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Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages
In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri­ bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area offruit-containing non-carbonated bever­ ages is the highly successful marketing of ready-to-drink products.
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Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages
In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri­ bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area offruit-containing non-carbonated bever­ ages is the highly successful marketing of ready-to-drink products.
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Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

Overview

In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri­ bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area offruit-containing non-carbonated bever­ ages is the highly successful marketing of ready-to-drink products.

Product Details

ISBN-13: 9781461353195
Publisher: Springer US
Publication date: 10/21/2012
Edition description: 1995
Pages: 429
Product dimensions: 6.10(w) x 9.25(h) x 0.04(d)

Table of Contents

1 Authentication of orange juice.- 1.1 Introduction.- 1.1.1 Incidence of adulteration.- 1.1.2 The market for frozen concentrated orange juice.- 1.1.3 Factors affecting adulteration.- 1.1.4 Combating fake juice.- 1.2 Analysis.- 1.2.1 Minerals.- 1.2.2 Organic acids.- 1.2.3 Sugars.- 1.2.4 Isotopic methods.- 1.2.5 Photometric methods.- 1.2.6 Amino acids.- 1.2.7 Methods of limited application.- 1.2.8 Future possibilities.- 1.3 Statistics.- 1.3.1 Introduction and the Gaussian distribution.- 1.3.2 Some problems of statistical interpretation.- 1.3.3 Ratios as variates.- 1.3.4 Multivariate techniques.- 1.3.5 Pattern recognition analysis.- 1.4 Recent developments in orange juice adulteration.- 1.4.1 Introduction.- 1.4.2 The SNIF-NMR method.- 1.4.3 Multi-isotopic fingerprint of fruit juices.- 1.4.4 Further applications of the SNIF-NMR method.- 1.4.5 The implications for orange juice authentication under the UK Food Safety Act 1990.- References.- 2 Chemistry and technology of citrus juices and by-products.- 2.1 Principal citrus cultivars.- 2.1.1 Origin of citrus.- 2.1.2 Commercial citrus regions.- 2.1.3 Citrus growing areas.- 2.1.4 Effect of frost.- 2.1.5 Effect of soil.- 2.2 Composition and structure of citrus fruits and juices of various cultivars.- 2.2.1 General relationship.- 2.2.2 Organic acids.- 2.2.3 Carbohydrates.- 2.2.4 Color pigments.- 2.2.5 Vitamins and inorganic constituents.- 2.2.6 Flavonoids.- 2.2.7 Lipids.- 2.3 Operational procedures and effects on quality and shelf life of citrus juices.- 2.3.1 Outline of good manufacturing and processing procedures.- 2.4 Citrus juice flavor enhancement with natural citrus volatiles.- 2.4.1 Components of citrus juice flavor.- 2.4.2 Citrus flavor enhancement technology.- 2.4.3 Citrus oils and aroma and their recovery.- 2.5 Pectic substances and relationship of citrus enzymes to juice quality.- 2.6 Effect of time, temperature and other factors on citrus products.- References.- 3 Grape juice processing.- 3.1 History of grape juice processing in North America.- 3.2 Grape cultivars.- 3.3 The chemistry of grape juice.- 3.3.1 Carbohydrates.- 3.3.2 Acids.- 3.3.3 Mineral content.- 3.3.4 Phenolics.- 3.3.5 Volatiles.- 3.4 Modern grape juice processing.- 3.4.1 Harvesting/ripening.- 3.4.2 Stemmer/crusher operation.- 3.4.3 Hot-break process.- 3.4.4 De-juicing/pressing operation.- 3.4.5 Coarse filtration.- 3.4.6 Bulk storage and tartrate precipitation.- 3.4.7 Enzyme clarification.- 3.4.8 Polish (fine) filtration.- 3.4.9 Hot fill.- 3.5 Process alternatives.- 3.5.1 Cold-pressing.- 3.5.2 Aseptic process.- 3.5.3 Concentration.- 3.5.4 Sulfur dioxide preservative.- References.- 4 Tropical fruit juices.- 4.1 Introduction.- 4.2 Guava.- 4.3 Mango.- 4.4 Passionfruit.- 4.5 Pineapple.