Archive
juice-concentrate
-
Concentration Factor
The concentration factor is the ratio expressing how many parts of single-strength juice were reduced to one part of concentrate, determining the…
-
Pulp Content
Pulp content is the proportion of insoluble fruit particles suspended in a juice or nectar, measured by centrifugation, and is specified to…
-
Single-Strength Juice
Single-strength juice is juice at its natural soluble-solids content as present in the fruit, without concentration, and serves as the reference state…
-
Cloud Stability
Cloud stability is the ability of a cloudy juice or nectar to maintain its suspended particles in uniform distribution without sedimentation or…
-
Aseptic Processing
Aseptic processing is a food preservation method in which a liquid or semi-liquid product is sterilised by brief high-temperature treatment and then…
-
Aseptic Bag-in-Box
Aseptic bag-in-box is a packaging format in which a sterilised liquid or puree is filled into a sterile multilayer flexible bag housed…
-
Hot Fill
Hot fill is a packaging process in which pasteurised liquid or semi-liquid food is filled into containers at elevated temperature so that…
-
Juice Pasteurization
Juice pasteurization is a heat treatment applied to juice at a defined temperature and duration sufficient to inactivate spoilage microorganisms and enzymes…
-
Flash Pasteurization
Flash pasteurization is a short-duration, high-temperature heat treatment applied to juice or puree, followed by rapid cooling, that inactivates microorganisms and enzymes…
-
Fruit Pressing
Fruit pressing is the mechanical extraction of juice from crushed or mashed fruit using belt, hydraulic or screw presses, and is a…