Processing into juice concentrates

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. 

The typical flavour of sour cherries is produced during processing into wine, liqueur, juice, jam or fruit sauce. Benzaldehyde has been determined to be the most important aroma compound in sour cherries [82], but benzyl alcohol, eu-genol and vanillin are also important flavour compounds (Table 7.2, Fig. 7.5) [83]. Growing and storage conditions affect the concentration of benzaldehyde, benzyl alcohol, eugenol and vanillin [83, 84], and cold and rainy weather produces sour cherries with a less delicate sour cherry aroma [83]. 

Flavor changes that occur in citrus juices are the result of heat input into the product over time i.e., they are a function of temperature and time. It is for this reason that canned and bottled juices are generally less preferred by consumers than other processed citrus juices, e.g., frozen concentrates or chilled juices. The canned juices receive more heat input during pasteurization and they remain at relatively high temperatures for extended periods of time because they are discharged from the water coolers at temperatures near 40°C to facilitate drying and to inhibit rusting of the cans. It is well known that the rate of flavor deterioration increases with temperature, so canned juices are stored at a temperature as low as is economically practical before distribution at the retail level to extend their shelf life as much as possible. 

Introduction. Air becomes incorporated into juice during processing or upon reconstitution of concentrates. The incorporated air must be removed if the Brix of the juice is to be determined by hydrometer. It is essential to deaerate juice when determining the color with a colorimeter. The color is slightly less affected by air when visual comparisons are made. 

This type of product has not yet reached a break through in Europe. However, one hopes that the above described new technology may help to successfully introduce even better aromatised frozen juice concentrates into the European retail markets. After all, they belong to the highest quality of industrially processed juices. 

In this investigation we processed pears, apples and Thompson seedless grapes into juice and juice concentrate and tracked the compositional changes through processing and storage. The quality... 

Nearly 5 million metric tons of citrus peel and pulp waste materials are produced annually In the manufacturing of concentrated citrus juices In Florida. Although these materials are currently processed Into cattle feed, they are rich In polysaccharides and can be considered as a source of dietary fiber. Alcohol-Insoluble solids (AIS) of 3 different fractions of the processing residues discharged from commercial juice manufacturing equipment were analyzed for pectin, easily hydrolyzable polysaccharides, and cellulose. Two varieties of orange and one of grapefruit that are the predominant citrus fruit used in Juice production were included In this study. 

Fruits and nuts are important in the human diet. They provide energy, protein, fats, vitamins and minerals, which help in the maintenance of health. Fruits and nuts are important commodities in the food market. The use of fresh fruit as a dessert is highly acceptable. Many fruits are soft and can be canned either whole or segmented and can increase the potential of fruit markets. Fruits, pulps and pastes can be processed into jams, jellies, baked goods, fruit juices (unaltered, concentrated or dried or as by-product), fruit syrup, dried fruit and candied fruit. 

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