Search Topic
Project Topics Seminar Topics Login Create Account
PARKLYN
ERVICES
 · RC: 2994849
Microbiological Quality of Industrially Processed Orange Fru
WhatsApp

Microbiological Quality of Industrially Processed Orange Fruit Juices

This page presents an excerpt from the research material, including the preliminary pages, table of contents, abstract, Chapters One to Five, and references. The complete material for Microbiological Quality of Industrially Processed Orange Fruit Juices covers all sections listed in the table of contents provided by Sparklyn Services and will be sent in Microsoft Word (.docx) format upon request, allowing you to make changes whenever needed.

Material Excerpt on Microbiological Quality of Industrially Processed Orange Fruit Juices

TABLE OF CONTENTS

PRELIMINARY PAGES

  • Title page
  • Approval page
  • Dedication
  • Acknowledgement
  • Table of Contents
  • Abstract

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • … request complete material to view more sections.

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • ⋮
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES

    CHAPTER ONE

    1.0 Introduction

    Fruit juices are very nutritive, invigorating and non-alcoholic beverage, which is very well liked throughout the world. Juice may be squeezed directly from fruits or may be extracted by water. These juices can be used in their natural concentrations or in processed form. They are very scrumptious and palatable and they have most of the minerals necessary for growth and development, like calcium, magnesium, phosphorus, and sodium and vitamins especially vitamin C (Food and Drug Administration (FDA), 1999). However, these processed juices contain mainly water, sugar, preservatives, colour, fruits pulps and other additives as ingredients and must maintain sanitary standard (Doyleet al., 2001). The most commonly used preservatives are benzoic acid, sorbic acid, or sulphur dioxide (Nahar et al., 2006). Natural colours such as anthocynins and betanin are used (Wareing and Dvenport, 2005). Acid is an essential universal constitution of fruit drinks (Renard, 2008). The most commonly used acid is citric acid.

    Fruit juices contain a microflora which is normally present on the surface of fruits during harvest and postharvest processing which include transport, storage, and processing (Tournaset al., 2006). Many microorganisms such as acid tolerant bacteria and fungi (moulds, yeasts) use them as a substrate for their growth. Yeasts form the main flora of fruits before processing because of acidic pH. The major genera include Candida, Dekkera, Hanseniaspora, Pichia,Saccharomyces, and Zygosaccharomyces. Penicillium, Byssochlamys, Aspergillus, Paecilomyces,Mucor, Cladosporium, Fusarium, Botrytis, Talaromyces, and Neosartorya are filamentous fungi most frequently isolated from fresh fruits and juices.

    As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, questions, Limitation of the study and Definition of technical terms.

    …

    CHAPTER TWO

    2.1 Introduction

    This chapter presents existing knowledge, relevant theories, previous research findings, and the methods used by other researchers to provide background information on Microbiological Quality of Industrially Processed Orange Fruit Juices. This section also documents the state of the art on the subject under study and provides a comprehensive review of the existing literature. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …

    How to Download the Complete PDF Material (Table of Contents, Abstract, Chapter 1-5, and References)

    Above is a preview excerpt of the full study on “Microbiological Quality of Industrially Processed Orange Fruit Juices”. The complete material, including all five chapters, is available for download upon request. Get in touch with us here!