COMMON METHODS AND OUTFITS
•SELECTION OF THE MATERIAL
•GATHERING OF MATERIALS
•GRADING AND CLEANSING
•SELECTION OF METAL E...
•“BASKET” PRESS
- COMMONLY USED FOR GRAPES
•“SACK AND CLOTH” PRESS
- CONSIDERED AN ALL AROUND PRESS AND THE MOST HANDY PRE...
•“SCREW” PRESS
- AN IMPROVEMENT OF THE BEAM PRESS AND IS EMPLOYED QUITE
OFTEN IN COMBINATION WITH A BASKET
•“HYDRAULIC” PR...
•PASTEURIZING
•EFFECT OF CARBON DIOXIDE
•USE OF STEAM
•FLASH PASTEURIZATION
•ELECTRICAL HEATING
•IMPROVED FLASH PASTEURIZA...
•PASTEURIZING IN CANS AND BOTTLES
•EFFECT OF SANITATION ON PASTEURIZATION
•BENZOATE OF SODA ( BENZOIC ACID ) AS PRESERVATI...
•USE OF PRESSURE FOR PRESERVATION
•LOW TEMPERATURE FOR PRESERVATION
•CARBON DIOXIDE AS PRESERVATIVE
•USE OF CLOSE FILTRATI...
•PAD FILTERS
-CONSIST OF A NUMBER OF RECESSED METAL FRAMES
BETWEEN WHICH ARE THIN PADS OF PULP AND ASBESTOS FIBER.
•FILTER...
•FILTER BAG
-A CONICAL BAG MADE OF FELT , HEAVY CANVAS OR OTHER
HEAVY CLOTH
•PULP FILTER
-CONSIST OF AN UPRIGHT STAINLESS ...
PRELIMINARY HEATING INFLUENCES
FILTRATION
•THE SLIMY CHARACTER OF FRUIT JUICE MAKES IT EXTREMELY HAZARDOUS
TO FILTER. THE ...
INFUSORIAL EARTH FACILITIES FILTRATION
•A PROCESS OF CLARIFICATION OF POMELO JUICE WITH INFUSORIAL EARTH
AND FILTRATION HA...
•SETTLING METHOD
-AFTER BEING PASTEURIZED , THE JUICE TURNS CLEAR DURING STORAGE.
•FINING AGENTS
-CERTAIN JUICES DO NOT SE...
2. CASEIN - THE ORDINARY COMMERCIAL PRODUCT MADE FROM SKIM MILK BY
PRECIPITATING THE CURD FROM THE WHEY IS WASHED , DRIED ...
PREPARATION OF BOTTLES
•GLASS BOTTLES AND SIMILAR CONTAINERS SHOULD BE
THOROUGHLY CLEANED AND STERILIZED IN LIVE STEAM BEF...
THE CAP
•THE CROWN CAP IS THE MOST COMMON AND ECONOMICAL
CLOSURE KNOWN FOR BOTTLES
CARBONATING
•FRUIT JUICES WHEN BOTTLED AND CARBONATED LOOK MORE
ATTRACTIVE AS FOOD PRODUCTS. THEY ARE PROCESSED EITHER
IN ...
MACHINES FOR FILLING
•MACHINES USED FOR FILLING BOTTLES ARE EITHER AUTOMATIC
OR SEMI-AUTOMATIC.
ORANGE JUICE CANNING
•THE MAIN PROBLEM IN THE CANNING OF ORANGE JUICE IS TO
FIND A FRUIT VARIETY OR VARIETIES THAT COULD K...
BASES FOR ORANGE BEVERAGE
•THE USE OF A BASE IS QUITE COMMON AND POPULAR IN LIGHTLY
SWEETENED ORANGE JUICE.THE SUGAR JUICE...
CALAMANSI CONCENTRATE
•IT IS RATHER UNFORTUNATE THAT CALAMANSI CONCENTRATE HAS NOT
BECOME A WELL – ESTABLISHED PRODUCT IN ...
FROZEN ORANGE JUICE
•THE PRESERVATION OF SOME ORANGE JUICE IS DONE BY
FREEZING IN ENAMEL-LINED CANS. THE MATERIAL IS USED
...
LEMON JUICE
•IT IS RATHER DISCOURAGING TO FIND THAT LEMON JUICE
DETORIATES IN FLAVOUR EVEN MUCH FASTER THAN
ORANGE JUICE I...
PINEAPPLE JUICE
•IT IS ONE OF THE BEST MATERIALS FOR CANNING BECAUSE THE
FRESH FLAVOUR AND AROMA ARE SATISFACTORILY RETAIN...
TOMATO JUICE
•EQUIPMENT EMPLOYED FOR PROCESSING TOMATO
PRODUCTS IS ALSO USED IN THE PROCESSING OF TOMATO
JUICE.
PREPARATION OF SYRUPS
•JUICE FROM THE FRUIT IS OBTAINED IN THE WAY MOST
CONVENIENT WITH THE FRUIT CONCERNED. MOST CITRUS J...
