Thursday, November 19, 2020

Production of pineapple juice

The pineapple tree belongs to the Bromeliaceae family. The edible part of the pineapple fruit (60% of the fresh fruit) has a moisture content of 85%.

Pineapple is largely consumed around the world as canned pineapple slices, chunk and dice, pineapple juice, fruit salads, sugar syrup, alcohol, citric acid, pineapple chips and pineapple puree. Pasteurized pineapple juice is one of the most important pineapple commodities.

The pineapple juice is processed by many advanced processing techniques to reduce bacterial contamination with improved shelf life and preservation of antioxidant compounds, vitamins, and minerals.

Steps production of pineapple juice:
*Receiving of pineapple
*Sorting: removing the crown and leaves
*Washing with water
*Juice extraction
*Juice filtration
*Juice pasteurization: Fresh juice is boiled at 80°C for 30 s

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

Pineapple juice can be obtained with an extraction machine only, or, in addition, enzymes can be used to increase the yield and the juice recovery from the pineapple pulp or residue.

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.
Production of pineapple juice

Most Popular Articles

Food Preservation and Technology

Food Science Avenue