Processing of

Beverages
Week 9

Prof Lilia Ahrné

Department of Food Science
Types of beverages

Beverages

Non- Alcoholic Alcoholic

Fruit/sap Grain

Non Carbonated
carbonated
Non Distilled Non-distilled
focus Distilled
distilled
Juices
Nectars Sodas
Coffee Lemonade Wine Brandy Beer Whiskey
Tea
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Agenda

• Overview of the types of beverages

• Juices an nectars
• Preservation
• Thermal processing
• Heat exchangers (incl calculations)
• Pasteurisation requirement (incl calculations)
• Optimization of Thermal Processes with
Respect to Quality
• Particulated drinks
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Juices and Nectars

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Fruit based beverages

• Juices. These are pure fruit juice with

nothing added.
diluted juice, mainly from concentrate
• Nectars. These normally contain 30 per
cent fruit solids and are drunk
immediately after opening.
• Squashes. These normally contain at
least 25 per cent fruit pulp mixed with
sugar syrup. They are diluted, to taste,
with water and may contain
preservatives.
• Cordials. These are crystal-clear
squashes.
• Syrups. These are concentrated juices
which are clear. They normally have a
high sugar content
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Processing plant overview

dependent on the size
of orange

pectin
 Main process steps

pectin

white part for pectin

Mass balance
plant protein:
a large portion of by-product, industry challenge
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Juice Extraction (separation)

Type of orange juice extractors
good machine: not destroy oil sacs
The squeezer type (JBT) –
good separation of
The reamer type (Brown)-
components
more orange oil

small pulp more pulp

 Juice clarification
juice from the extractors generally contains
around 20-25% of floating and sinking pulp

Screw type finishers

Paddle finishers
Centrifugal finishers
 Concentrate NFC
Not from concentrate

aroma in the evaporated water

it can be added back after 2nd pasteurization

main reason: Vc
Long shelf life juice
gets bitterness

common inUS
can be used for export
Processing lines using concentrate as raw material
Processing lines using NFC as raw material
Other fruit juices

water or steam, steam treatment gives higher quality

for juice not easy to be extracted. eg apple, blueberry (cell wal)

Apple juice

https://www.youtube.com/watch?v=RsHR4J40Hlg