product /packag g dstribution

PRODUCT /PACKAG G DSTRIBUTION Florida Department of Citrus Scientific Research Department University of Florida - IFAS - CREC 700 Experiment Station RCXJd Lake Alfred, Florida 33850 - 2299 October 1989
FRESH- SQUEEZED FLORIDA ORANGE JUICE Pr oduction - Packaging - Distribution
Robert D. Carter
Florida Department of Citrus
Scientific Research Department
University of Florida - IFAS - CREC
700 Experiment Station Road
Lake Alfred, Florida 33850-2299
PREFACE
The
Flor ida
c itrus
indu stry
has
consumer s for products of high quali ty.
esta bli shed
in
1 9 35,
by
the
lon g
recognized
r eturns
Flor ida
l e g isiature,
to the Florida c i trus grower.
fabri c of this ma nual.
citrus
The product dis cus sed
p roblems
of
t he
business
techni cal practices.
and
to
be
avoid
was
to promote h igh quality
significant
Quality concerns are the very
here
is
possibly
t he
Florida
Therefore, those electing
unusually
these
of its
Citrus
consequently,
product most vul nerable to quality problems.
to produce this product will need
des i re
The Florida Department of
Flo r ida c i t r us products, c onsumer satisfaction, and
economic
t he
alert
to
the
potential
wherever possible through sound
It is the purpose of this manual to highlight probl ems of
t h e produc t and offer procedures which may avoid them.
This man ual has been prepared by
answe r
que s t ions
the
Florida
Department
of
Citrus
to
of t he purchaser of Fl orida oranges who may want to properly
extract and mark e t l a r ge or s mall quantities of 100% pu re Florida Orange
Juice
wi thou t preservat ion by h eat or c hemicals .
NOTES:
Increased
packing
of
this
produc t
with consequent re quests on this
manual have de pleted supplies.
This Oc t ober 1989 revision includ es the Florida
rul e s
for
Department
of
Ci trus
the packing of Fresh Squeezed Florida Orange Juice, which were
adopted December 22 , 1987, after the first printing of this manual.
New storage research results by Dr . Paul Fellers, Florida De partment of
Ci t r u s, Scientific Research Dept., have been included under Shelf Life.
U.S . Food and Drug
Orange
Jui c e
has
Administration
Standard
of
Identity
f or
Frozen
also been included, as some production of t hi s product
has begun since the first printing.
First Printing September 19 ~ 7 Revised Octob er 1989 Single c opi es of this manual are availabl e free to persons
packing
Fresh-Squeezed
Florida Orange Juice.
for $1 .50 each from Fresh Squeezed,
Florida
interested
in
Additional copies are ava il able
Orange
Juice
Technical
Florida Department of Citrus, P . O. Box 148 , Lakeland, Florida
338 0 2.
Manual,
FRESH- SQUEEZED
FLORIDA ORANGE JUICE
Produc tion - Packaging - Distribution
C - 0 - N - T - E - N - T - S
Page No.
PRODUCT DESCRI PTION
1
RAW FRUIT
3
Culti vars
Frui t Size
Analytical Requirements
Cont ainers and Shipments
Refrigerated Storage
PRODUCTION LOCAT IONS
6
JUICE EXTRACTION
6
Hand Operation
Mechanical Operation
WASTE DISPOSAL
7
SANITATION
8
REFRIGERATION
9
TANKS·
10
FACI LI TY SIZ I NG AND CONSTRUCTION
10
Large Operation
Small Operation
Construc tion
. PUMPS
11
Page No.
REGULATIONS AND QUALITY CONTROL
12
U. S. Food and Drug Administration
USDA Product Inspection
Florida Department of Citrus ( FDOC)
Private Laboratory Inspections
Qual ity Analyses by the Operator
° Br ix, Ac id & Ratio of °Brix to percent acid
Top or Floating Pulp
Peel Oil
Seasonal Variation of Quality Analyses
Mi crobiology
Sensory Evaluation of Storage Samples
CONTAINERS
17
LABELING
17
PACKAGING EQUIPMENT
18
TECHNICAL ASSISTANCE
19
QUALI TY CONTROL PROCEDURES
20
SHELF LIFE
30
STORAGE AND DISTRI BUT I ON
30
EQUI PMENT AND CONTAINER SOURCES
31
Laboratory Equipment and Reagents Extractors Tanks Pumps Refrigeration Heat Exchangers Piping Container and Packaging Equipment USEFUL INFORMATION
33
Fresh Fruit Shipping Organizations
OFFI CIAL RULES AFFECTING THE FLORIDA CITRUS INDUSTRY
Excerpts from 20-64 - Orange Juice
34
1
PRODUCT DESCRIPTION
Rarely doe s a j uic e capture human interest as d oes fresh-s que ezed
oran g e
juice
(not
pas t eurized) (FSFOJ) .
This is t rue because the p r oduct i s
ve r y spec ial , r e qui ring special prepar at ion parameters .
fr om
t he
well
known
con vent i onal
FSFOJ
is
set
and
canned
orange
juice.
FSFOJ
is
prepared
of
Identity
concentration.
i nac t i vat e
without
processing
Conventional orange juice
enzyme s
a nd
reduce
acc ompl i sh long term storage.
respons i ble
heat
for
some
used
products
microflora
are
(ye ast,
juice
from
according to an
& Drug Administration
exc l usi ve designation for orange juice in the U.S. Food
Standa rds
apart
Fl orida proce ssed oran ge produ c ts s uch a s
frozen concentrated orange juice , pasteurized orange j u i ce, orange
concentra te
Florida
in
pasteurizing
heated
mol d
in
and
order
to
bacteria)
to
Ironically, the unique attributes of
serious limitations for the product.
and
FSFOJ
are
When prepared and
stored p roperly, FSFOJ may achieve up to several days shelf life before quality
deteriorates appreciably through the
natural
action
of
the
enzymes
and/or
microfl ora, b oth of whi ch are inactivated by h eat in processed products.
FSFOJ
is
also
different and possibly more appealing because it is often
removed f rom within nature's package,
consumer.
In
this
day
the
orange,
in
the
presence
of
the
of modern merchandising, food products, prepared and
packaged thousands of miles from the consume r are common.
Therefore, there
is
some a ppe al and real or imagined security when food is prepared before the eyes
of
the
consumer
or
when
they
know
it was prepared at or near the time of
consumpti on.
Consume rs can easily
de li gh t f ul
product
in
their
thousands of miles away ,
markets
by
efficient
identify
own
carefully
with
FSFOJ
kitchen
selected
packinghouses.
This
as
many
home
on
demand,
from
prepared
the
using fresh fruit grown, perhaps,
and
is
prepared
for
shipment
to
another important difference
compared wi t h processed orange juice products; FSFOJ can
consume r's
have
be
prepared
in
the
a supply of fresh fruit which may hold the
juice wi thin its peel for a few months anywhere, under proper refrigeration.
FSFOJ wi l l often contain more
proce ssed
products .
This
is
floati n g
or
top
pul p
than
because the large amount of top pulp cannot be
h a ndled b y present-day pa steur izers and e vaporators , so must be
to
proc e s sing.
conventional
removed
prior
The presenc e of t op pul p r ecalls experiences of hand-squeezing
orange s in t he consumer ' s home a nd may ignite the de si re
to
purchase
Florida
2
oranges
and
repeat
the
experience
of
enjoying self-prepared fresh Florida
orange juice.
The top pulp is composed of whole juice vesicles or
vesic le s
are
the
orange s e gment.
juice.
anatomical
components
making
their
parts.
Juice
up the major portion of the
About 12 segments make up the inner orange and contain a l l the
The segments are covered by the peel which consists of white albedo and
the out side orange-pigmented flavedo containing the oil sacs which contribute a
flavorful characteristic to FSFOJ.
Juice vesicles, somet i mes called juice sacs
or juic e cells, contain all the juice, and while inside the intact vesicle, the
juice
is
naturally
microflora
and
preserved
enzymes.
due
to
the
absence
of
destructive
Bacteria and other microflora are on the surface of
the f ruit and , of course, in the air we breathe.
Enzymes are
the v e sicl e wal l s and membrane portions of the orange.
from
flavor
concentrated
in
When juice is extracted
an orange, the vesicles are ruptured, introducing enzyme s into the juice.
The juice makes contact with the
air
and
may
make
contact
with
the
peel
introducing some microflora into the juice.
Neither
enzymes
nor
normal microflora in the extracted orange juice are
normally con sidered har mful to humans, but both can produce
changes
which are not pleasing to the senses of taste, smell or sight.
ves icle
is
ruptured,
the
to
a
FSFOJ
The instant the
pectinesterase enzyme is released from the vesicle
wall and can start catalyzing the breakdown
leading
in
of
long
chain
pectin
molecules
noticeable undesirable clarification of juice in a few hours at
ambient temperatures.
Microflora from the peel and orange-juicing equipment or
containers can, under favorable conditions, instantly begin reproducing in
the
FSFOJ following extraction.
It s h ould be evident that product limitation and vulnerability to spoilage
can
present
disadvantages to the use of this product.
may produce enough diacetyl (which
undesirable
but termilk
is
off-flavor;
desirable
yeasts
may
in
Lactobacillus bacteria
butter)
grow
to
produce
to produce a fermented
flavor (desirable in alcoholic beverages).
Delicate flavors can chemically
transformed
by
to
undesirable
constituents
oxygen
an
in the juice.
be
To limit
spoilage, i nst ant refrigeration of FSFOJ at as cl ose to it s freezing point
o
(about 2S F) as possible, can inhibit or greatly reduce the development of all
of t h e above types of off-flavors.
accompli shed,
it
can
in
no
conventional processed products.
No matter h ow rapidly the refrigeration
way
substitute
for
is
the heat treatment of the
Even well-prepared and refrigerated j ui ce, at
3
its best at the ins t ant of extraction, b egins to deteriorate to some extent
once
and
may
achieve
a
17-day
at
shelf life under ideal refrigerated storage
before off -flavor development becomes significant.
Inc reasing nationwide
Flor i da
roadside
f ruit
interest
stands,
in
is
cons c i ou s n ess a nd a preference for
FSFOJ,
once
marketed
primarily
at
sparked by a trend to diet and nutrition
the
natural
juice
without
sugar,
other
a ddi t ives or processing .
The flex ibil ity of producti on and consumption add s to
its
Progressi v e national hotel chains have, through their
na t ionwid e
appeal.
d i r ecto r s of die tetics, set up in- h ouse programs to suppl y high
quality
FSFOJ
da i ly t o their ho t el dining rooms and coff ee shops .
Nationwide
s upermarket
onlookin g con s ume r s.
mal l s
where
chai n s
of fer
consume rs
have
squeezed
in
t h e market to
The p r oduct may be purchased from booths with i n
may
witne ss
s hopp ing
extra ction a nd packaging of the product.