CARBONATING AND BOTTLING
•ABOUT ½ FL. OZ. OF THE SYRUP IS ADDED TO EVERY 7 OUNCE
BOTTLE OF SODA WATER. WATER THAT IS CARBO...
Beverages and unfermented fruits
Beverages and unfermented fruits
Beverages and unfermented fruits
Beverages and unfermented fruits
Beverages and unfermented fruits
Beverages and unfermented fruits
Beverages and unfermented fruits
Beverages and unfermented fruits
Beverages and unfermented fruits
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Beverages and unfermented fruits

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Beverages and unfermented fruits

  1. 1. COMMON METHODS AND OUTFITS •SELECTION OF THE MATERIAL •GATHERING OF MATERIALS •GRADING AND CLEANSING •SELECTION OF METAL EQUIPMENT •PREPARATION OF THE FRUIT BEFORE EXTRACTING THE JUICE
  2. 2. •“BASKET” PRESS - COMMONLY USED FOR GRAPES •“SACK AND CLOTH” PRESS - CONSIDERED AN ALL AROUND PRESS AND THE MOST HANDY PRESS FOR GENERAL USE •“BEAM” PRESS - THE SIMPLEST. THE PRESSURE IS APPLIED BY MEANS OF A LONG WOODEN BEAM WITH A WEIGHT AT ONE END.
  3. 3. •“SCREW” PRESS - AN IMPROVEMENT OF THE BEAM PRESS AND IS EMPLOYED QUITE OFTEN IN COMBINATION WITH A BASKET •“HYDRAULIC” PRESS -EXERTS HYDRAULIC PRESSURE BY MEANS OF WATER OR OIL AND A PUMP •“CONTINUOUS” PRESS -UNLIKE OTHER TYPES OF PRESS ALREADY DESCRIBED , MAKES POSSIBLE CONTINUOUS OPERATION
  4. 4. •PASTEURIZING •EFFECT OF CARBON DIOXIDE •USE OF STEAM •FLASH PASTEURIZATION •ELECTRICAL HEATING •IMPROVED FLASH PASTEURIZATION
  5. 5. •PASTEURIZING IN CANS AND BOTTLES •EFFECT OF SANITATION ON PASTEURIZATION •BENZOATE OF SODA ( BENZOIC ACID ) AS PRESERVATIVE •SULPHUROUS ACID AS PRESERVATIVE •HOW SULPHUROUS ACID DISAPPEARS •PRESERVATIVE EFFECT OF SUGAR
  6. 6. •USE OF PRESSURE FOR PRESERVATION •LOW TEMPERATURE FOR PRESERVATION •CARBON DIOXIDE AS PRESERVATIVE •USE OF CLOSE FILTRATION IN PRESERVATION •ENZYME CONTROL
  7. 7. •PAD FILTERS -CONSIST OF A NUMBER OF RECESSED METAL FRAMES BETWEEN WHICH ARE THIN PADS OF PULP AND ASBESTOS FIBER. •FILTER PRESS -COMPOSED OF METAL-WOODEN PLATES . BETWEEN THESE IS PLACED A HEAVY CLOTH PREFERABLY CANVAS
  8. 8. •FILTER BAG -A CONICAL BAG MADE OF FELT , HEAVY CANVAS OR OTHER HEAVY CLOTH •PULP FILTER -CONSIST OF AN UPRIGHT STAINLESS STEEL OR COPPER CYLINDER
  9. 9. PRELIMINARY HEATING INFLUENCES FILTRATION •THE SLIMY CHARACTER OF FRUIT JUICE MAKES IT EXTREMELY HAZARDOUS TO FILTER. THE USE OF PRELIMINARY PASTEURIZATION MATERIALLY DIMINISHES THE STICKINESS OF THE JUICE AND SUBJECTING IT TO 24 TO 48 HOURS SETTLING OFTEN RESULTS IN THE SETTLING OF A GOOD AMOUNT OF THE PROTEIN WITH A CONSIDERABLE PART OF THE FINELY SUSPENDED PULP.
  10. 10. INFUSORIAL EARTH FACILITIES FILTRATION •A PROCESS OF CLARIFICATION OF POMELO JUICE WITH INFUSORIAL EARTH AND FILTRATION HAS BEEN DESCRIBED BY CHASE. UNFORTUNATELY, SOME INFUSORIAL EARTH LEAVES AN UNPLEASANT FLAVOUR IN THE JUICE. THIS HAS BEEN HOWEVER REMEDIED BY HEATING THE EARTH TO DULL REDNESS. THIS PROCESS BURNS OR VOLATILIZES THE SUBSTANCE ACCOUNTABLE FOR THE UNPLEASANT ALTERNATION IN FLAVOUR. A COMMERCIAL FILTER IS NOW MADE OF A FINE SCREEN AND INFUSORIAL EARTH.
  11. 11. •SETTLING METHOD -AFTER BEING PASTEURIZED , THE JUICE TURNS CLEAR DURING STORAGE. •FINING AGENTS -CERTAIN JUICES DO NOT SETTLE CLEAR WHILE IN STORAGE. THEY ARE HARD TO FILTER AND THEY COULD ONLY BE CLARIFIED BY THE ADDITION OF A FINING AGENT. 1. EGG ALBUMEN - THIS COULD BE BOUGHT IN DRY GRANULAR FORM. IT IS DISSOLVED IN WARM WATER BY SOAKING FOLLOWING BY STIRRING.
