Sentence examples for juice storage from inspiring English sources

At his behest, Welch expanded its headquarters in Westfield, N.Y., introduced a line of fruit spreads and nongrape drinks, and built what was then the world's largest grape juice storage site.

Typically, low temperature would produce prominent environment for juice storage, but consistent with real application, where transport and storage space is limited, storage at ambient temperature would be the best option.

Moreover, as regards yeast load counts during juice storage, a principal component analysis (PCA) was carried out with Statistica 6.1 (StatSoft Italy srl, Vigonza, Italy), using the different concentrations of eucalyptus essential oil and duration of the thermal treatments as variables.

It offers not just juice, but storage.

For example, the WTW GHG emissions for Pathway III(a) increase by about 8%and16%6% for an increased sugar loss rate of 20%and30%0%, respectively, which could represent worst case scenarios of extended SS juice extraction and storage over three days or more [ 30, 51].

Increased shelf life (based on ascorbic acid retention) was achieved for high pressurised compared to thermally pasteurised juice, ranging from 49% (storage at 15 °C) to 112% (storage at 0 °C).

Therefore, they may have contained dust, soil and other debris accumulated during harvest, transportation and storage after juice extraction in the mill.

Bagasse samples pretreated at the pilot scale were originally obtained from a sugar mill and contained dust, soil, and other debris accumulated during harvest, transport, and storage after juice extraction, leading to a high ash content in bagasse (Table  1).

In addition, they found that storage in chicken juice at both 5°C and 10°C significantly prolonged the viable cells of C. jejuni compared to incubation in reference media.

Furthermore, the effect of OPF petiole storage prior to juice extraction was also studied in order to stipulate the appropriate storage duration of the OPF petiole.

The authors determined that the phenolic compound, chlorogenic acid, was stable in the low pH, heat treatment, and storage of apple juice, offering a promising candidate to combat contamination by E. coli O157 H7 and Salmonella Typhimurium of nonfermented apple juice products.