This article is about the beverage. Fruit juice consumption on average increased with country income level. To the American juice up your life pdf industry, fruit juice is more profitable than only fruit. Old French words “jus, juis, jouis”, which mean “liquid obtained by boiling herbs”.
The use of the word “juice” to mean”the watery part of fruits or vegetables” was first recorded in the early 14th century. After the fruits are picked and washed, the juice is extracted by one of two automated methods. The juice of the fruit, then escapes through small holes in the tube. About two thirds of the water in a juice is removed. The juice is then later reconstituted, in which the concentrate is mixed with water and other factors to return any lost flavor from the concentrating process. Juices can also be sold in a concentrated state, in which the consumer adds water to the concentrated juice as preparation.
Juices are then pasteurized and filled into containers, often while still hot. If the juice is poured into a container while hot, it is cooled as quickly as possible. Packages that cannot stand heat require sterile conditions for filling. Plants can make anywhere from 1 to 20 tonnes a day. A variety of packaged juices in a supermarket. High intensity pulsed electric fields are being used as an alternative to heat pasteurization in fruit juices.
Heat treatments sometimes fail to make a quality, microbiological stable products. In addition, it was found that pulsed electric fields provide a fresh-like and high nutrition value product. Pulsed electric field processing is a type of nonthermal method for food preservation. Pulsed electric fields use short pulses of electricity to inactivate microbes. In addition, the use of PEF results in minimal detrimental effects on the quality of the food. Pulse electric fields kill microorganisms and provide better maintenance of the original colour, flavour, and nutritional value of the food as compared to heat treatments.
This method of preservation works by placing two electrodes between liquid juices then applying high voltage pulses for microseconds to milliseconds. Processing time of the juice is calculated by multiplying the number of pulses with the effective pulse duration. The high voltage of the pulses produce an electric field that results in microbial inactivation that may be present in the juice. The PEF temperatures are below that of the temperatures used in thermal processing. After the high voltage treatment, the juice is aseptically packaged and refrigerated.