Pasteurization Of Fruit Juice

Freshly extracted juice, is highly susceptible to spoilage. The objective of thermal process is to make the juice product stable during its planned storage period. Also, pasteurization process led to a significant improvement in the organoleptic characteristics of the juice. The unheated juice is subject to rapid microbial, enzymatic, chemical and physical deterioration.

Fruit juice in general is a colloidal mixture of soluble and suspended solids, containing low molecular-weight solutes, such as sugars, organic acids, pigments and vitamins. Fruit juice also having high-molecular-weight solutes, such as proteins, enzymes and pectic substances.

The primary pasteurization is done after juice extraction, or as a first step in the evaporator. This pasteurization is commonly done at 95–98°C for 10 to 30 seconds. The main objective is to increases shelf life by inactivating certain enzymes and microorganisms such as yeasts, molds and bacteria.

The second pasteurization is carried out before filling the juice in its container. The goal of the second pasteurization is to destroy the microorganisms that occur as recontaminants in the fruit juice after bulk storage or in juice reconstituted from concentrate. The second pasteurization of fruit juices normally done with a pH below 4.2 are a temperature of 95°C and a holding time of 15 seconds.

Once pasteurization process completed, there is increasing in viscosity about 7% and a 22% decrease in cloud were observed after 21 days of shelf life. The main goal of pasteurization process is to minimize these undesirable reactions while at the same time in some cases, enhancing, the inherent quality of the starting fruit.
Pasteurization Of Fruit Juice

Medicinal Uses of Cranberries Juice

Medicinal Uses of Cranberries
Juice Cranberry is a strong diuretic, and the juice is often prescribed as dietary treatment for urinary tract infection, kidney disorders and other conditions where passing of fluids is desirable. Many women suffer from cystitis, an inflammation and injection of the bladder, at some time in their lives, with as many as one in five women estimated to have urinary tract discomfort at least once a year.

Cranberry can be used both as a preventive and as an adjunct treatment for urinary tract infection. Cranberry juice therapy may require drinking a liter of straight cranberry juice daily, which few are willing to do. Fortunately, cranberry capsules are easily swallowed. There are several theories to explain why cranberry is effective for maintaining urinary tract health: cranberry juice may make the urine more acidic, and the bacteria that cause infection are not likely to flourish in an acid environment; cranberries may cause relatively large amounts of the bacteriostatic hippuric acid to be excreted in the urine; component of the cranberry juice may interfere with the ability of bacteria to stick to the lining of the bladder and urethra, and so they are washed away in the urinary stream.

The last interpretation is generally favored today. It appears that the most common bacterium responsible for urinary tract infection, Escherichia coli, produces constituents known as adhesins to anchor to tissues, and that there are anti-adhesins factors in cranberry juice.
Medicinal Uses of Cranberries Juice