Concentrated orange juice

Freeze Crystallization. Freezing may be used to form pure ice crystals, which are then removed from the slurry by screens sized to pass the fine sohds but to catch the crystals and leave behind a more concentrated slurry. The process has been considered mostly for solutions, not suspensions. However, freeze crystallization has been tested for concentrating orange juice where sohds are present (see Fruit juices). Commercial apphcations include fmit juices, coffee, beer, wine (qv), and vinegar (qv). A test on milk was begun in 1989 (123). Freeze crystallization has concentrated pulp and paper black hquor from 6% to 30% dissolved sohds and showed energy savings of over 75% compared with multiple-effect evaporation. Only 35—46 kJ/kg (15—20 Btu/lb) of water removed was consumed in the process (124). 

Often the need or desire can be satisfied by a substance that is presently on the market, but it is projected that a new product will either do a betteijob, cost less, or require less time and effort. The toothpastes produced before 1960 did a respectable job of cleaning teeth, but the addition of fluoride made them better cavity preventa-tives, and those toothpastes that added fluorides became the best sellers. Orange juice could be shipped in its natural form to northern markets, but frozen concentrated orange juice occupies one-fourth the volume and costs less to the consumer. TV dinners and ready-to-eat breakfast cereals cost more than the same foods in their natural state, but they reduce the time spent in the kitchen. All of these items resulted from research followed by design. 

LEVELS OF CAROTENOIDS (MG/LITRE) IN AUTHENTIC (HAND-SQUEEZED ORANGE JUICE, FROZEN CONCENTRATED ORANGE JUICE (FCOJ) AND IN FROZEN CONCENTRATED ORANGE PULP WASH (FCOPW), BOTH DILUTED TO 12° BRIX. (N = 5 FOR PERA RIO, N = 4 FOR NATAL, N = 3 FOR VALENCIA AND HAMLIN VARIETIES, AND N = 2 FOR FCOPW)... 

Petroleum refinery crude-residue vacuum towers i Flash evaporators used to produce concentrated orange juice... 

Concentrated soft drinks became very important during, and in the early years following, the Second World War. Many were based on concentrated orange juice, which was widely available as a nutritional supplement, and were packed in flat-walled medicine bottles. 

Although syrups in various forms have been around for many years, a particular milestone was the production and use of concentrated orange juice as a dilutable syrup in the United Kingdom during the Second World War. 

Some readers may recall that the product was a 60°Brix concentrated orange juice packed in 8 fluid ounce (200 ml) medical flats - glass bottles with flat sides and rolled-on metal caps with cardboard inserts. The product was produced for and distributed by the UK government as a means of enhancing the nutritional intake of babies and young children, particularly in respect of their vitamin C needs. 

For example, frozen concentrated orange juice (FCOJ) - the industry standard material for orange - is haded as 65-66°Brix concentration. Oranges that are used may, on pressing, yield a juice of variable Brix - say, from around 10° to as much as 14 or 15°. Thus, the degree of concentration required to produce 65-66°Brix concentrate will be slightly different for a 10°Brix juice compared with a 13°Brix juice. 

The use of citrus fruit, especially oranges, dramatically increased in the U.S. after World War II (1 ) because of the introduction of frozen concentrated orange juice (FCOJ) to the market. Citrus fruits, being subtropical products, did not enjoy the popularity of other fruits, e.g. apples, because the locality of production were usually not near the world population centers and because of perishability of citrus fruits during storage. 

The inverse relationship between limonin content and taste preference was confirmed in another study (41) using a stepwise multiple regression analysis of data from 60 samples of commercial frozen-concentrated orange juice (FCOJ) packed during two seasons. This and a latter report (42) concluded that limonin content was highly correlated with the flavor quality of the juice. 

Hesperidin crystals are found in frost damaged oranges (8) where cells have been disrupted due to the formation of ice crystals. It occasionally precipitates out of concentrated orange juice products during storage and is often found as a... 

FROZEN CONCENTRATED ORANGE JUICE AND CONCENTRATED ORANGE FOR MFG. 

In Florida, there are regulations on the dilution of concentrated orange juice that can substantially affect the color score. For example, juice concentrated to 45°Brix must be reconstituted to 12.8°Brix before a color determination is made. That concentrated to 42°Brix must be reconstituted to 11.8°Brix. Concentrated orange juice for manufacturing is reconstituted to 12.3°Brix. 

There is much that can be said in favor of the consumption of fresh fruits and vegetables in the daily diet. In much of the world, citrus is consumed primarily as the fresh fruit, but in the United States processed products are consumed as the major source of citrus in the diet. The main staple of processed citrus juices in the U.S. is frozen concentrated orange juice (FCOJ). 

Frozen concentrated orange juice began to capture a real segment of the citrus market in 1948, and since then, its presence has been a dominant contributing factor to the increasing per capita consumption of citrus juices worldwide. 

Processed orange products accounted for the usage of about 81% of the domestic orange crop between the years 1973 and 1978, as can be seen in Table II. Frozen concentrated orange juice in that period was by far the major product of the U.S. citrus industry, which is concentrated in 4 states Florida, California, Texas, and Arizona, with Florida being the dominant factor in the industry. 

About 94% of the Florida orange crop went into the production of orange juice products during the 6-year period, 1973-1978, and frozen concentrated orange juice accounted for approximately 81% of that usage. About half of the orange crop of Texas and about 40% of the Arizona crop were utilized in processed products, but only about one-third of the California crop was so utilized. The major portion of the latter crop went to the fresh fruit market. These data are summarized in Table III. 

Frozen concentrated orange juice (FCOJ) is by far the most widely distributed of the processed citrus products. First marketed in the mid-1940 s, it has grown in consumer acceptance until the present day, and to the point where its volume consumption exceeds the combined total for all other processed citrus products. 

Figure 4. Flow diagram for frozen concentrated orange juice production (courtesy...

Figure 5. Ascorbic acid retention in 54° Brix concentrated orange juice as a function of storage temperature ((O) —17.8°C (O 7.2°C (A) 23.9°C)...

Reduced-Acid Frozen Concentrated Orange Juice... 

A reduced-acid frozen concentrated orange juice is presently being test marketed by The Coca-Cola Company Foods Division. 

Based on a review of all the data gathered for reduced-acid FCOJ, it is apparent that any changes that do occur are of an insignificant nature and do not alter the nutritional quality of the processed orange juice. The product of commerce is of equivalent quality to the more popular product, frozen concentrated orange juice. 

Introduction. This test is commonly called centrifuge pulp or fine pulp. The amount of centrifuge pulp contained in frozen concentrated orange juice is regulated in Florida. It is a factor in the U. S. Standards for Grade of grapefruit juice. 

United States Standards for Grades of Frozen Concentrated Orange Juice." U. S. Dept, of Agric. Food Safety and Quality Service, Washington, D. C., 1976. 

Frozen concentrated orange juice of which the reconstituted juice possesses a very good flavor may be given a score of 36 to 40 points. Very good flavor1 means that the flavor is fine, distinct, and similar to that of fresh orange juice..." (4). 

U. S. Standards for Grades of Concentrated Orange Juice for Manufacturing". USDA Consumer and Marketing Service Washington, D.C., 1964. 

The Florida Department of Citrus rules (4 ) prohibit the addition of any PW to frozen concentrated orange juice (FCOJ). The U. S. regulations, while not as strict, prohibit addition of PW beyond that obtained from the particular batch of fruit from which the juice was obtained (5j. Since Florida produces most of the FCOJ in the United States, this type of adulteration is a national as well as a state problem. 

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