PURPOSE:

Aim of this experiment was to analyze various type of fruit juice about the food quality
respects and compare our results with the TSE’s values.

THEORY:
Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by
mechanically squeezing or macerating fresh fruits or vegetables without the application of
heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree.
Juice may be prepared in the home from fresh fruits and vegetables using variety of hand or
electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high pulp
fresh orange juice is marketed as an alternative. Juice may be marketed in concentrate form,
sometimes frozen, requiring the user to add water to reconstitute the liquid back to its 'original
state' (Generally, concentrates have a noticeably different taste than their comparable "fresh-
squeezed" versions). Other juices are reconstituted before packaging for retail sale. Common
methods for preservation and processing of fruit juices include canning, pasteurization,
freezing, evaporation and spray drying
We can classify the fruit juice as;
Fruit nectar; %40-50 fruit content, 40-50 % water, 10-20% sugar and additives
Fruit juice; pressing of fruit and contains 100% fruit juice
Fruit drink; contains at least 10% fruit juice
Fruit juice concentrate; contains 60-70 % brix which obtained by evaporating water from
original juice.

We can classify the fruit juice according to production;

- press line
- pulper line
- citrus line During washing sand and other materials removes.
- filling line At heating process natural enzymes inactivates at 60-80ºC,
reduced microbial activity, and increased solubility.
PRESS LINE:
raw material Enzyme treatment done to; obtain clear juice. Pectin gives firm
structure and gives turbidity to fruit so adds pectoliytic enzymes
washing ( methyl esterase and polygalacturonaze), 3 hr waited at 45ºC so
the solubility increase and enhance color and flavor.
sorting
During flavor retention ; separates the aromas of juice because
deseed, core they may loose during further heat processes.
crushing,
peeling 1 To clarify the juice adding pectolytic enzymes.
fruit pulp During evaporation temperature keeps low and uses vacuum about
700 torr.
heating

rapid
cooling
 enzyme
treatment

pressing
Flavor
juice retantion
clarification

cooling
adding gelatin

holding

filtration

clear juice
evaporating

PULPER LİNE Pulper done in a special rollers that separates residue

1 and pulp of fruit.
Crushing During Dearation air in the fruit juice is removes
because it cause the oxidation and this process done by
Preheating applying vacuum.
Pulper Pasteurization (or pasteurisation) is the process of
heating liquids for the purpose of destroying viruses
Dearation and harmful organisms such as bacteria, protozoa,
molds, and yeasts.
Pasteurization

Cooling

Storage

CITRUS LINE

Raw material
Brushing step done to remove dirts on
Washing the skin. Also a special system uses
which contains needles on line and this
Brushing needles drills the skin of fruit and the oil
seperates which gives the juice a bitter
Cutting and flavor.
extraction of juice
Preheating done at 35-37 ºC
 Pulper

Dearation

Evaporation

storage

Turkish codex
Minimum fruit content
Fruit juice 100% apple juice
Fruit nectar 50% apple
40% peach
30% citrus
Fruit drink 30% apple

TSE Standars for Orange Juice (TS 1535)

Chemical Properties Limits

Soluble Solid Matter(Refractometric) % w/w min. 10.00
Titratable Acidity(citric acid)%w/v max. 2.0
Formal Index min. 15.00
Ascorbic Acid(Vitamin C) mg/l min. 200.00

DATA:

For fruit juices

Group Sample Ascorbic Brix Acidity Formal index
acid mg/ml (100ml juice)
B1 Pınar peach 2,037.8 14 0.316 56.8
B2 Dimes peach 2,392.2 12.1 0.339 63.2
B3 Cappy orange 886 14 0.576 90.4
B4 Tamek orange 1,772 11.5 0.784 127.6
B5 Pinar apple 974.6 11,6 0.573 92.8
B6 Dimes mix 886 12 0.668 92.8
B7 Cappy cherry 460 13,9 0.736 123.2
B8 Tamek cherry 2037.8 14 0.768 113.2
B9 Sek apple 709 13.5 0.640 101.6

CALCULATIONS:
Ascorbic Acid
g ascorbic acid =0.0886*Vused volume*N(normality of indophenol sol’n)

N of indophenol is 0.1 N Vused =1.0 ml of indophenol sol^n

 0.0886 *10 ^ −3 g *1000 mg *1000 ml
g ascorbic acid= =886 mg/L
10 ml *1L *1g

Titratable Acidity
1.0 ml 0.1 N NaOH = 0.0064 g citric acid Vused NaOH sol^n =9.0 ml

g citric acid= 9.0*0.0064=0.0576 g % citric acid=0.0576*100/10 = % 0.576

Formal Index
First part( until pH increased the 8.50) → 20.3 ml was used

second part( after addition formaldehyde sol^n) → 2.3 ml was used total→22.6 ml

% formal index = 100*22.6/25 = % 90.4

Soluble Solids
Soluble soid matter value was directly measured by pouring some amount of juice
sample onto the mirror of refractometre.The value was 14.0
DISCUSSION:

In this experiment,we worked cappy orange juice to determine its quality attributes fit or
not with TSE standard. At formal index test first added 0.1 N NaOH solution until pH of fruit
was 8.5. then added 10 ml formaldehyde solution and then again added NaOH until pH of
juice was 8.5. By doing formal index test we determine the any synthetic flavor compound
which was added or not in fruit juice to make adulteration. Natural flavor compounds are
protein structure and produce a.a. and when titrated with NaOH we must use much solution
then the synthetic flavor compound added juice.We found the value of formal index was
90.4.The decleared value of formal index in TSE for orange juice is min 15.00.When we
compared with it,our result was adequate but compare to the same sample working
group,tamek orange which was 127.6,it was lower.Maybe we can say that there is an
adulteration for our cappy orange juice sample because the volume of NaOH which was used
by our group,was low.
Brix content is defines the soluble solid content of the fruit juice.Juice compare to
concentrates involves less amount of soluble solids.We found the value of brix was 14.00.The
limits which was decleared in TSE for orange juice was min. 10.The other group.tamek
orange juice, found the value of brix was 11.5.Both value were fit with TSE.When we
compare these groups,cappy producer was added more soluble components than tamek
producer.
Ascorbic acid determination,10 ml fruit juice taken and added 100ml acidified water and
1ml starch solution. Then titrated with I2 solution. By this manner determined the ascorbic
acid value. The ascorbic acid value represents the vitamin C content of the product.We found
the value of ascorbic acid was 886.The other group was found the value was 1772.The limit
which was decleared in TSE is min 200.00.Both value were fit with the TSE.According to the
results tamek producer is present higher amount of Vitamin C than our juice,cappy producer.
In this experiment we also determined titratable acidity.It gives us idea about the citric
acid which is extended the shelf-life of products.We found the value of acitdity was 0.576.The
value which was decleared in TSE is max. 2.00.The other group found the value of acidity
was 0.784.Both are fit with the standard.Tamek producer was used citric acid ,which is a
chemical preservatives,than the cappy producer.
When we look at the over-all producer;
About the soluble solid content value; the lowest value was obtained,11.5, from tamek
orange juice producer,the other groups respectively B5>B6>B2>B9>B7>B8=B3=B1.

About the formal index value:pinar peach juice producer was the most naturally producer
than the others.Because volume of using NaOH was very low compare to other groups.

About the acidity;tamek orange juice producer was used more amount of citric acid as a
preservatives than the other groups.

About the ascorbic acid value:dimes peach juice producer added more amount of Vitamin
C compare to other groups.