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== FRUIT JUICE PROCESSING ==
All the processes for fruit juice products require that the juice or pulp is first extracted from the fruit. The following are the manufacturing stages:
All the products mentioned above need to be pasteurised at 80-95°C for 1-10 minutes prior to filling hot*. At the simplest level, this may be carried out in a stainless steel, enamelled or aluminium saucepan over a gas flame, but this can result in localised overheating at the base of the pan, with consequent flavour changes.
To avoid the use of large expensive, stainless steel pans, a large aluminium pan can be used to boil sugar syrup. A given amount of the syrup is then mixed with fruit juice in a small stainless steel pan and this increases the temperature to 60-70°C. The juice/syrup mixture is then quickly heated to pasteurising temperature. The next industrial jump in pasteurisation is, unfortunately, expensive in that it involves the purchase of a double-jacketed steam kettle in stainless steel and a small boiler. The total cost is likely to be in the region of £5-10,000.
• Pay particular attention to the quality of re-usable bottles, check for cracks, chips etc and wash thoroughly before using. Always use new caps or lids.
•The concentration of preservative should be carefully controlled for correct preservation of squashes and cordials, and may be subject to local laws. Check first and use accurate scales to measure the preservative. <br>
• The temperature and time of heating are critical for achieving both the correct shelf life of the drink and retaining a good colour and flavour. A thermometer and clock are therefore needed. <br>
• The correct weight should be filled into the bottles each time. <br>
== References and further reading ==
Mixed fruit Juice Manufacture Practical Action Technical Brief <br>Lime juice Practical Action Technical Brief <br>Lime cordial Practical Action Technical Brief <br>Nas naran lime juice Practical Action Technical Brief <br>Passion fruit juice Practical Action Technical Brief <br>Liquid filling and packaging Practical Action Technical Brief <br>
Small-scale of ready to drink pineapple juice Food Chain No 27 <br>
Fruit Juice Processing, FAO Agricultural Services Bulletin 13, Bielig. H <br>
Food and Agriculture Organization of the United Nations (FAO)