Archive
juice-concentrate
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Flash Pasteurization
Flash pasteurization heats juice briefly at relatively high temperature, typically for seconds, then cools it rapidly. The short exposure preserves fresh flavour…
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Fruit Pressing
Fruit pressing extracts juice from crushed fruit using belt presses, hydraulic presses or screw presses. Press pressure and enzyme pre-treatment are controlled…
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Fruit Puree
Fruit puree is fruit flesh reduced to a smooth, homogeneous mass by sieving or refining, without concentration. It retains the fibre and…
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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…