Podcast
Questions and Answers
What is a benefit of juice manufacturing related to the condition of the fruits?
What is a benefit of juice manufacturing related to the condition of the fruits?
Which of the following describes 'fresh squeezed juice'?
Which of the following describes 'fresh squeezed juice'?
Which rationale for juice manufacturing emphasizes the convenience for certain populations?
Which rationale for juice manufacturing emphasizes the convenience for certain populations?
What is the designation for juice that is made from single strength pasteurized juice?
What is the designation for juice that is made from single strength pasteurized juice?
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What is one reason juices can be considered a better nutritional option compared to whole fruits?
What is one reason juices can be considered a better nutritional option compared to whole fruits?
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What is the primary purpose of blending fruit juice with water in the production of fruit nectar?
What is the primary purpose of blending fruit juice with water in the production of fruit nectar?
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Which of the following accurately describes fruit juice according to regulations?
Which of the following accurately describes fruit juice according to regulations?
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What distinguishes fruit juice drink from fruit nectar?
What distinguishes fruit juice drink from fruit nectar?
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What is a common reason for concentrating fruit juices?
What is a common reason for concentrating fruit juices?
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Which combination correctly defines fruit drink according to regulatory standards?
Which combination correctly defines fruit drink according to regulatory standards?
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What is the definition of fruit nectar based on the content provided?
What is the definition of fruit nectar based on the content provided?
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Which fruit has the highest Brix value among the options provided?
Which fruit has the highest Brix value among the options provided?
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Which of the following statements about orange juice is true?
Which of the following statements about orange juice is true?
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What is the main difference between concentrated fruit juice and juice from concentrate?
What is the main difference between concentrated fruit juice and juice from concentrate?
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Which type of juice designation typically contains 10-20% juice?
Which type of juice designation typically contains 10-20% juice?
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What characterizes a juice cocktail?
What characterizes a juice cocktail?
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What is the primary process to obtain water extracted fruit juice?
What is the primary process to obtain water extracted fruit juice?
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Which of the following types of juice typically has the highest fruit juice content?
Which of the following types of juice typically has the highest fruit juice content?
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Which term refers to juice that is primarily made of flavors with minimal actual juice content?
Which term refers to juice that is primarily made of flavors with minimal actual juice content?
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How is concentrated fruit juice distinguished in terms of Brix level?
How is concentrated fruit juice distinguished in terms of Brix level?
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What is not typically included in the definition of fruit juice according to the Codex General Standard?
What is not typically included in the definition of fruit juice according to the Codex General Standard?
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Study Notes
Fruit Juice Processing
- Juice is the extractable fluid content of cells or tissues.
- Fruit juices are processed for diverse reasons:
- Fruits cannot be stored for long.
- Fruits may have poor quality for marketing in the fresh form.
- Easily consumed.
- Convenient nutrition for the young, elderly, or infirm.
- Easier to process than solid fruit.
- Carriers of natural or synthetic nutrients.
- Juice co-products are useful as ingredients (e.g., ice cream, confectionary, bakery).
Juice Products
- 100% Juice blends: Pure fruit juices.
- <100% Juice beverage blends: Juices with added ingredients or less than 100% pure fruit.
- Carbonated beverages: Includes carbonation in fruit juices.
- Fruit leathers: Dehydrated fruit products with a leather-like texture.
- Ice cream and sherbet: Juices used in dessert products.
- Jams and jellies: Fruit preserves made with fruit juices.
- Flavour bases: Fruit juice extracts.
- Natural colours: Colorants obtained from fruit.
- Natural nutrients/ Phytochemicals: Fruit nutrients and bioactive compounds.
- Nectars and nectar bases: Sugar, water, and other ingredients added to fruit juices.
- Syrups: Sweetened fruit juices.
- Pastes/spreads: Fruit juice based spreads.
- Pie fillings: Juices as filling for pies.
- Confectioneries: Juices used in confectionery products.
- Cocktail mixes: Fruit juices used in cocktails.
- Yoghurt/fermented dairy products: Juices used in dairy products.
- Smoothies: Fruit juices used as ingredients.