Cons ume r s may enjoy the p r oduc t on t h e
Re tai ler s
juice
s po t
or
take
it
h ome
or
do
both .
noted that e xtrac tion in vi ew of custome rs produces a po si t ive
effect on sale s.
Successful businesses are
r e f ri ge r a te
deliv e r
and
the
p r oduc t
devel oping
which
extract
FSFOJ,
da ily to r e stau r a nts a n d ins t i t u ti onal
dining rooms within a metropol itan ar e a.
FSFOJ,
extracted
and
chilled
in
Florida ,
is
shi pped
northe astern and midwe stern U. S. metr opol itan mar kets.
at
once
to
Product is s h i pped
by
air in retail containers or by tank truck.
I nt ernat ional
shi pments
of this product present attractive pos si bilities
and have been made
experimentally .
produc t 's
shelf life can be c onsumed in the transportation to market.
limi ted
Obvi ous ly ,
a
sizeable
portion
of
the
Thus , succe s sful use of this juice depends on rapid marketing.
RAW FRUIT
Cultivars
FSFOJ r e qui r e s a dependable source of good quality Florida oranges.
This
can usua ll y b e arra nged between Oc t ober and June of each g rowing seas on t hrough
Fl o rida
f resh
f ruit
shipping orga n iza ti ons ( See Useful
Information).
the off-season summer months, oranges previous ly prope rly prepared
in
prope r
refri g erated
(32
succ e ssfull y be us e d.
As
pa ckage,
has
the
orange ,
0
ha s
to
35
0
a lre ady
F)
During
a nd
plac ed
sto rage for up to three months can
be en
noted,
juic e
ins ide
nature ' s
de c idedl y bette r s he l f l i fe than fre shly -ext r a cted
4
juice.
There will, of course , be times when suitable Florida oranges
unavai labl e .
This
simply
puts
this
product
will
be
in the category of many other
produce items.
On e of the unique qualities of FSFOJ is that a single cultivar is
used in its manufacture.
each
h aving
its
own
This is because Florida has 3 major orange cultivars,
season
the early-season Hamlin (October - December);
mid-sea son Pineapple (January
June ).
usually
March);
and
late-season
Valencia
(April-
Each of these cultivars have distinct sensory characteristics with the
Hamlin juice having the lowest color and flavor; Valencia
having
the
highest
color a nd flavor.
Thus,
it
is
apparent
that
year-round
consumers of FSFOJ experience a
spectrum of juices and certainly cannot expect a uniform product throughout the
year.
This seasonal change or variability
product .
This
lack
of
uniformity
can
is
the
be
a
product, when consumers compare its flavor to
processed
product
hallmark
of
the
natural
disadvantage in sales of the
the
more
uniform
flavor
of a
blended from juices of more than one cultivar, squeezed and
concent rated for storage at various times of t h e year.
Fruit Size
Me chanical extractors are usually
diameter
to
accept
a
limited
fruit
size range, for example, 2 inches to 3-1/4 inches in diameter or even
a more narrow range.
the
designed
Fl orida
fruit
This means that this diameter range must be specified
supplier.
Use of fruit outside the size specified for the
extractor may result in poor juice quality due to excess peel extractives.
juice yields can also result from mis-sizing.
accommodated
to
A broad range of
sizes
can
Low
be
and sizing-related yield and quality problems eliminated by using
mult i ple extractors, each set for specific fruit size.
Extraction should be accomplished with a minimum of air incorporation into
the j u ice to minimize reduction of flavor quality by oxidation.
Se e the Equipment Sources section for some suppliers.
NOTE : Listing of specific commercial products and their
illustrate
or limited.
suppliers
is
to
some possible sources and is not intended to be complete
Listing does not necessarily constitute endorsement .
5
Diamet e r of the
Extraction
section)
orang es
and
may
i mportant
be
suppliers
to
t he
op e rator
(Se e
the
of Florida orange s h a v e the capabi li ty of
offer ing oranges of de s ire d s i zes.
Anal ytical Requirements
Normal ly as orange s mature t h e juic e a cidity
sugar
content
increas es .
One
measure
d ecrease s
a nd
t he
natural
of t h e quality or matur i ty of orange
juice is t h e rati o of it s natural sug ar or
d e grees
Br ix
( o Br i x)
or
percent
suga r (perc ent soluabl e sol i d s ) by we ight to its percent ac id ( a n h ydrous citric
acid)
by
we ight .
The
St ate
of Fl orida ensur es t h e p icki n g of c ommercially
mat ure oranges wi th g ood- f lavored juice by r e quir ing inspect i ons
compliance with strict a nalytical mat urity requirements .
by
off i c ial
State
int o
determi ne
Certif icati on is done
of Florida Department of Agri cultur e and Consume r Ser vic es
inspectors of all ora n ge s bef ore they a r e packe d for f re s h
processed
to
orange
juic e
products.
f ruit
s hipment
or
The rati o of s uga r to a c id (oBrix to
percent a cid) in t h e thre e major orange c ultivars (descr ibed above ) at harv es t ,
is permitted to range f rom 9 to ove r
20
at
harvest .
The
c ompl e x
ma turity
regulations vary by calendar a s maturi t y progre ss es t hroughout the s e ason.
The
°Brix
to
percent
ac id
rat io
of
produced in Florida is regulat e d between
usually
being preferred.
13
frozen conc e nt rated orange juice
and
19. 5
wi t h
about
15
ratio
Production of 1 5- ratio FSFOJ year -round could not be
expected because of i nability to blend.
However, some t hought should be
given
by merchandisers to reducing as much as possible the natural variability of the
raw
fruit
intended
f or FSFOJ .
A good supplie r may be helpful in setting and
adhering to specif ications for raw fruit which will keep
flavor,
especially
tartness , t o a minimum.
tartness or flavor variabili ty
wil l
be
a
variations
in
juice
Even when not extreme, sweetness,
disadvanta ge
of
the
product
in
comparison to other ora nge juice products.
Containers and Shipment
Fresh
Fl orida
orange s
are
packed i n a variety of c on t ainers , but tho s e
commonly marketed in commercial channels are corrugat e d cartons of
pla stic
bags
a nd
4/5
bu
( a pprox
40 lbs) , cartons .
corrugated pallet boxes (900 lbs) may be arranged.
of
Agriculture
inspector.
The
fruit
x
5
lb
Bulk packs i n tri-wall
The frui t is required to be
packed in a certified Florida packinghouse, unde r t he direction
Department
8
of
a
Florida
i s treat ed in a manner to
6
r educe the possibility of fruit l oss by rot t ing
during
s hipme n t
a nd
storage
before consumption .
Shipment is u s ual ly by refrigerated r ail car or tru ck.
Refrigerated Storage
Ideally, t he raw oranges re c eived should be placed in refri gerated storage
at
32
0
to
reasons .
34 F
to about lOC ) and 80 to 85% relative h umidity for several
First , fruit may be cool when received as s hipping
done
o ften
(0
under
re fr i ge r ated storage;
pAne tration
a nd
subsequent
(see
spoilage
potential
extracted, then juice
requi rements
Sec ond,
refrigeration.
potential
Refrigeration
is
Fl ori da
is
by
juice
quality
is
protected
the
oranges
by
surface
rotting is reduced.
spoilage
the
of
from
mold
Third, i f fruit is cool when
reduced.
Also,
refrigeration
section) of the extracted juice will be
reduc ed.
PRODUCTION LOCATIONS
The u se of fresh
unl i mited
oranges
production
have in the last few
fresh- squeezed
vari ous
years
transportation
and
equipped
juice.
areas.
l ocations
a
source
location possibilities.
orange
market ed in their
as
should
any
plants
product
facilitates
almost
A number of companies in Europe
or
markets
for
production
of
These may utilize fresh Florida oranges already
Transportation
be
of
considered.
necessary
final
limitations
This
manual
of
includes
or
fresh
oranges
both
mechanical
to
vehicular
conveyor
trans port ati on just prior to extraction.
JUICE EXTRACTION
Hand Operat i on
Seve ral
methods of juice extraction are available.
The simplest, used in
home ki t chens, i s a single stationary reamer burr for pressing by hand a precut
half- orange with a twisting mo tion .
Seeds a nd some pulp need to
be
separated
by hand.
This me thod, of cour se, produ ces a low volume of juice for the amount
of
power
hand
re quir ed.
A
hand-operated lever t y pe juicer, Hamilton Beach
Mod el 932 , for example, is u sed in some U.S . restaurants and for street vending
in the Medi te rranean c ount ries.
Mechanical juicers requiring hand pre ssing are
7
available (Sunbeam and others , for example, See the Equipment Source s
section)
with a single motor - driven rotating reamer burr p o s it i oned in a stainl ess steel
cup
designe d
to
stra in out s e eds a nd large pulp pieces a nd deliv e r the juice
t hrough a s pout int o a con tainer .
Mechanical Operation
Compl ex mech a nic a l e xt rac t ors are
designed
to
squeeze
mul t ipl e
precut
orange halve s rapidly in s ucce s sion us ing a seri e s of rotat ing burrs extract i n g
as many as 30 f ruit p er minute produc ing about 0. 5 gal j uice per minut e.
d e vi c es
The se
are d e s igned to r e mov e seed s and l a r ge pieces of fruit fr om t he jui ce.
Some extra ctor s, Aut o mat ic Orange J uice r a nd Orange-O-Matic , for
ava i l a bl e
to
cu t
the
fru i t
halve s
e xamp le ,
are
as a preliminary s tep t o t he extraction
pro ce s s using a s e r ies of rotat ing burrs as d e scribed above.
Automati c Ma chine ry Co. (Br oW11 I n ternational , I n c .)
extractor
capa bl e
of
hi gh
volume
offers
a
comme rcial
(700 fruit or about 11 gal per min ).
company also s u ppl ies a me chanical fin ish e r ne cessary to remove seeds and
The
some
pulp t o achi e v e t he d esired leve l .
FMC
Corp.
al so offers a c ommercial t ype h igh volume extractor ( 500 fruit
or about 8 gal pe r min).
vary
t he
l evel
and
Thi s machine s eparates seeds from t he juice
and
can
size of pulp as a part of the extraction process without
need of a dditi onal f ini s h i ng equipment .
WASTE DISPOSAL
Good me chanical extraction of orange juice yields about 45 to 55% j u i c e by
we i ght , depending on cultivar, maturity a nd type of extract ion with an
of
a b ou t
extraction.
l bs
( 4.7
50%.
Hand
extraction
might
prod u c e lower yields than mechanical
Two 4/5 bu cartons of oranges (approx 80 lhs) will yield about
gal )
of juice and abou t 4 0 lbs of peel, seeds and pulp.
the we ight of frui t conveyed to the extrac tion location must be
as
wa s t e.
