PASTEURIZATION IN FRUIT JUICE
BY: SOKOYA OLUWATOMI TEMITAYO
MATRIC NO: 20069401119
A PROJECT SUBMITTED TO THE DEPARTMENT OF VOCATIONAL COURSES (PASTEURIZATION IN FRUIT JUICE)
TAI SOLARIN UNIVERSITY OF EDUCATION, IJAGUN, IJEBU-ODE, OGUN STATE.
IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF BARCHELOR OF SCIENCE IN VOCATIONAL COURSES
LECTURER IN CHARGE
PASTEURIZATION IN FRUIT JUICE
Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1864. The process was originally conceived as a way of preventing wine and beer from souring. Pasteurization is not intended to destroy all pathogenic micro-organisms in the food or liquid. Instead, pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming pasteurization product is stored as indicated and consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain food products are processed to achieve the state of commercial sterility. Juice is the liquid that is naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Juice may be prepared in the home from fresh fruits and vegetables using a variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Juice may be marketed in concentrate form, sometimes frozen, requiring the user to add water to reconstitute the liquid back to its "original state". However, concentrates generally have a noticeably different taste from that of their "fresh-squeezed" counterparts. Other juices are reconstituted before packaging for retail sale. Common methods for preservation and processing of fruit juices include canning, pasteurization, Labeling
Most nations define a standard purity for a beverage to be considered a "fruit juice." This name is commonly reserved for beverages that are 100% pure fruit juice. In the United pop the name of a fruit or fruits followed by juice can only legally be used to describe a product which is 100% fruit juice, as required by the Fruit Juices and Fruit Nectars (England) Regulations and the Fruit Juices & Fruit Nectars (American) Regulations 2003. However a juice made by reconstituting concentrate can be called juice. A product described as the "nectar" of a fruit must contain a minimum of juice between 25% and 50% for different fruitcakes. A juice or nectar including concentrate must state that it does. The term "juice drink" is not defined in the Regulations and can be used to describe any drink which includes juice, however little. Comparable rules apply in all EU member states in their respective languages. In the USA fruit juice can only legally be used to describe a product which is 100% fruit juice. A blend of fruit juice(s) with other ingredients, such as high-fructose corn syrup, is called a juice cocktail or juice drink. According to the Food and Drug Administration (FDA), the term "nectar" is generally accepted in the U.S. and in international trade for a diluted juice to denote a beverage that contains fruit juice or puree, water, and which may contain artificial sweeteners. In New Zealand and Australia particularly (and others) juice denotes a sweetened fruit extract, whereas nectar denotes a pure fruit or vegetable extract. Fruit juice labels may be...
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