Lemon Juice Pulp Particle Size Control for Sedimentation and Browning
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional lemon juices with pulp form hard sedimentation and undergo rapid browning, affecting their appearance and commercial value, especially due to the rapid formation of water-insoluble solids during storage and handling.
Innovation Solution
The lemon juice is formulated with water-insoluble solids having a median diameter between 25 µm and 180 µm and a mean particle diameter between 21 µm and 140 µm, which prevents sedimentation and browning, maintaining a satisfactory appearance and allowing for increased addition of pulp for richness and juiciness, achieved through physical or chemical treatments like high-pressure homogenization or enzyme treatment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional lemon juice with pulp is used, then the lemon juice has richness and juiciness, but it forms hard sedimentation on the bottom of the container
Solution Approach 1:
The patent applies parameter changes by controlling the particle size distribution of water-insoluble solids to specific ranges (median diameter 25-180 μm, mean particle diameter 21-140 μm). This parameter optimization prevents sedimentation while maintaining richness and juiciness, resolving the contradiction between quantity of solids and sedimentation resistance.
Solution Approach 2:
The patent segments the water-insoluble solids into specific particle size fractions through controlled grinding and filtration processes. By dividing the pulp into particles within the specified size ranges, the invention prevents aggregation and hard sedimentation while preserving the desired texture and flavor characteristics.
2Duration of action of stationary object
If lemon juice is stored for long periods, then it maintains availability, but it undergoes progressive browning that reduces commercial value
Solution Approach 1:
The patent applies preliminary action by performing heat treatment and particle size control during the initial production phase. This preliminary processing stabilizes the lemon juice against browning during subsequent storage, allowing long-term availability while maintaining appearance quality.
Solution Approach 2:
The patent changes parameters during production, specifically controlling particle size distribution and conducting heat treatment at optimized conditions. These parameter modifications create a stable product that resists browning during storage, extending the commercial shelf life without compromising appearance.
3Quantity of substance
If large amounts of water-insoluble solids are added to enhance richness, then the lemon juice becomes more juicy, but sedimentation forms more rapidly
Solution Approach 1:
The patent optimizes particle size parameters (median diameter 25-180 μm, mean particle diameter 21-140 μm) to control sedimentation kinetics. By adjusting these parameters, the invention enables high concentrations of water-insoluble solids to be added while preventing rapid sedimentation, maintaining product stability.
Solution Approach 2:
The patent creates a dynamic balance in the suspension by controlling particle size distribution. The specific particle size ranges ensure that gravity-induced sedimentation is slowed and controlled, allowing high solid concentrations to be maintained without rapid settling, thus preserving richness and juiciness over time.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The formulation effectively prevents sedimentation and browning, maintaining a clear appearance and enhancing the juiciness and richness of the lemon juice, thereby increasing its commercial value.
Implementation Method 1
Conventional lemon juices containing lemon pulp, however, form hard sedimentation on the bottom of the container
Implementation Method 2
it is known that in most cases, a fruit juice or food or beverage containing fruit juice undergoes progressive browning during production (especially during heat treatment), during transport, and during storage
Data Source
Figure 1(A)~1(B)
Figure 2
AI summary
The present invention relates to a lemon juice including water-insoluble solids, wherein the median diameter of the water-insoluble solids is between 25 µm and 180 µm, inclusive.