Th e
waste
disposal con tainers .
i nsur e
average
sanita ry
will
be
quite
d amp
and
minimize
Thus, half
conveyed
away
and messy, requiring leak proof
Covered, r igid pl as t ic c ont ainers
di s posa l
40
envi ronmental
or
plastic
pollution.
bags
Improper
di s posal me thods may c a u se d amage t o floors a nd carpets by leaking liqu ids.
a f e w hours at a mbi ent tempe r atures , t hese l i quids and
the
solid
may
wastes
deve l op fermen ted odo rs , off ensive to humans , but attract i v e to fruit flies.
In
may
8
~aterial,
Thi s waste
disposal
when properly covered, may be acceptable to municipal
organizations.
even wh en fermented.
days and fed
to
However, the material has cattle feed possibilities,
In Israel, the materials are stored as silage for several
dairy
and
other
cattle.
In
Florida,
such
wastes
from
processing plants are converted into dried cattle feed and molasses.
SAlU TATION
As
tanks,
discussed earlier, airborne microflora can infect juice in extractors,
pumps,
pipelines,
and
open
containers.
After
------.several
hours
extraction operation, it is possible to have sufficient undesirable
growth
on
extractor
surfaces,
quality problems in FSFOJ.
covered with juice.
inside
tanks
of
microflora
or pipelines, to cause serious
This occurs on surfaces of equipment intermittently
Small colonies of mi croflora attached to the surfaces will
reprod u ce rapidly in a few hours as the microorganisms use the nutrients in the
orange juice on the equipment surface.
orange
jui ce
During
continued
extraction,
At the same time the
fresh juice gives new nutrients to the colonies growing on
colonies
can become visible.
In
the
system
after
juice
If
several
hours
of
commercial orange juice processing operations, it is common to
wash a n d rinse equipment after 6 to 8 hours of operation.
orange
surfaces.
Such pinpoint and pinhead size yeast
colonies have been observed in an extraction
operat i on.
the
level surges over the invisible developing colonies, some of the
microorganisms break loose contaminating the fresh juice.
uncheck e d,
as
operations,
it
is
even
more
equipment because there is
no
pasteurization
critical
process
In
fresh
squeezed
to operate with clean
to
reduce
microflora
populations in the juice before packaging for marketing.
Equ ipment
should
hours of operation.
for
pressure,
which
may
will
have
be
cleaned
immediately after each use or after each 4
Hot water rinsing, using a hose with a restrictive
remove
dried
pulp
on
pieces and much of the undesirable material
surfaces.
The
small
amount
polysac charides in orange juice may be responsible for a
dried material on equipment surfaces.
these
pulp
microfl ora
pieces
colonies .
make
A
excellent
nozzle
of
cementing
protein
or
effect
of
If not removed during frequent cleanups,
footholds
for
subsequent
undesirable
good detergent solution of normal strength can be an
effect i ve follow-up to remove material not removed by the hot water
brush may b e useful in some areas.
rinse.
A
The detergent solution should be rinsed off
9
before
reusing
the
equipment .
After washing, some operators us e a sanitize r
solution such as sodium hypochlorite (chlor ine) .
also used with rinsing before equipment use.
Other approved s anitizers are
Solutions with 200
ppm
residual
chlorine or solutions with 25 ppm iodine, as iodophor compounds have bee n found
effective sanitizers a nd manufac turers ' inst ructions should b e followe d.
(NOTE:
Chlorine
and
iodine fumes and soluti ons may b e DANGEROUS to p ersonn e l
and solutions may b e corrosive to me t al s after l ong expo s ure.)
REFRIGERATION
The
i mpo rta nc e
over -emphasize d.
t he
product
cannot
be
Re fr ige r ati on i s the only means of preserving t h e qual i ty
of
after
ref rigeration.
r ef rige ration
of
refrigeration
e xt ract ion .
to
t he
FSFOJ
operat i on
The marke t abl e life of t he product d e pends on
I t is sugge s t ed t o e xtr act chilled ora n ges to reduce
tre atment
of
t he
juice .
n ecessary
However, s ome s u ppl emental me ans of
juice r efrig erat i on should b e ut i lized immediately after extraction.
Some
ope rat o r s
simply
fill
j uic e
in
ch illing, t hen pl ac e t h e containers (possi bl y
cases)
in refrigerated stora ge .
containers
pl astic
bottles
t ank
moves
in
it
corru gated
ac ro ss
t he
t ank surface whe re juice heat i s s lowly r e mov ed throu gh the tank wall by
the r e fri g erant c irculate d on the oth e r other s i d e of the tank
of
a dd i tiona l
Some c onvey fres h l y extracted juice to a col d
wa ll storage tank where agitation of juice in the
inner
withou t
t hes e
me thods
is
cons i d ered
satisfact ory
wall.
Neither
because of the l en gth of t i me
requ ired to remove t he bea t in the juice in s izeabl e product quantities.
a dv erse
qual ity
Some
changes may be initiated or t ake place before the temperature
is a d e qua te l y l owered.
The be st system would r e qui re a small t u bul ar or plate-type heat exchanger
(See t he Equi pment Source s s e c t ion ) where a refrigerant is
side
of
s i de .
the
tube
de sired
30 F
in
a
matter
but
juice
can
be
of a few sec onds after extraction.
de s i rable systems desc r ibe d e arl ier , t he
t e mperature ,
one
juice
c ould
eventuall y
c hil l ed
to a
Wi th the less
r each
t hi s
it may r equi r e many hours durin g which qual i t y de ter ioration
of FSFOJ would be risked.
I t is ironic that the e arl ie r de scribed meth ods
t he lat ter me thods both remcve t he s ame total amount of he a t o r BTUs .
t ransfe r
on
o r plate while juice is passed by pumping across t h e other
Wi t h such a system, the fre shly extracted
0
circulated
eff icie n c y
of
t he
latte r
method s
and
The he at
mak e s i t superi or by f ar f rom a
10 quality standpoint, but not much different from the other methods in
cost
per
BTU r e move d.
The
services
of competent, qualified refrigeration technicians should be
utilized i n selecting and installing refrigeration equipment.
Stainless steel (304 or 316) is the preferred
tanks
and
material
for
nearly all equipment coming in contact with orange juice because of
its lon g term durability.
example,
construction
U.S.
polye thy lene .
Food
and
Other
Drug
Insulation
materials
can
Administration
on
outside
be
successfully
approved
used,
for
such
as
plastics
tank surfaces is important to minimize
heat penetration into properly refrigerated juice.
FACILITY SIZING AND CONSTRUCTION
I n facility design and equi pment selection for
sizing
i s important.
FSFOJ
words,
proper
This begins with storage of raw fruit, and moves through
extraction , pumps, refrigeration, tanks, and product
other
production ,
equipment
and
structural
facility
storage
size
facilities .
In
are dependent on the
desire d daily product volume.
Large Operati on
If daily orders
extracti on
equipment
per mi n ( gpm).
almost
amount
to
3000
gallons,
meal period.
used,
time in half.
possibly
in
with
an
Thus, a
could
about
example time of about 7 hr or a total of about 4.6 hr.
mus t
require
almost
If an AMC-700 extractor producing 11 gpm is selected,
filler s s hould be sized accordingly .
juice
conjunction
Use of 2 FMC extractors
then e x traction alone can theoretically be accomplished in
above
speed
At least one cleanup period
Then, of course, a final cleanup is necessary.
very f ul l 8-hour day would be required .
t hi s
high
With this equipment , one extractor would theoretically
7 continuous hours to extract this amount.
employee
relatively
is needed, for example , an FMC extractor producing 8 gal
of approximately 1/2 hour should be
cut
then
If juice is
extracted
2/3
of
the
Tanks , pumps and
at
8
gpm ,
then
be removed from the extractor at this rate , either by hand or by a
pump with about 8 gpm capability .
Similarly , the jUice refrigeration equipment
11 or heat exchanger should be capable of chilling 8 gpm of juice from t he maxi mum
o
possible ambient t emperature to the desired 30 F. This flow could proba bl y be
handl e d
by
I-inch
or l-1/2-inches OD stainless piping, d e pending on t he hea t
exchanger, head pre ssur e and pump s elected.
Small Operation
I f order s a re a bout 300 gallons of f r esh - sque ezed ora nge
then
corre s p ondingly
indicate d.
A
small er
small
equipment
t h an
d e scr ibe d
j ic e
per
d a y,
would
a bove ,
juicer made by Automa tic Orange J u ice r Corp. may ex t ract
a bout 1/2 gal p e r minut e , t hus 2 of t hese machine s migh t e xt ract the da i ly
gal
of
juic e
in
be
a b out
5
hr
of
squee z ing
time.
300
Alte rnat ivel y, one unit
manufa c tured by Orange mati c, I n c . , e xtrac t ing about 60 gallon s per hour
( gph ) ,
might produce t his volume in about the same time .
Construction
Construc tion
I n the planning
needs
stage,
will , of c our se , vary wi th the size of the operation.
c are f ul
c ons i derat i on
of
all
t he
above
items
is
mandat ory t o ens u re that the ope rator's physical faci lit ies allow produ ction of
the
hi ghest
qual ity
produc t .
For exampl e , t he large extractors wil l require
b oth washable floo r s and a d jacent walls.
Good dr ainage and a means of disposal
of wa ste juic e, and wa s h i ngs ( city sewer or self
treatment?)
and
was te
peel
( ci t y or priva t e garbage collection?) need t o be provided for.
PUMPS
The
ne e d
for
pumps
layout of the operat ion .
a nd
piping wi ll vary, of course, wi th t h e size and
Usuall y, at leas t one pump will be need e d t o fe e d the
refrige rat e d h e at ex changer chillin g t h e FSFOJ.
The extracted juice c ould flow
b y gravity from t h e extractor t o a hol d ing tank prior to the refrigerated
In
e x c hange r.
u s ing buckets .
small
ope rat ion s ,
t hi s
h e at
j u ice transfer migh t b e done by hand
Centrifugal t ype stainless ste el pump s
are
most
satisfa c t ory
fo r this operation .
In juice t ransf e r, whe t h er by pump or by h and, car e shoul d
be
air incorporat ion in the juice to a minimum .
t aken
to
keep
If a pump is
used, prope r stainl e ss steel piping with corr ect sani tary f i t t ings and
s hould
be
used.
gasket s
I ncorrect f itting s a nd piping a t tachment to a pump can allow
air t o be pull e d through t he leaky fit t ing by suction created
by
the
f lowing
12 juice.
Air
bubbles
in
delicate juice flavors.
a v oid
the
j u ice
promote undesirable oxidative changes in
Piping should feed juice in the
bottom
of
tanks
to
s urface splashing or, if fed in at t h e top, the juice should be directed
against t h e side of the tank.
When transferring juice
also be o b s erved to avoid gross air incorporation.
pouring
the
j u ice
from
by
hand ,
care
should
This may be accomplished by
a bucket down t he inside wal l of the tank instead of
pour i ng it directly onto the surface of the juice.
REGULATIONS AND QUALI TY CONTROL
U. S. Food and Drug AdDdnistration. Department of Health
Human
and
Services.
