Packaging Technologies for Fruit Juices

Matche, Rajeshwar S.

doi:10.1016/b978-0-12-802230-6.00032-1

Cited by 7 publications

(4 citation statements)

References 25 publications

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“…• Granulator untuk menyiapkan hasil peleburan sebelum dilarutkan. (Matche, 2014); (Globalsources, 2021). Oleh karena itu, diperlukan faktor pengali untuk mengestimasi harga pada tahun 2021.…”

Section: Analisis Perhitungan Capex Daur Ulangunclassified

Studi Tekno-Ekonomi Proses Pirometalurgi Daur Ulang Baterai Lithium Manganese Oxide (Lmo) Dan Lithium Iron Phosphate (Lfp)

Triaswinanti,

Triastomo,

Puspita

et al. 2023

Teknik Industri

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Limbah baterai lithium-ion diproyeksikan akan meningkat seiring dengan peningkatan jumlah kendaraan listrik. Teknologi daur ulang baterai menjadi perhatian penting terutama dalam mendukung percepatan program Kendaraan Bermotor Listrik Berbasis Baterai (KBLBB). Penelitian ini berfokus pada studi tekno-ekonomi pembangunan pilot plant daur ulang baterai Lithium Manganese Oxide (LMO) dan Lithium Iron Phosphate (LFP) secara pirometalurgi. Kapasitas input daur ulang baterai LFP dan LMO adalah 8.000 ton/tahun. Nilai Internal Rate of Return (IRR), Net Present Value (NPV), Payback Period (PBP), dan Profitability Index (PI) daur ulang baterai LMO berturut-turut adalah 12,57%, Rp.7.583.346.464,-, 5,85 tahun, dan 2,39. Sedangkan untuk daur ulang baterai LFP berturut-turut adalah 11,15%, -Rp.11.235.266.123,-, 6,23 tahun, dan 2,32. Hal ini mengindikasikan daur ulang baterai LMO lebih menjanjikan dibandingkan daur ulang baterai LFP. Dari segi analisis sensitivitas, diketahui bahwa daur ulang baterai LMO dan LFP ini lebih sensitif terhadap perubahan harga produk dibandingkan dengan perubahan harga reagen dan nilai OPEX. Emisi gas CO2, pada proses daur ulang baterai LMO lebih sedikit daripada baterai LFP, sehingga pencemaran lingkungan yang dihasilkan lebih minim. Untuk meminimalisir emisi gas ini, dapat dilakukan instalasi peralatan wet scrubber dan implementasi sistem Carbon Capture and Storage (CCS)/Carbon Capture, Utilization, and Storage (CCUS).

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Section: Analisis Perhitungan Capex Daur Ulangunclassified

Studi Tekno-Ekonomi Proses Pirometalurgi Daur Ulang Baterai Lithium Manganese Oxide (Lmo) Dan Lithium Iron Phosphate (Lfp)

Triaswinanti,

Triastomo,

Puspita

et al. 2023

Teknik Industri

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“…The TSS value of blended drinks packed in glass bottles, cans, and PP bottles increased by 1.45%, 2.63 % and 2.36 %, respectively, throughout the 6-month storage period (Table 2). It may be due to its inert nature and impermeable odours and vapours that can prevent certain reactions compared to cans and PP bottles [33]. during six months of storage at ambient temperature.…”

Section: A Effect Of Packaging Materials and Time Of Storage On Total...mentioning

confidence: 99%

Effect of Packaging Materials and Storage on Physicochemical Properties and Anthocyanin Contents of Red Cabbage-Roselle Blended Drink

Muhamad

Hussin

Arifin

2022

MJoSHT

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This study aimed to determine the effect of different packaging materials on physicochemical properties and anthocyanins content of red cabbage-roselle blended drink during 6-month storage. The pasteurised blended drink was hot-filled into three different packaging materials: glass bottle, beverage can, and polypropylene (PP) bottle, then stored in a dark place at ambient temperature (29 ± 2 °C). Packaging materials and storage time were found to affect physicochemical properties significantly and anthocyanins content of red cabbage-roselle blended drink packed in a glass bottle, can, and PP bottle during storage. Results show that pH, total soluble solids, colour L* (lightness), and b* (yellowness) of red cabbage-roselle blended drink increase significantly (p<0.05) during storage at the ambient temperature, whereas titratable acidity, colour a* (redness) and total anthocyanins content decrease significantly irrespective to packaging materials used. Blended drink packed in glass bottles significantly (p<0.05) has the highest red colour retention and anthocyanins content, followed by blended drink stored in cans and PP bottles. Hence, glass bottles should be preferred as the most appropriate packaging material to store the blended drink, followed by cans and PP bottles as glass bottles provide better anthocyanins stability for a red cabbage-roselle blended drink.

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“…Bitterness, taste, flavor, and texture are important factors that determine the popularity of fruit‐based products in the market. Fruit‐based processed products make it easy to transport them up to distant places (Matche, 2018; Ramos et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of processing on bioactive profile, minerals, and bitterness‐causing compounds of Kinnow jam

Purewal

Sandhu

Kaur

et al. 2022

Food Processing Preservation

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The current research was performed to check the effect of processing and storage duration on the physicochemical and bioactive profile of Kinnow jam. Both native and processed Kinnow jams were stored for a period of 75 days at 4°C. Processing of Kinnow jam significantly affects the mineral and bioactive profile. Due to the effect of debittering treatment, the concentration of different minerals decreased. Processed jam showed a higher amount of phenolics (74.69 mg GAE/100 g) as compared to natural jam (73 mg GAE/g). Storage duration results in an increment in bitterness‐causing compounds in jam however, the rate of increase in bitter compounds was observed lower in case of treated jam (0.32–0.58 μg/g) as compared to natural Kinnow jam (0.92–1.99 μg/g). Total phenolic content (TPC) (31.46%–35.45%) and pH (2.5%–2.71%) of the jam were decreased, whereas total soluble solids (TSS) (1.39%–1.52%) and titratable acidity (TA) (8.33%–10.78%) were increased during storage. Results of the present investigation showed changes in quality attributes of jam during the storage period (75 days). In spite of the reduction in valuable parameters, processed jam retained an acceptable sensorial score up to 60 days. Novelty impact statement Despite the health benefits derived from the consumption of Kinnow fruit, little scientific information is available in the literature on Kinnow‐based processed products. As Kinnow is a seasonal fruit with limited shelf life, therefore, it could be processed in the form of jam to make it available even in the off‐season. Processing of treated Kinnow to prepare jam with less bitterness‐causing compounds will attract the attention of fruit processing industries.

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Packaging Technologies for Fruit Juices

Cited by 7 publications

References 25 publications

Studi Tekno-Ekonomi Proses Pirometalurgi Daur Ulang Baterai Lithium Manganese Oxide (Lmo) Dan Lithium Iron Phosphate (Lfp)

Studi Tekno-Ekonomi Proses Pirometalurgi Daur Ulang Baterai Lithium Manganese Oxide (Lmo) Dan Lithium Iron Phosphate (Lfp)

Effect of Packaging Materials and Storage on Physicochemical Properties and Anthocyanin Contents of Red Cabbage-Roselle Blended Drink

Effect of processing on bioactive profile, minerals, and bitterness‐causing compounds of Kinnow jam

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