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Fruit Juice Not From Concentrate

Not from concentrate (NFC) juice aims to retain as much of the character of the raw fruit as possible. In general, the only components of the fruit that are intentionally removed in the production process are the insoluble pulp, skin and seeds.

No water is intentionally added or removed, and process techniques are designed to retain as much of the character of the raw fruit as possible. NFC juice may be pasteurised to control the microbiological loading of the material to aid storage and shelf life. Freshly squeezed juice is a familiar example of an NFC product; in this case it is generally not pasteurised and must be consumed relatively quickly as a result of this.


Fruit Juice Concentrate Processing

Orange Concentrate Processing Apple Concentrate Processing
Citrus Fruit Juice  Apple Juice

Citrus Fruit Juice Not From Concentrate Processing

Again, processing methods may vary between each processing plant and from fruit to fruit, however in general the processing begins with the washing and sorting of the citrus fruit to ensure it is cleaned and graded for use. Once this has taken place the fruit is placed in an extractor to separate the juice from the pulp and skin of the fruit.

The juice is then placed in a centrifuge where it is spun at a high speed to push the juice through the inner basket and out of the machine whilst retaining any remaining larger particles of pulp and other solids.

If required, the juice may then be pasteurised using a controlled time/temperature regime to reduce microbiological loading whilst maintaining as much of the colour, flavour and aroma of the fruit as possible.

The juice then passed through a final filter to ensure that any remaining larger pulp particles or foreign bodies are not transferred to the final packaging.

View Citrus Juice NFC Process Flow Diagram >


Apple Juice Not From Concentrate Processing

Although processing methods vary between each processing plant, in general the processing begins with the washing and sorting of the fruit to ensure it is cleaned and graded for use. Once this has taken place the apples are then milled to a pulp before undergoing an enzyme treatment to break down pectin in the fruit, increasing the juice yield from the apples when pressed. The pulp is then conveyed to a press that extracts the juice by applying physical pressure, leaving just the fibrous insoluble parts of the apple behind.

If required, the juice may then be pasteurised using a controlled time/temperature regime to reduce microbiological loading whilst maintaining as much of the colour, flavour and aroma of the fruit as possible.
The juice then passed through a final filter to ensure that any remaining larger pulp particles or foreign bodies are not transferred to the final packaging.

View Apple NFC Process Flow Diagram >

 

 


Technical Manager's note:
The details above are provided as an indicative guide to processing techniques for Apple and Orange Juice Not From Concentrates. Please note that this does vary between different products and sites, and as such this information should not be interpreted as a formal process description or part of a HACCP plan or related food safety system. For specific details regarding individual products, please contact the Cobell technical team who will be happy to assist.