TECHNOLOGY OF FRUIT JUICES.

Course Title; Beverage Technology.

Course Code; CY-403
Prepared By; Muhammad Usman (IC-301)
Rafia Himayel (IC-024)
Ramsha Shamim (IC-012)
Tehreem Sadaqat (IC-022)
 INTRODUCTION;
 Fruits plays an important role in human nutrition.
 Before the 20th century drinking squeezed fruit juices was privilege of only a few.
 Welch was the first to preserve grape juice with heat treatment in America in 1869, followed by
M’uller- Thurgan in Switzerland in 1896, thus began the production of preserved fruit juices.
 A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material.
 The types of drinks made from fruits can be categorized in two main types;
i. Those that are drunk straight after opening.
ii. Those that are used little by little from bottles which are used between use.
 Fruit juices are classified as;

TYPE DESCRIPTION
Juices Pure fruit juice with nothing added
Nectars Normally contains 30% fruit solids, and are drunk immediately after opening.
Squashes Normally contains 25% fruit pulp mixed with sugar syrup, they are diluted to taste with water and
may contain preservatives.
Cordials Are crystal clear squashes.
Syrups Are concentrated clear juices, They normally have a high sugar content.
PROCESS FLOW;
 Inspection of the fruits on arrival;
If the fruit producer has followed GAPs (represents a safety as well as a quality
hazard) and the harvest and handling have been accomplished effectively, fruit
arriving at the processing plant should be reasonably sanitary and of optimum
quality, thus simplifying succeeding operations. Nevertheless, quality
cannot be taken for granted. In many cases the basis for payment is
the condition of the fruit as received. Hence sampling and
analysis for composition and quality are mandatory .

 Sorting and Grading;

