Water is intrinsic for doing business in the food and beverage industry, and in the last decade, increased water need for urban, agriculture and industrial use have come into conflict with surface and groundwater availability. Long periods of drought, drying water basins and aquifer overdraft have impacted water supply, groundwater contamination and increased groundwater pumping costs. The cost of well replacement has forced governments and local water agencies to implement and enforce sustainable water conservation legislation. The challenge of reducing water consumption has moved from the desk of the production manager to the agenda of the board, as its scarce availability and increased restrictions could curtail delivery of services and products.
Dear readers! Our articles talk about typical ways to solve the issue of renting industrial premises, but each case is unique.
If you want to know how to solve your particular problem, please contact the online consultant form on the right or call the numbers on the website. It is fast and free!
Ingredients Solve Product Development Challenges
Orange juice is defined in the United States Code of Federal Regulations as the "unfermented juice obtained from mature oranges of the species Citrus sinensis or of the citrus hybrid commonly called Ambersweet. Orange juice is commonly marketed in three forms: as a frozen concentrate, which is diluted with water after purchase; as a reconstituted liquid, which has been concentrated and then diluted prior to sale; or as a single strength, unconcentrated beverage called NFC or Not From Concentrate.
Citrus fruits, like oranges, have been cultivated for the last 4, years in southern China and Southeast Asia. One variety, the citron, was carried to the Middle East some-time between and B. Arab traders transported oranges to eastern Africa and the Middle East sometime between and A. From there, they were carried to the New World by explorers where they spread to Florida and Brazil by the sixteenth century. By the s, citrus fruits achieved worldwide distribution. In the s, the demand for them greatly increased because physicians discovered that drinking the juice of oranges or other citrus fruits could prevent scurvy, a vitamin deficiency disease.
The popularity of orange juice dramatically increased again with the development of the commercial orange juice industry in the late s. In its early days, the juice industry primarily relied on salvaged fruit, which was unsuitable for regular consumption because it was misshapen, badly colored or blemished. In the s, development of porcelain-lined cans and advances in pasteurization techniques led to improved juice quality and the industry expanded significantly.
Then, in , scientists found a way to concentrate fruit juice in a vacuum and freeze it without destroying the flavor or vitamin content. Frozen concentrated juices were first sold in the United States during , and they became widely available and popular. After World War II, most Americans stopped squeezing their own juice and concentrated juice became the predominant form.
With the increase in home refrigerators, frozen concentrate became even more popular. The demand for frozen juices had a profound impact on the citrus industry and spurred the growth of the Florida citrus groves. Frozen concentrates remained the most popular form until when reconstituted and NFC juices first out-sold the frozen type. Today, commercial aseptic packaging allows RTD juices to be marketed without refrigerated storage. The primary ingredient in orange juice is, of course, oranges.
Oranges are members of the rue family Rutaceae , and citrus trees belong to the genus Citrus. Oranges, along with all citrus fruits, are a special type of berry botanists refer to as a hesperidium. Popular types of oranges include navel, Mandarin, and Valencia. A blend of different types of oranges is generally used to provide a specific flavor and to ensure freedom from bitterness. Selection of oranges for juice is made on the basis of a number of factors such as variety and maturity of the fruit.
The fruit contains a number of natural materials that contribute to the overall flavor and consistency of the juice including water, sugars primarily sucrose, fructose, and glucose , organic acids primarily citric, malic, and tartaric , and flavor compounds including various esters, alcohols, ketones, lactones, and hydrocarbons.
Preservatives such as sulfur dioxide or sodium benzoate are allowed by federal regulation in orange juice although the amounts are strictly controlled.
Sweeteners may be added in the form of corn syrup, dextrose, honey, or even artificial sweeteners. More often, though, citric acid is added to provide tartness.
Manufacturers may also fortify juices with extra vitamins or supplemental nutrients such as vitamin C, and less commonly, vitamins A and E, and beta carotene. Beta carotene is naturally present in oranges, but only to a small degree. There is some concern about the stability of these added vitamins because they do not survive the heating process very well. Calcium in the form of tricalcium phosphate, is also frequently added to orange juice. The second type of extraction has the oranges cut in half before the juice is removed.
