Beverages and unfermented fruits
-
Upload
maica-batiancela -
Category
Business
-
view
106 -
download
1
description
Transcript of Beverages and unfermented fruits
![Page 1: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/1.jpg)
![Page 2: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/2.jpg)
BEVERAGES AND
UNFERMENTED FRUITS
Maica Jimena Batiancela
BSBA Financial Management
Saint Louise de Marillac College of
Sorsogon
![Page 3: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/3.jpg)
COMMON METHODS AND OUTFITS• SELECTION OF THE MATERIAL
•GATHERING OF MATERIALS
•GRADING AND CLEANSING
•SELECTION OF METAL EQUIPMENT
•PREPARATION OF THE FRUIT BEFORE EXTRACTING THE JUICE
![Page 4: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/4.jpg)
TYPES OF PRESSERS
![Page 5: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/5.jpg)
•“BASKET” PRESS
- COMMONLY USED FOR GRAPES
•“SACK AND CLOTH” PRESS
- CONSIDERED AN ALL AROUND PRESS AND THE MOST HANDY PRESS FOR
GENERAL USE
•“BEAM” PRESS
- THE SIMPLEST. THE PRESSURE IS APPLIED BY MEANS OF A LONG WOODEN
BEAM WITH A WEIGHT AT ONE END.
![Page 6: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/6.jpg)
•“SCREW” PRESS
- AN IMPROVEMENT OF THE BEAM PRESS AND IS EMPLOYED QUITE
OFTEN IN COMBINATION WITH A BASKET
•“HYDRAULIC” PRESS
-EXERTS HYDRAULIC PRESSURE BY MEANS OF WATER OR OIL AND A
PUMP
•“CONTINUOUS” PRESS
-UNLIKE OTHER TYPES OF PRESS ALREADY DESCRIBED , MAKES
POSSIBLE CONTINUOUS OPERATION
![Page 7: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/7.jpg)
PRESERVATION OF FRUIT JUICES
![Page 8: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/8.jpg)
• PASTEURIZING
•EFFECT OF CARBON DIOXIDE
•USE OF STEAM
•FLASH PASTEURIZATION
•ELECTRICAL HEATING
•IMPROVED FLASH PASTEURIZATION
![Page 9: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/9.jpg)
•PASTEURIZING IN CANS AND BOTTLES
•EFFECT OF SANITATION ON PASTEURIZATION
•BENZOATE OF SODA ( BENZOIC ACID ) AS PRESERVATIVE
•SULPHUROUS ACID AS PRESERVATIVE
•HOW SULPHUROUS ACID DISAPPEARS
•PRESERVATIVE EFFECT OF SUGAR
![Page 10: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/10.jpg)
•USE OF PRESSURE FOR PRESERVATION
•LOW TEMPERATURE FOR PRESERVATION
•CARBON DIOXIDE AS PRESERVATIVE
•USE OF CLOSE FILTRATION IN PRESERVATION
•ENZYME CONTROL
![Page 11: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/11.jpg)
FILTERING OF FRUIT JUICES
![Page 12: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/12.jpg)
•PAD FILTERS
-CONSIST OF A NUMBER OF RECESSED METAL FRAMES BETWEEN WHICH ARE THIN PADS OF PULP AND ASBESTOS FIBER.
•FILTER PRESS
-COMPOSED OF METAL-WOODEN PLATES . BETWEEN THESE IS PLACED A HEAVY CLOTH PREFERABLY CANVAS
![Page 13: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/13.jpg)
•FILTER BAG
-A CONICAL BAG MADE OF FELT , HEAVY CANVAS OR OTHER
HEAVY CLOTH
•PULP FILTER
-CONSIST OF AN UPRIGHT STAINLESS STEEL OR COPPER
CYLINDER
![Page 14: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/14.jpg)
PRELIMINARY HEATING INFLUENCES FILTRATION
•THE SLIMY CHARACTER OF FRUIT JUICE MAKES IT EXTREMELY HAZARDOUS TO FILTER. THE USE OF PRELIMINARY PASTEURIZATION MATERIALLY DIMINISHES THE STICKINESS OF THE JUICE AND SUBJECTING IT TO 24 TO 48 HOURS SETTLING OFTEN RESULTS IN THE SETTLING OF A GOOD AMOUNT OF THE PROTEIN WITH A CONSIDERABLE PART OF THE FINELY SUSPENDED PULP.
