Oranges - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 397

in 2001. HACCP, which is an acronym for hazard analy-
sis/critical control points, is a food safety system intended
to minimize the risk of food-borne illness due to a particular
product. HACCP is implemented by a food safety team that
evaluates the potential hazards of a product and its process
and their severity and then identifies the critical steps in the
process that provide a control for those hazards. In orange
juice processing and packaging, there are two critical con-
trol points (CCPs) that must be addressed, although some
processors/packagers identify and control additional CCPs.
A necessary CCP for most orange juice processors is
the control of potentially hazardous metal fragments and
inclusions in the juice. The potential for metal breakage
and fragmentation during the processing steps of extrac-
tion and finishing is relatively high due to the nature and
operation of the equipment. Most processors use a series of
screens, one of which is designated as a CCP, to prevent the
inclusion of metal pieces. Metal fragments in the finished

(packaged) product may also be controlled through the use
of metal detectors. Another CCP in the orange juice process
is a pasteurization treatment sufficient to reduce pertinent
pathogens (in this case, Salmonella spp.) by a factor of 5
logarithmic units or 5-log reduction (99.999%). Most pro-
cessors/packages accomplish this step through thermal pro-
cesses, namely, shell-and-tube heat exchangers that quickly
pasteurize, then chill, the juice. For both CCPs, monitoring
records as well as corrective action records must be kept.
The juice HACCP regulation is further discussed on the
FDA's Juice Safety website (FDA, 1997).

ORANGE BY-PRODUCTS
Several by-products are obtained from orange processing.
A mass balance of the major by-products is shown in
Fig. 21.7. A major discussion of citrus by-products has
been published (Braddock, 1999a).

Storage in
bins

Oil
emulsion

Receiving Unloading Grading Washing Grading Sizing

Fruit

SSC/TA
analysis

560 kg

Pulpy juice Oil emulsion

Extraction

Peel and rag

440 kg

60 kg

Pulp

Defect
removal

Finishing

(c) (d) (e)

500 kg

Juice

Hard finishing Finishing

Size

Molasses (50ºBrix)

(a) (b)

51.5 kg

Centrifugation
stage 1

Centrifugation Pasteurization Pasteurization Hydrolysis

Pasteurization

Water

Press liquor

Deaeration/
deo iling

Centrifugation
(polishing)

Pulp Wash

Evaporation Pressing

92 kg

286 kg

Wax

Pasteurization

Pasteurization

Cooling Drying Winterizatio

Finishing

Frozen
storage

Aseptic
storage

Frozen
storage

Frozen
storage

Condensation Evaporation

Pelletizing Evaporation

not from
concentrate
(12ºBrix)

frozen
concentrate

Aqueous
aroma

Pulp
(500-900 g/l)

Pulp wash Dry cattle

feed

d-limonene
(100%)

Essential oil
(100%) (65ºBrix)

(65ºBrix)

500 kg 92.3 kg 0.6 kg 49 kg 9 kg 98 kg 1.1 kg 5 kg

Figure 21.7. Schematic of orange juice and orange by-product processing. Mass balance values are
approximate as they vary depending on processing conditions.