Abstract: Provided herein are methods, systems, and computer-readable media for controlling a deacidification process for an aqueous fluid circulated through a deacidification column. A first pH value, indicative of a pH of the fluid before circulation through the column, is obtained from a first sensor located at an entry of the column. A second pH value, indicative of a pH of the fluid after circulation through the column, is obtained from a second sensor located at an exit of the column. The second pH value is compared to a target pH value for the fluid to determine a pH difference between the second pH value and the target pH value. Based on the first and second pH values, a deacidification capacity of the column is determined. A fluid flow rate of the fluid through the column is adjusted based on the pH difference and the deacidification capacity.

Abstract: A container for treating a fluid with an ion-exchange system is provided. The container includes a housing extending in an upright position between a bottom port and an opposed top port. The housing has an internal chamber. A bottom plate is disposed in the internal chamber above the bottom port and having a plurality of openings defined therethrough. The bottom plate divides the internal chamber between a main chamber and a bottom chamber. The bottom chamber is defined between the bottom plate and the bottom port. A plurality of diffusers extend from the bottom plate into the main chamber. Each one of the plurality of diffusers has a diffuser tube section projecting upwardly from the bottom plate and in fluid flow communication with the bottom chamber. The diffuser tube section has radial openings circumferentially distributed along a length thereof to radially discharge the fluid in the main chamber.

Abstract: This disclosure relates to an proanthocyanidin extract, extract comprising sugars of a fruit juice processes for preparing same as well as the use of the extract or a composition thereof as food or neutraceutical composition.

Abstract: It is disclosed orange juice products with reduced acidity, a deacidification system and a process for deacidifying orange juices comprising eluting the orange juice to be deacidified on a weak anion exchange resin to lead to a deacidified orange juice after elution; wherein the orange juice to be deacidified has an initial pH (pHi) and is eluted on said resin at a rate (BV/h) such that the deacidified orange juice has a pH (pHd) meeting the criteria: [pHi+(0.1-1)]<pHd<[pKa ascorbic acid+(0.1-0.5)].

Abstract: The disclosure generally relates to a an aromatic water having fruit flavors without artificial or added aromas from fruit juices comprising produced by a process comprising providing a fruit juice, performing a nanofiltration of said fruit juice or adjusted fruit juice through a nanofiltration membrane, and recovering the permeate water from the nanofiltration to obtain the aromatic water drink, wherein the permeate water has a reduced Brix degree by at least 50% compared to the fruit juice.

Abstract: The invention relates to a deacidified juice, as well as a process for deacidifying a cranberry juice to be deacidified that is eluted on a bed or a weak anion exchange resin at a rate (BV/h) such that the deacidified cranberry juice leaving the elution has a pH=pKa1 (malic acid)<pH<pKa (benzoic acid). The invention also relates to a food composition that comprises this deacidified fruit juice.

Abstract: A container for treating a fluid with an ion-exchange system is provided. The container includes a housing extending in an upright position between a bottom port and an opposed top port. The housing has an internal chamber. A bottom plate is disposed in the internal chamber above the bottom port and having a plurality of openings defined therethrough. The bottom plate divides the internal chamber between a main chamber and a bottom chamber. The bottom chamber is defined between the bottom plate and the bottom port. A plurality of diffusers extend from the bottom plate into the main chamber. Each one of the plurality of diffusers has a diffuser tube section projecting upwardly from the bottom plate and in fluid flow communication with the bottom chamber. The diffuser tube section has radial openings circumferentially distributed along a length thereof to radially discharge the fluid in the main chamber.

Abstract: Provided herein are methods, systems, and computer-readable media for controlling a deacidification process for an aqueous fluid circulated through a deacidification column. A first pH value, indicative of a pH of the fluid before circulation through the column, is obtained from a first sensor located at an entry of the column. A second pH value, indicative of a pH of the fluid after circulation through the column, is obtained from a second sensor located at an exit of the column. The second pH value is compared to a target pH value for the fluid to determine a pH difference between the second pH value and the target pH value. Based on the first and second pH values, a deacidification capacity of the column is determined. A fluid flow rate of the fluid through the column is adjusted based on the pH difference and the deacidification capacity.

Abstract: The invention relates to a deacidified juice, as well as a process for deacidifying a cranberry juice to be deacidified that is eluted on a bed or a weak anion exchange resin at a rate (BV/h) such that the deacidified cranberry juice leaving the elution has a pH=pKa1 (malic acid)<pH<pKa (benzoic acid). The invention also relates to a food composition that comprises this deacidified fruit juice.