![Page 15: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/15.jpg)
INFUSORIAL EARTH FACILITIES FILTRATION•A PROCESS OF CLARIFICATION OF POMELO JUICE WITH
INFUSORIAL EARTH AND FILTRATION HAS BEEN DESCRIBED BY CHASE. UNFORTUNATELY, SOME INFUSORIAL EARTH LEAVES AN UNPLEASANT FLAVOUR IN THE JUICE. THIS HAS BEEN HOWEVER REMEDIED BY HEATING THE EARTH TO DULL REDNESS. THIS PROCESS BURNS OR VOLATILIZES THE SUBSTANCE ACCOUNTABLE FOR THE UNPLEASANT ALTERNATION IN FLAVOUR. A COMMERCIAL FILTER IS NOW MADE OF A FINE SCREEN AND INFUSORIAL EARTH.
![Page 16: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/16.jpg)
METHODS USED IN
THE CLARIFICATION OF FRUIT JUICES
![Page 17: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/17.jpg)
•SETTLING METHOD
-AFTER BEING PASTEURIZED , THE JUICE TURNS CLEAR DURING STORAGE.
• FINING AGENTS
-CERTAIN JUICES DO NOT SETTLE CLEAR WHILE IN STORAGE. THEY ARE HARD TO FILTER
AND THEY COULD ONLY BE CLARIFIED BY THE ADDITION OF A FINING AGENT.
1. EGG ALBUMEN - THIS COULD BE BOUGHT IN DRY GRANULAR FORM. IT IS
DISSOLVED IN WARM WATER BY SOAKING FOLLOWING BY STIRRING.
![Page 18: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/18.jpg)
2. CASEIN - THE ORDINARY COMMERCIAL PRODUCT MADE FROM SKIM MILK BY
PRECIPITATING THE CURD FROM THE WHEY IS WASHED , DRIED AND GROUND
INTO CASEIN.
3. SPANISH CLAY AND BENTONITE CLAY - SPANISH CLAY IS A GREYISH-BROWN
CLAY SOIL OBTAINED FROM SPAIN.
• APPLICATION OF ENZYMES
-THE USE OF AN ENZYME COMPLEX PRODUCED FROM A PENICILLIN MOLD WAS FOUND EFFICIENT TO CLARIFY SOME AMERICAN FRUIT JUICES LIKE THOSE OF APPLES AND GRAPES.
![Page 19: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/19.jpg)
FRUIT JUICES IN BOTTLES
![Page 20: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/20.jpg)
PREPARATION OF BOTTLES
•GLASS BOTTLES AND SIMILAR CONTAINERS SHOULD BE THOROUGHLY CLEANED AND STERILIZED IN LIVE STEAM BEFORE USING
![Page 21: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/21.jpg)
THE CAP
•THE CROWN CAP IS THE MOST COMMON AND ECONOMICAL CLOSURE KNOWN FOR BOTTLES
![Page 22: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/22.jpg)
CARBONATING
•FRUIT JUICES WHEN BOTTLED AND CARBONATED LOOK MORE ATTRACTIVE AS FOOD PRODUCTS. THEY ARE PROCESSED EITHER IN A BULK CARBONATOR OR IN A CONTINUOUS CARBONATOR.
![Page 23: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/23.jpg)
MACHINES FOR FILLING
•MACHINES USED FOR FILLING BOTTLES ARE EITHER AUTOMATIC OR SEMI-AUTOMATIC.