- 4.6 Other tropical fruits.- 4.6.1 Acerola.- 4.6.2 Banana.- 4.6.3 Kiwifruit.- 4.6.4 Lulo.- 4.6.5 Papaya.- 4.6.6 Soursop.- 4.6.7 Umbu.- 4.7 Tropical fruit juices in Europe today.- 4.8 The future.- Further reading.- 5 Growing and marketing soft fruit for juices and beverages.- 5.1 Introduction.- 5.2 Selling the fruit crop: the options.- 5.2.1 The market place.- 5.2.2 Minimum import prices.- 5.2.3 The long term contract.- 5.3 Producing the soft fruit crop.- 5.4 Blackcurrants.- 5.4.1 General.- 5.4.2 Siting.- 5.4.3 Manuring.- 5.4.4 Varieties.- 5.4.5 Propagation.- 5.4.6 Planting.- 5.4.7 Weed control.- 5.4.8 Frost protection.- 5.4.9 Harvesting/handling.- 5.4.10 Control of fruit quality at harvesting.- 5.4.11 Plantation life.- 5.5 Control of fruit pests and diseases.- 5.5.1 ‘Organic’ production of fruit.- 5.5.2 Selection of pesticides for crop protection.- 5.6 Pests and diseases of blackcurrants.- 5.6.1 Viruses.- 5.6.2 Arthropods.- 5.6.3 Fungi.- 5.7 Other soft fruits.- 5.7.1 Strawberries.- 5.7.2 Raspberries.- 5.7.3 Gooseberries.- 5.7.4 Red currants.- 5.7.5 Blackberries.- 5.8 Storing fruit for processing.- 5.9 The future—blackcurrant research and development (R & D).- 6 Apple juice.- 6.1 General background.- 6.1.1 Juice extraction.- 6.1.2 Pomace disposal.- 6.1.3 Blending and packaging.- 6.2 Natural style and opalescent juices.- 6.3 Clarified juice and concentrate.- 6.3.1 Enzyming.- 6.3.2 Pulp enzyming.- 6.3.3 Fining.- 6.3.4 Concentrates.- 6.3.5 Hazes and deposits.- 6.4 Authentication and adulteration.- 6.5 Composition.- 6.5.1 Sugars and sorbitol.- 6.5.2 Starch and pectin.- 6.5.3 Organic acids.- 6.5.4 Protein and amino acids.- 6.5.5 Polyphenols and colour.- 6.5.6 Minerals.- 6.5.7 Volatile components.- 6.5.8 Other flavour aspects.- 6.5.9 Microbiology.- 6.6 Juice tests.- 6.7 Note.- References.- 7 Equipment for extraction of soft and pome fruit juices.- 7.1 Introduction: modern juice processing methods.- 7.2 Juice extraction systems.- 7.2.1 Fruit storage and handling.- 7.2.2 Milling.- 7.2.3 Pressing.- 7.2.4 Comparison of pressing systems.- 7.2.5 European grape pressing.- 7.3 Pre-treatment with pectolytic enzymes.- 7.4 Post-press clarification.- 7.4.1 Decantation.- 7.4.2 Centrifugation.- 7.4.3 Earth filtration.- 7.4.4 Rotary vacuum filters.- 7.4.5 Sheet filtration.- 7.4.6 Cartridge filters.- 7.4.7 Membrane filtration.- 7.5 Concentration/aroma recovery.- 7.5.1 Rising film evaporators.- 7.5.2 Falling film evaporators.- 7.5.3 Centrifugal evaporators.- 7.5.4 Heat recovery from evaporated water.- 7.5.5 Aroma recovery.- 7.6 Pasteurisation.- 7.6.1 Flash pasteurisation.- 7.6.2 Batch pasteurisation.- 7.6.3 In-pack pasteurisation/hot filling.- 7.7 Fruit juice plant layout.- 7.7.1 Materials of construction.- 7.7.2 Fruit reception.- 7.7.3 Handling and washing fruit.- 7.7.4 Seasonal problems.- 7.7.5 Effluent treatment.- 7.7.6 Juice storage.- 7.8 Summary.- References.- 8 Processing of citrus juices.- 8.1 Introduction.- 8.2 Fruit harvesting and transport.- 8.3 Unloading and storage of fruit.- 8.4 Fruit transfer from storage bins to extractors.- 8.5 Juice extraction and finishing.- 8.5.1 Extractors.- 8.5.2 Finishing.- 8.6 Juice processing for pasteurized single strength.- 8.7 Juice processing for concentrate.- 8.7.1 Characteristics of 1950s evaporators.- 8.7.2 Modern evaporators for citrus fruit.- 8.8 Essence recovery.- 8.9 Chilled juice from concentrate.- 8.10 Pulp wash.- 8.11 Frozen pulp processing.- 8.12 Manufacture of citrus cold-pressed oil.- 8.13 Manufacture of livesk feed from citrus peel.- 8.13.1 Peel dryer.- 8.13.2 Waste heat evaporator.- Further reading.- 9 Juice enhancement by ion exchange and adsorbent technologies.- 9.1 Overview.- 9.2 History.- 9.3 Resin chemistry.- 9.3.1 Polymer matrices.- 9.3.2 Equilibrium of ion exchange.- 9.4 Adsorbents.- 9.4.1 Activated carbon.- 9.4.2 Zeolites.- 9.4.3 Polymeric adsorbents.- 9.5 Applications.- 9.5.1 Grape juice.- 9.5.2 Apple and pear juice.- 9.5.3 Pineapple mill juice.