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To sell juice wholesale, the juice must undergo a process that achieves a "5 log reduction in bacterial plate count." [ 11 ] The process must reduce the amount of microorganisms by 100,000 times. There are several processes available that can achieve a 5- log reduction , including heat pasteurization and ultraviolet light filtering, but the ...
While apple juice generally refers to the filtered, pasteurised product of apple pressing, an unfiltered and sometimes unpasteurized version of the juice is commonly known as "apple cider" in the United States and parts of Canada. Seeking to capitalize on this, some makers of filtered and clarified juice (including carbonated varieties) label ...
A process flow diagram (PFD) is a diagram commonly used in chemical and process engineering to indicate the general flow of plant processes and equipment. The PFD displays the relationship between major equipment of a plant facility and does not show minor details such as piping details and designations.
The evaporation process serves to concentrate the clarified juice. [18] The most widely used evaporator is a multiple-effect evaporator of the Roberts type. [ citation needed ] The product of this step is syrup of 78 to 86% purity with a soluble solid content of 60-65°Brix and containing 3.5-4.5% invert sugars.
Thick juice is mixed with low grade crystal sugar recycled from other parts of the process in a melter and filtered giving "standard liquor". The crystallization phase starts by feeding the standard liquor to the vacuum pans, typically at 76 Brix. [69] These pans are essentially single-effect evaporators, with their own vacuum source and condenser.
A cider mill, also known as a cidery, is the location and equipment used to crush apples into apple juice for use in making apple cider, hard cider, applejack, apple wine, pectin and other products derived from apples. More specifically, it refers to a device used to crush or grind apples as part of the overall juice production.
Juicing removes the fiber content of the fruit or vegetable, and the full benefits of the plant is thus not experienced. Re-adding fiber to the juice cannot be equated to whole fruits. [6] There is a loss in non-extracted polyphenols, a class of phytonutrients, in fruit juice compared to whole plant foods. [7]
The largest producers of "not from concentrate" use a production process where the juice is placed in aseptic storage, with the oxygen stripped from it, for up to a year. Removing the oxygen also strips out flavor-providing compounds, and so manufacturers add a flavor pack in the final step, [ 16 ] which Cook's Illustrated magazine describes as ...