Refreshing fruit juices of pleasing flavor can be made from many fruits. The problem is one of to preserving the fruit juice that as much as possible of its fresh flavor and appearance is retained.
Despite the many path ways to deterioration, there are a number of effective preservation methods that have evolved to combat spoilage.
A principle tenant of fruit juice preservation is to maintain the quality and nutritional attributes while preventing spoilage.
Fresh juice can be stored and not lose too many nutrients by keeping it cold, such in an insulated container, covered in the refrigerator. Attention to good sanitation practices from production through fruit juice preparation and low temperature holding are the two processes that capable of extending storage.
Low temperature during manufacture and storage is an valuable hurdle to deterioration, Single strength juice freezing and storage in a low oxygen environment can maintain fresh character as well or better than any other process.
The most practical way of accomplished this is by pasteurization by heat at temperatures from 150 ° to 180 ° F.
Preservation of fruit juice
