Wednesday, April 29, 2009

Fruit Juice Processing

Fruit Juice Processing
The extraction of juice from fruit is an ancient art dating from the earliest of records, where wine often mentioned.

Fermentation of fruit juice so the alcohol content preserved the fermented juice was one of the earliest forms of food preservation by the human species.

With rapid changes taking places in most technologists during the past century, the manufacturer of fruit juice has progressed from the farm or cottage industry into the efficient technology of modern food processing.

Throughout the temperate areas of the world, fruits used for the major quantities of juices are citrus (predominantly orange), pome, and grape or vine fruits.

Some production of stone fruit and berry juices is carried out but only in small quantities.

Pineapple dominates tropical fruit juice production, with highly flavored fruits such as mango, passionfruit and guava becoming more popular as blending juices.

Methods of extracting fruit juices are dependent upon the structure and edible portion of the fruit.

Preservation methods include thermal treatments, freezing, chilling, concentration (drying) and for some clear juices, fine filtration.

Juices may taken apart by removing volatile flavor components, water, bitter and acidity and then recombined to produce a consistent product.

Fruit derived drink bases may be manufactured from the remaining fruit material after the juice has been extracted.
Fruit Juice Processing

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