- Wines: Alcoholic beverages from fruit.
- Baby foods: Infant foods containing fruit juices.
- Sports drinks: Beverage with fruit juice added.
- Fruit flavoured waters: Fruit-flavored water.
- Baked goods: Juices in baked products.
Defining Juice (for economic fraud prevention)
- Defining juice is critical to prevent economic fraud.
Juice Designation
- Pure juice (100%): All juice, no adjustment.
- Fresh squeezed: Not pasteurized, refrigerated
- Chilled, ready to serve: All juice, refrigerated.
- Not from concentrate: Single strength, pasteurized after extraction.
- From concentrate: Made from concentrate, reconstituted and pasteurized
- Fresh frozen concentrate: Unpasteurized, single strength, frozen after extraction
- Juice blend: All juice mixture of pure juices.
- Puree: Pulp-containing, more viscous than juices, totally fruit flavored
- Nectar: Sugar, water, and acid added (25-50% juice)
Juice Designation (Continued)
- Juice drink: Low in juice, 10-20% juice.
- Juice beverage: Low in juice, 10-20% juice.
- Juice cocktail: Low in juice, 10-20% juice.
- Fruit + ade: Contains >10% fruit juice, sugar and water
- Lemonade: Contains >10% fruit juice, sugar and water, from juice concentrate
- Juice extract: Water extract, fruit extracted by water, then concentrated.
- Fruit punch: Usually >1% juice, with natural flavours.
- Natural flavoured: Usually >1% juice, natural flavour and contains less than 10% fruit juice. This must have additives
- Power drinks: Made of flavoring and water. Contains a high amount of unnatural additives
Codex General Standard for Fruit Juices and Nectars (2005)
- Fruit juice: unfermented liquid from fruit.
- Fruit juice (directly expressed): Mechanical extraction processes.
- Fruit juice from concentrate: Reconstituting concentrated juice.
- Concentrated fruit juice: Product with water removed to at least 50% greater Brix value than from the same fruit.
- Water extracted fruit juice: Whole fruit juice extracted by diffusion with water.
- Fruit nectar: Adding water, sugars, honey, syrups, or aromatics to fruit products.
Malaysia Food Regulation
- Regulation 235 (Fruit juice): Expressed juice or reconstituted product from concentrated juice; potable water is permitted and may contain sugar, according to regulations 236 to 242.
- Regulation 243 (Fruit nectar): Unfermented, pulpy or non-pulpy product made from blending fruit juice or edible part of ripe fruits; water and permitted sweetening substances are allowed.
- Regulation 352 (Fruit juice drink): Soft drink composed of potable water, unfermented fruit juice, and some fruit part. Must have at least 35% fruit juice. May contain carbon dioxide.
- Regulation 353 (Fruit drink): Soft drink made from potable water, fruit juice and some fruit parts (or substitutes), sugar additives, and at least 35% fruit juice. May contain carbon dioxide
Reconstitution Level for Concentrates
- A table showing Brix values for various fruit juices.
Orange Juice
- Definition: Defined in the United States Code of Federal Regulations as the unfermented juice from Citrus sinensis or Citrus hybrid.
- Marketing Forms: Commonly marketed as concentrate, reconstituted liquid, or NFC (Not from Concentrate).
- Additives Preservatives: Sodium benzoate, sulfur dioxide. Antioxidants: Ascorbic acid, alpha tocopherol, EDTA, BHA, BHT •Sweeteners: Corn syrup, dextrose, honey, artificial sweeteners •Tartness: Citric acid •Additional vitamins: Vitamin C ,Vitamin A, Vitamin E and beta-carotene
- Important procedures to note:
- Fruit reception (harvesting)
- Juice extraction (squeezing or reaming):
- Juice clarification
- Juice concentration (if applicable):
Typical Processing Steps for an Orange Processing Plant
- A flow chart diagram showing the steps in the processing of oranges.
