There is a significant difference between processing of citrus fruits like oranges, grapefruits and lemons and processing of pomaceous fruit, stone fruit and small fruits. Therefore special machines have been developed for extraction of juice from citrus fruits. Please see under fruit extraction process for further information about production of fruit concentrate.
Reconstitution of the concentrate is performed by local juice manufacturers. The reconstitution itself involves several processing steps like blending, deaeration, pasteurizing and filling. Depending on the type of product to be produced (please see the below definitions), the various ingredients are blended to the required composition (by batch or in-line blending). The mixture varies from a simple blend between water and fruit concentrate (fruit juice) to a complex blend of various ingredients (fruit drinks).
Fruit juice (100% pure juice solids in total solids)
Beverage made from reconstituted fruit concentrate or fresh squeezed juice, without any additives.
Nectar drinks (35-99% pure juice solids in total solids)
Beverage made from reconstituted fruit or concentrate, with added sugar/sweetener.
Nectars are obtained by the addition of water and sugar to fruit juice, concentrated fruit juice, fruit purée or a mixture of these. They are generally prepared from fruits which are too acid or too strongly flavoured to be used alone. Nectars typically have a pH of 3.2 to 4.0 and 10 to 15 Brix sugar content.
Fruit drinks (1-34% pure juice solids in total solids)
Beverage made from reconstituted fruit concentrate, with added sugar/sweetener, flavours, stabilizer and other additives. If other ingredients such as sugar are added in order to reduce the amount of concentrate used, the product becomes a “drink” or “beverage” and must be described as such according to EEC rules and the food laws of most countries.
The below stated processing parameters are general guidelines and should only be considered as such.
Processing Sequence