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Processing systems for fruit juice and related products

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

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Abstract

Processing of liquids has been carried out for many years on various types of equipment and especially that designed for low acid products such as milk. The processing of high acid products like fruit juices can be carried out using similar equipment adapted to the special requirements of juice products.

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Further reading

  • APV Publications relevant to this chapter from: APV Baker, P.O. Box 4, Gatwick Road, Crawley, West Sussex, RH10 2QB, UK.

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  • Robertson, G. L. and Samaniego, C. M. L. (1986) Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage. Journal of Food Science, Vol. 51, 1, 184–187.

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  • Trammell, D. J., Dalsis, D. E. and Malone, C. T. (1986) Effect of oxygen on taste, ascorbic acid loss and browning for HTST-pasteurized, single-strength orange juice. Journal of Food Science, Vol. 51, 4, 1021–1023.

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Authors
  1. L. B. Fredsted
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Editor information

Editors and Affiliations

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

    P. R. Ashurst

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© 1999 Springer Science+Business Media New York

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Fredsted, L.B. (1999). Processing systems for fruit juice and related products. In: Ashurst, P.R. (eds) Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6296-9_10

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  • DOI: https://doi.org/10.1007/978-1-4757-6296-9_10

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-5191-5

  • Online ISBN: 978-1-4757-6296-9

  • eBook Packages: Springer Book Archive

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