食品技术原理课件-柑橘加工.pptxVIP

Orange Fruit Processing Commercially Important Orange VarietiesValencia - most widely grown, late maturing, good for FCOJPineapple - mid season maturing, good fresh processing qualitiesHamlin - early maturing, beats the freezePera - late maturing, most popular in Brazil Fruit Quality FactorsSoluble solidsAcidityBrix/acid ratioJuice colorLow level of bitter compoundsGood flavor Juice CategoriesFresh unpasteurizedFCOJChilled orange juiceCanned orange juice Fresh Unpasteurized JuiceMinimal treatment after extraction before packaging and distributionExcellent flavor, but shelf life 3 daysMust be stored at 10C, preferably cooler Preparation for ProcessingWashingSortingFreshProcessedFungicide/waxExtractor Frozen Concentrated Orange Juice (FCOJ)Developed 1940’sInitial product had poor flavor colorDevelopment of high vacuum, low temperature evaporator improved qualityConcentrate was added to a small quantity of fresh “cut back” juice to restore flavor aroma lost during concentration Frozen Concentrated Orange Juice (FCOJ)Original low temperature evaporators have been replaced by: A) multi-effect, multi-stage, high temperature, short time evaporators B) thermally accelerated short time evaporators (TASTE)Volatile aroma flavors compounds are collected (aqueous essence or essence oil) Concentrating JuicesSingle strength juicePulp discharge ascake or slurry for laterreconstitutionClarified serumConcentrated serum for subsequentreconstitutionCentrifuge3-effect thermal evaporator2-effect thermal evaporatorHyperfiltrationHyperfiltration123 Multiple- (two-) effect evaporatorS1F1V1P1C1F2V2C2P2 Frozen Concentrated Orange Juice (FCOJ)Juices of various origin are concentrated stored in refrigerated tanksFrozen concentrates are blended to achieve desired final productFlavor is restored by addition of peel oil essenceBlend is packaged distributed in frozen form Chilled Orange JuiceFresh juice - pasteurized, either hot filled or