• Blending to achieve uniform quality
• FCOJ - juice is reconstituted, pasteurized & peel oil added for flavor, then filled into sterile packages
2020/7/20
Fungicide/wax
Extractor
2020/7/20
Frozen Concentrated Orange Juice (FCOJ)
• Developed 1940’s • Initial product had poor flavor & color • Development of high vacuum, low
• Hamlin - early maturing, beats the freeze
• Pera - late maturing, most popular in Brazil
2020/7/20
Fruit Quality Factors
• Soluble solids • Acidity • Brix/acid ratio • Juice color • Low level of bitter compounds • Good flavor
2020/7/20
Multiple- (two-) effect evaporator
V1 S1
F2
F1
C1
V2 C2
P1 P2
2020/7/20
Chilled Orange Juice
• Fresh juice - pasteurized, either hot filled or aseptically filled after cooling into sterile containers
temperature evaporator improved quality • Concentrate was added to a small
quantity of fresh “cut back” juice to restore flavor & aroma lost during concentration
2020/7/20
Frozen Concentrated Orange Juice (FCOJ)
• Original low temperature evaporators have been replaced by: A) multi-effect, multi-stage, high temperature, short time evaporators B) thermally accelerated short time evaporators (TASTE)
2020/7/20
Canned Orange Juice
• Produced by reconstituting FCOJ or blending juices from several varieties
• Volatile aroma & flavors compounds are collected (aqueous essence or essence oil)
2020/7/20
Concentrating Juices 1
Pulp discharge as cake or slurry for later reconstitution
2020/7/20
Juice Categories
• Fresh unpasteurized • FCOJ • Chilled orange juice • Canned orange juice
2020/7/20
Fresh Unpasteurized Juice
• Minimal treatment after extraction before packaging and distribution
2020/7/20
Orange Fruit Processing
2020/7/20
Commercially Important Orange Varieties
• Valencia - most widely grown, late maturing, good for FCOJ
• Pineapple - mid season maturing, good fresh &processing qualities
一、果蔬汁饮料
第八章 食品加工工艺
2020/7/20
第一节 果蔬汁饮料的生产
辐照保藏的概念 以新鲜或冷藏果蔬(也有一些采用干果)为原料，经过清洗、挑选后，
采用物理的方法如压榨、浸提、离心等方法得到的果蔬汁液，称为果 蔬汁，因此果蔬汁也有“液体果蔬”之称。 ➢以果蔬汁为基料，通过加糖、酸、香精、色素等调制的产品，称为果 蔬汁饮料。
• Excellent flavor, but shelf life < 3 days
• Must be stored at < 10C, preferably cooler
2020/7/20
Preparation for Processing
Fresh
Washing
Sorting
Processed
Package Considerations
• Glass - deterioration of color, flavor and loss of ascorbic acid
• Plastic containers or plastic lined cartons - orange flavor compounds migrate into the plastic container
Clarified serum
Centrifuge Single strength juice
2
Hyperfiltration
3
Hyperfiltration
3-effect thermal evห้องสมุดไป่ตู้porator
2-effect thermal evaporator
Concentrated serum for subsequent reconstitution