Processing exotic fruits for juice : description of processes and optimisation of qualities
Demand in industrialised countries for juice prepared from exotic fruits has been growing for several years, essentially because of the success of exotic 'multi-fruit' or 'cocktail' juices available as pure fruit juices, juices prepared using concentrate, nectars and fruit juice beverages. The harmonisation of international standards (ISO, HACCP, CODEX), the recognition of European standards (AIJN) and increased awareness of the public and governments with regard to food safety have led producers to optimise their manufacturing processes and quality systems in order to supply increasingly healthy products of good taste quality at a competitive price. Industrial production of juice from exotic fruits thus uses simple principles aimed at healthy, rapid juice production with optimum yield and conservation of the sensorial and nutritional characteristics of the raw material. Significant examples of the optimisation of processes and qualities applied to the manufacture of juices from exotic fruits are presented. Pure Florida citrus juice (orange, white and pink grapefruit): description of pressing procedures and automated aseptic technology producing high quality pure citrus juices. Some of these juices are stored in aseptic tanks with a capacity of 1 million gallons (3.87 million litres). Mango purée from Mexico: presentation of a specific line of mango purées and concentrates packed in aseptic drums. Banana purée from Ecuador: details of the critical points related to banana purée manufacture. Pure pineapple juice from Côte d'Ivoire: presentation of the optimisation of a pressing and packaging line for pure pineapple juice in aseptic cases. Potential for the production of organic pineapple juice. Guava purée from Thailand: examples of physicochemical criteria used in the quality control of raw materials (purées).
