Archive
juice-concentrate
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Puree Concentrate
Puree concentrate is fruit puree from which part of the water has been evaporated, typically to 24–30 °Bx depending on the fruit.…
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Juice Yield
Juice yield is the volume or mass of juice obtained from a given quantity of raw fruit, expressed as a percentage or…
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Juice Clarification
Juice clarification removes suspended solids, pectin and haze-forming compounds to produce a clear, stable juice. It typically combines enzymatic depectinisation, fining and…
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Aroma Recovery
Aroma recovery captures volatile flavour compounds stripped off during evaporation and returns them to the concentrate or stores them separately. It preserves…
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Deaeration
Deaeration removes dissolved oxygen from juice before pasteurisation and filling to limit oxidation, colour loss and vitamin degradation. It is performed under…
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NFC Juice
NFC (not from concentrate) juice is pasteurised juice that has never been concentrated, retaining a flavour profile close to fresh fruit. It…
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Homogenization
Homogenization forces juice or puree through a narrow gap under high pressure to break down particles and stabilise the suspension. It prevents…
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Juice Concentrate
Juice concentrate is produced by evaporating water from juice, typically to 65–70 °Bx for fruit juices. It reduces transport and storage costs,…
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Evaporation
Evaporation removes water from juice under vacuum at reduced temperature, usually in multi-effect or falling-film evaporators. Operating under vacuum lowers the boiling…
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Concentration Factor
The concentration factor expresses how many parts of single-strength juice were reduced to one part of concentrate, for example 6:1 for typical…