Preparation and Packaging of Fruit Juices

These flashcards cover key vocabulary and concepts related to the preparation and packaging of fruit juices.

Preservatives

Substances added to food and drink to prevent spoilage and extend shelf life.

NFC (Not From Concentrate)

A type of orange juice that is sold as a single strength, non-concentrated beverage.

Sorbic acid

A chemical preservative used to inhibit the growth of molds and yeasts in food products.

Centrifugation

A process that uses centrifugal force to separate components of different densities within a mixture.

Pectinases

Enzymes that break down pectin, aiding in the extraction process of fruit juices.

Pasteurization

A heat treatment process that eliminates spoilage organisms and pathogens in juice to ensure safety.

Juice concentrate

A concentrated form of juice that is reduced in water content, allowing it to be transported and stored more easily.

Cleaning/Washing process

The initial step in juice production that involves inspecting and cleaning the fruit to remove dirt and microbes.

Quality Control

The process of ensuring that the juice meets all required safety and quality standards throughout production.

Enzyme Addition

The step where enzymes are added to improve juice yield, clarity, and nutritional quality.