Sunday, June 19, 2011

Pineapple juice processing

The manufacturer of pineapple juice is a good example of the interaction of plant breeders, horticulturists, food technologists and engineers on an industrial process that evolved over many decades.

The juice was and to some extend still a byproduct of solid pack operations.

Pineapple juice is often recovered from the ejected skins and cores from the machines which cut the pineapple in preparation for canning.

Other source of fruit for juice are small pineapple, physically damaged fruit that is unsuitable for canning and off-cuts from the canning line.

This waste material is utilized by using a screw press to recover the juice.

The juice contains up to 40% pulp. The pulp content is reduced, usually by finishing with a screw-type finisher followed by centrifugation, before pasteurizations and concentration.

Screening and centrifugation of these fractions also necessary to remove skin specks or eyes.

For preparing pineapple juice concentrate, the juice is concentrated in a multiple effect vacuum pan. The fresh pineapple juice at about 12 Brix concentrated to 60-65 Brix for manufacturing purpose or to 45 Brix for packing in retail size 6 oz cans.
Pineapple juice processing

Most Popular Articles

Food Science Avenue