Agriculture Reference
In-Depth Information
Table 21.4.
Quality standards for canned not from concentrate (NFC) and canned concentrated orange
juice.
Canned NFC
Concentrated
Characteristic
USA
Europe
USA
Europe
10.5
1,2
10
5
11.2
5
Soluble solid content
>
>
11.8 after 3:1 water:concentrate
dilution ratio
1
(SSC, as Brix)
41.8
2
>
1.6
3
Titratable acidity
>
—
Brix/acid
4
9
2,3
>
11.5-20.0
0.05
3
0.03
5
0.035
2
0.03
5
Oil in juice
<
<
<
<
Equal or better than USDA OJ 5
2
Color
Equal or better than
USDA OJ 6
2
Not allowed
1
Pulp wash
Not allowed
Allowed
Allowed
Up to 10%
1
Up to 10% prior to concentration
1
Tangerin/ambersweet
(
Citrus reticulata
/
Citrus reticulata
hybrids) addition
Allowed but must be labeled
1
Sugar addition
Allowed but must
be labeled
1
Up to 15 g/liter
must be declared
in ingredient list
1
21 CFR 146.140 and 21 CFR 146.141;
2
USDA Standards for grades of orange juice;
3
Ch. 601 Citrus Code;
4
Brix-acid
ratio ranges given by the USDA depend on SSC;
5
Association of the Industry of Juices and Nectars (AIJN)
recommendation.
contracts are 3-5 years and are negotiated directly with the
growers, and others are negotiated through intermediaries
also called “bird dogs.” Prices are determined in four main
ways: (1) cash market, where the price is agreed upon and
fixed for the duration of the contract; (2) reference pricing,
where the price is based on the market price of juice or
comparative products or markets; (3) toll process pricing,
where the owner of the fruit has the processor process the
juice into not from concentrate (NFC) or concentrate for
a fee rather than selling the fruit to the processor; and
(4) participation program pricing, where the price paid for
the fruit is a function of the average selling price of the
juice over an agreed period of time (Morris, 2010a).
After unloading, trash (e.g., leaves, twigs, sand, and other
foreign material) is mechanically removed. Fruit is pre-
sorted using a combination of manual and mechanical sep-
aration to remove very small or split fruit. Only 2% decay
and a maximum of 10% of unwholesome fruit are permit-
ted. Presorted fruit is then stored in bins, with a statistically
representative sample analyzed for quality parameters. Pro-
cessors decide what bin to unload for processing based on
fruit quality, juice analyses, and size. Fruit is then washed
with water and sanitized by spraying water and sanitizer
on the fruit through nozzle manifolds as it is conveyed off
the storage bins. When fruit feeding rate is greater than the
rate of extraction, fruit is returned on a conveyor parallel
to the feed conveyor, and bin unloading is slowed down or
stopped as needed, thus controlling the rate of bin unload-
ing. Direct unloading, that is, bypassing storage bins, is
also done in Florida and Brazil to improve juice quality and
reduce costs by reducing fruit damage caused by handling
during bin storage. Fruit is sized as it enters the extraction
line by conveying it along semiparallel rollers from a grad-
ually increasing gap. Small fruit falls through the small gap
at the beginning and large fruit falls last. Sizing is critical
to optimize juice yield and quality because juice extractors
are adjusted according to the fruit size they receive.
Juice extraction and finishing
About 80% of all oranges processed in the United States
are 7.3
1.25 cm in diameter. Some juice extractors, in
particular those that handle small fruit, need to be adjusted
regularly due to seasonal and/or varietal differences. There
are two main juice extractor manufacturers, John Bean
±
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