Tit le 21 CFR
146 . 135
( a ) Ora n ge
juice is the unfermented juice obtained from mature oranges of the
s p ecie s
Citrus
f rag me nts
of
p r actice)
and
sinensis.
seeds
that
Seeds
c a n not
(except
be
excess pulp are removed.
embryonic
separated
by
seeds
good
and
small
manufacturing
The juice may be chilled, but it
is not frozen.
(b) Th e name of the food is "orange juice".
The name "orange
juice"
may
be
pre ceded on the label by the varietal name of the oranges used, and if the
oranges
grew in a single State, the name of such State may be included in
t h e name, as for example, "California Valencia orange juice".
146 .137
(a) Frozen orange juice is orange juice as defined in 146.135, except that
it
is frozen.
( b ) The
name of the food is "Frozen orange juice".
Such name may be preceded
on the label by the varietal name of the oranges used , and if the
oranges
g r e w in a single State,the name of such State may be included in the name,
a s for example, "California Valencia frozen orange juice".
U. S. Department of Agr iculture (USDA) Product I nspection
Florida
proce ssors of orange j ui c e products inc luding frozen concentrated
juices , chill ed juic es or c anned j u ic es are r equ ired by
their
Flor i d a
law
to
have
product s insp ected c ontin uously dur ing produ c tion by the USDA, proc essed
13 pr odu c t i n spect i on .
process o rs
also
Some of these large processors also produce FSFOJ.
have
their
own
a nal ytic a l me asurements of product
technical
qual i t y
personnel
assuring
Th ese
to perform additional
that
h i gh
qual i ty
and
custome r s pec ifications are attained.
Mo s t
produ c ers
of
FSFOJ
have smaller operations than do Florida orange
juic e concentrate p rocessors.
blend to improve
qual i t y,
producer
some
is
at
These smal ler operations have limited abil i ty to
as
was
d i scussed
disadvantage
in
the
earli er,
ability
therefore
to
the
control
FSFOJ
quality in
compar ison t o processors of concentrate.
Fl orida Department of Citrus (FDOC)
In Florida, registration and licensing with
La k e land ,
FL
33802,
Phone
( 81 3)
682 - 0171 )
the
is
FDOC
required
operators.
This includes required equipment sanitation
monit oring
by
USDA
Grades of FSFOJ.
Ci t rus
inspectors.
However, on December 22,
pr omul gated
Rul es
Florida Orange Juice.
20 - 64. 0082 ,
Currently,
orange
A
and
Grade
copy
juice
of
A
rule
(P.
O.
for
and
Box
fresh
periodic
148,
juice
product
there are no USDA Standards for
1987,
the
Florida
Department
Standards for pack ing Fresh Sque ezed
20-64.0081,
orange
juice
and
Product
analysis
and
sanitation
certification
provi d e the operator with valuable periodic information on the operation.
condition and wholesomeness certification of the product are valuable.
and
rule
marked with the Florida Sunshine Tree certification
mark appear on pages 34-35.
adverti s ement
of
labels
can
announce
custome r 's confidence in the product
certain factors of quality assurance.
can
this
be
Product
information to customers.
boosted
by
this
Good
knowledge
The
of
Such a product can be more attractive to
a c ustomer than one without such declared assurances.
FSFOJ
operators outside Florida are not required to have USDA inspection.
However, it is recommended that
this
periodi c ally
the operator's area.
if
available
wi t h corresponding costs
Produc ts
in
are
service
available
from:
be
investigated
AMS,
and
employed
Various inspection plans
USDA,
Chief,
Processed
Branch, Fruit and Vegetable Division, P. O. Box 96456, Washington, DC
20090- 6458.
Pri v ate Laboratory Inspec tions
Other commercial quality inspection services are available regionally and
might be investigated as an alternative to governmental inspection.
14 Analyses by the Operator
~ ity
A few simple, relatively inexpensive, quality control analyses can be done
by the operator and thus provide some valuable information about
These
analyses
include
°Brix,
(%),
acid
ratio
of
Brix
the
to
product.
percent acid
(calcul ated), top or floating pulp (gms per qt or L), and peel oil (% by
Procedures
for
these
analyses
are
vol).
included in this manual (See the Quality
Control Procedures section) and each cover the specifics of the methods as well
as the required equipment and reagents.
A daily or more frequent analyses using
valuable
information
the
above
procedures
can
give
and serve as a guide to various equipment adjustments or
raw frui t specification changes relayed to the supplier.
° Bri x, Percent Ac id, and Ratio of °Brix to Percent Acid
Analyses of these
factors
are
well
understood
by
Florida
raw
fruit
suppliers who may be able to make changes in fruit shipment to vary the factors
as
might
be
desired by the customer.
This, of course, is dependent on fruit
availabil ity at the particular time of the order.
Top or n oating Pulp
This is a
somet ime s
quality
with
factor
different
which
geographical
determine what the customer prefers.
low level might be 4 gms per qt.
several
brands
of
varies
frozen
with
areas.
The
FSFOJ
consumers
operator
and
should
A high level might be 25 gms per qt and a
The lower level or less might
be
common
concentrated orange juice packed in Florida .
Japanese products have been observed with as much
gms
different
as
the
equivalent
of
in
Some
300
per qt whole juice vesicles or sacs, which will not pass through a 20 mesh
screen.
Some consumers in the Chicago area have been known to prefer
a
"pulp
plug" in the neck of the juice container.
Pulp
in FSFOJ has a tendency to float more than in conventional processed
orange juice products.
fresh
juice
reduce
Air bubbles on the vesicles and pulp particles
effective
impart considerable buoyancy.
proces sed
removed.
orange
juice
specific
During the
products,
most
in
the
gravity of the particles and thereby
heating
of
these
processes
absorbed
associated
with
air bubbles are
15 Va ri at ion in the quantity of FSFOJ t op pulp can be accomplished
advice
of
the
e x t r acti on
wi th
equipme nt manufac turer ' s serv ice p ers onnel .
the
Exact
method s for ma king a d j us tments d e pend on the extraction e q ui pment e mpl oye d, bu t
mos t me chanical extrac t ors have modu l e ad justments to vary the top pu 1 p.
Peel Oil
Peel oil, like top
mod if icat i on s
on
concent rated
the
orange
pulp,
can
be
a dvice
of
t he
juice
peel
oil
varied
f or
FSFOJ .
extractor
manufacturer.
levels
may
Florida
a
oil,
frozen
suggested
an
undesirable
oil
bite
Extremely
or
burn
high
peel
oil
during
Some individuals, particularly infants, may experience undesired
in
conjunction
In
addition,
with air exposure, may allow the development of an
undesirable terpene off-flavor .
The longer the product is held and the
t he
greater
s torage
target
sensation
gastrointestinal or allergic reactions to high peel oil content.
high
or
However, USDA Standards for U.S. Grade A permits a level as
produce
consumpt ion.
Most
consumed,
high as 0.035% in frozen concentrated orange j ui c e.
content
ad justments
usually range between 0.014% to
0 . 018% by volume of the reconstituted jUice as
range
by
t e mperature,
the
is
the
chance
of
this
higher
off-flavor
deve l op ing.
Seasonal Variati on of Quality Analyses
Variation in cultivar and maturity will cause variations
factors
discussed
producer of FSFOJ.
above.
Much
in
the
quality
of thi s variability is uncontrollable by the
This variability is a
good
reason
for
the
operator
to
periodic ally know ,the analyses and fo ll ow general quality trends of the product
through
the
year.
This
information may be helpful in the event of consumer
compla i nt or in correcting a quality problem with a minimum
of
time,
effort,
and e xpense.
Microbiology
Thi s
section
deals
with
the
living microorganisms (microflora) in the
FSFOJ.
As has been noted , the presence of
n ormal
but
these
microorganisms
should be minimized by good sanitation.
is
entirely
In fact, it might be said
that t h e presenc e of mi c roorga nisms in n umbers establishes a difference between
the convent ional comme rcial proc e sse d
produc t .
orange
juice
products
and
the
FSFOJ
Some mic roorgan i sms c ommon to FSFOJ are Lactobacillus and Leuconostoc
16 bac t eria,
not
Saccharomyces
considered
yeast and Penici llium mold .
harmful
to
substantially reduced numbers
(pasteurized)
products
humans
of
and
viable
all
These microorganisms are
may
possibly
microorganisms,
be
even
found,
in
such as frozen concentrated orange juice.
in
processed
Although it
is not important whether or not these microorganisms are in FSFOJ, their level ,
numbe r
or
population
is
extremely
important.
Popul ations
of
these
mi croorganisms must be controlled or l i mited, not because of human safety,
beca u se
of
but
the undesirable quality effects that large numbers may have on the
unpaste ur ized produ ct.
Ce rta in aspects of the
ther e f ore ,
it
science
of
in
po s sibl e.
are
somewhat
i n exact,
is i mpo ss i ble to place exact nume rical limi ts on populations of
each type of mic r oorganism below which
p r oduced
microbiol ogy
FSFOJ .
Al l
effort
At the risk of being
no
harmfu l
s h ould
be
improperly
qual ity
effects
will
be
made to reduce count s as low as
interpreted
as
encouraging
hi gh
mic r obial c ount s, the total popu l a t ion of 200 , 000 mic roorganisms per millili ter
( ml )
in
FS FOJ at time of packaging, as measured on orange serum agar ( see the
Qua lity Control Pro cedures sec t ion ) , mi ght b e consid ered
,~lnerable,
level during the
A
a
pract ical
maximum
high-temperature months of late spring and summer.
total po pul ation in excess of 200 , 000 microorganisms per ml , measured in the
same manner , would indicate possible quality problems in the market.
Such high
populations mi ght result from the use of
equipment
sanita t ion
(cleanup)
or
storage
of
some
juice
rotten
fruit,
poor
at too high a temperature.
Some
citrus mi crobiologists might feel that the yeast population should account
no
mo re
than 25 % of the total population.
for
Initial microflora populations may
decrease substantially in FSFOJ stored near freezing for several days.
Where °Brix, acid, ratio of °Brix to
analy ses
are
relatively
simple,
percent
acid,
microbiological
peel
analyses
oil
are
anal y s es have specific laboratory and equipment requirements as
technical
personnel
expertise.
obtain ed for 2-3 days.
perform
It may be
microbiological
analyses
Furthermore,
inappropriate
at
his
results
for
pulp
not.
well
Such
as
some
of analyses cannot be
the
production
and
FSFOJ
site.
producer
However,
to
the
proc edur e is included in the Quality Control Procedures of this manual.
Most metropolitan areas have commercial food analysis laboratories capable
of
pe rforming
the
orange
juice
microbiological
operators are encouraged to locate such a competent
sampl ing
routine
to
periodically
(at
least
analyses described .
laboratory
and
set
FSFOJ
up a
weekly) evaluate the microbial
17 populat ions of their product.
the
t ime
of
production
It is suggested that this sampling
samples
should
be
be
done
taken both after extraction and
chill ing , f rom the holding tank a n d containerized product just packed and
product
produced
at
from
on a few success ive earlier production days, which has since
been held at temperatures comparable to customers' holding temperatures.