The fruits are sliced as they pass by a stationary knife and the halves are then picked up by rubber suction cups and moved against plastic serrated reamers. The rotating reamers express the juice as the orange halves travel around the conveyor line. When the mature fruit is ready to pick, a crew of pickers pull the fruit off the trees. Once collected, the fruit is sent to plants for juice processing. Before extraction, the fruit is cleaned and graded.
Some of the peel oil may be removed prior to extraction by needles which prick the skin, thereby releasing the oil which is washed away. Modern extraction equipment of this type can slice, ream, and eject a peel in about 3 seconds. Byproducts from orange juice production come from the rind and pulp that is created as waste.
Products made with these materials include dehydrated feed for livestock, pectin for use in making jellies, citric acid, essential oils, molasses, and candied peel. Certain fractions of orange oil known as d-limonene , have excellent solvent properties and are sold for use in industrial cleaners.
Quality is checked throughout the production process. Inspectors grade the fruit before the juice is extracted. After extraction and concentration, the product is checked to ensure it meets a number of USDA quality control standards. The most important measurement in orange juice production is the sugar level, which is measured in degrees Brix percentages by weight of sugar in a solution.
The types of oranges used and the climate in which they were grown effect the sugar level. Manufacturers blend juices with different sugar levels together to achieve a desired sugar balance.
The final juice product is evaluated for a number of key parameters include acidity, citrus oil level, pulp level, pulp cell integrity, color, viscosity, microbiological contamination, mouth feel, and taste.
A sensory panel is used to evaluate subjective qualities like flavor and texture. Lastly during the filling process, units are inspected to make sure they are filled and sealed appropriately. Future processing improvements are likely to come from the use of computer controlled sizing and grading of fruit. Orange juice formulations will see changes as the trend toward adding more nutrition-oriented ingredients, such as antioxidants, continues.
In addition, future formulas are likely to be blends of orange juice with other, more exotic, fruit flavors, like kiwi, or even vegetable juices, like carrot. Nelson, P. Tressler, ed. Fruit and Vegetable Juice Processing Technology. Toggle navigation. In an automated process, the juice is extracted from the orange while the peel is removed in one step.
Periodicals "Juice Up. Other articles you might like:. Follow City-Data. Tweets by LechMazur. Also read article about Orange Juice from Wikipedia.
User Contributions: 1. Is process of manufacturing orange pulp is different from orange juice? If we want to filled the orange juice by hot fill method at 90C. Thanks for posting this article! It's extremely helpful. I needed to research on how products were made, and what machines and people were involved. Thank you! More power! The pulp is usually pushed up and below is a semi watery brown liquid. Product is cold fill packed in PET and stored at ambient.
Please i wanna know more about it i mean what are the ingredents in orange juice how it will prepared because i'm gonna go to make presentation about it. Could you please give me more about it. Seriously I love this article. I am interesting to begin this business in Africa to be specific Ghana. But my problem is how to get the additives and perservatives.
In addition the box for the package. Comment about this article, ask questions, or add new information about this topic: Name:. E-mail: Show my email publicly. Human Verification:. Public Comment: characters. Send comment. Motorcycle Oxygen.
The beverage industry consists of two major categories and eight sub-groups. The non-alcoholic category is comprised of soft drink syrup manufacture; soft drink and water bottling and canning; fruit juices bottling, canning and boxing; the coffee industry and the tea industry. Alcoholic beverage categories include distilled spirits, wine and brewing. Although many of these beverages, including beer, wine and tea, have been around for thousands of years, the industry has developed only over the past few centuries. The beverage products industry, viewed as an aggregate group, is highly fragmented. This is evident by the number of manufacturers, methods of packaging, production processes and final products.
Frozen juice concentrates are important ingredients in the manufacture of all types of beverages as well as many foods. Though the retail frozen juice concentrate business has shrunk considerably in the past two decades, mainly due to consumer desire for convenience, a concept much better served by ready-to-drink options, frozen juice concentrates are important ingredients in the manufacture of all types of beverages as well as many foods. This includes dairy products such as ice cream and yogurt, pies and pastries, dressings and sauces, jams and jellies, and various candies. With super- and exotic-fruits grown in tropical regions on the other side of the world from where the consumer base is located, it makes economic sense to ship concentrates and reconstitute them with local, inexpensive water at a bottling plant. For example, the popular category of coconut water relies on imported product harvested from fully ripened coconuts, the source of desirable electrolytes. To make, freeze and store frozen coconut water concentrate does require extra energy; however, it takes more than 18 ocean containers to transport single-strength coconut water versus one container for coconut water concentrate.
