Fruits processing.

1. L/O/G/O

2. A fruit is generally a fleshy seed associated part of a particular
plant; it is naturally edible and sweet in the raw state. It is
something which has both taste and nutrients.
Botanically, a fruit is the ripened ovary wall. The ovary is part
of the carpel, the innermost whorl of a flower, the female
reproductive structure. The ovary contains the ovules, the
haploid equivalent to mammalian eggs.
Some fruits also contain parts of the flower base.

3. Fruits are classified into six categories according to
their physical characteristics:
Berries
Drupes
Pomes
Citrus fruits
Melons
Tropical fruits

4. Small juicy fruits with a
thin skin and fragile cell
structure.
Examples include:
Blackberries,
Blueberries,
Raspberries,
Strawberries,
Cranberries and
Grapes.

5. Outer skin covering a
soft, fleshy fruit. The
fruit surrounds a
single hard stone, or
pit, which contains
the seed.
Examples include:
Cherries, Apricots,
Nectarines,
Peaches, and
Plums

6. Smooth skin with a central seed containing
core and thick layer of flesh.
Examples include: Apples and Pears

7. Thick rinds and thin
membranes separating
the flesh into
segments.
Grows in warmer
regions.
Examples include:
Oranges,
Tangerines, Limes,
Lemons, Grapes

8. A part of the gourd
family, large and juicy
with thick rinds and
many seeds.
Examples include:
Cantaloupe,
Casaba,
Honeydew, and
Watermelon.

9. Tropical fruit is any fruit produced
by a tree native to the tropics.
The tropics are generally defined
as the region of the globe
between the Tropic of Cancer
and the Tropic of Capricorn, and
the environmental conditions
there are unique, creating a
habitat for incredibly diverse
animals and plants.
Examples include: Bananas,
Mangoes, Papayas,
Pineapples, Pomegranates,
and Kiwifruit.

10. Worlds total fruits production in 2013 was 790 million tons, while in 2012 it
was 730 million.
World Top Ten Countries with most Fruits Production:
Country Production (Tones)
China 68,738,224
India 48,570,920
Brazil 31,795,266
USA 30,100,045
Italy 18,274,570
Spain 14,920,852
Mexico 14,217,004
Iran 11,768,628
Philippines 11,122,028
France 11,037,748

11. 17%
12%
11%
11%6%
43%
World Fruits Production (Tonnes)
Bananas
Apples
Oranges
Grapes
Mangoes, guavas
Other
Total: 637,575,622 tonnesSource: FAOSTAT

12. In 2012, U.S. production of the leading non-citrus fruit crops totaled 17.4
million tons. Citrus crop totaled 11.2 million tons.
21%
57%
1%
5%
4%
11%
1%
Fruits production in U.S.A
Florida
California
Texas
Michigan
Oregon
Washington
Pennslyvania

13. California is the largest producer of grapes,
strawberries, peaches, nectarines, and kiwifruit. It is
also a major producer of a variety of other non-citrus
fruit, such as apples, pears, plums, and sweet
cherries and is second in citrus production.
California's fruit-friendly climate gives it an
advantage over other fruit-producing States.
Florida's primary fruit crop is citrus. Washington is
the largest apple producer and an important
producer of grapes and pears.

14. Importance:
Higher prices and consumers satisfaction
requires improved quality of fruits.
High quality can only be achieved through
proper grading, sorting, packaging, storage
and handling of fresh fruits.

15. Dumping
Sorting
Washing
Waxing
Chemical Treatments
Packing
Pre-Cooling
Storage
Grading

16. Dumping: Dumping must be done gently, whether using water assisted
methods or dry dumping. Wet dumping can decrease bruising and
abrasions by using moving, chlorinated (100-150 ppm) water to carry
delicate produce. When using dry dumping, padded, sloped ramps or
moving conveyor belts can decrease injuries to produce.
Wet Dumping Dry Dumping

17. Sorting: Freshly harvested fruits are sorted for uniformity in size, shape and
varietal characteristics. Damaged, discolored and decayed parts are
removed to make the produce more attractive and prevent infection from the
diseased parts.
Washing: Washing is necessary to remove extraneous materials from the
field such as dirt, chemicals and latex. Chlorine treatments (100 to 150 ppm)
can be used in wash water to help control pathogen buildup during packing
operations. For best results pH of water should be between 6.5-7.5.
Fruits such as kiwi and avocadoes, dry brushing may be sufficient to
clean the produce. Other commodities, however, such as mangoes,
bananas and carrots etc require washing. The choice of brushing or
washing will depend upon both the type of commodity and the type of
contamination.
Air bubble Washing