Sensory Evaluation of Storage Sample s
Suc c es sful producers of FSFOJ place samples
stora g e
at
temperatures
equivalent
each
prod uction
lot
in
to their customers' holding tempe rature.
Then t he sens ory ( flavor) quality of these
se veral
of
samples
days to spot any qu ality de te r i oration.
are
monitored
daily
for
A s a mple l og record s houl d be
k e pt of thes e eval uat ions and other qual ity ana l y ses performed .
These
records
may be inval uabl e in maintaining and improv ing product quality.
CONTAINERS
Selection
of
c on t ainers requi res some consideration.
t h e needs of the con s ume rs who wi l l b e offered
process
i nc ludes
decisions
on :
type
of
the
It is depend ent on
products.
Th e
sel ec ti on
c onta i ne r (hermetic or nonhermetic
seal ); cont ainer material (fiber paper o r plastic); and size (4 fl oz to 1
gal
or larger).
Herme ti c al l y
sealed containers (air and moisture ti ght ) are generally not
u s ed f or nonpa s teur i z e d products .
u sed.
Gable top fiber paper-type containers can be
A v ery popu lar type of container for FSFOJ is the
polyethylene
plastic
bo ttle available in 4, 8, 16, 32 , 64 (1/ 2 gal) and 128 (1 gal) fl oz sizes, and
fitted
with
plastic
screw
caps.
These plastic bottles are popular for milk
also .
La r ger containers holding 4 to 5 gal or more are available in
of
plastic
a
bag
in
a
restaurant s.
form
corrugated or fiber box and have plastic valves for
convenient product delivery to consumer glasses.
large vol ume users in
the
institutions
such
as
These might be of interest to
schools,
hospitals,
hotels
or
(See the Container and Packaging Equipment Sources section).
LABELING
Re gulations
Control section .
covering
labeling
are listed in the Regulations and Quality
18 Th e Flo rida Citrus Comm i ssion established Grade
Dece mb e r
22 ,
1987
as
developed
and
rec ommended
Committee ; appointed on February 18, 1987.
Standards
for
by
FSFOJ Advisory
their
A copy of these
FSFOJ
rules
appears
identity
(See
on
in
the Useful Information section .
Food
U.s.
and
Drug
Administration
standards
of
the
Regulat ions and Quality Control section) i ndicate labeling options.
Th e
label
refrigeration.
should certainly bear a statement on the necessity for product
A "Be st if used by date" statement is useful to
consumers
and
marketers.
The
label
may
bear
the Florida Department of Citrus certification mark
stating, "A product of the Florida Sunshine
Tree,"
if
the
juice
came
from
Florida oranges and certain other requirements are met.
PACKAGING EQUIPMENT
This
terminology includes possible container-labeling or lid-labeling and
coding equipment, container-filling and sealing equipment, master container
casing
equipment
machinery.
with
case-labeling
and possibly automatic case palletizing
(See the Containers and Packaging Equipment Sources section.)
Filling varies according to the size of the
consumer
packages
hand-fi l lin g
using
or
containers
pitchers.
A
used.
operation
Small
plastic
and
operations
the
can
a
p i nch
clamp.
Larger
volume
type
rely
of
on
hose connected to the bottom of an
elevated juice tank can be an effective, but simple, filling device
with
or
operations
will
when
used
require some type of
19 mechanical filler.
containers
being
A
conveyed
filling e quipment.
aware
of
product.
pulp
your
measured
amount
of
juice
under the valves.
would
into
In selecting such equipment, the manufacturer must be
specifications
for
the
pulp
may be desirable in the filler supply tank
the
pulp
made
level and particle size in the
be
particle passage without undesirable clogging.
of
delivered
There are many manufacturers of
Certain minimum filler valve clearance may
accumulation
be
during
required
for
proper
Certain minimal agitation
filling
to
prevent
heavy
at the juice surface in the tank which would cause
wide var iation in product pulp levels in the containers.
Some code dating of the container
a
pull
date
and
the
or
lid
marketer
of
produ ct.
In some markets, this is required
is
desirable
to
advise
the
consumer the useful life of this fragile
by
state
or
local
legislation.
(See the Container and Packaging Equipment Sources section.)
TECHNICAL ASSISTANCE
In
Florida,
a
modular
technical
producers of fresh-squeezed orange juice.
installation
service
contract is now avai l able to
The service
can
cover
provide
necessary
regular
laboratory
quality
microbiological, to insure maintenance of quality standards.
availabl e
and
of the proper machinery for high quality juice production as well
as provide proper necessary periodic maintenance of machinery.
also
design
The service can
checks
This
including
service
is
through
Imperial Engineering and Fabrication Inc., 8535 N. Campbell
Road, Lakeland, FL
33809; Phone (813) 859-3664; Fla. WATTS 1-800-330-3665; FAX
(813) 8 58-2374.
20
QUALITY CONTROL PROCEDURES
METHOD NO . 1.05
TITRATABLE ACIDITY , AS ANHYDROUS CITRIC ACID (CA)
*
DESCRIPTION:
Th e acid i n a known volume of juic e is titrated to a phenopthalein
end po int or pH of 8.1 - 8 .2 u sing sodium hydroxide. The result is
expressed i n % anhydrous citric acid by weight .
USE:
To determine t he acidity of juices.
REAGENTS:
EQUIPMENT:
1. Sodium Hydroxide
0 .3123 N** (u sual in Florida) or 0 .10 N.
2. Phenolpthalein
1% solu t ion in isopropyl alcohol neutralized
wi th sodium hydroxide to faint pink color.
1. Buret
25 or 50 ml
capacity, with 0.1 ml or less graduations
(NOTE : Teflon stopcock is preferable with NaOH).
2. Magnetic stirrer with stirring bar optional.
3. Balance with accuracy of 0 . 01 gram.
4. pH meter - optional.
PROCEDURE:
1. Weigh 10 . 00 grams of J U1ce into a 250 ml Erlenmyer flask, or a
beaker, with magnetic stirrer, on a balance having an accuracy
of 0 . 01 gram.
2. Add fi v e drops of phenolpt halein solution as an indicator.
3. Shake well to thoroughly disperse and titrate against the
standard NaOH sol ution.
4. Th e faintest permanent pink discernible is the desired end
point.
5. A pH of 8.1 - 8.2 may be used for an end point .
CALCULATION: A. Using 0.3123 N NaOH and 10 . 00 grams of sample.
1 ml of 0.3123 N NaOH
20 mg of citric acid or .020 grams.
MIs. of 0.3123 N NaOH x 0 .2% citric acid by weight.
B. Using 0.10 N NaOH and 10. 0 grams of sample.
1 m1 of 0 . 10 N NaOH = 6.4 mg of citric acid or .0064 grams.
(ml titrant) (meq. of CA)
x 100
=
***
***
% citric acid w/w.
wt. of sample
*
**
***
Source: "Procedures
Lakel and, FL 33802
for
Analysis
of
Citrus Products," 1983, FMC Corp.,
The standard alkali used by all Florida processors' laboratories.
The mi lliequivalent weight of citric acid (meq. of CA) or the weight of
anhydr ou s citric acid neutralized by 1 ml of standard alkali at this
normal ity.
21
BRIX OR PERCENT SOLTIB.LE SOLIDS
METHOD NO . 2. 05
DESCRIPTION:
° Brix is a unit used to designate percent dissolved sugar, e.g., a
0
sol u t ion reading 12 would contain 12 percent sugar on a weight
basis.
In citrus juices, the dissolved solids are mainly sugars,
but there are small quantities of acids and other materials present
which read on the standard °Brix hydrometer. Thus, we speak of the
Brix or percent soluble solids of a citrus juice. Measurement of
the °Brix is accomplished with either a Brix hydrometer or
refractometer.
USE: solids content
of citrus juices and
To
measure dissolved
concentrates. The °Brix and ratio (oBrix/acid) are criteria used
in determination of fruit maturity and juice quality.
° BRIX BY HYDROMETER
0
0
EQUIPMENT: Hydr ometer calibrated 5 to 15 Brix, in tenths of degrees, at 20 C
and including thermometer with temperature correction scale in
°Brix .
Hydrometer cylinder.
PROCEDURE:
1. Deaerate and thoroughly mix juice sample. Place in clean, dry
hydrometer cylinder.
2 . Float clean dry hydrometer in Ju~ce, fill hydrometer jar to
o verflow and wet hydrometer stem 2 to 3 mm above the point where
i t first comes to rest.
3. Permit to stand mini~JID one minute for stabilization and
temperature equalization.
4. Read hydrometer scale by sighting across top of liquid level to
b o tt om of meniscus . Where it is not possible to see the scale
through the meniscus, it is necessary to estimate meniscus
height.
5 . Remove hydrometer, read °Brix correction for temperature, and
apply to original reading to obtain corrected °Brix.
° BRIX BY REFRACTOMETER
0
EQUIPMENT: Refractometer with Brix Scale calibrated at 20 C.
PROCEDURE: Consult instruction manual supplied with instrument for procedures
covering methods of calibration , reading and care.
In general, the
fo ll owing steps cover procedures.
1. Clean and dry prisms using distilled water and soft tissue.
2. Place sample on prism us i ng wood, plastic or rubber applicator.
Close prisms and allow approximately one minute for temperature
equalization.
3. Looki ng through eye piece, make necessary adjus t ments of light ,
f oc u s, etc., to obtain clearly defined border line b etween light
and d ark fields.
4. Bring the bo r der l ine from the low Brix side to coinc ide with
i n dex . Read Br ix scal e.
5. Read t emperatur e of prism a n d sample. Apply tempe rature and
acid corre cti ons fr om tabl e s to obtain corrected ° Brix.
22 METHOD NO . 2.05 (cont'd)
NOTES : The hydrome ter me a sure s s p e ci f ic gravity .
The a ir content a n d
viscosity of t he liquid will e ff ect v a riations f r om true r eadi ngs .
Air may b e removed f rom the sample wi th a vacuum type deaera t or .
Vi s co s ity of the sampl e should below enough to permit stabi l izat ion
of
the h ydrometer within the minut e t ime p eriod. This may be
checked by relea s ing the hydrometer above a nd b el ow the expected
Brix and c omparing the two re a di ng s whi ch should b e t h e same if
vis cos ity i s n ot a fac tor .
The r efrac tome ter mu s t b e k e p t scrupul ou sly cl e an at all t imes.
Dus t
oil and sol id materia l s if all owe d to ac cumulate on any part
of t h e instrument will fi nd t heir way into bea r ings and hinges
caus i ng wear and e v entual misalignme n t .
The pr i sms s hould be
t horou ghl y cleaned after each test and s houl d b e k e pt closed when
not in use. Av o id use of any abrasive materia l on the p r ism.
