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SAI GON TECHNOLOGY UNIVERSITY

THE TOPIC OF TODAY

THE TECHNOLOGY OF ORANGE JUICE PRODUCTION


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THE PRESENTATION CONSISTS OF 3 PARTS

IntroductionThe Manufacturing Process

Health Benefits


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INTRODUCTION

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."In the 1890s, the demand for them greatly

increased because physicians discovered that

drinking the juice of oranges or other citrus fruitscould prevent scurvy, a vitamin deficiency .1930s, development of porcelain-lined cans

and advances in pasteurization techniques led to

improved juice quality and the industry expanded

significantly.


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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 1985 whenreconstituted and NFC juices first

out-sold the frozen type


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THE MANUFACTURING PROCESS

Oranges are harvested from large

groves. When the mature fruit is ready

to pick, a crew of pickers is sent in topull the fruit off the trees. The collected

fruit is sent to packing centers where it

is boxed for sale as whole fruit, or sent

to plants for juice processing.


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Cleaning/GradingThe fruit must be inspected and graded before itcan be used.

This process removes debris and dirt and reducesthe number of microbes.Proper size is critical for the extraction process.


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Extraction

There are two automated extraction methods

commonly used by the industry. The first places the fruit between two metal cups

with sharpened metal tubes at their base. The uppercup descends and the fingers on each cup mesh to

express the juice as the tubes cut holes in the top

and bottom of the fruit. The fruit solids are

compressed into the bottom tube between the two

plugs of peel while the juice is forced out throughperforations in the tube wall. At the same time, a

water spray washes away the oil from the peel. This

oil is reclaimed for later use.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 orangehalves travel around the conveyor line.


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Concentration Concentration is useful because it extends the shelf life of the

juice and makes storage and shipping more economical. TASTE

uses steam to heat the juice under vacuum and force water to be

evaporated. The pulp is separated from the juice by ultra-filtration and

pasteurized. The clarified juice containing the volatile flavorings is

concentrated at 50 F (10 C) by reverse osmosis and the

concentrate and the pulp are recombined to produce theappropriate juice concentration. Juice concentrate is then stored in refrigerated stainless steel

bulk tanks until is ready to be packaged or reconstituted.


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Reconstitution

When the juice processor is ready to prepare a

commercial package for retail sale, concentrate is pulledfrom several storage batches and blended with water to

achieve the desired sugar to acid ratio, color, and flavor.

This step must be carefully controlled because during the

concentration process much of the juice's flavor may belost.


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PasteurizationThanks to its low pH (about 4), orange juice has some natural

protection from bacteria, yeast, and mold growth. However,

pasteurization is still required to further retard spoilage.

Pasteurization also inactivates certain enzymes which cause the pulpto separate from the juice, resulting in an aesthetically undesirably

beverage. This enzyme related clarification is one of the reasons why

fresh squeezed juice has a shelf life of only a few hours. Another method uses hot, pasteurized juice to preheat incoming

unpasteurized juice. The preheated juice is further heated with steam orhot water to the pasteurization temperature. Typically, reaching a

temperature of 185-201.2 F (85-94 C) for about 30 seconds is

adequate to reduce the microbe count and prepare the juice for filling.


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Packaging/fillingTo ensure sterility, the pasteurized juice should be filled while still hot.

Where possible, metal or glass bottles and cans can be preheated.Packaging which can not withstand high temperatures (e.g., aseptic,

multilayer plastic juice boxes which don't require refrigeration) must be

filled in a sterile environment. After filling, the containers are cooled as fast as possible. Orange juice

packaged in this manner has a shelf life of 6-8 months at roomtemperature.

.


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Byproducts/Waste

Byproducts from orange juice productioncome from the rind and pulp that is createdas waste. Products made with thesematerials include dehydrated feed forlivestock, pectin for use in making jellies,citric acid, essential oils, molasses, andcandied peel. Certain fractions of orange oil (known asd-limonene), have excellent solventproperties and are sold for use in industrialcleaners.


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THE HEALTHY BENEFITS OF ORANGE JUICE

1. Orange juice is known to contain a high percentage of Vitamin C,

which is helpful in boosting the immune system. So, drinking aglass of orange juice a day can less likely to catch various

illnesses, such as colds or the flu.

2. Various medical studies show that orange juice may help lower

both cholesterol levels and blood pressure levels, which are two

very common problems among middle aged men and women.3. Orange juice is thought to be very high in antioxidants. What this

means is that this yummy juice may help prevent various forms

of cancer, including breast cancer and prostate cancer.

4. Fairly large amounts of potassium, which is an essential nutrient

for the body, can be found in orange juice.


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5. Studies have shown that orange juice can help reduce the risk

of heart disease, which is because it can help improve circulation.

6. Orange juice contains Folate, which plays a major role in the

reproduction of new cells and can help with the healing process.

7. Research has shown that orange juice has anti-

inflammatory properties. If you experience a lot of arthritis-

related pain, orange juice may really help relieve it.


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THE END

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