![Page 24: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/24.jpg)
CITRUS JUICES
CARBONATED FRUIT BEVERAGES
![Page 25: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/25.jpg)
ORANGE JUICE CANNING
•THE MAIN PROBLEM IN THE CANNING OF ORANGE JUICE IS TO FIND A FRUIT VARIETY OR VARIETIES THAT COULD KEEP THEIR AROMA AND FLAVOUR SUFFICIENTLY LONG . THE FRUITS MUST BE WELL-RIPENED OR ELSE THE JUICE WILL ASSUME A BITTER TASTE.
![Page 26: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/26.jpg)
BASES FOR ORANGE BEVERAGE•THE USE OF A BASE IS QUITE COMMON AND POPULAR
IN LIGHTLY SWEETENED ORANGE JUICE.THE SUGAR JUICE IS CONCENTRATED IN A VACUUM WITH THE USE OF STAINLESS STEEL VACUUM PANS TO A HEAVY , RATHER THICK SYRUP TO BE USED AS A BASE FOR STILL AND CARBONATED BEVERAGES.
![Page 27: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/27.jpg)
CALAMANSI CONCENTRATE
•IT IS RATHER UNFORTUNATE THAT CALAMANSI CONCENTRATE HAS NOT BECOME A WELL – ESTABLISHED PRODUCT IN THE PHILIPPINES . RAW MATERIALS ABOUND IN THIS COUNTRY ESPECIALLY WHEN IN SEASON. IT IS A GOOD SOURCE OF VITAMIN C . THE PRODUCT COULD BE POPULAR IF RIGHTLY PREPARED . THE PROCESS OF MANUFACTURE AND DISTRIBUTION CAN BE MADE IDENTICAL TO THE ORANGE BEVERAGE DISCUSSED ABOVE.
![Page 28: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/28.jpg)
FROZEN ORANGE JUICE
•THE PRESERVATION OF SOME ORANGE JUICE IS DONE BY FREEZING IN ENAMEL-LINED CANS. THE MATERIAL IS USED BY ICE CREAM MAKERS , HOSPITALS , STEAM SHIPS AND OTHER ENTERPRISES.
![Page 29: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/29.jpg)
LEMON JUICE
•IT IS RATHER DISCOURAGING TO FIND THAT LEMON JUICE DETORIATES IN FLAVOUR EVEN MUCH FASTER THAN ORANGE JUICE ITSELF.
![Page 30: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/30.jpg)
PINEAPPLE JUICE
•IT IS ONE OF THE BEST MATERIALS FOR CANNING BECAUSE THE FRESH FLAVOUR AND AROMA ARE SATISFACTORILY RETAINED.
![Page 31: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/31.jpg)
TOMATO JUICE
•EQUIPMENT EMPLOYED FOR PROCESSING TOMATO PRODUCTS IS ALSO USED IN THE PROCESSING OF TOMATO JUICE.
![Page 32: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/32.jpg)
CARBONATED
FRUIT VEGETABLE
![Page 33: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/33.jpg)
PREPARATION OF SYRUPS
•JUICE FROM THE FRUIT IS OBTAINED IN THE WAY MOST CONVENIENT WITH THE FRUIT CONCERNED. MOST CITRUS JUICES ARE MADE INTO SYRUPS BY ADDING SUGAR.
![Page 34: Beverages and unfermented fruits](https://reader035.fdocuments.net/reader035/viewer/2022070304/54c94c214a79597d158b4655/html5/thumbnails/34.jpg)
CARBONATING AND BOTTLING
•ABOUT ½ FL. OZ. OF THE SYRUP IS ADDED TO EVERY 7 OUNCE BOTTLE OF SODA WATER. WATER THAT IS CARBONATED AT 35 LBS. PRESSURE IS ADDED TO FILL THE CONTAINERS.