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Cold de-aeration in production of citrus juices

A technology of citrus juice and degasser, which is applied in food science and other fields, and can solve the problems of expensive and low efficiency of two-step operation

Inactive Publication Date: 2006-08-09
TROPICANA PROD INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This two-step operation is expensive, inefficient and therefore undesirable

Method used

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  • Cold de-aeration in production of citrus juices

Examples

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Embodiment

[0020] An APV degasser tank modified with a WhirlJet(R) #3 nozzle was used in this example. Initially, the NFC orange juice was cooled to a temperature of 35°F. The cooled juice is then sent to the degasser tank. The tank was maintained under a vacuum of 28-30 inches Hg. The flow rate of juice into and out of the tank was 1.20 gallons per minute, resulting in a hold-up volume of 20 gallons remaining in the tank. This allows the juice to sit in the tank for approximately twenty (20) minutes before draining. The test was such that the dissolved oxygen content in the juice exiting the tank was an average of 0.545 ppm. This was slightly above the desired level, indicating that successful degassing was achieved under these conditions, which were relatively mild and did not harshly manipulate the organoleptic qualities of the juice.

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Abstract

A continuous process for cold de-aeration of citrus juice wherein the juice is at a temperature between 32 DEG F. and 50 DEG F. and is subjected to a vacuum of between approximately 28 and 30 inches mercury for 10 to 20 minutes to produce a de-aerated citrus juice.

Description

field of invention [0001] The present invention relates to a continuous process for the cold degassing of citrus juice. More particularly, the present invention relates to a continuous process for degassing citrus juice in which the juice is cooled to a temperature of 32-50°F and subjected to a vacuum of about 28-30 inches of mercury for 10-20 minutes to produce Degassed citrus juice. Background of the invention [0002] When preparing citrus juice, especially when citrus juice is not prepared from concentrated (NFC) citrus juice, such as NFC orange juice, the storage stability of the juice is an important issue. Storage stability includes not only maintaining the flavor of the juice, but also preventing the juice from spoiling so that it remains fit for human consumption. One of the factors affecting the storage stability of juice is the amount of chemical oxidation that occurs during storage of the juice. Any chemical oxidation that occurs during storage is preferably m...

Claims

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Application Information

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IPC IPC(8): A23L2/76A23L2/06
CPCA23L2/76A23L2/06
Inventor T·C·丹尼尔斯J·P·博廷
Owner TROPICANA PROD INC
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