A freshly squeezed orange or fresh pulped and strained apple would supply a fruit juice drink for immediate consumption, but to expect it to maintain its quality for even a day or two was tempting providence.
Actually the technology to produce high quality fruit juice concentrate has been improved considerably over the years.
With the technology benefits of ultra-high temperature pasteurization, aseptic packaging techniques and system, pressed juices can be stored for extended periods with very little deterioration in quality.
There has also been a range of developments leading to the removal of acidity, color and minerals from clear juices such as apple.
Previously reliance had to be places upon the use of preservatives and classical pasteurization at lower temperature and longer holding times. The traditional process of hot filling juice in containers to produce shelf stable precuts is now being replaced by newer technologies.
Enzymes and finishing treatments are widely used in the processing of fruit juices to obtain products of particular specification. It is more oriented towards flavor orientation, nutrition protection and product stabilization though enzyme control and pasteurization.
During the second half of the twentieth century, apart from the continues move towards more efficient means of production and marketing of bottles or canned soft drink products, there was much progress of knowledge about flavor technology.
Further advanced techniques include the use of membrane technology to achieve cold sterilization, freeze concentration, combination of cold and hot processes, accompanied by aseptic filling technology and irradiation technology.
Pulsed electric field technology also has a potential to replace traditional thermal processes for the pasteurization of fruit juice.
Fruit juice processing technology
