Introduction: Ice - cream and JUICE are among the much- in demand foodstuffs, specially during hot seasons, in which a major part of them are prepared and offered traditionally and unpasteurized. Contamination of these foodstuffs can cause outbreak and prevalence of infections and food poisoning in human being.Materials and Methods: In order to control bacteriologic QUALITY of ice - cream and JUICE being offered in Khorramabad this descriptive cross-sectional study was carried out during the Summer. To do this, sampling from 40 ice - cream and JUICE selling shops products was accomplished and totally 135 and 104 traditional or pasteurized ice cream and JUICE samples regarding to coliform and E.Coli presence using standard methods were tested.Findings: Results showed that 67%, 26% and 84% of traditional ice - cream, pasteurized ice - cream and conventional JUICE samples had high standard coliform level and were unusable. Furthermore 62% and 60% of conventional ice - cream and JUICE samples showed E.Coli contamination respectively. Number of E.Coli in all of the pasteurized ice - cream and JUICE samples is in accordance with standards.Conclusion: Comparing obtained results shows that traditional ice - cream and JUICE have higher contamination compared with pasteurized one. This could be due to non-observance of personal and food hygiene, and lack of environmental sanitation at these shops.

This experiment was carried out to determine the effects of putrescine and methyl jasmonate on increasing JUICE QUALITY of orange (Citrus sinences L.) “Valencia” fruit. Orange fruit were treated with 0 (control), 2.5 and 5 mM putrescine and 0 (control), 10 and 20mM methyl jasmonate for 5 m, stored at 5±1oC with 85-90 % relative humidity for 4 months and then total soluble solids, titratable acidity, ascorbic acid, total carotenoid, total anthocyanine of the fruit JUICE evaluated. The results showed, that the total soluble solids, ascorbic acid and the amount of fruit JUICE in treated and non-treated fruits were reduced during storage, but in putrescine and methyl jasmonate treatments alone and together, the trend of reduction was lower. However, 5 mM putrescine treatment and combined with 10 mM methyl jasmonate had highest, total soluble solids, ascorbic acid and the amount of fruit JUICE, compared to the control and the other treatments. The titratable acidity, total anthocyanin and total carotenoid of treated and non-treated fruits increased during storage but pattern of changes of treated fruits increased higher compared to the control fruits. However, The highest titratable acidity, anthocyanin and carotenoid content observed in treated fruit with 5 mM putrescine and combined with 10 mM methyl jasmonate in end storage. So, fruits treated with 5 mM putrescine and combined with 10 mM methyl jasmonate showed the best effect.

The JUICE clarification is an important operation in the fruit processing industry. Sour Orange is a source of vitamin C that is cultivated in the north of Iran. Since turbidity of this fruit after JUICE extraction affects on QUALITY, shelf-life and concentration of JUICE; clarification and removing of turbidity-causing factors is important. In this study, the effect of membrane parameters including pressure (1.2-2.2 bar) and temperature (25-35oC) on the QUALITY characteristics of sour orange during membrane clarification was investigated. The response surface methodology (RSM) by Design-Expert Software was used to optimize the clarification conditions. Results of the experiments showed that the Browning index was raised by increasing of temperature, but vitamin C content, Total antioxidant activity value and clarity was decreased in this condition. The Browning index was decreased by increasing of pressure; however, no significant effect was observed on the other QUALITY characteristics. Results of process optimization indicated that the best condition to maximize of vitamin C content, total antioxidant and clarity and to minimize of Browning index achieved at 25oC and 1.7 bar. In this condition the vitamin C content, Browning index, Total antioxidant activity and clarity was 24.9 (mg/100 cc JUICE), 0.106, 87.97% and 97.1%, respectively.

Hydrogel products constitute a group of polymeric materials, the hydrophilic structure of which renders them capable of holding large amounts of water in their three-dimensional networks. Extensive employment of these products in a number of industrial and environmental areas of application is considered to be of prime importance. As expected, natural hydrogels were gradually replaced by synthetic types due to their higher water absorption capacity, long service life, and wide varieties of raw chemical resources. In this work as an industrial application of hydrogels, Polyvinyl Alcohol (PVA) as a famous hydrogel was used to improve date concentrate QUALITY (increase clarity and color and decrease turbidity). The PVA 0.5 g L-1 was provided in water and mixed with 250 ml of date JUICE samples. The Central Composite Design (CCD) and Response Surface Methodology (RSM) were used to study the interaction between tree factors (PVA volume, the time and the temperature of interaction) and optimize factors that affect QUALITY imrovement. Results showed that PVA has good capability to improve date JUICE QUALITY. The volume of PVA; 5 ml, time; 40 min and temperature; 34°C were obtained as optimum conditions.