CORRECTIONS FOR OBTAINING °BRIX FROM REFRACTOMETER SUGAR SCALE VALUES
ACID CORRECTION
To ob tain °Brix correct i ons for percent acid values 0.20
added for each 1.0% aci d .
Example: To determi ne acid correction
containing 0. 80 % citric acid:
0 . 80 x 0. 20
=
to
°Brix
for
0
Brix is
a
juice
+0.16° aci d correction to °Brix
TEMPERATURE CORRECTION
To obtain °Brix correct i ons for various refractometer temperatures
use the Temperature Correction Table for the Refractometer on the
following page.
Example: To determine t he °Brix Correction for a juice readin
0
0
S
12.0 Brix in a refractometer at 23 C : Look in the 10
0
Brix column opposite 23 C and add +0.21 as a temperature
0
correction to the 12 Brix value of the refractometer.
0
(For temperatures below 20 C, corrections
will
be
subtracted .)
REFRACTOMETER. VALUE CORRECTED FOR ACI D AND TEMPERATURE
0
Example: A juice containing 0. 80% c i t ric ac id and readi ng 12 Brix
0
on a refract ome ter at 23 C would have a corrected °Brix
value as follows:
1 2.00 °Brix uncorrected
. 16 acid correcti on to be a dded
.21 temperature c orrection to be added
0
1 2.37 or 12 .4 Brix correct ed .
METHOD NO. 2.05 (cont'd)
TEMPERATURE CORRECTI ON TABLE FOR THE REFRACTOMETER ABOVE & BELOW 20 oC*
o
Temp.
°c
0
5
10
15
20
A22roximate
30
25
0
Bri x of sam2le
35
40
45
50
55
60
65
70
Subtract from Per Cent Sucrose
12
13
14
0.50
.46
.42
.37
.33
0.54
.49
.45
.40
.35
0.58
.53
.48
.42
.37
0.61
.55
. 50
.44
.39
0.64
.58
.52
.46
.40
0.66
.60
. 54
.48
.41
0.68
.62
. 56
.49
.42
0.70
.64
.57
.50
.43
0.72
.65
.58
.51
.44
0.73
.66
.59
.52
.45
0.74
.67
.60
.53
.45
0.75
.68
.61
.54
.46
0.76
.69
.61
.54
.46
0 . 78
.70
. 63
. 55
.47
0. 79
.71
.63
. 55
.48
15
16
17
18
19
.27
.22
.17
. 12
.06
.29
.24
.18
. 13
.06
.31
.25
. 19
.13
.06
.33
.26
. 20
.14
.07
.34
.27
.21
. 14
.07
.34
.28
.21
.14
.07
.35
.28
.21
.14
.07
.36
.29
.22
. 15
.08
.37
.30
.22
. 15
.08
.37
.30
.23
.15
.08
.38
. 30
.23
.16
.08
.39
. 31
.23
.16
.08
. 39
. 31
. 23
.16
.08
. 40
.32
.24
. 16
.08
.40
.32
.24
.16
.08
10
11
C")
N
Add to t he Per Cent Sucr ose
21
22
23
24
25
0.06
.13
.19
.26
.33
0.07
.13
.20
.27
.35
0.07
.14
.21
. 28
.36
0.07
.14
.22
.29
.37
0.07
.15
.22
. 30
.38
0.08
.15
.23
. 30
. 38
0.08
.15
.23
. 31
.39
0.08
.15
.23
.31
.40
0.08
.15
.23
.31
.40
0.08
.16
.24
.31
.40
0.08
.16
.24
.31
.40
0.08
. 16
. 24
.32
.40
0 . 08
.16
. 24
. 32
. 40
0 . 08
.16
.24
.32
.40
0.08
.16
.24
.32
.40
26
27
28
29
30
.40
.48
. 56
.64
.72
.42
. 50
. 57
.66
.74
.43
.5 2
.60
.68
. 44
.53
.61
.6 9
.78
.45
.54
. 62
.46
. 55
. 63
.72
.80
. 47
.55
. 63
. 48
.56
. 64
.73
.81
. 48
. 56
.64
.73
.81
. 48
.56
.64
.73
.81
.48
.56
. 64
.73
.81
. 48
.56
. 64
.73
.81
. 48
.56
.64
.73
.81
.48
.56
.64
.73
.81
.48
. 56
.64
.73
.81
.77
.71
.79
.72
.80
* Taken from Proceddings of the Ninth Session of the International
Commission for Uniform Methods of Sugar Analysis, London, 1936
(Intern. Sugar J., 39, 24 a ).
24 '*
METHOD NO.2 . 13
PEEL OIL IN JUICE BY BROMATE TITRATION
DESCRIPTION : 2 - propanol and water are added t o a s a mple of citrus juic e and t h e
mixture i s dis t illed. Dil u t e hydro c hl oric a c id and methy l or ange
indi cat or are adde d t o the di st il l a t e and t h i s i s t itrat e d with
0 . 0247 N pot ass i um bromate - bromide s olu t i on to the di s a ppea r a n c e of
col or. One ml of t it r ant is e qu i v a l e nt t o 0 . 001 ml d- limonene .
USE: The
an a l y si s pr ovid e s a rapi d and ac curat e meth od
d e termination of peel oil in single -strength sampl es .
REAGENTS: 2 - propanol , r e agent grade
Dil u t e hyd roc hl oric ac i d (1 + 2 )
Methy l orange 0 . 1% wat er s olution
0 .099 N p otass i um bromate- bromi d e s oluti on
Pre pare by A . O.A .C. Me t h od 4 1 . 1 8
EQUIPMENT:
Buret , Micro , Schel l bach, ma nu al or aut oma tic f ill . Simi lar to
Wi l l No. 7031 or 7036.
Heate r , e lectri c 750 wat t , r e ce ssed p orc elain refractory top ,
3 - 1/8" hol e , 3- 3/ 8 " b e vel one s ide , 3-3/4" bevel o t h er s i de.
Use
3- 3/ 4 "
a.D .
b e v el s i d e.
Precis i on Scientific Co.
Ful - Kontrol .
Glass Beads , 4 mm . 24/40 j oint. Bo i l ing Flask , Pyrex 1000 ml f lat bot t om
24/40 inner joint a t each end. Co rning No. Conne c t ing Tube with
97200 .
Condens e r , Graham 300 mm with
24/ 40 ou t er joint at top. Bo t t om
tip ground at an angl e. Cor ning No. 254 0 .
NOTE: The distillat i on appara t u s is the same as that used
f or
for
the
the
diacetyl determi nation.
PROCEDURE:
25 ml j uic e sampl e into boilin g flask c onta ining glass
1. Pi p e t
Add 25 ml 2-prop anol and 50 ml water. Di st i l l a t full
b e ads.
h e a t to c oll ect approxi ma tely 30 ml distil l a t e in 150 ml
gradua ted beaker.
2. Add 10 ml dilut e hyd rochl oric acid and 1 d r op me thyl oran ge
i ndi cator to the distil late .
3. Ti t rat e solution f r om St ep 2 with 0 . 0 247 N potassium bromate ­
Titrat i on will be
b r omide sol u t i on t o color l e ss e n d p o int.
f ac i li t a t e d by t h e use of a magn e t ic s tirr er. Tit ran t may be
added fa i r l y rap idl y until the red c olor begins to f a d e , but
must b e a d ded d r opwi se n e ar the en d to avo id ov errunning the end
p o i n t.
BROMATE STANDARDIZATION:
One ml of 0.024 7 N potas s ium bromat e- br omide s olut i on is e quiva l e nt
t o 0.001 ml d- limonene. The t ite r e quival ent of a g i ven p otassium
broma t e - bromide s ol t i on ma y b e d e t ermine d b y ti t rating di re c t l y
0.1% v/v d- limonene in 2 -propanol .
Place 50 ml 0.1 %
a ga inst
d - limonen e solut ion in 200 ml b eake r, a dd 1 0 ml di l u te hydrochl or ic
25 METHOD NO. 2.13 ( cont'd)
acid and 1 drop methyl orange and titrate with
bromide solution to disappearance of color.
Bromate Titer Equivalent =
potassium
bromate­
50 x 0.001
ml bromate-bromide
A.O.A.C. No . 45022 (AS 0 ) is used for precise standardization.
2 3
NOTES: 1.
To prepare approximately 0.099 N KBr-KBr0 solution, accurately
3
weigh 2.74g KBrO, add l2g KBr and make to 1 liter with
previously
bOilea distilled water.
Titrate against 0.1%
d-limonene to standardize.
2. To prepare 0.1% d-limonene, distill from orange peel oil 15 to
20 ml d-limonene (clear). Dry d-limonene with anhydrous sodium
sulfate, filter and dissolve 1 ml dried d-limonene in 1000 ml
total solution using iso-propanol or ethyl alcohol (95%).
d-Limonene is only stable in alcoholic solution.
3. USDA standards for peel oil concentration are now based only on
ml oil per 100 ml (%v/v) single-strength juice or reconstituted
concentrate.
*
From the
Vegetable
9/10/65.
method of
Products
W. Clifford Scott, U.S. Fruit and
Laboratory, Winter Haven, Florida,
NOTE
--: Variations
from Scott's method are as follows: Use of a
1000 ml boiling flask in place of the 500 ml, a 300 mm
condenser in place of 200 mm, glass beads in place of
carborundum chip and increasing volume of distillation
sample by adding 50 ml of water.
In addition, Scott's
method uses a trap in the connecting tube adaptor which has
not been found necessary with the procedure and equipment
outlined here.
METHOD NO. 2.75
TOP OR FLOATING PULP
DESCRIPTION: Product is strained, the pulp retained by screen is dried of excess
juice and weighed.
USE : To monitor levels of large pulp particles in product.
REAGENTS : None
EQUIPMENT : Stainless steel tea strainer; approximately 2 to 4" in diameter
wi t h approximately 20 mesh (approximately 20 square openings per
l inear inch of screen ) . Scales, 1/10 gm graduations.
PROCEDURE: Pour a representative quart of product
screen and shake with circular motion
al low pulp to "ball up in screen". Wipe
screen with paper towel. Empty pulp on
Report as grams top pul p per quart.
through the screen.
Top
to complete draining and to
excess j uice from bottom of
scales .
Weigh in grams.
26 HETHOD NO. 2.85
SINKING PUI..P PERCENT BY VOLUME USING INTERNATIONAL CLINICAL CENTRIFUGE
DESCRIPTION: Cent r ifuga ble
mate r i al known as pulp compris ed of JU1 ce-sac
mat erial , gel and othe r parti cle s i s de t e rmine d volumetrical ly by
c en trifuging under standar d conditions of t ime and spe ed.
The
quanti ty of pul p is re ported as pe rcent by volume .
USE:
The test i s u sed on a ll c i trus juic es t o de t ermine pulp con tent i n
fini shed products as well a s the effect of processing variable s on
t he pul p c ont ent of t he jui ce .
