TITLE: PRODUCTION Of FRUIT JUICE

BACKGROUND/SUMMARY:

Juice can be categorised as a fermentable but non-fermented liquid food product that made
from several types of ripe and fresh fruits. Different juice has its own colour, taste and
aroma based on the fruits that used for making the juice. According to the technology
nowadays, juices can be divided into two types. Firstly, the juice can be obtained through
direct pressing process. For example, juice that obtained from fruits and berries. Secondly,
the concentrate juice which was produced at where an equal amount of water was separated
during concentration is being added to the concentrate or in a simple word is extracting
water from a juice or puree or many types of puree which then give an aroma and taste
characteristics of restored juice. This concentrate juice was important to make it possible to
offer exotic fruit juices in regions where some of the fruits do not grow because concentrate
juice is made by only extracting water from the one or several types of juice as well as the
puree. For production of fruit juices, the first stage is the extraction of pulp from the fruit.
Different types of fruit has different types of extracting method. There is a range of
equipment varies in size and power supply at which some small equipment are manual (Ali,
2008). However, to achieve a higher amount of juices produce, power source is necessary.
Next stages is filtering. Filtering is to make a clear juice by filtered the juice or pulp through a
medium such as muslin cloth (Ali, 2008). After that, batch preparation is necessary when the
juice or pulp has been collected to prepare the batch according to the chosen recipe whether
being sweetened or pure (Ali, 2008). Next process is filling and bottling. After filling hot, the
bottles are being capped and let to cool (Ali, 2008). Last process is pasteurisation to reduce
the chance of contamination of the juice (Ali, 2008). The quality and also the freshness of the
fruit juice is key to the quality of the end product of the fruit juices.

SEPARATION PROCESS : Filtration Process

EQUIPMENT(s) USED:

1) Tubular Filter Press

2) Membrane Plate Filter Press ( Hollow fibre membrane and spiral wound membrane)
3) Plate and Frame Filter Press

SIGNIFICANCE OF THE PROCESS:

In industry, filtration process, specifically in production of fruits juice will removes suspended
solids and high molecular solids such as proteins and starch at once providing both greater
profitability and better quality at once help to ensure a high yield and high capacity of
products (Laval, 2003). Besides, membrane that used during filtration process basically
provide very small or fine porosity value which ensure the removing of spoilage organisms
within the product (Taylor, 2016). In addition, filtration process enables production of filtered
juice with a clarity and quality since some consumers prefer clear product (Laval, 2003). To
conclude, filtering clear juices will helps to protect the quality of the juice, preserves the
flavour of the juices and at once will help extends the shelf life of the juices.
Separation Filtration Process
Process
Identified 1) Low efficiency filtration in enzymatic pretreatment due to the
Problems present of proteins, muscles, suspended solid and many
more.

2) Loss of flavour components.

Solution Various treatment may be used to improve the filtration

performance involving microfiltration and ultrafiltration
membranes. Microfiltration using symmetric and asymmetric
filters that have pore size in the range of 0.05 to 10 micro
meters. In addition, microfiltration has a resemblance to
conventional coarse filtration, and enables to separate juices
into right amount of fibrous concentrated pulp plus a spoilage
microorganism free clear clarified fraction. However,
ultrafiltration have an ability to retain significant components in
the juice such as microorganism, lipids, proteins hence to
colloids though small solutes. As a result, the ultrafiltration
techniques reduced the opportunity of microbial contamination
within the permeate mode at once avoiding almost any
treatment that involve heat or thermal cure (Pradhan, 2015).
This thermal cure cause the loss of flavour components
especially during pasteurization that involve higher
temperatures but microfiltration and ultrafiltration may help to
overcome the problem by use of selective membranes during
the filtration process (Dr.R.C.Wiley, 2006).

References Dr.R.C.Wiley. (2006). Changes in Apple Juice Flavor Compounds

During Processing. Journal of Food Science .

Pradhan, R. C. (2015). Membrane Filtration of Fruit Juice- An

Emerging Technology. International Journal of Food And
Nutritional Sciences , 48-49.
REFERENCES

Ali, D. A. (2008). Fruit Juice Processing. Practical Action Technology Challenging Poverty , 2-5.

Dr.R.C.Wiley. (2006). Changes in Apple Juice Flavor Compounds During Processing. Journal of Food
Science .

Laval, A. (2003). Optimising juice processing. Greater profitability and better quality in juice
production , 2.

Pradhan, R. C. (2015). Membrane Filtration of Fruit Juice- An Emerging Technology. International

Journal of Food And Nutritional Sciences , 48-49.

Taylor, B. (2016). Chemistry and Technology of Soft Drinks and Fruit Juices. Fruit and Juice processing
, 18.