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Citrus belts

Arizona citrus belts— two wet seasons (July to September,... [Pg.68]

California citrus belts—one wet season (November to March) ... [Pg.68]

Florida citrus belts— no prolonged dry season mean annual... [Pg.68]

Vacuum belt drying and spray drying are the two processes most widely used today for the dehydration of citrus juices. [Pg.265]

In neither process is it commercially feasible to produce a dehydrated juice without the addition of a drying aid, although 100% orange juice has been produced with the continuous vacuum belt dehydrator (42,A3). This product is extremely hygroscopic and very temperature sensitive. As a result, the product "cakes" or hardens if exposed to moist air or to temperatures much above 24°C. The product is also subject to browning if not stored at refrigerated temperatures. Dehydrated citrus juices are produced on a vacuum belt dryer at Crystals International, Plant City, Florida, and are items of commerce. [Pg.265]


See other pages where Citrus belts is mentioned: [Pg.13]    [Pg.78]    [Pg.78]    [Pg.13]    [Pg.78]    [Pg.78]    [Pg.571]    [Pg.263]   
See also in sourсe #XX -- [ Pg.68 ]




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