  12. 12. 2. CASEIN - THE ORDINARY COMMERCIAL PRODUCT MADE FROM SKIM MILK BY PRECIPITATING THE CURD FROM THE WHEY IS WASHED , DRIED AND GROUND INTO CASEIN. 3. SPANISH CLAY AND BENTONITE CLAY - SPANISH CLAY IS A GREYISH-BROWN CLAY SOIL OBTAINED FROM SPAIN. • APPLICATION OF ENZYMES -THE USE OF AN ENZYME COMPLEX PRODUCED FROM A PENICILLIN MOLD WAS FOUND EFFICIENT TO CLARIFY SOME AMERICAN FRUIT JUICES LIKE THOSE OF APPLES AND GRAPES.
  13. 13. PREPARATION OF BOTTLES •GLASS BOTTLES AND SIMILAR CONTAINERS SHOULD BE THOROUGHLY CLEANED AND STERILIZED IN LIVE STEAM BEFORE USING
  14. 14. THE CAP •THE CROWN CAP IS THE MOST COMMON AND ECONOMICAL CLOSURE KNOWN FOR BOTTLES
  15. 15. CARBONATING •FRUIT JUICES WHEN BOTTLED AND CARBONATED LOOK MORE ATTRACTIVE AS FOOD PRODUCTS. THEY ARE PROCESSED EITHER IN A BULK CARBONATOR OR IN A CONTINUOUS CARBONATOR.
  16. 16. MACHINES FOR FILLING •MACHINES USED FOR FILLING BOTTLES ARE EITHER AUTOMATIC OR SEMI-AUTOMATIC.
  17. 17. ORANGE JUICE CANNING •THE MAIN PROBLEM IN THE CANNING OF ORANGE JUICE IS TO FIND A FRUIT VARIETY OR VARIETIES THAT COULD KEEP THEIR AROMA AND FLAVOUR SUFFICIENTLY LONG . THE FRUITS MUST BE WELL-RIPENED OR ELSE THE JUICE WILL ASSUME A BITTER TASTE.
  18. 18. BASES FOR ORANGE BEVERAGE •THE USE OF A BASE IS QUITE COMMON AND POPULAR IN LIGHTLY SWEETENED ORANGE JUICE.THE SUGAR JUICE IS CONCENTRATED IN A VACUUM WITH THE USE OF STAINLESS STEEL VACUUM PANS TO A HEAVY , RATHER THICK SYRUP TO BE USED AS A BASE FOR STILL AND CARBONATED BEVERAGES.
  19. 19. CALAMANSI CONCENTRATE •IT IS RATHER UNFORTUNATE THAT CALAMANSI CONCENTRATE HAS NOT BECOME A WELL – ESTABLISHED PRODUCT IN THE PHILIPPINES . RAW MATERIALS ABOUND IN THIS COUNTRY ESPECIALLY WHEN IN SEASON. IT IS A GOOD SOURCE OF VITAMIN C . THE PRODUCT COULD BE POPULAR IF RIGHTLY PREPARED . THE PROCESS OF MANUFACTURE AND DISTRIBUTION CAN BE MADE IDENTICAL TO THE ORANGE BEVERAGE DISCUSSED ABOVE.
  20. 20. FROZEN ORANGE JUICE •THE PRESERVATION OF SOME ORANGE JUICE IS DONE BY FREEZING IN ENAMEL-LINED CANS. THE MATERIAL IS USED BY ICE CREAM MAKERS , HOSPITALS , STEAM SHIPS AND OTHER ENTERPRISES.
  21. 21. LEMON JUICE •IT IS RATHER DISCOURAGING TO FIND THAT LEMON JUICE DETORIATES IN FLAVOUR EVEN MUCH FASTER THAN ORANGE JUICE ITSELF.
  22. 22. PINEAPPLE JUICE •IT IS ONE OF THE BEST MATERIALS FOR CANNING BECAUSE THE FRESH FLAVOUR AND AROMA ARE SATISFACTORILY RETAINED.
  23. 23. TOMATO JUICE •EQUIPMENT EMPLOYED FOR PROCESSING TOMATO PRODUCTS IS ALSO USED IN THE PROCESSING OF TOMATO JUICE.
  24. 24. PREPARATION OF SYRUPS •JUICE FROM THE FRUIT IS OBTAINED IN THE WAY MOST CONVENIENT WITH THE FRUIT CONCERNED. MOST CITRUS JUICES ARE MADE INTO SYRUPS BY ADDING SUGAR.
  25. 25. CARBONATING AND BOTTLING •ABOUT ½ FL. OZ. OF THE SYRUP IS ADDED TO EVERY 7 OUNCE BOTTLE OF SODA WATER. WATER THAT IS CARBONATED AT 35 LBS. PRESSURE IS ADDED TO FILL THE CONTAINERS.

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