- Fruit unloading
- Grading
- Washing
- Sizing
- Extraction
- Storage bins
- Centrifuges
- Finisher
- Pasteurizer
- Concentrate cooler
- Defect removal
- Oil emulsion
- Wet peel, rag, seeds
- Presses
- Winterization storage
- Dryer
- Frozen storage tanks
- Concentrate
- Refrigerated aseptic storage
- Pulp
- Frozen drum storage
- Peel oil
- Animal feed
- Other processes
Juice Extraction
- Squeezing or reaming out the juice from whole or halved oranges mechanically
- After washing, oranges are sized and directed to the extractor.
- Correct extractor operation is important for quality and yield.
Squeezer-Type Extractor
- Fruit is placed between metal cups with sharpened tubes.
- Upper cup descends, and fingers mesh with tubes cutting holes.
- Fruit solids are compressed while juice is forced out through tube wall perforations.
Reamer-Type Extractor
- Oranges are sliced in half before extraction
- Cut fruits are sliced as they are passing by a stationary knife
- The sliced fruit halves are picked up by rubber suction cups and moved against a serrated reamer
- Rotating reamer express juice as the fruit moves round the conveyor (as fruits are moving around)
Three Streams from Extraction Section
- Oil emulsion: Peel oil.
- Wet peel, with pulp, rag, and seeds: Direct to feed mill.
- Pulpy juice: Clarification and concentrate or NFC production. Residual pulp to pulp washing/feed mill.
Juice Clarification
- Removal of pulp and membrane material (20-25%).
- Clarification process involves a mechanical separation method.
- Pulp is separated by using sieving process.
- Further clarification is achieved by centrifugation.
Screw-type Finisher
- Incorporating a set of paddles rotating (spirals) on a central shaft inside a cylinder.
- Paddles push the pulp against a screen ( applying centrifugal force).
- Pulp is separated from the juice.
Paddle Finisher
- Set of rotating paddles on a central shaft, inside a cylinder
- Paddles push the pulp into contact with a screen
- Pulp separated from the juice by centrifugal force.
Further Clarification (Disc Stack Centrifuge Machine)
- Clarified juice is separated into a liquid phase and solid phase.
- Juice leaves under pressure.
- Lower pulp content yields higher quality.
- Specifications on low and very low pulp percentages.
After Clarification
- Blending juices to balance flavor, color, acidity, and Brix levels.
- Cooling prior to buffer/blending tanks (for NFC juice production)
NFC (Not-from-Concentrate) Juice Production
- Minimal thermal processing.
- Physical and microbiological stability.
- Bulk processing and storage.
- Blending of juices (early and late season).
- Possible addition of pulp or volatiles.
High Temperature Short Time (HTST) Pasteurization
- Continuous-flow plate heat exchanger (PHE).
- Multiple stainless steel plates separated by polymer gaskets.
- Heating and cooling in opposite directions (counter-current).
- Corrugated surfaces for increased turbulence and faster heating/cooling.
Concentrate Production
- Juice from clarifier prepared for concentrate production.
- Homogenization breakdown of pectin, reduce viscosity and sinking pulp.
- Preheating to 95-98°C for microbial/enzyme inactivation.
- Multiple-stage vacuum concentration until °Brix is achieved (66°Brix).
- Multiple-effect tubular evaporator system utilizing vapor pressure differences to boil water in stages.
Pulp Production
- Solid fruit particles
- Different ways to use pulp (e.g. add-back, pulp wash, feed mill)
- Pulp wash: pulp is washed and the juice sugars are obtained, remaining sells as washed pulp, taken to feed mill
- Pulp into pellets destined for animal feeds.
Peel Oil Recovery
- Oil-water emulsion sent to peel oil recovery section.
- Contains peel, pulp, and pectin.
- Objective: Remove substances with little oil loss.
- Two-stage centrifugation to achieve high purity (70-90%).
- Winterisation tanks to precipitate wax, crystallization and settling.
- Storing at 1°C for 30 days
Feed Mill Operations
- Processing the fruit solids/materials remaining (about 50%)
- These parts are broken down in the feed mill
- The waste is used, for instance as animal feed or as raw material for different processing plants.
- Contains 9-15% TSS (Total Suspended Solids).
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