Juice from fruit
The extraction of juice from fruit is an ancient art dating from the earliest of records where wine is 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 place in most technologies during the past century, the manufacture of fruit juice had progressed from the farm or cottage industry into the efficient technology of modern food processing.
Throughout the temperature areas of the the world, fruits used for the major quantities of juices are citrus, pome, and grape or vine fruits.
Some of production of stone fruit and berry is carried out but only in small quantities.
Pineapples dominate 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 be taken apart by removing volatile flavor complements, water, bitterness 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.
Juice from fruit
