A good understanding of the basic nature and properties of orange juice is therefore needed for processing and packaging orange juice. 4.1 Impact of processing on juice quality The relevant enzymes in orange juice require a higher heat load to be inactivated compared to microorganisms. Enzyme activity leads to cloud loss in single-strength juice and gelation in orange juice concentrate. Pasteurization of orange juice is necessary for inactivating enzymes and for destroying microorganisms capable of growing during storage.
Effective cleaning procedures are essential in controlling microbial contamination. Yeast fermentation is the prime cause of microbial spoilage in aseptically packaged juice. It is therefore essential to prevent air from entering product streams, and to remove it before filling and packaging.Īs a high-acid product, microbial growth in orange juice is limited to yeasts, moulds and acid-tolerant bacteria. Minimizing loss of qualityĪir in juice leads to reduced product quality, foam during deaeration and filling, and uneven distribution of floating pulp (if any) in packages. Bulk storage conditions that minimize changes in quality are essential because juice may be stored for a year or more.
Heat treatment of juice is essential for obtaining the desired product shelf life, but the process should be designed to minimize unwanted quality degradation. The properties of fresh fruit and the initial processing conditions (during juice extraction) influence the quality of the end-product. Why and when pasteurization is carried out and the conditions needed for effective heat treatment.Ī good understanding of the properties of orange juice is required to design and operate processing plants that maintain high juice quality.Which microorganisms cause juice spoilage and what influence raw materials and cleaning procedures have on product contamination.The removal of oxygen from juice is also discussed. How oxygen gets into juice and its role in degrading juice quality and causing problems during operation.How the different steps of juice processing and bulk storage affect the quality of orange juice.
ORANGE SQUASH HOW TO
Plus, find tips on how to use these nutritional powerhouses. The lightbulb-shaped fruits grow to about 2 pounds each and store well for a long time.īrowse pictures of squash and get to know 19 more squash varieties - both winter and summer. It's small enough to use for individual servings.
'Little Dipper' squash, pictured, is a butternut winter squash popular for its nutty, sweet flavor. Winter squash can even be used to add seasonal color to your fall table setting. That means you can enjoy the flavor of winter squash well into winter without having to preserve them. Winter squash however, have hard, thick rinds that make them easy to store for long periods of time in cool, dry conditions. Summer squash, which includes zucchini, are best harvested when immature and don't store well. The many varieties of squash are separated into two basic groups - summer and winter. You can even add squash blossoms to the menu. Check out these recipes that incorporate several squash varieties into tasty dishes. Squash is a staple of summer home gardens across the country for good reason: Squash is easy to grow and tastes great grilled, baked, roasted, boiled and in soups.
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