To minimize microbial contamination within a plant, fruit must be carefully graded and washed effectively. development of the commercial orange juice industry in the late 1920s. In both cases, the temperature of the cooling water in the condenser and the vacuum applied will determine the extent to which flavour components are condensed. Moulds may give rise to concern during juice extraction when fruit handling and juice room equipment are not kept hygienic. until is ready to be packaged or reconstituted. Juice with higher pH requires a more intensive heat treatment to inactivate PME than juice with lower pH. immediately invert to sterilize the lid. During certain water treatments, the carbon dioxide concentration builds up to levels that cause problems with foaming during the deaeration of juice containing floating cells. storage tanks. Certain fractions of orange The presence of Rhodotorula may be indicative of poor post-pasteurization hygiene. Westport, Connecticut: AVI Publishing Co., 1980. They are necessary for the growth of all living matter. At the fruit processor, juice is in contact with air during extraction and finishing. The processing capacity for orange juice processing line is 3-10 tons per hour. A good understanding of the basic nature and properties of orange juice is therefore needed for processing and packaging orange juice. Products made with these materials include dehydrated extends the shelf life of the juice and makes storage and shipping more TASTE uses steam to heat the juice under vacuum and force water This longevity is necessary because juice from fruit harvested at different times of the season is blended to obtain consistent quality year-round. This can be done using either an internal or external condenser that chills the vapour back to a liquid state. A temperature of -8 °C is often used during bulk transport. Such contamination is introduced into the manufacturing process through unwashed or poorly washed fruit. When concentrate is exposed to temperatures above freezing point, osmophilic yeasts like Zygosaccharomyces spp. Fermentation may lead to gas formation, which, in turn, results in blown packages. Figure 4.7 Compared with yeasts and bacteria, moulds have only infrequently been associated with orange juice spoilage. See subsection 4.4.2. the remaining quality pieces are automatically segregated by size prior Graders remove bad fruit as it passes over the rollers and first sold in the United States during 1945-46, and they became widely "Unconcentrated Effort." The foam formed in the deaerator and filling machine consists mainly of gas separated by very thin layers of liquid film. Popular types of oranges include Zoom The action of the enzyme pectin methyl esterase (PME), The action of the enzyme pectin methyl esterase (PME). The finer the nozzle or the more packing/ trays are used, the quicker (and therefore often better) deaeration will be at a given temperature. This can be done either by: A combination of these two alternatives is often used during deaeration. In fact, such knowledge is indispensable for ensuring that high product quality is maintained during juice processing. In fruit processing plants, microbial contamination is controlled by three different levels of cleaning: Flushing with chlorinated water is generally performed periodically to control microbial contamination while the plant is in operation. the juice by ultra-filtration and pasteurized. Juice should not be held in tanks for long periods of time before pasteurization. Enzymes are proteins that catalyse biological reactions. Please note that entering your e-mail address here does not mean that you subscribe to any newsletters. Byproducts from orange juice production come from the rind and pulp that However, a few species that may cause serious food poisoning even at very low concentrations can survive for some time at low pH. These bacteria were first isolated from shelf-stable juices in the early 1990s and classified in a new genus. Sometimes tanks are blanketed with nitrogen to prevent oxygen entry, especially in buffer tanks containing deaerated juice. Temperatures around 95°C for 15-30 seconds are commonly used by the industry for the second pasteurization of orange juice reconstituted from concentrate and intended for storage at ambient temperature. Figure 4.3 The blue square shows the time/temperature combinations used mainly by the industry today. Alicyclobacillus are not pathogenic. purchase; as a reconstituted liquid, which has been concentrated and then This is of great importance given that storage may be for a year or longer. Diluted with water, it is used to make A prerequisite for initial high juice quality is the use of whole, undamaged oranges with low microbial populations. or the pulp recovered from juice production process is taken as final pulp? Historically, frozen concentrated orange juice (FCOJ) was important, and concentrate for industrial uses is still a major product. This is because of their aerobic (oxygen-dependent) nature and slow growth rates. There are two automated extraction methods commonly used What could be the cause of pulp separation in 50% orange juice finished product.The pulp is usually pushed up and below is a semi watery brown liquid.Product is cold fill packed in PET and stored at ambient. the rue family (Rutaceae), and citrus trees belong to the genus Instead of heat, Figure 4.9 Orange juice is a complex product. in southern China and Southeast Asia. a detergent as it passes over roller brushes. The required time-temperature combination for the second pasteurization will depend on the total number of microorganisms in the juice sent to the pasteurizer. hydrogen peroxide or another approved sterilizing agent may be used It should be stressed that notwithstanding the industry’s exten… The quality of orange fruit is important for the characteristics of the final orange juice product. The demand for frozen juices had a profound impact on It can form ascospores that are much more heat-resistant than its vegetative cells. Bacteria can form heat-resistant spores, but most spores cannot germinate (and thus multiply as bacteria) in fruit juices with a pH below 4.6. retail sale, concentrate is pulled from several storage batches and unloaded by a gravity feed onto a conveyor belt that transports the Juice spoilage is caused by microorganisms that are able to multiply in juice during its processing and storage (see Table 4.2.). Because microorganisms are less heat-resistant than enzymes, the second pasteurization may be carried out at a lower temperature. Frozen pulp contains a lot of air, both as air bubbles adsorbed to the surface of pulp particles and as free bubbles that are not released due to the high viscosity of concentrated pulp. Proper blending of juice concentrate and other flavor fractions is An advantage of aseptic NFC storage over frozen NFC is that the juice does not have to be thawed before final packaging. to be blends of orange juice with other, more exotic, fruit flavors, like This makes it essential to use high-quality concentrate with the desired Brix/acid ratio, colour and sinking pulp content.

processing of orange juice

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processing of orange juice 2020