- 9.5.4 Reduced-acid frozen concentrated orange juice.- 9.5.5 De-bittered orange juice.- 9.6 Summary.- References.- 10 Processing systems for fruit juice and related products.- 10.1 Introduction.- 10.2 Design parameters.- 10.3 Plant configuration.- 10.3.1 Plate heat exchanger (PHE).- 10.3.2 Tubular heat exchanger (THE).- 10.3.3 Direct steam heating system (DSH).- 10.3.4 Scraped surface heat exchanger (SSHE).- 10.3.5 Sterile tank (aseptic tank).- 10.4 Other parameters for juice processing.- 10.4.1 Raw material.- 10.4.2 De-aeration.- 10.4.3 Homogenisation.- 10.4.4 Water quality.- 10.5 New developments and technologies.- 10.5.1 High pressure pasteurisation.- 10.5.2 Electro shock.- Acknowledgements.- Further reading.- 11 Packaging systems for fruit juices and non-carbonated beverages.- 11.1 Introduction.- 11.2 The cold fill fresh system.- 11.3 The hot fill system.- 11.4 Filling equipment for gable top cartons.- 11.5 Aseptic Pure-Pak.- 11.6 Packing materials for gable top cartons.- 11.7 Product protection and product/pack interaction.- 11.7.1 General considerations.- 11.7.2 Cold filled juices.- 11.7.3 Hot filled juices.- 11.7.4 Aseptically filled juices.- 11.7.5 Flavour.- 11.8 Packaging of frozen concentrated juices (FCJ).- 11.9 Filling in glass containers.- 11.10 Plastic containers and pouches.- References and further reading.- 12 The formulation of sports drinks.- 12.1 Introduction.- 12.2 Sports drinks.- 12.2.1 History and background.- 12.2.2 The sports drink market.- 12.3 The effect of exercise.- 12.3.1 Carbohydrate.- 12.3.2 Fluid.- 12.3.3 Sodium.- 12.3.4 Potassium.- 12.3.5 Other ions.- 12.4 Physiological considerations.- 12.5 The essentials of a sports drink.- 12.6 Formulation considerations.- 12.7 Other nutrients.- 12.7.1 Branched chain amino acids.- 12.7.2 Glutamine.- 12.7.3 Carnitine.- 12.7.4 Choline.- 12.7.5 Taurine.- 12.7.6 Ubiquinone.- 12.7.7 Caffeine.- 12.7.8 Sodium bicarbonate.- References.- 13 Nutritional value and safety of processed fruit juices.- 13.1 Introduction.- 13.2 Composition of fruit juices.- 13.2.1 Proximate composition.- 13.2.2 Inorganic constituents.- 13.2.3 Vitamins.- 13.3 Composition of individual fruit juice products.- 13.3.1 Sugars.- 13.3.2 Organic acids.- 13.3.3 Vitamins.- 13.3.4 Inorganic constituents.- 13.4 Levels of consumption and nutritional significance.- 13.4.1 The glycaemic response to fruit juice.- 13.5 Fruit juice and dental caries/erosion.- 13.6 Fruit juice safety.- 13.6.1 Naturally occurring toxicants.- 13.6.2 Metal contamination.- References.- 14 Legislation controlling production, labelling and marketing of fruit juices and fruit beverages.- 14.1 Fruit juices, concentrated fruit juices and fruit nectars.- 14.1.1 Introduction.- 14.1.2 Fruit juice regulations in EU countries.- 14.1.3 Fruit juice regulations in EFT A countries.- 14.1.4 Fruit juice regulations in USA and Canada.- 14.1.5 Fruit juice regulations in other major countries.- 14.1.6 Fruit juice standards produced by Codex Alimentarius.- 14.2 Non-carbonated fruit drinks and beverages.- 14.2.1 Introduction.- 14.2.2 Fruit drink regulations in EU countries.- 14.2.3 Fruit drink regulations in EFTA countries.- 14.2.4 Fruit drink regulations in USA and Canada.- 14.2.5 Fruit drink regulations in other major countries.- 14.2.6 Fruit drink standards produced by Codex Alimentarius.- References.- 15 Water and effluent treatment in juice processing.- 15.1 Water treatment.- 15.1.1 Introduction.- 15.1.2 Water quality for juices and beverages.- 15.1.3 Treatment methods.- 15.2 Effluent management and treatment.- 15.2.1 Introduction.- 15.2.2 Measures of effluent strength.- 15.2.3 Mass load determination.- 15.2.4 Volume assessment.- 15.2.5 The total picture.- 15.2.6 Drainage.- 15.2.7 Legal and cost aspects.- 15.2.8 UK Environmental Protection Act.- 15.2.9 Flow and quality measurement.- 15.2.10 Management schemes for effluent.- 15.2.11 Effluent treatment.- 15.2.12 Sludge treatment.- References.
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