EQUlPHKNT:
Inte rnational Clini cal Centr ifuge t abl e Mode l , 11-1/2 i nches diam.
equipped with t he fol l owing :
Variable voltage transf orme r
Ei t her a strobe l ight tachometer or a vi bration tachometer with
a gauge measur ing at least 1500 revolut i ons per minute and
graduated in increments of 25 RPM or less
El ectric timer wi t h automatic cut-off switch
Short conical 50 M1. graduated tubes
Strainer, 304 stainl e ss steel screen, 20 me sh/inch
PROCEDURE:
1 . Ad j u st t e mperature of j u i c e sample t o BOoF.
2. Remove non-sinking pulp by pouring sample t h rough strainer.
3. Mix s ampl e and place equal 50 ml samples in centrifuge t ube s.
4. Place centrifuge tubes in opposing cups of centrifuge.
Centrifuge for 10 minutes at 1550 r pm.
5. Remove t ube and read average height graduation of pulp l evel at
bottom of tube. This readin g is m1 of pulp for 50 m1 of sample
and is mul tiplied by t wo to obtain percent pulp by volume.
NOTE:
The centrifuge should be r un a short time before making the test to
obtain uniform speed. Speed of centrifuge is best controlled with
a Variac. rather than the rhe os t at on t he centrifuge. For best
operation, ~he centrifuge should be lubri cated frequently so that
it reaches desired speed qui ckly. During operation, the opposing
cups of the centrifuge should contain tubes and liquids totaling
a pprox the same weight.
27 HETHOD NO . 12
*
TOTAL MICROBIOLOGICAL PlATE COUNT
MATERIALS:
Or a nge Serum
Agar
for c i t rus
jui ce
a nd
Pl at i ng Me dium.
concent rates.
This may b e purchased from Dif co La boratories,
De troi t , Michigan ; or B. B. & L . Di v. Bio Que st, Coc k e ysvil l e ,
Maryland 21030 .
EQUIPMENT:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10 .
11 .
12 .
13.
14 .
15.
16.
17 .
18 .
19.
I mmacul ate table or pr efe r abl y a pl ati ng r oom.
Ste ril e pipettes graduated 1 x 1. 1 ml.
Sterile dilution b ottl e s graduated and filled at 99 ml .
Sterile petri d i shes.
Wax pencil.
Bunsen bu rner.
2 - Liter Beaker fi lled wi th water.
Petri dish boxes.
Pipette boxes.
Dilution bottles.
Pressure cooker or autoclave.
Water bath.
Triple beam balance ( 1600 gm. capacity).
2-Liter beaker.
8 " spatula.
1000 ml. graduated cylind er.
Quebec colony counter.
Hand Tally counter.
Distilled water.
STERILIZATION OF EQUI PMENT :
Pipettes and all other glassware are washed thoroughly, then rinsed
with distilled and allowed to dry before sterilizing. Place
pi pe ttes in can with a tight fitti n~ lid or wrap in aluminum foil
o
i n a heating or baking oven at 170 C (338 f) for 2-1/2 hours, or 4
0
hours
at
l20 C (250°F).
After sterilizing, remove pipette
con t a iners from oven and keep tightly closed until used.
Petri dishes (glass)
pipettes.
They are
samples.
are
not
sterilized in the same way as the
to be opened until ready for placing of
If a d i ppe r is used in drawing samples, be sure it is sterilized in
the oven at 170°C (wrapped in brown paper) .
Dilution bot tles are filled with t h e required amount of distil l ed
water ( n ormall y 101- 103 ml to allow for evaporation) and ster il i z ed
o
in an aut ocl a v e or pressure cooker a t 15 pounds of press u r e ( 1 2l C)
for 20 minut e s .
(Loos en c ap s before sterilizing and tigh t e n
after) . Di l ution bottl es should not be opened e x cept b e for e a n d
a ft e r d e l ive ry of sample. Alwa ys f l a me t he bottle b efor e a n d a f ter
r e pl ac i ng caps .
It
s hould b e not ed at this point that t oo mu ch
fl a ming i s as bad as t oo l ittle .
28 METHOD NO. 12 (cont'd)
The entrapped ai r mus t be comple t e ly exhausted from the aut oclave
or pressure c ooke r bef ore the pre ssure is a ll owed t o ris e . Unl es s
t h is is done , t h e temp era t ure a t tained at t he indic at e d pres s ure
will no t be suff i cient f or p r oper s t e ri lizat ion . The b e st way to
assure t h e compl e te e xhaustion of air i s to note t h e t e mpera ture at
t h e exha u st por t of the a ut oc lave . When t hi s t emperature reaches
l OOoC and s tays a t t h is poin t for two minutes , the e xhaust port c an
be closed. Heating i s then cont i nued until t h e pr es s ure rea che s 15
o
pounds (l2 l C) .
Th is pre s sure is maintaine d f or 20 mi n utes (as
i ndi cat e d a bove ) a nd then slowl y r educ ed t o avoi d bo il ove r of
medi a a nd/or water b e ing sterilized .
PREPARATION OF PlATING MEDIUM :
Prepare ora nge serum agar a ccording to the d irec ti ons of the
manufacturer . Tr a nsf e r 200 m1 porti ons of the solut ion t o cl e an
8-ounc e screw cap b ottl e s, loos e n caps s lightl y and immedi ately
sterilize in a n a u t ocl ave or pres s ur e cook er f o r 20 minutes at 15
o
pounds steam p ressu re ( 12 I C). Whe n the medi um i s ster il ize d and
cooled, the c a ps should b e tighte ned a nd the medium stored in a
cool dry place f or f uture u se .
PROCEDURE FOR STANDARD PLATE COUNT:
Choo s e a s ui tabl e pl a c e so that n o a ir currents are circul at ing
near the plating area. Sterili z e the t a ble s urface to be used with
isopropyl alcohol , Lysol d i sinfectant or e quivalent .
Ster i l ize
equipme nt properly as di r ected above and keep it s terile until
ready for use.
Melt down medium until clear (being s ur e there are no l umps or
o
undissolved particles of agar) and pla c e in 4S C cabinet or wa te r
bath unt il medium is r e ady f or use. Be sure medium is not too hot .
If
it
is,
the
microorganism
count
wil l
be inaccurate
(microorganisms are h eat s ensitive ).
Wipe top of juic e sample contain e r cle an wit h disinf ec t ant -- t hen
open. With a pipett e , tran sfer 1 ml of s ampl e (flame pipet t e prior
to use) into dilu tion bottle containing 99 ml of ste r ilized
(Be sur e when you ar e wi t hdrawing a
d ist i ll ed wat e r for diluti on.
sampl e fr om the c an n ot t o t ouch t h e ti p of t he pipett e to t h e
s i d es o r to p of a s ampl e contai n e r) . Having mixed t he sampl e with
dis t illed wat e r , s hake , u s ing a c i rcul a r mot ion , at least twenty­
f i v e ( 25 ) t ime s.
Mark the petri d ishes wi th di lut ion fact or, etc. For 1/100 c ount ,
draw 1 ml of s ample f rom previous l y p r e p a r e d s ampl e mixture (in
1 :99 dilution bo t tl e ) and put i n pl ate . For 1/1000 count , using a
cl e an pipe t te, draw 0. 1 m1 of s ample mixture a nd place into plate .
( Flame bottl e and pipe t t e openings b efore s ampl e is dra wn.)
Pour
20 ml of medium into the cente r of pl a t es, opening pl a t e s the lea s t
possibl e amount and cover t h e ent i r e pla~e evenly . In order to
29 HKTHOD NO. 12 (cont 'd)
distribute the count evenly on the plate, move the plate in a
figure eight until agar and sample are uniformly distributed. After
plates have cooled, invert and place in an incubator for 48 hours
o
at 30 C.
Always run a control pl ate with each batch of plates. This is done
by drawing 1 ml dilution water and placing into petri dish with 20
ml of medium. The reason for this procedure is to serve as a
control sample and to determine whether or not the equipment,
medium, and dilution water have been properly sterilized.
A Quebec Colony Counter is used in counting the
incubation. The total number of colonies in a sample
by the plate count.
This is done by counting
colonies on the plate and multiplying this number by
factor.
The following are
dilution factors:
examples
illustrating
plates after
is determined
the number of
the dilution
the plate count use of
1. Assume 40 organisms are counted on a 1/100 dilution -­
40 x 100 - 4000 organisms/ml juice.
2. Assume 40 organisms are counted on a 1/1000 dilution (0.1 ml of
a 1/100 dilution) 40 x 1000 - 40,000 organisms/ml juice. *
Source: "Quality Control Manual for Citrus Processing Plants,"
p. 114-116, Intercit Inc., 1575 S. Tenth Street, Safety Harbor,
FL 33572.
1. Appreciation is expressed to Automatic Machinery Co., P. O. Box
713, Winter Haven, Florida, for permission to reproduce Methods
2.05 through 2.13 from their "Quality Control Procedures
Manual."
2. Reagents and laboratory equipment needed in the procedures can
be ordered from several scientific supply companies. For
example: Baxter Hea1thcare Corp., Scientific Products Div.,
601 SW 33rd Avenue, Ocala, Florida 32670, phone (904) 732-3480
or Curtin Matheson Scientific, Inc., P. O. Box 1546, Houston,
TX 77002, phone 713-923-1661 or Fisher Scientific Co., 191 S.
Gulph Road, King of Prussia, Pennsylvania 19046, phone (215)
265-0300. Each of these companies has various supply centers
throughout the USA.
Catalogues of equipment and reagents
specifically for citrus juice analysis procedures are available
through the Florida distribution centers of the first two
companies listed above.
30 SHELF LIFE
FSFOJ
producers
are
marketing product with coded pull dates of up to 1 7
days f rom the date of extraction.
for
consumer
acceptance
Psychological factors may, in part,
of some flavor deterioration in FSFOJ simply b ecause
the consume rs are aware the product
nature 's
account
vulnerability.
Dr.
is
Paul
"fresh"
Fellers,
and,
FDOG
therefore,
research
s u bjec t
scientist,
extracted juice from Haml in, Pineapple and Valencia oranges and
then
to
has
packaged
t he juices in pl astic bottles experimentally at GREG using great care for fruit
quality,
s hown
sanitat ion , a nd refrigeration as discussed earlier.
the
fo ll owing
t e mperature s:
46°F .
16
approximate
1 988.
polye thylene
53( 6 ): 1699 - 1702.
count
can
decrease
for
the
respe ct ive
storage
0
" The she lf life and qual ity of fres hl y
bottled
c i t rus
juic e. "
after
t he
t otal
microfl ora
0
2 weeks storage at 34 F and p robably will i n c rease
0
t empe rature
s que e zed,
J o urnal of Food Science.
