Concentration/evaporation of the juices

Résumé du document

The fruit juice processing industry is one of the world's major agro-based businesses. Orange juice is the dominant juice trade worldwide. Juice is a liquid naturally contained in vegetable or fruit tissue. Juice may be supplied in concentrate form. Generally, concentrates have a noticeably different taste than their comparable "fresh-squeezed" versions. Juice should not be confused with a squash, which is usually an artificial juice to be diluted with water. Common methods for preservation and processing of fruit juices include evaporation and spray drying.

Popular juices include apple, orange, lemon, cranberry, grapefruit, pineapple, tomato and grape. It has become increasingly popular to combine a variety of fruits into single juice drinks. One of the most popular examples is Carrot, Orange and Ginger. Prepackaged single fruit juices have lost market share to prepackaged fruit juice combination's. A number of new companies have had considerable success supplying prepackaged fruit juice combination's on the basis of this transition. Fruit juice consumption overall in Europe, Australia, New Zealand and the USA has increased in recent years, probably due to public perception of juices as a healthy natural nutrient source and increased public interest in health issues.

Extraits

[...] The main disadvantages are that juices are more expensive than processed juices, they have a shorter shelf life, a higher quality of fruit are required and the safety is an important concern. Thermal processing The acid nature of most juices permits pasteurization, defined as the use of temperatures near 100ºC to effect destruction of spoilage organisms. Although spores conceivably can survive at a pH less than outgrowth is unlikely. In contrast, at a pH greater than spore heat resistance dictates a process temperature of greater than 115ºC for an extended time. [...]

[...] A principle tenant of food preservation is to maintain the quality and nutritional attributes while preventing spoilage. In general, the fresher the juice, the higher the quality, so the standard of excellence is often freshly prepared, unprocessed juice. But the fresh hand-squeezed juice is a very transitory product having a limited shelf life of hours or days even under the best of circumstances. Two practical "processes" capable of extending storage are rigorous attention to good sanitation from production through juice preparation and low temperature holding. [...]

[...] Juice should not be confused with a squash, which is usually an artificial juice to be diluted with water. Common methods for preservation and processing of fruit juices include evaporation and spray drying. Popular juices include apple, orange, lemon, cranberry, grapefruit, pineapple, tomato and grape. It has become increasingly popular to combine a variety of fruits into single juice drinks. One of the most popular examples is Carrot, Orange and Ginger. Prepackaged single fruit juices have lost market share to prepackaged fruit juice combinations. [...]

[...] Some juices can be concentrated to over 70ºBrix, thereby increasing the juice solid up to 10 fold. High Brix is limited by viscosity build up due to the presence of pectin substances and insoluble solids or pulp. In the concentrated and frozen or refrigerated form the juice can be held for extended periods, shipped, or stockpiled for future use. Indeed, the global trade in frozen concentrate has profoundly influenced juice and juice beverage developments, since long term stability and ease of transport make concentrates a readily available commodity. [...]

[...] For many people, the "gold standard" of orange juice beverages is freshly hand-squeezed orange juice. Hand-squeezed orange juice has many properties which are desirable to the consumer. These properties include the colour and hue of the juice, its foaming characteristics, and the appearance of floating, intact juice sacs. In addition, hand-squeezed orange juice has a particularly pleasing, fruity aroma and flavour character. The unique properties and characteristics of hand-squeezed orange juice result, in large part, from how it is made. [...]