Table Of ContentProduction and Packaging of
Non-Carbonated Fruit Juices and Fruit Beverages
Production and Packaging of
Non-Carbonated Fruit Juices
and Fruit Beverages
Edited by
P. R. ASHURST
Dr P. R. Ashurst and Associates
Kingstone
Hereford
Springer-Science+Business Media, B.V.
FinlOOilion 1990
Second edilion 1995
© 1995 Springer Sciencc+Business Media Dordrecht
Originally published by Chapman & Hali in 1995
Solloover reprinl oflhe hardeover 1s t edilion 1995
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Preface
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. Many
products traditionally recognised, particularly in the United Kingdom, as
concentrated fruit drinks and cordials for the consumer to dilute to taste, are
now sold ready diluted. Unless aseptic packaging is used, the production of
such non-carbonated products is a relatively high risk venture with microbial
spoilage controlled largely by chemical preservatives. Hence, the develop
ment of aseptic packages, the machinery to handle them and the process plant
to deliver the product in a suitably pasteurised form with minimal heat
damage is a most important part of the growth of this market. Chapter 11
updates this area whilst a new contribution offers a valuable insight into some
of the processing plant currently available.
A few of the chapters of the first edition remain unchanged and continue to
provide valuable background material on the chemistry and technology of
juice extraction and processing. Apart from these, most contributions, other
than the new chapters, have been updated by the authors.
To conclude this second edition, a chapter has been included on the
vi PREFACE
subjects of water and effluent. Water is the single most important ingredient
and, indeed, the whole raison d'etre for beverages. Growing pressures of many
kinds on the environment have resulted in deterioration in water quality in
many countries, and concern to obtain water of a suitable standard is of
paramount importance in the beverage world. It is paradoxical that the
effluent from beverage plants can itself be very demanding on the environ
ment. This final chapter reviews standards and treatments for both water and
effluent.
As ever, this book would be nothing without its contributors, whom I
thank for their expertise, hard work and tolerance. Donald Hicks, the original
editor, whose first edition was such a valuable work, has now retired. I am
conscious of having to follow his act and I accept the full responsibility for the
faults and weaknesses of this second edition.
I am very grateful to my many colleagues in the industry and in particular
to Mrs Sue Bate for all her help in the preparation of the manuscripts.
I hope that readers from both commercial and scientific disciplines will find
this work to be of interest.
P. R. Ashurst
Contributors
H. B. Castberg Food Science Department, Elopak A/S, PO Box 523,
Lierstranda, Norway
P. J. Cooke RHM Research and Engineering Ltd., The Lord Rank
Centre, Lincoln Road, High Wycombe HP12 3QR, UK
J. W. Downes H. Erben Ltd., Hadleigh, Ipswich IP7 6AS, UK
J. S. Dransfield Leatherhead Food RA, Randalls Road, Leatherhead,
Surrey KT22 7RY, UK
G. R. Fenwick Institute of Food Research, Colney Lane, Norwich
NR47UA, UK
M. A. Ford SmithKline Beecham Consumer Healthcare, Coleford
GL168JB, UK
L.-B. Fredsted APV Pasilac AS, Pasteursvej, PO Box 320, DK 8600
Silkeborg, Denmark
J. Fry Korte Raarberg 51, 6231 KP Meerssen, The Nether
lands
C. M. Hendrix Jr Intercit Inc., 1585 Tenth Street South, Safety Harbor,
Florida 34695, USA
J. Hooper Lionsmead House, Shalborne, Marlborough SN8 3QD,
UK
I. T. Johnson Institute of Food Research, Colney Lane, Norwich
NR47UA, UK
A. G. H. Lea Reading Scientific Services Ltd., Lord Zuckerman Re
search Centre, PO Box 234, The University, White
knights, Reading RG6 2LA, UK
M. Lees Eurofins, S.A., Site de la Geraudiere, CP 4001, 44073
Nantes Cedex 03, France
M. R. McLellan Department of Food Science and Technology, Cornell
University, Geneva, New York, 14456, USA
G. G. Martin Eurofins S.A., Site de la Geraudiere, CP 4001, 44073
Nantes Cedex 03, France
viii CONTRIBUTORS
M. F. Moulton Smith Kline Beecham Consumer Healthcare, Smith
Kline Beecham House, Great West Road, Brentford,
Middlesex TW8 9BD, UK
S. I. Norman Dow Chemical Company, 1691 North Swede Road,
Midland, Michigan, Michigan 48674, USA
J. I. Osmundsen Product Development, Elopak A/S, PO Box 523,
N-3412 Lierstranda, Norway
I. Paterson 7 Murrayfield Drive, Willaston, Nantwich, Cheshire
CW56QE, UK
E. J. Race Welch Foods Inc., Westfield, New York 14787, USA
H. M. Rebeck Gulf Machinery Corporation, 1600 Tenth Street South,
Safety Harbor, Florida 33572, USA
J. B. Redd Intercit Inc., 1585 Tenth Street South, Safety Harbor,
Florida 34695, USA
