ORGC/News und Veranstaltungen/GÖCH Vorträge

The science behind juice processing

Prof. Conrad Oswald Perera, The University of Auckland, New Zealand

Datum: 12.07.2017
Uhrzeit: 17:15
Ort: HS H "Ulrich Santner", NTEG230E, Technische Universität Graz,
Kopernikusgasse 24, Erdgeschoß, 8010 Graz

Juice is the cell sap which is contained in the vacuole of parenchyma cells of fruits and vegetables. In the intact fruit tissue, various organelles are compartmentalised and exist in the fruit tissue isolated from each other. In order to extract the juice the compartmentalisation of the fruit tissues have to be broken. There are a number of methods of breaking the fruit tissue, which include mechanical cell disruption, enzyme liquefaction and counter current extraction by denaturing the cell membranes. There are many Chemical processes involved in each of these techniques. The science involved in juice manufacture and the role that pectin plays in cloudy and clear juice processing will be discussed.

Brief resume:
Professor Conrad Perera has published extensively in the horticultural processing science & technology area.  He has over 40 years of experience at senior management levels in the food industry, research institutes and academia and holds a number of patents. He has received a number of awards for his work, including a Winston Churchill Fellowship, and a New Zealand Ministerial Award for his work. Currently he is holding a professorship in the Food Science Group at the School of Chemical Sciences in the University of Auckland.

"Gold: New Catalysts, New Reactions, New Mechanisms"

Prof. Dr. A. Stephen K. Hashmi, Organisch-Chemisches Institut, Universität Heidelberg

Datum: 19.10.2017
Uhrzeit: 17:00 Uhr
Ort: HS A, NT01004, Technische Universität Graz, Kopernikusgasse 24, 1. Obergeschoß, 8010 Graz