Abstract

Fruit juices are important items of commerce. They are available both as direct juices and reconstituted from concentrates. Important juices of commercial interest are orange and apple, although a wide variety of other juices is now also available. Work on composition of juices enables verification of their authenticity to be confirmed.

Typical juice processing follows a generalized sequence after harvest and collection. Fruit is washed and sized, milled, pressed, and the juice separated. Expressed juice is usually pasteurized and may either be packed directly or concentrated up to six or seven times, stored cold, or frozen and then shipped to packers. Many variations in this generalized process exist to provide for different fruit types. Concentration of juice can permit the collection of aroma volatiles. Enzymes are widely used to improve yields and assist clarification.

Pasteurization is important to minimize the risk of spoilage. Thermal processes are most often used although other methods can be employed.

Final packaging now incorporates a wide variety of different containers although aseptic packaging into laminated boxes is often preferred.