Pineapple juice processing

The pineapple tree belongs to the Bromeliaceae family. The edible part of the pineapple fruit (60% of the fresh fruit) has a moisture content of 85%.

Pineapple is largely consumed around the world as canned pineapple slices, chunk and dice, pineapple juice, fruit salads, sugar syrup, alcohol, citric acid, pineapple chips and pineapple puree. Pasteurized pineapple juice is one of the most important pineapple commodities.

The pineapple juice is processed by many advanced processing techniques to reduce bacterial contamination with improved shelf life and preservation of antioxidant compounds, vitamins, and minerals.

Steps production of pineapple juice:
*Receiving of pineapple
*Sorting: removing the crown and leaves
*Washing with water
*Peeling
*Cutting
*Juice extraction
*Juice filtration
*Juice pasteurization: Fresh juice is boiled at 80°C for 30 s
*Cooling

Pineapple juice is often recovered from the ejected skins and cores from the machines which cut the pineapple in preparation for canning.

Pineapple juice can be obtained with an extraction machine only, or, in addition, enzymes can be used to increase the yield and the juice recovery from the pineapple pulp or residue.

The juice contains up to 40% pulp. The pulp content is reduced, usually by finishing with a screw-type finisher followed by centrifugation, before pasteurizations and concentration.
Pineapple juice processing 

Passion fruit juice: Production and Nutrition

Passion fruit is widely consumed due to its pleasant flavor and aroma acidity, and it is considered very important a source of minerals and vitamins. Passion fruit was often processed into fruit juice, fruit wine, jam, fruit vinegar and so on, because it has a unique aroma. The processing of Passion fruit juice beverage was mainly based on passion fruit pulp, so only the nutrients of the pulp was added to the beverage.

The bigger fruits (more than 30g) are more suitable for processing as they have more juice and less rind. There are two important commercial varieties, purple passion fruit (Passiflora edulis), and yellow passion fruit, (Passiflora edulis forma flavicarpa), the latter has larger fruits, a more acidic juice, and a less preferred flavour.

During the production of passion fruit juice, the pulp is subjected to pasteurization, thermal treatment, to ensure stability during storage, and thus it is relevant to evaluate possible modification of its effect since passion fruit is extremely sensitive to heat treatment.

Juice extracted from these fruits is of high nutritional value and of great importance to human health. The juice has a pH 2.6-3.0 and an unusually high starch content. This fruit has been widely consumed because of its high aroma and acidity, especially as juice, and has also been used in a wide variety of products such as ice-creams, mousses, alcoholic beverages and others.

Demands for passion fruit juice are increasing not only because of the organoleptic properties but also due to its essential nutrients content. Passion fruit is a very good source of fiber, minerals especially potassium and it is low in sodium, yields zero cholesterol and possessed good amount of phenolic and ascorbic acid content. The organic acid composition of fruits is also of interest because of its important influence on the sensory properties of fruit juices and considered very vital for food and beverage technology for quality evaluation.
Passion fruit juice: Production and Nutrition

Production of cranberry juice

Cranberry juice cocktail is produced from the thawed cranberries. Thawed cranberries are put through a tapered screw extractor. A yield of 66 – 70% of juice is obtained from each 100 kg of fruit. The juice is diluted with an equal volume of water and sugar is added to bring the specific gravity up to 15° Brix.

The juice is then clarified and filtered. Mostly membrane clarification and filtration are used for cranberry juice. The juice is then heated to 185° F (85° C) to inactivate enzymes and thus prevent further action during storage.

The hot juice is then filled into bottles or cans (must be lined with fruit lacquer), and the containers are sealed and turned on their sides to cool. Fruit lacquers are used since cranberry juice is very corrosive to tin plate.
Production of cranberry juice

Processing of apple juice

The majority of the processing apples are sort-outs from fresh market packing line. The volume available depends on fresh market demand and the quality of the current apple crop.

Apples are processed into a variety of products, but by far the largest volume of processed apple products is in the form of juice.

Apples are brought to the processing building and dumped by the truckload or out the apple bins.

Fruit are then spray washed and sorted. Depending on process logistics, clean, sorted fruit may be stored. Sorting and trimming of apples to remove damaged or decayed fruit is mandatory. If not removed, damaged or decayed fruit may also impart off flavors to the finished products.

Before pressing, whole apples are ground into a mash or pulp for extraction. This mashing process sis accomplished with either disintegrator, hammer, or grating mill.

The type of extraction equipment may dictate the chopping method to achieve highest efficiency. More common types of presses apply pressure via hydraulic, pneumatic, screw, basket or travelling belt methods.

In traditional milling-pressing operations, the yields are 70-80% w/w and even lower (about 65%) for stored apples. However, through use of enzyme liquefaction and membrane filtration, the apple juice yields can be as high as 98%.

For the ‘natural’ look associated with fresh apple cider, the ground apple is treated with ascorbic acid before pressing to minimize browning.

Apple juice is processed and sold in many forms. Fresh apple juice or sweet cider is considered to be product of sound, ripe fruit that has been pressed and bottled or packaged with no form of preservation being used, other than refrigeration.
Processing of apple juice