2. Juice
it is prepared by squeezing or
macerating fresh fruits and
vegetables without the application
of heat or solvents.
a liquid naturally contained in fruit
or vegetable tissue.
may be sold in concentrate form or
frozen, requiring the owner to add
water
3. Common Processing and
Preservation Methods
1. CANNING
method of preserving food in
which the food contents are
processed and sealed in an airtight
container
4.
5. 2. PASTEURIZATION
process of heating, which is usually
a liquid, to a specific temperature for
a predefined length of time and then
immediately cooling it after it is
removed from the heat
6.
7. 3. FREEZING
is a phase transition in which a
liquid turns into a solid when its
temperature is lowered below
its freezing point
8.
9. 4. EVAPORATION
a liquid that occurs from the
surface of a liquid into a gaseous
phase that is not saturated with
the evaporating substance
10.
11. 5. SPRAY DRYING
producing a dry powder from a
liquid or slurry by rapidly drying with
a hot gas
12.
13. Juices are often consumed for their
perceived health benefits. For example, orange
juice is rich in vitamin C, folic acid, potassium, is
an excellent source
of bioavailable antioxidant phytochemicals and
significantly improves blood lipid profiles in
people affected with hypercholesterolemia.
Prune juice is associated with a digestive health
benefit. Cranberry juice has long been known to
help prevent or even treat bladder infections,
and it is now known that a substance in
cranberries prevents bacteria from binding to
the bladder.
14. Many fruit juices have a higher sugar (fructose)
content than sweetened soft drinks; e.g., typical
grape juice has 50% more sugar than CocaCola. While soft drinks (e.g. Coca-Cola)
cause oxidative stress when ingested and may
even lead to insulin resistance in the long term,
the same thing cannot be attributed to fruit
juices. On the contrary, fruit juices are actually
known for their ability to raise serum antioxidant
capacity and even offset the oxidative stress
and inflammation normally caused by high-fat
and high-sugar meals.
15. Fruit juice consumption overall
in Europe, Australia, New Zealand and the US
has increased in recent years, probably due to
public perception of juices as a healthy natural
source of nutrients and increased public interest
in health issues. Indeed, fruit juice intake has
been consistently associated with reduced risk
of many cancer types, might be protective
against stroke and delay the onset of
Alzheimer's disease.
16. equal in health benefit to fresh fruit has been
questioned, mainly because it lacks fiber and
has often been highly processed.[25] Highfructose corn syrup, an ingredient of many juice
cocktails, has been linked to the increased
incidence of type II diabetes. High consumption
of juice is also linked to weight gain in some
studies,[26][27] but not in others.[28] In a controlled
clinical study, regular consumption of grape
juice for 12 weeks did not cause any weight
gain in volunteers, but consumption of a soft
drink did. Fruit juice in moderate amounts can
help children and adults meet daily
recommendations for fruit consumption, nutrient
intake and calories.
17. The American Academy of Pediatrics says that
fruit juice should not be given to infants before 6
months of age. For children ages 1 to 6, intake
of fruit juice should be limited to 4 to 6 ounces
per day (about a half to three-quarters of a cup).
Giving children excessive juice can lead to poor
nutrition, diarrhea, gas, abdominal pain,
bloating, and tooth decay.
