Production and Packaging of Non-Carbonated Fruit Juices and Fruit BeveragesP. R. Ashurst In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area offruit-containing non-carbonated bever ages is the highly successful marketing of ready-to-drink products. |
Contents
1 | |
Chemistry and technology of citrus juices and byproducts | 53 |
Grape juice processing | 88 |
References | 104 |
4 | 114 |
Growing and marketing soft fruit for juices and beverages | 129 |
Apple juice | 153 |
Equipment for extraction of soft and pome fruit juices | 197 |
Juice enhancement by ion exchange and adsorbent technologies | 253 |
References | 272 |
Packaging systems for fruit juices and noncarbonated beverages | 290 |
References and further reading | 309 |
Nutritional value and safety of processed fruit juices | 331 |
References | 356 |
Water and effluent treatment in juice processing | 386 |
422 | |
Other editions - View all
Common terms and phrases
addition adsorbents adulteration Agric amino acids apple juice aroma ascorbic ascorbic acid aseptic belt beverages blackcurrants blending bottles Brix carbohydrate carbon Chem chemical citrus citrus juices colour composition consumption contain crop cultivars discharge effect effluent enzyme essence evaporator extraction extractor feed Figure filter filtration flavour flow frozen fruit juices fruit nectars gelatin glucose grape juice grapefruit growers harvesting heat hot filling increase industry ion exchange ion exchange resins juice concentrates juice production labelling levels liquid manufacture mash materials membrane method mg/l normally nutrition Obst orange juice osmolality oxidation packaging packed pasteurisation patulin pectin peel pineapple plant polyphenols pressure procyanidins pulp pumped purée ratio regulations removed result sample single strength sodium soft drinks solids soluble solution standards storage sucrose sugar tank temperature tenuazonic acid treatment tube typically vitamin volatiles yield