Dr. Fellers' study s hows that
si gnifi c a ntl y within 1 we ek a t 4 6 F .
refri g eration
live s
to 22 days at 34 F; 12 to 16 days at 40 F and 5 to 8 d ays at
(Fellers, P. J. 1988.
unpasteurized
shelf
o
These pac ks have
and
Th i s study illustr ates the impor tan c e
storage
time
of
0
to FSFOJ, and that even at 34 F
storage , some consumers may find object ionable off- flavors in the juice after 2
weeks of stora ge , but most probably would not.
STORAGE AND DISTRIBUTION
Two impor tant aspects of the FSFOJ ope r ation are storage and distribution.
Lack of respect for either of these two factors can destroy the
the
othe r
operator .
preceding areas.
work
in
Refrigeration is an essential friend of the FSFOJ
Storage temperatures should be maintained at
operator's
good
0
30 F
maximum
in
the
storage and, as long as possible, in the distribution and marketing
chain.
It is desirabl e for the operator to also control the
marke t
syste ms ,
t empera~ures
all owing
the
operator
to
also
until t he time of consumer purchase.
maintain
distribut ion
proper
and
storage
Adverse storage tempe ratures
are l ikely to occur in restaurants, g roc ery mark e ts and home refrigerators.
As
a consequence , severe t emp erature a buse can begin as soon as the produc t passes
f rom
the
shelf life .
operator 's
control and causing si gnif icantred u ction in the possibl e
31 EQUIPHEHT AND CONTAINER SOURCES Listing
of specific c omme rcial products and their suppliers is to
illustrate some
complete
or
possible
limited .
sources
Li sting
and
does
is
not
intended
t .o
not necessarily constitute
endorsement.
CITRUS JUICE EXTRACTORS
Hand operated
Hamil ton Beach
Model 932
CITRUS JUICE EXTRACTORS ( CONT 'D)
Large Mechanical
Automatic Machinery Corp.
P. O. Box 713
Winter Haven, Fl
33880
Hand-electric operated
SCM Proctor Silex
2200 Sulfur Spring Road
21227
Baltimore, MD
( Juicit; Type JI; Model JIIIC)
FMC Corp .
P. O. Box l708
Citrus Machinery Div.
Lakeland, FL 33802
STAINLESS STEEL TANKS Small Mechanical Aut omat ic Orange Juicer Corp.
1112 S .W . 65th Avenue
Miami, FL 33134
American Machinery Corp.
Div. of Aeroglide Corp.
P.O . Box 3228
Orlando, FL 32802
Orangemat ic, Inc.
1826 Kaiser Avenue
Irvine, CA 92 714
APV CREPACO, Inc.
8308 Higgins Road
Chicago, IL
60631
Piaggi International
1157 Fiske Street
Pacific Pallisades, CA 90 272
Fran-Rica Mfg., Inc.
A Bishopric Co.
P. O. Box 1928
Stockton, CA
95201
Hollymat ic Corp .
600 E. Plainfield Road
Countryside , IL 60525
JuiceTree and Hollymatic
extractors available fro m:
Carol i ne Food Equipment
300 He ritage Park
Lake Wylie, SC 29710
be
FMC Corp.
Industrial Pumps
5601 E. Highland Drive
Jonesboro, AR
72401
Paul Muell er Co.
P. O. Box 828
Springfield, MO 65801
Walker Stainless
Equipment Co., Inc.
601 State Street
New Lisbon, WI
53950
32 HEAT EXCHANGERS
CENTRIFUGAL PUMPS
Cherry - Burrel l a unit of AMCA Internat i onal Corp . 2400 6t h St r eet S.W. Cedar Rapids , IA 52406 Tubular Type
Fran-Rica Mfg ., I nc .
A Bi shopri c Co .
P. O. Box 1928
05 201
St ockton , CA
APV Crepaco, I nc . 8303 Higgins Rd . Chicago, IL 606 31 Paul Mue ller Co .
P. O. Box 828
Springfield, MO
Ladi sh. Co . Tri -Cl over Div. 9201 Wilmot Roa d Kenosha , WI 53141 Uni-Pak Corp .
P. O. Box Y
Longwood, FL
FMC Corp . Industrial Pump s 5601 E. Hi ghland Drive J one s boro, AR 72401 65801
3518
Gul f Machinery Co.
P. O. Box 4987
Clearwater, FL
33 518
Plate Type
PIPING
Cher r y- Burrel l a uni t of AMCA I nternational Corp . 2400 6t h Street, S.W . Cedar Rapids, IA
52406 Alfa-Lava1, Inc.
Food Division
2115 Linwood Avenue
Ft . Lee, NJ
07024
APV Crepaco, Inc. APV Crepaco, Inc.
8303 Hi ggins Road Chicago , IL
606 31 8303 Higgins Road
Chicago, IL
60631
Fran -Rica Mfg., Inc . A Bishopric Co. P. O. Box 1928 Stockton , CA
95201 Cherry-Burrell
a unit of AMCA
Internationa~ Corp.
2400 6th Street, S.W.
Cedar Rapids, IA
5240 6
Ladi sh , Co. Tri -C1over Div. 9201 Wilmot Road Kenosha, WI
53141 GENERAL EQUI PMENT
Food Equi pment and Supply Inc.
P. o. Box 422
Tampa, FL 33601
Mill er Machinery and
Supply Co .
P. O. Box 3384
Tampa, FL 336901
Gul f Ma chinery Co.
P . o. Box 4987
33518
Cl earwater, FL
I mperial Engineering &
Fabrication, Inc .
85 35 N. Campbe ll Road
Lakeland , FL 33809
Ph one ( 813) 859 - 3664
33 CONTAINER AND PACKAGING EQUIPMENT Hundr eds of sources of this material are listed in "Food Engineering Master
Catalogue
for
Equipment, Supplies and Services" (FEM, Chilton Way, Radnor, PA
1 9089; Phone: [215] 687-8200).
Anot her massive listing of sources is found in the annual "Packaging Buyers
Guide ", (PACKAG I NG, 270 St. Paul Street, Denver, CO
388- 4511 .
An
excellent
collection
80206-5191;
found
in
the
Encycl opedia", also available from the address just listed.
Fre sh Fruit Related Organizations
1 . Indian River Citrus League Mr . Douglas C. Bournique Executive Vice-President P. O. Box 519 Vero Beach, FL 32961 Phone: (305) 562-2728 2. Florida Citrus Packers Mr . Richard Kinney Executive Vice-President General Manager P. O. Box 1113 Lakeland, FL 33802 Phone: (813) 682-0151 3. Florida Gift Fruit Shippers Mr. Bill Stubbs Executive Vice-President 521 N. Kirkman Road Orlando, FL 32811 Phone: (305) 295-1491 [303]
of information on types, composition and
uses of packages and packaging materials is
USEFUL INFORMATION
Phone:
annual
"Packaging
34
EXCERPTS FROM FLORIDA DEPARTMENT OF CITRUS OFFICIAL RULES AFFECT ING THE FLORI DA
CITRUS INDUSTRY
Chapter 20 - 64 20-64 . 0081 December 22, 1987
~O~r~a~n~gLe~_J~u~i~c_e:
The provisions of this section shal l apply to all
single strength " ready-to-drink" orange Ju~ce that has not been
frozen or treated by heat to reduce the enzymatic activity and the
number of viable microorganisms.
(1) Product shall only be made from the unfermented
oranges of the species Citrus sinensis.
juice
of
(2)
The product shall not contain soluble solids recovered by aqueous
extraction or washing of fruit pulp.
(3) Addition of a sweetening ingredient or any other
permitted.
(4) The product shall be subject to regular inspection by the Florida
Department of Agriculture and Consumer Services or its agents.
(5) The package or container shall be legibly labeled with the maximum
shelf life during which such product may be offered for sale, such
data shall not exceed 1 7 days from the time of packaging.
In lieu
thereof,
the package may be legibly labeled with a disclosure of
the date the juice is extracted. This provision shall not apply to
product packed by any person who:
additive
mature
is
not
(a) Extracts juice from less than 50,000 boxes of citrus fruit per
season, and
(b) Packs for retail sale directly to consumers, not
and
for
resale,
(c) Such sale is made from the same premises where the juice is
extracted or sale is made from a retail establishment owned by
such person and located within 50 miles from where the j uice
is extracted.
(6) The words "fresh squeezed" or "freshly squeezed" or Rfresh"
may be used to describe orange juice.
Specific Authority:
601.10(7),
601.11, F.S. Law Implemented:
601.10(7), 601.11, 601.48, F.S. History: Now 12/22/87.
20-64 . 0082 Orange Juice Marked with Florida Sunshine Tree Certification Mark:
The provisions of this section shall apply to all single strength
"ready-to-drink R orange juice that has not been frozen or treated
by heat to reduce the enzymatic activity and the number of viabl e
microorganisms, and which bears the
Florida
Sunshine
Tree
certification mark under Department of Citrus Rule Chapter 20-94.
35 (1) There shall be one Fl orid a grad e f or such produc t , Florida Grade A,
for whi ch factors of color , f lavor and absence o f defects shall b e
scored in a manner identical to the United States Department of
Agriculture adopted U. S. Grade Stand ards for Pasteurized Orange
Jui ce, using the following score chart:
SCORE CHART FOR FLORI DA GRADE A ORANGE JUICE
Pts Maximum
Color Absence of Defects Flavor 40
20
40
32- 40
18-20
36-40
86
Minimum Sc ore
(2) Product s h all onl y be made fr om the unfermented
ora nge s of t h e species Citrus s ine n sis.
juice
of
(3) For the peri od August 1 through Nove mbe r 30, the percent by we i g h t
o f orange jui c e sol ubl e sol ids s hall be not less than 10 pe r cent
a nd the minimum ratio of t o tal solubl e solids to a nhydrous c itri c
ac id sha ll be not less than 10 .5 to 1 nor greater t h an 19 . 5 to 1.
For the p eri od December 1 t hrough July 31, the percent by we ight of
or ange j ui ce solub l e solids s hall b e not less than 11 . 0 and t h e
m1n1mum rati o of total soluble solids to anhydrous citric acid
shall b e not less than 12.5 to 1 nor greater to 19.5 to 1.
(4) The produc t
shal l not c ontain solubl e solids recovered by a queous
ext r a c t ion or washing of f ruit pulp .
(5) Addition of a s weetening ingredient or any other
permitted.
(6) The product shall be sub ject to r egular inspection by the Fl o r i da
Department of Agriculture and Consumer Services or its agents.
(7) The package or container shall be legibl y labeled with the maximum
shelf life dur ing which such product may be offered for sale, such
data shall not exceed 17 days from the time of packaging.
In lieu
t h e reof , the package may be legibly labeled with a di s closure of
the date the juice is extracted .
(8) The word s "fresh squeezed " or "freshly squeezed" or "fresh" may
used to describe orange juice .
addit i v e
mature
is
n ot
be
Authority:
601 . 10(7), 601.11, F . S. Law Implemented:
601 .10( 7 ), 601 .11, 601.48 , F. S . History: Now 12/22/8 7.
Specif i c