Fruit juice in history

Beginning in the 19th century, the most common way of serving fruit juices was with added sugar and water in the form of ades, such as appleade, lemonade, orangeade and strawberryade. These were sometimes served icy cold and called sherbets.

The first non-alcoholic fruit juice sold commercially was made from grapes. The fruit juice processing industry of the United States is said to have been started by Dr Thomas B. Welch and his son Charles in Vineland, New Jersey in 1868.

In home fruit was juiced by hand until 1930, when the first commercial juicing machine was marketed by Norman Walker, who encouraged a diet of raw food and juices. Juicing became popular in America during the 1970s.

A new addition to the fruit juice market was frozen juices, which were first marketed during the 1930s. During World War II scientists developed a process for making powdered orange juice.

The advent of gas chromatography in the 1950s, its coupling with the diagnostic strength of mass spectroscopy and the remarkable improvements in column sensitivity have no doubt been critical factors in the generation of the large numbers of beverages flavors and drink types available on today’s market.

The majorities of the active flavour components of most fruit types have been identified and provide the beverage technologist with the basis for the addition of certain characters in the development of a new product.
Fruit juice in history 

Fruit juice processing technology

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