Concentration/evaporation of the juices

Type :

Term papers

Pages :

9 pages

Format :

.doc

Published date :

05/17/2009

Category :

Arts & media

Sub category :

Journalism

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Summary :

Introduction
Why concentrate a juice
Fruit juice technology
1. Preserving
2. Thermal processing
3. Non thermal processing
Juices concentration by evaporation
1. Principles
2. Principles of recovery volatile compounds
3. Evaporators for fruit juice concentration
Conclusion
References

Abstract

The fruit juice processing industry is one of the world's major agro-based businesses. Orange juice is the dominant juice trade worldwide. Juice is a liquid naturally contained in vegetable or fruit tissue. Juice may be supplied in concentrate form. Generally, concentrates have a noticeably different taste than their comparable "fresh-squeezed" versions. Juice should not be confused with a squash, which is usually an artificial juice to be diluted with water. Common methods for preservation and processing of fruit juices include evaporation and spray drying.

Popular juices include apple, orange, lemon, cranberry, grapefruit, pineapple, tomato and grape. It has become increasingly popular to combine a variety of fruits into single juice drinks. One of the most popular examples is Carrot, Orange and Ginger. Prepackaged single fruit juices have lost market share to prepackaged fruit juice combination's. A number of new companies have had considerable success supplying prepackaged fruit juice combination's on the basis of this transition. Fruit juice consumption overall in Europe, Australia, New Zealand and the USA has increased in recent years, probably due to public perception of juices as a healthy natural nutrient source and increased public interest in health issues.