Part 1. Essential processing stages in fruit juice manufacture

UNIT 4

FRUITS AND VEGETABLES PROCESSING EQUIPMENT

Text A. Processing of fruit juice.

Vocabulary

belt press

basket press

bladder press

cake

concurrent

decanter centrifuge

diatomaceous earth

disintegrate

flight

grater

institutional package

mash

paring disc

partition

pomace

rack-and-frame press retail package

scroll

single-strength juice

slurry

stack

stemmer

пресс с ленточным конвейером

корзиночный пресс

пузырный пресс

жмых

прямоток

декантаторная центрифуга

диатомит

дробить

скребок

терка

крупная фасовка для предприятий общественного питания

затор, заторная масса

чистящий диск

секция

мезга

стеллажно-рамный пресс

розничная упаковка

конус

сок одинарной крепости

жидкий раствор

блок

машина для отделения плодоножек

прес з стрічковим конвеєром

корзиновий прес

пузирний прес

макуха

прямотік

декантаторна центрифуга

діатоміт

дробити

скребок

терка

велика фасовка для підприємств громадського харчування

затор, заторна маса

диск, що чистить

секція

мезга

стелажно-рамний прес

роздрібна упаковка

конус

сік одинарної міцності

рідкий розчин

блок

машина для відділення плодоніжок

Part 1. Essential processing stages in fruit juice manufacture

Exercise 1. Translate the following words paying attention to the suffixes and prefixes.

To disintegrate – disintegration, unwanted, compatible, concentrate – concentration, to remove – removal, to dilute – dilution.

Reading. Read the text and draw the scheme of essential stages in fruit juice manufacture.

After fresh fruit, one of the most common fruit products is fruit juice. Fruit juice can take on many forms, including a natural-style cloudy product, a "nectar"-type product containing suspended solids, a fully clarified juice, juice concentrate, and fruit drinks.

The processing of fruit juice involves washing, extraction, clarification, and preservation.

Fruit is usually washed prior to any processing. Washing is typically conducted with a high-pressure soak or spray system.

Preparation.

Fruit is prepared for juice extraction by removing unwanted parts. This may include pitting operations for

stone fruit such as apricots, cherries, or plums or peeling for such fruits as pineapples. In one large class of fruit, citrus fruit, juice extraction and separation from the peel are combined. If the entire fruit is to be used in the juice, then typically it is disintegrated in a drum grater or a hammer mill. Care must be taken to control disintegration so that the particle size of the mash is compatible with the press system.

Pressing.

Many different types of press are used for juice extraction. The most traditional is a rack-and-frame press, in which ground fruit (mash) is pumped into cloth partitions, called cheeses, which are separated by wooden or metallic racks. After a stack of cheeses has been produced, the press is activated and the juice expressed from the assembly.

Many variations of the rack-and-frame press exist. These include the continuous belt press, the bladder press, and the basket press.

Filtration.

Filtration systems are varied in design, operation, and application. The most traditional system is diatomaceous earth (DE) filtration, in which DE is used to aggregate and collect suspended solids. The DE is collected on filter paper inside the pressure filter as the juice passes through the unit. The resulting juice is sparkling clear. Owing to concern over the cost of DE and its disposal, other filtration processes have been designed. The most successful is membrane filtration, in which hollow fibre, open tubular, or ceramic membranes are employed in juice filtration systems.

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