Until recently, cheese processors and other dairies would discard whey by transporting it off-site to be dried by other companies, to drain into effluent treatment plants or city municipalities or to be used as cattle feed. But, when SPX Flow Technology introduced whey processing technology, which turns whey, lactose and permeate powders from a waste stream into a new source of profit, it opened new avenues for various applications and markets. The pediatric, geriatric, nutrition, ready-to-eat, baking, confectionery, health and pharmaceutical industries benefit from harvesting ingredients through this extraction process. Dairies identify the type of cheese production—sweet coagulation of cheese curd or acid coagulation. Then, depending on the raw material i. After crystallization, whey concentrate is then further dried in a spray dryer where each powder is treated depending on customer specifications.SEE VIDEO BY TOPIC: Soda Factory production - Making of Drinking Soda in Gujarat India
Orange juice is defined in the United States Code of Federal Regulations as the "unfermented juice obtained from mature oranges of the species Citrus sinensis or of the citrus hybrid commonly called Ambersweet. Orange juice is commonly marketed in three forms: as a frozen concentrate, which is diluted with water after purchase; as a reconstituted liquid, which has been concentrated and then diluted prior to sale; or as a single strength, unconcentrated beverage called NFC or Not From Concentrate. Citrus fruits, like oranges, have been cultivated for the last 4, years in southern China and Southeast Asia. One variety, the citron, was carried to the Middle East some-time between and B. Arab traders transported oranges to eastern Africa and the Middle East sometime between and A. From there, they were carried to the New World by explorers where they spread to Florida and Brazil by the sixteenth century. By the s, citrus fruits achieved worldwide distribution.
Whey, the liquid residue of cheese, casein and yoghurt production, is one of the biggest reservoirs of food protein available today. World whey output at approximately million tonnes in contains some 1. The latest research shows that whey protein is arguably the most nutritionally valuable protein available; little wonder that nutritional markets such as sports, clinical and infant nutrition are driving an unprecedented investment level in dairy production.
Perhaps enriching a product with plant-based protein is a current project. Experts will be on hand to help food formulators understand the functions of various plant protein ingredients derived from nuts, beans, peas, and grains. Maybe a stabilizer is needed to keep ingredients in suspension in a sports nutrition beverage. To address this challenge, and improve texture and enhance mouthfeel, ingredient suppliers offer next-generation gums and starches. Many consumers want food manufacturers to quit using synthetic ingredients. This demand has resulted in an ever-increasing number of naturally derived ingredients like colors produced from fruits and vegetables and antimicrobials and food preservatives derived from herbs. Finding ways to lower sodium or added sugar in products is a goal for many food technologists. To truly experience the IFT food expo, attendees need to see and taste for themselves how these and many other ingredients function in product concepts. Some IFT19 ingredient company exhibitors are playing off the host city of New Orleans in their development of product concepts.
Whey processing technology turns waste into profit
Apple Concentrate. Yields: 12 muffins. Michael Choi. I do want to say you will want to stick with the more tart apple varieties when you are making apple wine. How to tell if prepared apple juice concentrate is bad or spoiled?
Managing Water Scarcity in Food & Beverage Production
Establishing production facilities 2. Introduction 2. The site 2. Design and construction of the building 2. Equipment 2. Packaging materials. Introduction All fruit and vegetable processing operations require an hygienically designed and easily cleaned building to prevent products from becoming contaminated during processing.
Primary Products. Fresh fruit. After picked, the fruits go through inspection stages, washing, waxing and packing.
Regret for the inconvenience: we are taking measures to prevent fraudulent form submissions by extractors and page crawlers. Received: July 22, Published: September 15,
A chapter on the nutritional aspects of fruit is included in this work to reflect the importance of this topic to most consumers. SIG is a pioneer in the industry to offer a U-shaped paper straw to be used on carton packages. We are cranberry growers, processors, cold storage and transporters. Process samples 1.