" EXTRACTION OF THE JUICETable of ContentsIntroduction .................................................................................................................................................. 4Review of Literature ...................................................................................................................................... 5Characteristics of fruit considered during processing: ................................................................................. 6Need Of fruit juice processing: ..................................................................................................................... 6Unit Operations: ............................................................................................................................................ 82.3.1. Raw material receiving: ...................................................................................................................... 9Sorting : ....................................................................................................................................................... 10Sorting methods: ..................................................................................................................................... 10Advantage of sorting: .............................................................................................................................. 10Disadvantage of sorting: ......................................................................................................................... 11Cleaning of Raw material: ........................................................................................................................... 11(i)Wet Method: ....................................................................................................................................... 12Demerit: .................................................................................................................................................. 13Dry Method: ............................................................................................................................................ 13Preparation for extraction in case of temperate fruits(apple): .................................................................. 13Crushing : ................................................................................................................................................ 14Grinding mill: ........................................................................................................................................... 14Hammer mill: .......................................................................................................................................... 14Extraction: ................................................................................................................................................... 15[2] Reamer type: ........................................................................................................................................... 16Squeezer type: ........................................................................................................................................ 16Clarification: ................................................................................................................................................ 17Deoiling : ..................................................................................................................................................... 19Concentration: ............................................................................................................................................ 20Evaporation: ............................................................................................................................................ 20b) Freezing:.............................................................................................................................................. 21Deaeration: ................................................................................................................................................. 22Pasteurization: ............................................................................................................................................ 23Thermal methods: ................................................................................................................................... 23HTST pasteurization: ............................................................................................................................... 23UHT: ........................................................................................................................................................ 24Drawback: ............................................................................................................................................... 24Non Thermal preservation method: ....................................................................................................... 24Removal of Bitterness: ................................................................................................................................ 25Packaging: ................................................................................................................................................... 26Conclusion ................................................................................................................................................... 26References .................................................................................................................................................. 27[3] IntroductionThe extraction of the juice from the fruit is an ancient art dating from earliest record, where wineis often mentioned (Arthey&Ashurst, 2001). Fruit are juicy edible products of plants and treesthat contain the matured ovary including the seeds (Ashurst, 2008). Methods of extracting fruitjuices are dependent upon the structure and edible portion of the fruits (Arthey&Ashurst, 2001).The global market for juice and juice products was estimated to be about 50 billion litres in thelate 1990s (Bates, Morris & Crandall, 2001). The overall market for fruit juice (Figure 1) hasgrown substantially in recent years probably due to the perception of juices as healthy naturalsource of nutrients and increased public interest in health issues (Peinemann&Giorno, 2011).Juice utilization in decreasing order is: Orange, apple, grape and pineapple. In statistics terms,citrus juices are the most popular fruit juices with more than 50% of the internationalcommercialization volume of juices. Within citrus juices, OJ represents an approximate 60% ofall Western European consumption of juices and similar amount of all fruit juices sales in UnitedStates. Apple juice, on the other hand, represents roughly a 60%of the global production of OJ(Ortega-Rivas, 2009). Fruit played an important role in human nutrition because of this theinnovation and development in process technology, equipment design and product formulation(use of enzymes, clarifying and flavoring agents) production and consumption of various type ofjuice is now widespread (Peinemann&Giorno, 2011).[4] Figure 1: Fruit juicesReview of LiteratureFruit processing (Figure 2) is define as the branch of manufacturing that start with raw fruitmaterials and transforms them into intermediate foodstuffs or edible products through theapplications of labor, machinery, energy and scientific knowledge (Heldman and Hartel,1997).Fruit juices are defined as the liquid expressed by the pressure or the other mechanicalmeans from the edible portion of fruits (Bates, Crandall, 2001). The solid matter content of fruitjuices is generally 5-20% (Currell, Dam-Mieras, 2014).The fruit juice are differ in terms of rawmaterial, composition, quality, nutrient content, sensory quality and packaging. In some cases themajor difference is the brand name (Sinha et al., 2012). Fruit juice properties such as rawmaterials, procedure of processing are regulated by national and corporate standards. In order toconfirm the requirements of international trade, these standards are harmonized with therecommendations of Codex Alimentarius, which is supervised by FAO/WHO Food StandardProgram (Horváth-Kerkai, 2006). For European member states these principle of regulation aredeclared by “Council Directive 2001/112/EC relating to fruit juices and certain similar productsintended for human consumption” issued by European Council in 2001 (Sinha et al., 2012). Thepublic and private standards had to be reworked in order to integrate the new properties of[5] "