P. Solberg Department of Dairy and Food Industry, The Agri
cultural University of Norway, Norway
D. A. T. Southgate Institute of Food Research, Colney Lane, Norwich
NR47UA, UK
Contents
1 Authentication of orange juice 1
J. FRY, G. G. MARTIN and M. LEES
1.1 Introduction 1
1.1.1 Incidence of adulteration 1
1.1.2 The market for frozen concentrated orange juice 2
1.1.3 Factors affecting adulteration 3
1.1.4 Combating fake juice 5
1.2 Analysis 7
1.2.1 Minerals 7
1.2.2 Organic acids 10
1.2.3 Sugars 11
1.2.4 Isotopic methods 13
1.2.5 Photometric methods 16
1.2.6 Amino acids 19
1.2.7 Methods oflimited application 24
1.2.8 Future possibilities 26
1.3 Statistics 28
1.3.1 Introduction and the Gaussian distribution 28
1.3.2 Some problems of statistical interpretation 29
1.3.3 Ratios as variates 31
1.3.4 Multivariate techniques 31
1.3.5 Pattern recognition analysis 32
1.4 Recent developments in orange juice adulteration 34
1.4.1 Introduction 34
1.4.2 The SNIF-NMR method 36
1.4.3 Multi-isotopic fingerprint of fruit juices 41
1.4.4 Further applications of the SNIF-NMR method 43
1.4.5 The implications for orange juice authentication under the UK
Food Safety Act 1990 43
References 45
2 Chemistry and technology of citrus juices and by-products 53
C. M. HENDRIX and J. B. REDD
2.1 Principal citrus cultivars 53
2.1.1 Origin of citrus 53
2.1.2 Commercial citrus regions 53
2.1.3 Citrus growing areas 54
2.1.4 Effect of frost 56
2.1.5 Effect of soil 56
2.2 Composition and structure of citrus fruits and juices of various cultivars 57
2.2.1 General relationship 57
2.2.2 Organic acids 58
2.2.3 Carbohydrates 60
2.2.4 Color pigments 60
2.2.5 Vitamins and inorganic constituents 60
x CONTENTS
2.2.6 Flavonoids 66
2.2.7 Lipids 67
2.3 Operational procedures and effects on quality and shelflife of citrus juices 67
2.3.1 Outline of good manufacturing and processing procedures 67
2.4 Citrus juice flavor enhancement with natural citrus volatiles 71
2.4.1 Components of citrus juice flavor 71
2.4.2 Citrus flavor enhancement technology 76
2.4.3 Citrus oils and aroma and their recovery 77
2.5 Pectic substances and relationship of citrus enzymes to juice quality 83
2.6 Effect of time, temperature and other factors on citrus products 85
References 86
3 Grape juice processing 88
M. R. McLELLAN and E. J. RACE
3.1 History of grape juice processing in North America 88
3.2 Grape cultivars 88
3.3 The chemistry of grape juice 89
3.3.1 Carbohydrates 90
3.3.2 Acids 90
3.3.3 Mineral content 91
3.3.4 Phenolics 91
3.3.5 Volatiles 91
3.4 Modern grape juice processing 92
3.4.1 Harvesting/ripening 92
3.4.2 Stemmer/crusher operation 93
3.4.3 Hot-break process 94
3.4.4 De-juicing/pressing operation 95
3.4.5 Coarse filtration 97
3.4.6 Bulk storage and tartrate precipitation 98
3.4.7 Enzyme clarification 99
3.4.8 Polish (fine) filtration 100
3.4.9 Hot fill 101
3.5 Process alternatives 101
3.5.1 Cold-pressing 101
3.5.2 Aseptic process 102
3.5.3 Concentration 102
3.5.4 Sulfur dioxide preservative 104
References 104
4 Tropical fruit juices 106
J. HOOPER
4.1 Introduction 106
4.2 Guava 107
4.3 Mango 110
4.4 Passionfruit 114
4.5 Pineapple 117
4.6 Other tropical fruits 121
4.6.1 Acerola 122
4.6.2 Banana 122
4.6.3 Kiwifruit 123
4.6.4 Lulo 123
4.6.5 Papaya 124
4.6.6 Soursop 124
4.6.7 Umbu 125
CONTENTS Xl
4.7 Tropical fruit juices in Europe today 125
4.8 The future 127
Further reading 127
5 Growing and marketing soft fruit for juices and beverages 129
M. F. MOULTON
5.1 Introduction 129
5.2 Selling the fruit crop: the options 129
5.2.1 The market place 130
5.2.2 Minimum import prices 132
5.2.3 The long term contract 132
5.3 Producing the soft fruit crop 134
5.4 Blackcurrants 135
5.4.1 General 135
5.4.2 Siting 135
5.4.3 Manuring 136
5.4.4 Varieties 137
5.4.5 Propagation 137
5.4.6 Planting 139
5.4.7 Weed control 139
5.4.8 Frost protection 140
5.4.9 Harvestingjhandling 140
5.4.10 Control offruit quality at harvesting 141
5.4.11 Plantation life 141
5.5 Control offruit pests and diseases 142
5.5.1 'Organic' production offruit 142
5.5.2 Selection of pesticides for crop protection 143
5.6 Pests and diseases of blackcurrants 143
5.6.1 Viruses 143
5.6.2 Arthropods 145
5.6.3 Fungi 146
5.7 Other soft fruits 147
5.7.1 Strawberries 147
5.7.2 Raspberries 148
5.7.3 Gooseberries 149
5.7.4 Red currants 149
5.7.5 Blackberries 149
5.8 Storing fruit for processing 149
5.9 The future-blackcurrant research and development (R & D) 151
6 Apple juice 153
A. G.H. LEA
6.1 General background 153
6.1.1 Juice extraction 154
6.1.2 Pomace disposal 156
6.1.3 Blending and packaging 156
6.2 Natural style and opalescent juices 158
6.3 Clarified juice and concentrate 160
6.3.1 Enzyming 160
6.3.2 Pulp enzyming 161
6.3.3 Fining 162
6.3.4 Concentrates 166
6.3.5 Hazes and deposits 167
6.4 Authentication and adulteration 170
