fruit & veg juices ranjan sharma
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Fruit & Veg Juices Ranjan SharmaTRANSCRIPT
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Fruit and vegetable juices
Ranjan Sharma
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Fruit and vegetable juice production
• Fruits • Temperate
• Citrus • Apple• Pear• Others
• Tropical• Pineapple• Mango• Papaya puree
• Vegetables• Carrot• Tomato
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Supply chain analysis
http://www.pc.gov.au/inquiry/citrus/retailworks.pdf
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Common treatments
• Clarification• Removal of excess pulp by centrifugation or
by finishers (screens)• Removal of pectins, starch, gums, proteins,
polyphenolics, metal cations and lipids, which otherwise cause haze before or after preservation; enzymes use
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Common treatments
• Clarification• Fining:heating to required temp, addition of
enzymes, allowing time for reaction, addition of flocculating agents (gelatin, bentonite, silica-sol)
• Ultrafiltration: very effective with yield in the range of 95-97% than the above methods
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Common treatments
• Preservation methods• Deaeration to avoid loss of vitamin C• Thermal treatment (Pasterurisation)
• Increase shelf life to 3-4 weeks under refrigeration
• Stabilisation of cloud by inactivating pectolyticenzymes, higher temperature (90-95 C) for 30 s is required
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Common treatments (Preservation)
• Thermal treatment (Pasterurisation)• Destroying yeasts (Saccharomyces roxii)
and lactobacillus• Canning
• Low heating temp in unlaq cans• Aseptic processing
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Common treatments (Preservation)
• Chemical preservatives• SO2 (100 ppm) • Sorbate and benzoate mixture (400 ppm)
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H a r v e s t in g
S t o r a g e
In s p e c t io n
W a s h in g
P a s s in g t h r o u g h p in p r ic k in g r o l le r s
S iz e g r a d in g
P a s t e u r is a t io n
J u ic e e x t r a c t io n
Fruit processing for juice
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Citrus juice extraction
• Harvesting: do not ripen after picking, therefore should be picked at correct sugar concentration (12 B for orange)
• Storage: large bins (35 tonees) with zig-zag arrangements of baffles to avoid bruising of bottom fruits
• Inspection: removal of damaged & spoiled
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Citrus juice extraction
• Washing under water sprays & brush rollers
• Pin rolling to prink and puncture oil glands to release essential oils and pigments; oil components otherwise contribute bitter notes
• Grading: size
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Citrus juice extraction
• Juice extraction• Slicing the fruits to halves, reaming heads
rotate into flesh releasing juice• Depth of ream controls quality:deeper the
ream lower is the quality Systems
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Citrus juice extraction
• Juice drains to trough below the reamers & screened to remove pulp and seeds
• Pasteurisation: at 80 C for 15 sec to• Increase shelf life to 3-4 weeks under
refrigeration• Stabilisation of cloud by inactivating
pectolytic enzymes, higher tempeature (90-95 C) for 30 s is required
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Citrus juice extraction
• Single strength • Concentrates• By products
• Halves-shaved and used to produce crystallised peel
• Essential oils
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Cross-section of an orange
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Material balance on citrus processing
http://www.fao.org/DOCREP/005/Y2515E/y2515e13.htm
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Household juicers
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Small-scale juicer
http://www.orangeman.biz/
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Juice extractor
www.storefast.co.uk/ fvp.htm
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Juice extractor
www.actrader.com.au/.../ extractingline1.html
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Industrial juice extractor
www.westernsource.com/ verrazzano/harvest3.htm
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Flowchart for pineapple juice concentrate
www.bpgjuice.com/ english/management.htm
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Pineapple juice concentrate
Washed raw fruits Juice extractor Juice evaporator
Frozen storage Steriliser Vacuum packing
www.bpgjuice.com/ english/management.htm
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Chemical changes
• Production of furfurals during storage• Oxidation of vitamin c when packed in
containers permeable to air
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Fruit juice products
• Juice: 100% fruit content• Juice drinks: juice diluted with sugar-
acid syrup with acidity up to 1% & ss 10-12%, pH same as juice (3-4)
• Nectars:mixtures of juice, water and sugar with ss content of 25-50%
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Fruit juice products
• Carbonated beverages• May or may not contain fruit juice• Soft drinks contain mixture of flavoured,
coloured and acidified syrup with benzoic acid as a preservative
• Carbonated fruit juice is marked in some countries