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Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages pp 253–273Cite as

Juice enhancement by ion exchange and adsorbent technologies

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Abstract

This chapter describes the various processes employed by industry to enhance the quality of a juice or juice by-product. These enhancement processes can be broadly described as being either ion exchange and/or adsorption technologies. The various juices include, but are not limited to, apple, pear, white grape, orange juice and pineapple mill juice, a juice by-product. Juice enhancement refers to the improvement in a juice’s characteristics as dictated by consumer demand for a particular juice or juice related drink. An enhancement typically refers to reduction of a juice’s acidity, color, odor, flavor, improvement in shelf stability or a combination of these characteristics. In order for the reader to better understand the various enhancement processes, a brief historical summary of the technology along with a description of the various media is offered.

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Authors
  1. S. I. Norman
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Editors and Affiliations

  1. Dr P. R. Ashurst and Associates, Kingstone, Hereford, UK

    P. R. Ashurst

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© 1995 Springer Science+Business Media Dordrecht

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Norman, S.I. (1995). Juice enhancement by ion exchange and adsorbent technologies. In: Ashurst, P.R. (eds) Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0949-3_9

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  • DOI: https://doi.org/10.1007/978-1-4615-0949-3_9

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5319-5

  • Online ISBN: 978-1-4615-0949-3

  • eBook Packages: Springer Book Archive

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