated to concentrates. These products have a lot of potential in food and beverage industries for export and foreign exchange earnings. Therefore, a small scale machine to process mango fruits to high quality juice is highly essential to reduce the postharvest loss and then add value to the commodity. To achieve this purpose, an abrasion-macerating device （AMD） was designed, fabricated and tested for small scale mango juice extraction. Design considerations focused on the techno-economic status of the micro and small scale fruit juice processors who are the intended users of the machine. The major components of the machine included hopper, perforated drum, screw conveyor, juice outlet, waste outlet, frame, electric motor and motor stand. Other components included screw shaft, the juice collector, top cover and the transmission system. In operation, the screw conveyor conveys and presses the mango fruits against the perforated roughened drum. The abrasion/tearing process of the screw on the flesh of the fruit and further pressing against the drum squeeze enough juice out of the fruit. The juice extracted is drained through the perforated mesh of the juice channel into the juice outlet from where it is collected while the residual waste is collected at the waste outlet. The machine was tested using freshly harvested mango fruits and results obtained showed an average juice yield, extraction efficiency and extraction loss of 34,56%, 55.14% and 10.15%, respectively. These values of juice yield, extraction efficiency and low level of extraction loss indicate satisfactory performance of the machine. Powered by a 2.5 hp single-phase electric motor, the machine has a production cost of USD565 with the construction materials being locally available at affordable costs. A cottage mango juice extraction plant based on this technology can provide employment for at least two persons at the same time providing fresh juice at low costs and residual waste as an ingredient for livestock feed manufacturing.