WebQuestion: The diagram above shows how orange juice is produced. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Band 8+ Sample Answer: (Intro & Overview) The diagram illustrates the linear process of producing fresh and concentrated orange juice for the purposes of selling in … Web11.5.5 Small-scale citrus juice pasteurization. The second Critical Control Point is to check the pH of the fruit juice or beverage to be pasteurized. The pH is a measure of the amount of acid in the juice and the pH absolutely must be below 4.5, but it is much better to have the pH below 4.0 to have a safety margin.
Appendix I - Fruit and vegetable processing flow-sheets
WebMar 2, 2010 · Conclusions. The flow behaviour of concentrated orange juice at temperatures between −12 and +30°C can be described by the equation of Herschel–Bulkley, having a yield stress around (2.0 ± 0.5) Pa which remains constant with temperature, like the flow behaviour index, which takes a value of (0.66 ± 0.04). WebContext 1 ... hundred fresh intact juicy sweet oranges were processed on a laboratory-scale into juice samples using a modified method of Akpapunam et al. (1993) with some … chrys hensman
Peeling Back The Orange Juice Supply Chain!
WebCase: Orange Juice Concentrate (Flow analysis for a continuous process with setups) Consider the process of manufacturing orange juice concentrates. The facility operated at capacity, with one 8-hour shift per-day, six days a week, for a total of 36 weeks per year during the prime orange growing season. To simplify, capacity was measured in ... WebThe key elements of the continuous production process are as follows: (1) Storage: There are three sizes of oranges (small, medium and large) each stored separately in a bin with … WebSep 8, 2015 · The traditional or commercial fruit juice method involves heat treatment which is responsible for nutritional loss, vitamin loss, ‘cooked flavour’ and loss of color and aroma. Overall qualities... chrys hoppe