Juice Florida

Rouse, A.H. Atkins, C.D. 1955. Pectinesterase and pectin in commercial orange juice as determined by methods used at the Citrus Experiment Station. Florida Agric. Exper. Station Bull. 570 1-19. 

Mansell RL, McIntosh CA, Vest SE (1983) An analysis of the Umonin and naringin content of grapefruit juice samples collected from florida state test houses. 1 Agric Food Chem 31 156-162... 

About two thirds of the citrus produced worldwide is consumed as fresh fruit. Unfortunately, citrus utilised as fresh fruit cannot constitute a source of commercial flavours. However, in certain high-production countries such as the USA (Florida) and Brazil, the majority of the citrus crop is processed. In Florida over 90% of the orange crop is processed and is a major source for citrus flavouring material. Citrus fruits are processed primarily into juice, but oil from the outer layer of the peel, flavedo, and the condensate from making concentrated juice are also major sources of flavour products from citrus fruit. 

Lesser PE. Florida grapefruit juice developments. Second International Fruit-Juice Conference, Amsterdam, The Netherlands, 1997. 

There is also a method in the AOAC manual for the analysis of benzoic acid in orange juice (994.11). However, this method was not designed to detect benzoic acid as a preservative. In Florida, when pulpwash was prepared benzoic acid used to be added as a marker, so that if the pulpwash was added to a juice it would be detected. However, it is believed that this practice has now been stopped. 

Oranges have shown variable results between locations. When grown in the more arid regions, no peel injury of irradiated fruit was observed. However, Valencia oranges produced in Florida, under humid conditions, showed considerable peel injury with treatment. With 200 krads or lower treatment, the flavor of the juice was as acceptable as that from untreated fruit. At this irradiation level, decay in Valencia oranges was significantly reduced. 

Seasonal changes of ascorbic acid in juice of Florida oranges (average values for 2 seasons)... 

Table I. Evaluation of naringin bitterness as a factor in preference of Florida grapefruit juice ...

This difference in provitamin A is due to (3-carotene. Ting and Deszyck (50) showed red and pink grapefruit juice to contain 1.0 to 1.4 mg of (3-carotene per 100 g of juice when the fruit was fully mature. When calculated on the value of 1.667 International units of vitamin A = 1 pg of (3-carotene, the Florida juice would have contained the equivalent of 1667 to 2334 units of vitamin A/100 g. Purcell (JH, 52) reported approximately one-half this value for red grapefruit juice from Texas fruit. 

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. 

Occurrence and Distribution. PE was found associated with structural elements of the orange. McDonnell et al. (17) reported no activity in filtered orange juice, but found 58, 44 and 28 PE units per kg wet tissue in flavedo, albedo and cell sacs respectively. Working with four varieties of Florida oranges and Dancy tangerine, Rouse (20) showed that juice sacs had the highest... 

Estimated from the data of Lifshitz et al. (11), for Florida orange oil, assuming a level of 0.0175% peel oil in juice. 

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. 

The FMC In-Line Extractor is widely used in the domestic industry, most particularly in Florida, because it can effect simultaneous recovery of both juice and oil. A five-headed extractor can process from 325 to 500 fruit/minute. The extractor consists of a bottom cup, into which the fruit is fed, and an upper cup that meshes with the bottom as circular plugs are cut from the top and bottom of the fruit. The fruit in the bottom cup is compressed as the upper cup descends and juice and other fruit components are forced through the bottom plug into a strainer tube. The contents of the strainer tube, rag, seeds, and cell sacs, are squeezed between the top and bottom plugs resulting in almost complete extraction of juice and, in essence, a first-finishing operation since the plug (seeds, pulp, and peel) is separated from the juice. As the fruit is squeezed in the cup, peel oil expressed from the flavedo and small pieces of peel are washed into a conveyer by a water spray that surrounds the extractor cup. The valuable oil is recovered from the oil/water slurry. 

Other mineral elements are present in citrus juices in measurable quantities. McHard et al. (34) reported on the trace element contents of Florida and Brazilian orange juice. They cited concentration ranges for 25 elements. Ting (23) reported that calcium, iron, phosphorus, magnesium, zinc, and copper are present in reconstituted FCOJ at levels equivalent to about 1% to 5% of their respective U.S. RDA s. 

Interest in reduced-acid citrus juices originated in the early 1960 s when Kilbum and Drager (4) employed electodialysis tc remove citrate ions from juice. The Florida Department of Citrus tested the reduced-acid concept with consumers at the New York World s Fair in 1965, and followed this test with a national consumer survey in 1972. The Coca-Cola Company Foods Division... 

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. 

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