Agriculture Reference
In-Depth Information
Fig. 15.2
Outline of typical process for stone fruit processing.
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form of nectars where they may constitute 25-50% of the end product to give a
more refreshing beverage than the undiluted juice. Stone fruit juices are usually
packed in either aseptic or frozen form, although in some countries hot packing in
5-10 kg cans is still used.
15.2.3 Juice production from other soft fruits
The processing of a typical soft fruit is shown in Fig. 15.3. There is a wide range
of other soft fruits including apples, pears, grapes, berry fruits and a large number
of tropical varieties. Of these, the most important commercial products are grape
juice, both for fermentation into wine and for use as a beverage base, apple and
pear concentrates, pineapple juice and other tropical juices such as passion fruit.
With the exception of apple, where there is a signifi cant market for pure juice
either as a direct (NFC) juice or by reconstitution of concentrate, and pineapple
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