BEVERAGES AND

UNFERMENTED FRUITS

Maica Jimena Batiancela

BSBA Financial Management

Saint Louise de Marillac College of

Sorsogon

COMMON METHODS AND OUTFITS• SELECTION OF THE MATERIAL

•GATHERING OF MATERIALS

•GRADING AND CLEANSING

•SELECTION OF METAL EQUIPMENT

•PREPARATION OF THE FRUIT BEFORE EXTRACTING THE JUICE

TYPES OF PRESSERS

•“BASKET” PRESS

- COMMONLY USED FOR GRAPES

•“SACK AND CLOTH” PRESS

- CONSIDERED AN ALL AROUND PRESS AND THE MOST HANDY PRESS FOR

GENERAL USE

•“BEAM” PRESS

- THE SIMPLEST. THE PRESSURE IS APPLIED BY MEANS OF A LONG WOODEN

BEAM WITH A WEIGHT AT ONE END.

•“SCREW” PRESS

- AN IMPROVEMENT OF THE BEAM PRESS AND IS EMPLOYED QUITE

OFTEN IN COMBINATION WITH A BASKET

•“HYDRAULIC” PRESS

-EXERTS HYDRAULIC PRESSURE BY MEANS OF WATER OR OIL AND A

PUMP

•“CONTINUOUS” PRESS

-UNLIKE OTHER TYPES OF PRESS ALREADY DESCRIBED , MAKES

POSSIBLE CONTINUOUS OPERATION

PRESERVATION OF FRUIT JUICES

• PASTEURIZING

•EFFECT OF CARBON DIOXIDE

•USE OF STEAM

•FLASH PASTEURIZATION

•ELECTRICAL HEATING

•IMPROVED FLASH PASTEURIZATION

•PASTEURIZING IN CANS AND BOTTLES

•EFFECT OF SANITATION ON PASTEURIZATION

•BENZOATE OF SODA ( BENZOIC ACID ) AS PRESERVATIVE

•SULPHUROUS ACID AS PRESERVATIVE

•HOW SULPHUROUS ACID DISAPPEARS

•PRESERVATIVE EFFECT OF SUGAR

•USE OF PRESSURE FOR PRESERVATION

•LOW TEMPERATURE FOR PRESERVATION

•CARBON DIOXIDE AS PRESERVATIVE

•USE OF CLOSE FILTRATION IN PRESERVATION

•ENZYME CONTROL

FILTERING OF FRUIT JUICES

•PAD FILTERS

-CONSIST OF A NUMBER OF RECESSED METAL FRAMES BETWEEN WHICH ARE THIN PADS OF PULP AND ASBESTOS FIBER.

•FILTER PRESS

-COMPOSED OF METAL-WOODEN PLATES . BETWEEN THESE IS PLACED A HEAVY CLOTH PREFERABLY CANVAS

•FILTER BAG

-A CONICAL BAG MADE OF FELT , HEAVY CANVAS OR OTHER

HEAVY CLOTH

•PULP FILTER

-CONSIST OF AN UPRIGHT STAINLESS STEEL OR COPPER

CYLINDER

PRELIMINARY HEATING INFLUENCES FILTRATION

•THE SLIMY CHARACTER OF FRUIT JUICE MAKES IT EXTREMELY HAZARDOUS TO FILTER. THE USE OF PRELIMINARY PASTEURIZATION MATERIALLY DIMINISHES THE STICKINESS OF THE JUICE AND SUBJECTING IT TO 24 TO 48 HOURS SETTLING OFTEN RESULTS IN THE SETTLING OF A GOOD AMOUNT OF THE PROTEIN WITH A CONSIDERABLE PART OF THE FINELY SUSPENDED PULP.

INFUSORIAL EARTH FACILITIES FILTRATION•A PROCESS OF CLARIFICATION OF POMELO JUICE WITH

INFUSORIAL EARTH AND FILTRATION HAS BEEN DESCRIBED BY CHASE. UNFORTUNATELY, SOME INFUSORIAL EARTH LEAVES AN UNPLEASANT FLAVOUR IN THE JUICE. THIS HAS BEEN HOWEVER REMEDIED BY HEATING THE EARTH TO DULL REDNESS. THIS PROCESS BURNS OR VOLATILIZES THE SUBSTANCE ACCOUNTABLE FOR THE UNPLEASANT ALTERNATION IN FLAVOUR. A COMMERCIAL FILTER IS NOW MADE OF A FINE SCREEN AND INFUSORIAL EARTH.

METHODS USED IN

THE CLARIFICATION OF FRUIT JUICES

•SETTLING METHOD

-AFTER BEING PASTEURIZED , THE JUICE TURNS CLEAR DURING STORAGE.

• FINING AGENTS

-CERTAIN JUICES DO NOT SETTLE CLEAR WHILE IN STORAGE. THEY ARE HARD TO FILTER

AND THEY COULD ONLY BE CLARIFIED BY THE ADDITION OF A FINING AGENT.