Government norms, an industry association, or agreement between producer and
processor in advance of the crop purchase can dictate applicable quality standards.
Some agreements are seasonal or even ready before planting or harvest. A
representative sample of the shipment may be drawn according
to statistical procedures, inspected for visible defects and foreign
matter and then analyzed for microbial load, pathogens,
pesticide residues, aflatoxin level, color, sugar, acid, flavor, or
other important safety and quality attributes.
 Washing;
Prior to juicing, the fruit can be washed, thoroughly inspected and sometimes
sized (fruit-dependent). Inspection and removal of unsound fruit is very important,
more so than in whole fruit processing. In solid packs one bad
fruit can cause a defect in one container, but after juicing that same
piece of defective fruit can end up contaminating an entire lot of juice. In
the context, a few pieces containing microbial pathogens or toxic
chemicals can and do raise havoc when juiced. Dry pre-cleaning steps and
water recycling systems may be required depending upon the availability
and sanitary quality of water. GAPs should insure that dirty fruit is not delivered
for processing. However, weather and delivery conditions may require the
removal of dust, mud or transport-induced foreign matter.
 Crushing and Juicing;
The goal in juice manufacture is to remove as much of the desirable components from the fruit as
possible without also extracting the undesirables. Fruit with unpalatable skin and seeds must be
treated more cautiously than one that can be completely pulverized. It is possible to minimize
extraction of skin and seed components by a crushing regime that mashes or removes edible flesh,
while sparing other portions. However, some fruit must be carefully peeled and deseeded or cored
prior to juicing. Hand labor is the current alternative with many minor fruits, although there is an
economic incentive to mechanize if possible. Peeling systems that are effective with some
vegetables such as lye, abrasion, enzymatic, explosive, are less satisfactory with delicate
fruit flesh. Nevertheless, cleverly designed machinery can greatly facilitate these labor-
intensive operations. Enzyme suppliers have selections of enzyme blends with hydrolytic
activity against fibrous plant materials such as pectin, hemicellulose and cellulose to
match the composition of most plant material. A thermal screw is a continuous system
for both transporting and heating or cooling crushed fruit or whole small fruit. In a
hot press regimen, the material passes directly from the crusher to the press holding tank via the
 Pressing;
With thicker purees a pressing step may be needed and several options are available. For
refractory material, pretreatment with a macerating enzyme with or without heating to
~60ºC and holding up to
~40 minutes can greatly increase yield and subsequent pressing/clarification steps.
The pressing operation can also range from manual to mechanical with
complete automated systems common in the juice industry.
Kitchen-scale juicers or food processors are effective for small quantities, but for larger
multi-kilogram amounts, flow resistance and distance the expressed juice must travel to
the press surface complicate pressing. The rack and cloth press increases
the surface area to
volume ratio and is quite effective, albeit labor intensive. Tough cottons or synthetic
cloths provide an inexpensive, durable batch press, albeit difficult to clean and sanitize.
Other batch systems involve hydraulic basket presses where pistons move down into a
press sack containing the crush. Better extraction is obtained by mixing the crush
between multiple pressings to expose fresh surface near the cloth.
 Clarification ;
For more fluid juices where cloud or turbidity is not acceptable primary extracted juice must be treated further. A
settling step can help, if the juice can be held refrigerated for a few hours. At ambient tropical temperatures
holding is not recommended. Rapid methods such as centrifugation and filtration can produce a clear juice. A
continuous or a decanting centrifuge with automatic desludging to produce a clear or nearly clear juice is quite
effective. The stream should be settled or coarse strained prior to centrifugation in order to reduce the sludge load
in the feed going to the centrifuge. A fine mesh shaker screen can further remove particulates. A centrifuge is a
 Filtration;
As with pre-centrifugation, the juice stream should be cleaned up as much as possible to reduce treated volume and increase
throughput. There are many filtration systems well suited to various juices. These range from plate and frame filters, fitted
with porous cellulose pads, to plastic, ceramic, or metal membranes.
Diatomaceous earth mixed with the liquid serves to greatly increase the
surface area and porosity of the filter bed and hence the particulate
absorbing capacity of the filter. In the extreme case a filter can
have small enough pores to physically
remove microorganisms from the
juice (sterile filtration) or even remove macromolecules such as proteins
and carbohydrate polymers (ultrafiltration). The system can be made
continuous by a rotary vacuum filter . A vacuum deposits fresh filter aid
suspended in the juice on the drum surface. The juice passes into the
rotating drum through the filter bed that is constantly renewed by
scraping the spent material off the surface after a rotation.
 Concentration;
There are several methods to extract juice depending upon the type of fruit.
For citrus fruits which are generally juicy, a presser may be used.
Some fruits like melon and papaya are steamed to release juice. Apples are
pressed (hydraulic, pneumatic, screw, or basket press) and fruits such as mango, guava, pineapple, strawberry,
must be pulped to extract the juices. The fruit pieces are pushed through a perforated metal plate that crushes and turns them
into a pulp. Some fruits can be pulped in a liquidizer and then filtered to remove fruit pieces. Polygalacturonase, Pectinlyase
and cellulose are used to hydrolyze pectin and fruit cell wall facilitating juice release during pressing and increasing yield.
Typical juice yields ranges between 75% and 90%.
 Filling;
• In all cases , the products should be hot-filled into clean , sterilize bottles.
• After filling hot , the bottles are capped and laid on their sides to cool
prior to labelling
• Different equipment are used for sterilization , filling , capping and labeling
of the products.
 Labeling;
The following information must appear by law fruit
drink labels .
1. The name of food
2. Weight or volume
3. Ingredient list
4. Date mark and storage conditions
5. Preparation instructions
6. Name and Address of manufacturer , packer or seller
7. Place or Origin
8. Lot (or batch) mark
9. Nutrition Information
 Packaging;
The juice drink sectors uses a variety of different packaging formats . The main types are listed below .
GLASS :
Glass is the oldest type of packaging for soft
drinks , fruit juices and water. The advantage of
glass packaging is that it is chemically inert and
will not affect quality , odor or test of
products. It is
strong , rigid and 100% recyclable.

PET :
PET ( Polyethylene terephthalate ) is a popular
choice for packaging because it is light weight ,
flexible and recyclable. It can be used for both
still and carbonated products .
CANS :

Cans, including aluminum and steel are mainly used for carbon drinks
They are 100% recyclable and lightweight. Using a recycled
aluminum to make a new can saves 95% of the energy that would needed to make a can from virgin materials .

CARTONS :

Cartons are a major packaging format for drinks and fruit juices . They protect the freshness flavors and
nutritional qualities of both fresh and long life drink products , enabling distribution at ambient temperatures of
under refrigerated conditions .
 Transportation;