"The two type of the extractor are there for orange juice- the squeezer type and the reamer type.For these two types there are two brands FMC (squeezer type) and Brown (reamertype).Globally Squeezer type are the most common (Smith and Hui,2008).Reamer type:Brown method is part of the system in which oil extraction follows juice extraction (Figure 10).Before juice extraction by this system, fruit oil is removed from peel. The oil removal isachieved by light puncturing the entire surface of the fruit with over three million sharp stainlesssteel configured in the form of rotating rolls. After the oil extraction from the whole fruit peel,the fruit are cut into the two halves .The juice is then extracted from the each halves by means ofrotating squeezing head (Malik et al., 2014). The fruit rotate as the reamer penetrates in it and thespeed of the rotation varies as the reamer penetrate in it. It provide excellent separation of theorange components juice, oil, and peel andwork best as regards both product quality and yield(Smith & Hui,2008).Figure 10: Reamer type extractorSqueezer type:The FMC Citrus juice extractor (Figure 11) is designed with a squeezing process(Barrett,Somogyi&Ramaswamy, 2004)In this the fruit is placed in the lower cup and the upper cupdescends pressing the fruits , while a circular cutter below cuts a bore. The fruit is squeezed and[16] the expressed juice is separated from the fruit residue through a strainer. The juice is collected inthe cup below and the residue inside the strainer is discharged from the bottom through theorifice tube (Saravacos&Maroulis, 2011).It is less sensitive to the size and shape of the fruit andcan lead to higher oil content in the juice and more damaged pulp (Smith &Hui, 2008).Figure 11: FMC citrus juice extractorClarification:Presence of colloidal pectic substances such as starch, cellulose, pectin, hemicellulose, etc.causehaze, cloudiness (Figure 12), and sedimentation in apple juice. Therefore, after extraction applejuice is treated with enzymes, fining agents or both to remove suspended solids and clarifiedusing membrane filtration (Sinha, 2012). Clarified apple juice is one of the most consumed fruitjuices in the world next only to orange juice. Raw apple juice obtained after pressing apples isturbid, brown in colour, very viscous and tends to settle during storage, so it must be clarifiedprior to its commercialization. Polysaccharides (pectin, cellulose, hemicellulose and starch),proteins &microorganisms are mainly responsible for the apple juice turbidity. Pectin is the mainsubstance responsible for cloudiness of apple juice (Dey, and Banerjee, 2014). Another potential[17] contributor to the haziness of juice is starch. In presence of starch, the following problems mayoccur:(i) slow filtration(ii) gelling after concentration (iii) Post concentration haze. Figure 12: Cloudy apple juiceThe process of depectinization involves the use of commercial enzymes, generally a blend ofpectinases (e.g., pectinase, polygalacturonase, pectinlyase) to degrade pectic substances (Dey,and Banerjee, 2014). Starch-degrading enzymes such as amylase and amyloglucosidase are alsocommonly added during the depectinization stage. Clarification of apple juice with gelatin andbentonite is a common industrial practice. These fining agents work either by sticking to theparticles, or by using charged ions to cause particles to stick to each other, in any case makingthem heavy enough to sink to the bottom by the action of gravity. What is left is a transparentthough not a clear juice. Subsequent filtration operations are needed to obtain a crystal clearproduct. Differences in the nature of ionic charges of protein, polyphenols and the fining agents,induce flocculation and sedimentation and result in the removal (Benitez & Lozano,2007).Application of ultrafiltration (Figure 13) as an alternative to conventional processes for theclarification of fruit juices.However, these membrane techniques partially substituted the use of[18] specific enzymes and the adequacy of UF as a technique for preventing haze formation stillrequires further studies (Sorrivas,Genovese& Lozano, 2006).Figure 13: UltrafiltrationIn case of OJ extracted juice contain significant amount of pulp, seeds, rags and other fibrousmaterial that need to be removed (Bayindirli, 2010).The excess pulp and tissue by productleaving the extractor are put through a pulp wash system. The pulp wash system comprises aseries of secondary finishers with a multi-stage counter current washing system. Around 5-7% ofsoluble solid are recovered with a high pectin content (Whitehurst & Van Oort, 2010).Separationof the pulp and other macromolecule using microfiltration (MF) or ultrafiltration (UF) prior toconcentration of the orange juice by RO or vacuum concentration has recently gained wideinterest as in this case no aroma, flavor and colour changes (Panda,2000).Deoiling :The oil level in OJ was controlled only by adjusting the extractor setting or by choice of the typeof extractor. The oil content could be controlled by softening the peel by immersing fruits for 1– 2 min in hot water. Deoilers have been developed to control the peel oil level in citrus juices.[19] Currently, deoiling in commercial operations is done by using small vacuum evaporators wherethe juice is heated to about 51.4 °C and about 3–6% of the juice is evaporated. After the vaporsare condensed, the oil is separated by centrifugation &the aqueous layer is returned to the juicewith this treatment, about 75% of the volatile peel oil can be removed (Sandhu and Minhas,2006).Concentration:Concentrated fruit juices are produced in a very large quantity. In the US the consumption of9 reconstituted juice concentrates is more than 4 X 10 Kg/year equivalent of fresh juice. The term“juice concentrate” is usually applied to the fruit juices that have been condensed by the removalof the water and which when rediluted with water, resemble the original juice incomposition.The main advantage of concentration of fruit juices are as follows:1. A great economy in transportation and storage cost resulting from simple reduction in thevolume and weight of the juice.2. Juice stability (King, 2013).Concentration of fruit juice by evaporation, freezing is one of the methods of fruit juicepreservation (Barrett, Somogyi&Ramaswamy, 2004).Evaporation:Evaporation is the conventional method for concentrating clarified apple juice. It is performed inmultiple effect evaporators at temperatures between 45°C and 90°C (Alvarez et al., 2000).In theconcentration of many fruit juices single pass evaporators are preferred, because the product[20] "