18. Drying: Drying is done to remove excessive moisture from the surface of
the produce. Excessive drying should be avoided to prevent wilting,
shrinking and water loss.
Waxing: Waxing is done on certain types of fruits such as citrus and
melons to reduce water loss, thereby reducing shriveling. Food grade
waxes are used to replace some of the natural waxes removed in washing
and cleaning operations, and can help reduce water loss during handling
and marketing. If produce is waxed, the wax coating must be allowed to dry
thoroughly before further handling. Wax melts easily at 40°C.
Most commonly used waxes are carnauba wax (from the carnauba palm
tree), beeswax, and shellac (from the lac beetle).
Treatment Amount of
wax (ppm)
Resistance of fruits
surface to water
lose (sec/cm)
Water loss in 6
months storage (% of
weight)
Untreated 994 293 3.61
Washed 973 - -
Waxed 978 357 2.78

19. Waxing Methods: There are four waxing methods.
1. Liquid Paraffin wax method: Fruits are dipped into hot paraffin.
2. Slab wax method: Wax is pressed against rapidly revoving brushes.
3. Spray method: Wax is sprayed on fruits and brushed mechanically
until a film of desired thickness is obtained.
4. Dipping or cold wax method: Fruits are dipped into a wax emulsion.

20. Chemical Treatments: Fungicides and growth regulators are commonly
used to reduce decay and undesirable growth respectively. The use of
chemicals should be closely supervised and within the recommended levels
for human consumption.
Grading: Fresh fruits are classified into groups according to a set of
recognized criteria of quality and size, with each bearing an accepted name
and size grouping. It can be done manually or by automatic grading lines.
Size grading can be done subjectively (visually) with the use of standard
size gauges. Round produce units can be easily graded by using sizing
rings.

21. Packing: Fruits are packed in suitable containers to provide protection
against mechanical and biological damages during transportation and
subsequent handling operations. Packaging materials should be of
accepted standards with regard to strength, ruggedness and resistance to
pressure. Packages should have adequate ventilation so that produce will
not warm up as a result of heat arising from respiration. Excessive
ventilation, however, may result in wilting.
Materials for packing:
Wood: Boxes, bins, trays, barrels, pallets
Jute/Canvas: Sacks
Paper and card board: Liners, boxes, trays
Plastic: Rigid- crates, pallets, trays
Flexible- Films (Single & multi layered)
Polystyrene boxes/ trays
Combines materials: CFB and plastic

23. Pre-cooling is an essential step prior to storage at low temperatures. It is
the rapid removal of field heat from the produce to reduce the rate of
respiration, microbial activity and refrigeration load. Pre-cooling can be
done with chilled water, ice or cool air (forced air cooling), whereby the
produce is cooled to the half cooling temperature.
There are four pre cooling methods:
Room cooling: Packed Fruits are arranged in store room and cool air is
circulated among the packed products.
Forced air cooling: Forced air cooling pulls/pushes through vents/holes
in storage containers.
Hydro cooling: It is of two types- 1. Shower type, 2. Immersion type
Vacuum cooling: It takes place by water evaporation from fruits at very
low air pressure.

25. L/O/G/O

26. Orange juice is defined in the United States Code of Federal Regulations
as the "unfermented juice obtained from mature oranges of the
species Citrus sinensis or of the citrus hybrid commonly called
Ambersweet."
Orange juice is commonly marketed in three forms: as a frozen
concentrate, which is diluted with water after purchase; as a reconstituted
liquid, which has been concentrated and then diluted prior to sale; or as a
single strength, un-concentrated beverage called NFC or Not From
Concentrate. The latter two types are also known as Ready To Drink
(RTD) juices.

28. Harvesting & Collecting
Cleaning & Grading
Extraction
Concentration
Reconstitution
Pasteurization
Packing

29. Harvesting & Collecting: Oranges are harvested from large groves.
When the mature fruit is ready to pick, a crew of pickers is sent in to pull
the fruit off the trees. The collected fruit is sent to packing centers where it
is boxed for sale as whole fruit, or sent to plants for juice processing. The
oranges are generally shipped via truck to juice extraction facilities, where
they are unloaded by a gravity feed onto a conveyor belt that transports
the fruit to a storage bin.
Cleaning & Grading: The fruit must be inspected and graded before it can
be used. An inspector takes a 39.7 lb (18 kg) sample to analyze in order to
make sure the fruit meets maturity requirements for processing. The
certified fruit is then transported along a conveyor belt where it is washed
with a detergent as it passes over roller brushes. This process removes
debris and dirt and reduces the number of microbes. The fruit is rinsed and
dried. Graders remove bad fruit as it passes over the rollers and the
remaining quality pieces are automatically segregated by size prior to
extraction. Proper size is critical for the extraction process.

