Preservation.

Once the juice has been clarified, it is ready to be preserved. In some cases large reserves of single-strength juice are kept in juice silos after having been pasteurized, but usually the juice is immediately

processed into retail or institutional packages. For a single-strength juice packaging line, a typical process is to heat the juice to 880 C and then bottle it. This produces a shelf-stable product.

For producing concentrate, the juice is passed through an evaporator, where the level of soluble solids is typically brought to 70 percent by weight. Retail packages of concentrate are typically filled at 45 percent dissolved solids; at this concentration a three-to-one dilution by the consumer will create a finished product with a soluble solid level of approximately 12 percent.

Exercise 2. Complete the scheme of the essential stages in fruit juice manufacture.

washing

pitting pasteurizationpeeling

Exercise 3. Think and try to answer the following questions.

1. Can you give descriptions of a natural-style cloudy product, a "nectar"- type product, a fully clarified juice, juice concentrate, and fruit drinks.

2. What is cloudy apple juice? What are its differences from clear juice? 3. Why may surfactants and detergents be added during fruit washing? 4. What operations may fruit preparation include?

5. What are the by-products of fruit juice processing (including exotic fruit)? 6. What do you know about the liquefaction of the fruit mash?

7. Some processors considered it to be an alternative to one of the juice processing stages. To what exactly?

8. What are pectinization and depectinization?

9. What are the common packages for fruit juice? 10. How long may packed juices be stored?

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Exercise 4. Translate the following word-combinations.

Diatomaceous earth filtration, to collect suspended solids, large reserves of single-strength juice, a high-pressure soak system, ceramic membranes, stone fruit pitting operations, a single-strength juice packaging line, a drum grater, a cloth partition, a shelf-stable product, a ceramic membrane.

Exercise 5. Complete each sentence with a word or phrase from the box.

juice membrane filtration systems fruit juice preservation rack-and-frame presses

juice extraction systems fruit preparation

1. Two major ___ for citrus exist. One is a reaming technique, in which the fruit is cut in half and the individual halves reamed to extract both the juice and the inner fruit solids. In the second major system, a hole is punched in the fruit and the juice squeezed out at the same time.

2. ___ comprises methods by which juice is kept from spoilage after clarification. 3. Hollow fibre, open tubular, or ceramic membranes are employed in ___.

4. ___ include the continuous belt press, the bladder press, and the basket press. 5. ___ is removing pits and peels from fruit.

Exercise 6. Study the scheme (Figure 32), read the text and fill in the brackets with the appropriate number.

At the canneries cherries are first stemmed by hand or by mechanical stemmers. After stemming cherries are washed. Cherries are canned in two ways: with pits and without pits.

If they can cheries without pits, pits are removed. Removing of pits is accomplished by an automatic machine in which cherries fall into small cups () in which the pits () are removed by a plunger ().

Figure 32. Automatic machine for pits removing.

Exercise 7. Translate the following sentences paying attention to the meanings of the word form. Decide if this word is functioning as a noun or as a verb.

1. Fruit juice may be of different forms.

2. At modern plants different purpose machines form whole production lines. 3. The slurry rotates in the bowl and forms a concentric layer.

4. We learnt to filter liquids when we were in the ninth form. 5. Form blocks from these frozen fruits.

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