1. EGG ALBUMEN - THIS COULD BE BOUGHT IN DRY GRANULAR FORM. IT IS

DISSOLVED IN WARM WATER BY SOAKING FOLLOWING BY STIRRING.

2. CASEIN - THE ORDINARY COMMERCIAL PRODUCT MADE FROM SKIM MILK BY

PRECIPITATING THE CURD FROM THE WHEY IS WASHED , DRIED AND GROUND

INTO CASEIN.

3. SPANISH CLAY AND BENTONITE CLAY - SPANISH CLAY IS A GREYISH-BROWN

CLAY SOIL OBTAINED FROM SPAIN.

• APPLICATION OF ENZYMES

-THE USE OF AN ENZYME COMPLEX PRODUCED FROM A PENICILLIN MOLD WAS FOUND EFFICIENT TO CLARIFY SOME AMERICAN FRUIT JUICES LIKE THOSE OF APPLES AND GRAPES.

FRUIT JUICES IN BOTTLES

PREPARATION OF BOTTLES

•GLASS BOTTLES AND SIMILAR CONTAINERS SHOULD BE THOROUGHLY CLEANED AND STERILIZED IN LIVE STEAM BEFORE USING

THE CAP

•THE CROWN CAP IS THE MOST COMMON AND ECONOMICAL CLOSURE KNOWN FOR BOTTLES

CARBONATING

•FRUIT JUICES WHEN BOTTLED AND CARBONATED LOOK MORE ATTRACTIVE AS FOOD PRODUCTS. THEY ARE PROCESSED EITHER IN A BULK CARBONATOR OR IN A CONTINUOUS CARBONATOR.

MACHINES FOR FILLING

•MACHINES USED FOR FILLING BOTTLES ARE EITHER AUTOMATIC OR SEMI-AUTOMATIC.

CITRUS JUICES

CARBONATED FRUIT BEVERAGES

ORANGE JUICE CANNING

•THE MAIN PROBLEM IN THE CANNING OF ORANGE JUICE IS TO FIND A FRUIT VARIETY OR VARIETIES THAT COULD KEEP THEIR AROMA AND FLAVOUR SUFFICIENTLY LONG . THE FRUITS MUST BE WELL-RIPENED OR ELSE THE JUICE WILL ASSUME A BITTER TASTE.

BASES FOR ORANGE BEVERAGE•THE USE OF A BASE IS QUITE COMMON AND POPULAR

IN LIGHTLY SWEETENED ORANGE JUICE.THE SUGAR JUICE IS CONCENTRATED IN A VACUUM WITH THE USE OF STAINLESS STEEL VACUUM PANS TO A HEAVY , RATHER THICK SYRUP TO BE USED AS A BASE FOR STILL AND CARBONATED BEVERAGES.

CALAMANSI CONCENTRATE

•IT IS RATHER UNFORTUNATE THAT CALAMANSI CONCENTRATE HAS NOT BECOME A WELL – ESTABLISHED PRODUCT IN THE PHILIPPINES . RAW MATERIALS ABOUND IN THIS COUNTRY ESPECIALLY WHEN IN SEASON. IT IS A GOOD SOURCE OF VITAMIN C . THE PRODUCT COULD BE POPULAR IF RIGHTLY PREPARED . THE PROCESS OF MANUFACTURE AND DISTRIBUTION CAN BE MADE IDENTICAL TO THE ORANGE BEVERAGE DISCUSSED ABOVE.

FROZEN ORANGE JUICE

•THE PRESERVATION OF SOME ORANGE JUICE IS DONE BY FREEZING IN ENAMEL-LINED CANS. THE MATERIAL IS USED BY ICE CREAM MAKERS , HOSPITALS , STEAM SHIPS AND OTHER ENTERPRISES.

LEMON JUICE

•IT IS RATHER DISCOURAGING TO FIND THAT LEMON JUICE DETORIATES IN FLAVOUR EVEN MUCH FASTER THAN ORANGE JUICE ITSELF.

PINEAPPLE JUICE

•IT IS ONE OF THE BEST MATERIALS FOR CANNING BECAUSE THE FRESH FLAVOUR AND AROMA ARE SATISFACTORILY RETAINED.

TOMATO JUICE

•EQUIPMENT EMPLOYED FOR PROCESSING TOMATO PRODUCTS IS ALSO USED IN THE PROCESSING OF TOMATO JUICE.

CARBONATED

FRUIT VEGETABLE

PREPARATION OF SYRUPS

•JUICE FROM THE FRUIT IS OBTAINED IN THE WAY MOST CONVENIENT WITH THE FRUIT CONCERNED. MOST CITRUS JUICES ARE MADE INTO SYRUPS BY ADDING SUGAR.

CARBONATING AND BOTTLING

•ABOUT ½ FL. OZ. OF THE SYRUP IS ADDED TO EVERY 7 OUNCE BOTTLE OF SODA WATER. WATER THAT IS CARBONATED AT 35 LBS. PRESSURE IS ADDED TO FILL THE CONTAINERS.