The document discusses the process of orange juice processing. It begins with an introduction to oranges and their origins. It then provides a flow chart of the process which includes receiving, washing, inspection, juice extraction, filtration, pre-heating, centrifugation, dibittering, evaporation, sterilization, filling and storage. Each step is further described with details on equipment used. The document concludes by discussing the health benefits of orange juice such as regulating blood pressure, preventing cancer, and helping with blood circulation, cholesterol balance, skin glow and weight loss.

1. “PROCESSING OF ORANGE JUICE”
Presented by
Yogesh Kumar Chouhan
M.Tech Final (APFE)
ID- 220116010
Seminar
on
Swami Vivekananda College of Agril. Engg. And Tech. & Research
Station,(FAE) ,IGKV Raipur
2017-18
(PFE-591 )
MASTER'S SEMINAR

2. CONTENTS:-
oIntroduction
oProcess Flow Chart
oUnit Operation Of Orange Juice Processing

3. INTRODUCTION
 The orange plant is believed to be native to Southeast Asia, mainly to
the southeast and northeast India.
 The name ORANGE is derived from the Sanskrit word,
“NARANGARH” and Telugu word “NARINGA”.
 Binomial name of orange is Sinensis and Family is Rutaceae.
 Varieties are Berna, Cherry Orange, Mosambi, Sunstar, Kona, Joppa,
Jaffa orange, Midsweet, Pera, Pineapple, Qweenstar, Verna, etc.
 The Orange is belongs to Citrus Fruits. Citrus fruits is widely consumed
fruits particularly appreciated for its fresh flavor and vitamin-C.
 The most well-known examples of citrus fruits with commercial
importance are lemons, limes, grapefruit etc.

4. Receiving Raw material Storage
Washing
Inspection
Juice Extraction
Filtration
Pre-Heating(temp.74°C)
Centrifugation
Dibittering
Evaporation
Sterilization(temp.103°C)
Filling & Storage
PROCESS FLOW CHART
by pulper (3mm sieve size)
& finisher (2mm sieve size)
In Flume and Tank By
Chlorinated Water

5. UNIT OPERATIONS OF ORANGE JUICE PROCESSING
 Receiving:- We brought the raw material, then weighed and stored.
 Storage:- The raw material (Orange) are stored in Raw material
storage.
 Washing :- The raw material are placed on flume and washed with the
help of chlorinated water.The material then is send for washing on
washing tank by the elevator.
Fig:- BucketElevator

6. The orange is washed by chlorinated water with air agitator and baffle
plate for provide proper flow and send inspection belt by conveyor
and washed by normal water with help of nozzles.
 Inspection:-The unwanted material are removed from belt like
physical hazards, unmatured (orange), etc.
Fig:- Inspection Belt
Fig:- Washing Tank

7.  Juice Extraction:-The cup type juice extractor is use for the
extracting the juice, in this type the cup catch the orange from the belt
and compressed the orange then squeezed and the juice get extract .
Fig:- Cup Type Juice Extractor

8.  Filtration:- The juice is conveyed via a pump then send for fitration
process, there is a two operating station-
(a) Pulper(with 3mm sieve size)
(b) Finisher/refiner(with 3 mm sieve size)
 In pulper, there is rotating body, down to it there is a sieve of size 3mm,
So the particle which have lesser than 3mm in juice is get filtered
through those sieve and the remaining pulp(waste) separated
automatically. The Finisher is similer to pulper but there is a sieve of
2mm.
 Pre-Heating :-The orange juice is heated at 740C, then the juice is
Pasteurized and the bacteria's will be inactive and then the juice go to
centrifuge.
Fig:- Pulper /Finisher

9.  Centrifugation:- After Heating process the juice come in centrifuse, In
Centrifuse the 150 cup are arranged and they rotted at12000rpm to
15000 rpm and the help of the rotating action juice will be removed
from the pulp.
 Dibittering :- In dibittering unit the bitterness of the juice is removed
with the help of resin.
Fig:- Dibittering Unit
Fig:- Centrifuse

10.  Evaporation:- The orange juice is heated by steam and remove
the water molecules and then the juice is send aseptic section for
sterilization.
Fig:-Plate Heat Evaporator

11. STERILIZATION:-
In this section the juice is sterilized and the bacteria’s are fully destroy , Four
sterilization process are-
I. Heating(by steam at 103ᵒ C temp.)
II. Holding(for 3min)
III. Cooling(by normal water)
IV. Chilling(by water at 5ᵒ C )
Fig:-Sterilization Section
Heating
Holding
Chilling
Cooling

12.  Aseptic Filling & Storage :-In this section the HDPE pouches, and
Bags are sterilized by steam and then juice is filled in pouches. Then
juice is stored in 3 to 6 degree centigrade temperature.
Fig:- Aseptic Filling Section

13. HEALTH BENEFITS OF ORANGE JUICE
 Regulate and control blood pressure
 Prevent cancer
 Help in blood circulation
 Balance cholesterol
 Help for glowing skin
 Help in weight loss

14. THANK YOU