Distribution of essential oils in leaf tissue of an F2 population of Citrus
SummaryThe identification and distribution of 17 mono- and sesquiterpenes in an F2 population produced from selfing of an interspecific F1 hybrid is presented. A mode of inheritance for most of these components is attempted, percentages of leaf oil components and a correlation matrix are given.
Investigation on Peel Components and Juice Quality of Two Local Cultivars of Tangerine (Citrus reticulata) from Iran
The peel components and juice quality of two local cultivars of tangerine were investigated in this study. Peel components were extracted using cold-press and eluted using n-hexane. Then all analyzed by GC-FID and GC-MS. Total soluble solids, total acids, pH value, ascorbic acid as well as density were determined in juice obtained from tangerine cultivars. Thirty and forty-one peel components were identified in Moallem- kooh and adib cultivars respectively including: aldehydes, alcohols, esters, monoterpenes and sesquiterpenes. The major flavour components were limonene, linalool γ-terpinene, (E)-β-ocimene, β-myrcene, α-pinene and sabinene. Between two cultivars examined, Adib showed the highest content of aldehydes and TSS. Since the aldehyde and TSS content of citrus are considered as two of the most important indicators of high quality, cultivar apparently has a profound influence on these factors.
Spray drying of dairy products: state of the art
Milk is extremely perishable, and yet, for a number of reasons, it has to be preserved for later consumption. The removal of water prevents the growth of micro-organisms and facilitates pres- ervation and storage of milk constituents. Spray drying is one of the most convenient techniques for producing milk powders and for stabilizing milk constituents. Before spray drying, the milk under- goes several processes (such as heat treatment, cream separation, membrane processes, vacuum evap- oration and homogenization). The chemical, physical, technological, nutritional, functional and microbiological properties of final products are influenced by a number of factors such as operating conditions, properties of the dairy products and storage conditions. The aim of this review is to de- scribe the process of spray drying of dairy products and to review the present and recent advance- ments of knowledge on the properties of spray-dried milk products, on modelling and water transfer simulation (drying and rehydration), dairy powders and the spray drying equipment and energy con- sumption.