5. Orange juice production and preservation
For a long time, the production of fruit juices was limited to the fruit production period. It was therefore necessary to find a process that would prevent spontaneous fermentation of the juices, thus making it possible to stagger the production of fruit juices throughout the year. In the 19th century, Louis Pasteur helped develop a new process: pasteurization. This major advance in the preservation of fruit juices and foodstuffs in general became widespread in the 20th century, enabling fruit juices to be consumed all year round.
Like other citrus fruits, oranges fall into a special category: watery fruits with a minimum water content of 80%.
Fruit juices, nectars and drinks are preserved by pasteurization. In this process, juices are heated and then rapidly cooled to destroy as many pathogenic genes as possible.
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Orange juice production and preservation
Frozen orange juice concentrate
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References
References
- (1) - FENNENA (O.R.) éd - Food Chemistry. - Marcel Dekker, inc.
- (2) - JOUVET (J.L.) - Qualité microbiologique des aliments - .
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