Processing systems for fruit juice and related products

  • L. B. Fredsted


Processing of liquids has been carried out for many years on various types of equipment and especially that designed for low acid products such as milk. The processing of high acid products like fruit juices can be carried out using similar equipment adapted to the special requirements of juice products.


Fruit Juice Relate Product Plate Heat Exchanger Juice Product Corrugate Tube 


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Further reading

  1. APV Publications relevant to this chapter from: APV Baker, P.O. Box 4, Gatwick Road, Crawley, West Sussex, RH10 2QB, UK.Google Scholar
  2. Burton, H. (1988) Ultra-high Temperature Processing of Milk and Milk Products, Elsevier, Amsterdam, Chap. 4, pp. 77–129.Google Scholar
  3. Butz, P. and Ludwig, H. (1986) Pressure inactivation of microorganisms at moderate temperatures. Physica 139, 140B, 875–877.Google Scholar
  4. Butz, P. and Ludwig, H. (1991) Hochdruckinaktivierung von Hefen und Schimmelpilzen. Pharm. Ind. 53 (6), 584–586.Google Scholar
  5. Butz, P., Ries, J., Traugott, U., Weber, H. and Ludwig, H. (1990) Hochdruckinaktivierung von Bakterien und Bakteriensporen. Pharm. Ind. 52 (4), 487–491.Google Scholar
  6. Hayashi, R. (ed.) (1989) Use of High Pressure in Food, San-EI, Kyoto, Japan.Google Scholar
  7. Kessler, H. G. (1981) Food Eng. Dairy Technol.,149–173.Google Scholar
  8. Mannheim, C. H. and Passy, N. (1979) The effect of deaeration methods on quality attributes of bottled orange juice and grapefruit juice. Bd. 24 (5/6), 175–187.Google Scholar
  9. Massaioli, D. and Haddad, P. R. (1981) Stability of the vitamin C content of commercial orange juice. Food Technol. in Australia, Vol. 33.Google Scholar
  10. Robertson, G. L. and Samaniego, C. M. L. (1986) Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage. Journal of Food Science, Vol. 51, 1, 184–187.Google Scholar
  11. Trammell, D. J., Dalsis, D. E. and Malone, C. T. (1986) Effect of oxygen on taste, ascorbic acid loss and browning for HTST-pasteurized, single-strength orange juice. Journal of Food Science, Vol. 51, 4, 1021–1023.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • L. B. Fredsted

There are no affiliations available

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