The objectives of this study were: 1- to screen out the suitable fruit JUICE. 2- to evaluate the optimum conditions for storage and QUALITY, of a whey-based fruit beverage. This investigation was carried out in 2 phases, in the first phase 27different formulations of whey- based beverage were prepared using 3 types of concentrated fruit JUICE (orange, grape and sour cherry) at 3 levels (3,4 and %5) and different amounts of sugar (5,10 and %15). Taste, aroma, appearance and total acceptance of all prepared samples were evaluated by trained panelists using a 7 point hedonic scale. The amount of concentrated fruit JUICE, sugar amount and interaction of them (p<0.01) as well as interaction of fruit JUICE concentration and sugar amount (p<0.05) on total acceptability of samples were significant. Based on obtained results of the first phase, it was found that a whey-based orange beverage was the most suitable and acceptable one. In the second phase a whey-based orange drink was produced by heating under 2 conditions: 80°C for 5 minutes and 90°C for 10 minutes. Samples were packed in flexible packaging and were stored at refrigerator as well as ambient temperature. Beverages were taken in 2weeks intervals and were evaluated chemically and organoleptically. Data obtained from both phases were analyzed using a complete randomized block design. The effect of storage time and temperature and also the interaction of them (p<0.01) on taste, appearance and total acceptance of beverages was significant on while only the effect of storage time (p<0.01) was significant on the aroma of samples. The influence of storage time on the pH of experimental samples was also evaluated statistically using Hest. The result showed that there was a significant difference (p<0.05) in the pH of samples stored at refrigerator and ambient temperature.

Introduction: Barberry (Berberis vulgaris) from the distant past has been used as one of the main medicinal plants in Iran and many other countries. Currently, it has been known for pharmaceutical active compounds such as berberine, which has wide application in pharmaceutical industry. Barberry fruits are used in preparing sauces, jellies, candies, marmalades and especially fruit JUICEs. Also, the fruit contains health promoting compounds such as polyphenols and anthocyanins. Anthocyanins are bioactive compounds present in many fruits, vegetables and their products. They are responsible for the wide array of colors present in flowers, petals, leaves, fruits and vegetables and are a sub-group within the flavanoids characterized by a C6-C3-C6 skeleton. …

The effects of mandarin scions on peel components and JUICE QUALITY parameters were investigated in this study. Peel flavor components were extracted by using cold-press and eluted by 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 and ash were determined in JUICE obtained from mandarin scions. Twenty-seven, Twenty-seven, thirty-five and forty peel components in Unshiu, Clementine, Minneola tangelo and Lee varieties respectively including: aldehydes, alcohols, esters, monoterpenes, sesquiterpenes and other components were identified and quantified. The major flavor components were linalool, limonene, g-terpinene, (E) b-ocimene, b-myrcene,  a-pinene. Among the four scions examined, Lee showed the highest content of aldehydes and Clementine showed the highest content of TSS/TA. Since the aldehyde and TSS/TA content of citrus are considered as two of the more important indicators of high QUALITY, variety apparently has a profound influence on citrus QUALITY.

Background and Objectives: Fresh fruit JUICE is one of the best drinks which contains minerals and vitamins besides its appealing nature as a good source of water.Whoever does the microbial QUALITY of fresh fruit JUICE not meet the standard level, it can play a large part in food transmission diseases.Material and Methods: In this cross-sectional study, all of 58 fruit JUICE. The Samples were then tested for total Coliform, Escherichia coli, Staphylococcus aureus, yeasts and molds.Results: The results obtained showed that 142 case out of 146 samples were contaminated by microorganisims. All of Carrot and mango JUICEs were contaminated. The mean contamination rate of Coliform bacteria, Mesophilic bacteria, Escherichia coli and yeasts in samples were detected as 86.2, 53.2, 57 and 56.6 percents respectively.Conclusion: 97.3 percents of samples did not have a goodmicrobial QUALITY for human consumption.If consumption of fresh fruit JUICEs will cause the consumer at risk of food borne diseases, all the natural benefits of them in terms of richness in minerals and vitamins will waste.Therefore it can be concluded that the natural benefits of frash fruit JUICE would be under question due to their low level microbial QUALITY which move people to the high risk of food born diseases.

The bottled sterilized nector and JUICE from cantaloupe (musk-melon) var. (cucumic melo cantalupensis), which is called Samsory (in Iran), was prepared. Sugar was added to JUICEs in order to increase the Brix to 12-13°. The acidity was adjusted by citric acid addition. 5 samples of JUICEs with different additives (ascorbic acid, citric acid and pectinase) were prepared and were kept at room temperature for three months. Sensory evaluations of the products were carried out. A panel of 40 judges was asked to follow the prescribed charts. Sample No. 4 (fruit JUICE + citric acid to pH 3) was more acceptable than the others in terms of color, flavor and taste.