30. Extraction: Proper juice extraction is important to optimize the efficiency of
the juice production process as well as the quality of the finished drink. The
latter is true because oranges have thick peels, which contain bitter resins
that must be carefully separated to avoid tainting the sweeter juice.
There are two automated extraction methods commonly used by the
industry.
The first type places the fruit between two metal cups with sharpened
metal tubes at their base. The upper cup descends and the fingers on
each cup mesh to express the juice as the tubes cut holes in the top and
bottom of the fruit. The fruit solids are compressed into the bottom tube
between the two plugs of peel while the juice is forced out through
perforations in the tube wall. At the same time, a water spray washes
away the oil from the peel. This oil is reclaimed for later use.
The second type of extraction has the oranges cut in half before the
juice is removed. The fruits are sliced as they pass by a stationary knife
and the halves are then picked up by rubber suction cups and moved
against plastic serrated reamers. The rotating reamers express the juice
as the orange halves travel around the conveyor line.

31. Some of the peel oil may be removed prior to extraction by needles
which prick the skin, thereby releasing the oil which is washed away.
Modern extraction equipment of this type can slice, ream, and eject a
peel in about 3 seconds.
The extracted juice is filtered through a stainless steel screen before it
is ready for the next stage. At this point, the juice can be chilled or
concentrated if it is intended for a reconstituted beverage. If a NFC
type, it may be pasteurized.

33. Concentration: Concentrated juice extract is approximately five times
more concentrated than squeezed juice. Diluted with water, it is used to
make frozen juice and many RTD beverages. Concentration is useful
because it extends the shelf life of the juice and makes storage and
shipping more economical. Juice is commonly concentrated with a piece of
equipment known as a Thermally Accelerated Short-Time Evaporator, or
TASTE for short. TASTE uses steam to heat the juice under vacuum and
force water to be evaporated. Concentrated juice is discharged to a
vacuum flash cooler, which reduces the product temperature to about
55.4° F (13° C). The pulp is separated from the juice by ultra-filtration and
pasteurized. The clarified juice containing the volatile flavorings is
concentrated at 50° F (10° C) by reverse osmosis and the concentrate and
the pulp are recombined to produce the appropriate juice concentration.

35. Reconstitution: When the juice processor is ready to prepare
a commercial package for retail sale, concentrate is pulled
from several storage batches and blended with water to
achieve the desired sugar to acid ratio, color, and flavor. This
step must be carefully controlled because during the
concentration process much of the juice's flavor may be lost.
Proper blending of juice concentrate and other flavor fractions
is necessary to ensure the final juice product achieves a high
quality flavor.

36. Pasteurization: Orange juice pH is about which naturally protects from
bacteria, yeast, and mold growth. However, pasteurization is still required
to further retard spoilage. Pasteurization also inactivates certain enzymes
which cause the pulp to separate from the juice, resulting in an
aesthetically undesirably beverage. This enzyme related clarification is
one of the reasons why fresh squeezed juice has a shelf life of only a few
hours. Flash pasteurization minimizes flavor changes from heat treatment
and is recommended for premium quality products. Several pasteurization
methods are commercially used. One common method passes juice
through a tube next to a plate heat exchanger, so the juice is heated
without direct contact with the heating surface. Another method uses hot,
pasteurized juice to preheat incoming unpasteurized juice. The preheated
juice is further heated with steam or hot water to the pasteurization
temperature. Typically, reaching a temperature of 185-201.2° F (85-94° C)
for about 30 seconds is adequate to reduce the microbe count and
prepare the juice for filling.

37. Filling & Packing: To ensure sterility, the pasteurized juice should be
filled while still hot. Where possible, metal or glass bottles and cans can
be preheated. Packaging which can not withstand high temperatures
(e.g., aseptic, multilayer plastic juice boxes which don't
require refrigeration) must be filled in a sterile environment. Instead of
heat, hydrogen peroxide or another approved sterilizing agent may be
used prior to filling. In any case, the empty packages are fed down a
conveyor belt to liquid filling machinery, which is fed juice from bulk
storage tanks. The filling head meters the precise amount of product into
the container, and depending on the design of the package, it may
immediately invert to sterilize the lid. After filling, the containers are
cooled as fast as possible. Orange juice packaged in this manner has a
shelf life of 6-8 months at room temperature.

38. By products waste: Byproducts from orange juice production come from
the rind and pulp that is created as waste. Products made with these
materials include dehydrated feed for livestock, pectin for use in making
jellies, citric acid, essential oils, molasses, and candied peel. Certain
fractions of orange oil (known as d-limonene), have excellent solvent
properties and are sold for use in industrial cleaners.
Top Brands in U.S.A:
Famous brands for orange juice in U.S.A are: