"today’s food related issues: new trends in food consumption, new processing technologies (Ibarz,and Barbosa-Canovas, 2014). Figure 2: Fruit ProcessingCharacteristics of fruit considered during processing:1.Appearance includes size, shape, and color.2.Texture includes juiciness, firmness.3.Flavor component include incorporate sweetness, sourness (acidity), bitterness and aroma(Somogyi,Barrett and Hui,1996). Need Of fruit juice processing:1.The more delicate, soft fruits cannot be kept for a long periods.2.Juice can be consumed more conveniently than the whole fruits.3.The ease of mixing fluids promotes development of unique blends of juices with otherproducts.4.Processing enhances the nutritional composition of the product (Table 1).[6] 5.The very young and elderly may have problem eating, so drinking juice is an effective andnutritious alternative.6.Fluid food products including juices are easier to process, to heat, cool, freeze and transport,etc. than solid foods or fluid containing particulates (Bates, Morris, Crandall, 2001).Table1 : Nutritional value comparison of raw apple, raw orange , orange juice and apple juiceRaw apple Applejuice, Orange, raw,Orange juice frozenwith skincanned or with peel concentrate, undilutedbottled ProximateWater 85.56 g 88.24 g 82.30 g 60.57 gEnergy 52 Kcal 46 kcal 63 kcal 148 KcalProtein 0.26 g 0.10 g 1.30 g 2.40 gTotal lipid 0.17 g 0.13 g 0.30 g 0.25 gFiber 13.81 g 0.2 g 4.5 g 1.0 gSugar 10.39g 9.62 g - 29.68 gCarbohydrate13.81 g 11.30 g 15.50 g 92.20 MineralsCalcium 6 mg 8mg 70 mg 38 mgIron 0.12mg 0.12 mg 0.80 mg 0.33 mgMagnesium 5 mg 5 mg 14 mg 35 mgPhosphorus 11 mg 7 mg 22 mg 61 mgPotassium 107 mg 101 mg 196 mg 629 mg[7] Sodium 1 mg 4 mg 2 mg 7 mgZinc 0.04 mg 0.02 mg 0.11 mg 0.16 mgVitaminsVitamin C 4.6 mg 38.5 mg 71.0 mg 144.8 mgThiamine 0.017 mg 0.021 mg 0.100 mg 0.275 mgRiboflavin 0.026 mg 0.017 mg 0.050 mg 0.175 mgNiacin 0.0910.073 mg 0.500 mg 1.093 mgVitamin B-6 0.041 mg 0018 mg 0.093 mg 0.260 mgFolate, DFE 3 µg 0 µg 30 µg 77 µgVitamin B12 0.00 µg 0.00 µg 0.00 µg 0.00 µgLipids Fatty acids 0.028 g 0.022 g 0.35 g 0.059 gCholesterol 0 mg0 mg 0 mg 0 mg(Source: All the data was obtained from the USDA National Nutrient Database).Unit Operations:There are various type of fruit (Figure 3), because of their nature, shape, size, harvestingcharacteristics and so on, may require specialized treatment during processing. In all instanceshowever the operation involve obtaining the fruit supply in the correct state of maturity,expressing the juice in the most effective manner possible and then if required treating the juicewith enzyme for clarification, filtration before concentration followed by suitable packaging(Ashurst, 2008).[8] Figure 3: Classification of fruits2.3.1. Raw material receiving: Material handling operations encompass those that move raw fruits from the farm to thepackaging house or processing plant. All material handling operations need to maintain sanitaryconditions, minimize product loss (qualitative and quantitative), and maintain raw materialquality (Kader, 2002).Apple and orange are brought to the processing building and dumped bytruckload (Figure 4) or out of pallet bin into water filled tank (Bates, Morris, Crandall, 2001).Figure4: Unloading of the apple[9] Sorting :Sorting of fruits (Figure 5) and vegetables play an important role in enhancing the productquality. Immediately after harvesting the produce is sorted according to the size, shape, color andappearance. The damage and immature fruits must be removed as these might become sources ofethylene gas which will increase the rate of respiration and ripening of the healthy produce(Sivasankar, 2002).Sorting methods:1. Weight sorting: The weight of a food unit is proportional to the cube of its characteristicsdimensions.2. Size sorting: Different types of screens are used for size separation of foods. 3. Shape sorting: Shape sorting is adopted when food raw materials contain undesirablematerial even after size or weight sorting and cleaning (Sivasankar, 2002).Figure 5: Sorting of the orangeAdvantage of sorting:1. Sorted fruits and vegetables are better suited for mechanized operations for peeling, pitting.2. Food material of uniform size and shape are better suited for efficient heat transfer duringsterilization, pasteurization (Sivasankar, 2002).[10] "