Sweet sorghum juice clarification and concentration: a review.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-14 DOI:10.1080/10408398.2023.2245033

Vadym Chibrikov, Polina Vakuliuk, Henryk Sobczuk

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引用次数: 0

Abstract

Sweet sorghum is a promising biomaterial, considering its nutritional and energy value, unpretentiousness in cultivation and its promising economic parameters of processing. The concentrate of sweet sorghum juice is an outstanding material for food purposes, meeting the emerging trends of the industry. This review presents data on the physicochemical properties of sweet sorghum juice and sirup, as well as technological details on the processes of its pretreatment, clarification, and concentration. Physicochemical properties of raw juice of sweet sorghum, as well as purified juice and sirup, are discussed in terms of material pretreatment, methods of clarification and concentration, and storage conditions. Comprehensive theoretical principles, methodological details and explanations of the consistency of sweet sorghum juice processing are given. This work focuses entirely on the relationship between sweet sorghum juice treatment methods and its composition and provides versatile source of information for food science community, farmers, and entrepreneurs.

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甜高粱汁的澄清和浓缩：综述。

考虑到甜高粱的营养和能量价值、朴实的种植方式以及加工过程中的经济参数，甜高粱是一种前景广阔的生物材料。甜高粱浓缩汁是一种出色的食品原料，符合新兴产业的发展趋势。本综述介绍了甜高粱汁和甜高粱糖浆的理化特性数据，以及其预处理、澄清和浓缩过程的技术细节。从材料预处理、澄清和浓缩方法以及储存条件等方面讨论了甜高粱原汁以及纯汁和甜高粱酒的理化特性。对甜高粱汁加工的一致性给出了全面的理论原则、方法细节和解释。这部著作完全侧重于甜高粱汁处理方法与其成分之间的关系，为食品科学界、农民和企业家提供了多方面的信息。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.