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Citrus juices are the most common among the fruit juices around the world and constitute a major portion of the food industry. Even though juice-processing technology has been around for many years, interest in historical and modem innovations and applications is widespread. New juice enterprises are springing up constantly all over the world. Old enterprises are constantly undergoing change, growth, and development. The Internet has expanded the reach of many, not only for information but for marketing and production alterations. The World Wide Web has made the wide world one. Computer technology alone is growing faster than the oranges on the trees. With these multifaceted changes, a need has emerged for an update to the first edition of Citrus Processing.
The second edition of Citrus Processing has expanded its scope beyond the quality control theme of the first edition. I have used a more holistic approach to the subject of citrus processing. Those using this text in the classroom will find it more comprehensive in its treatment of the subject. The first edition targeted the industrial technologist. The second edition approaches citrus processing as a complete subject, assuming an audience interested in learning from the ground up. This new approach should be particularly appealing to those unfamiliar with the industry. Even so, experienced industrialists will find the information contained here contemporary, futuristic, and fundamental. Whereas the first edition was ideal for use in the university classroom or in the industrial laboratory, the second edition will provide an excellent text in the company boardroom and managerial offices.
This new direction has resulted in several new additions as well as updates and reorganizations. There is a more detailed description of processing equipment, procedures, and engineering along with information needed to plan a processing facility. Management principles are outlined in greater detail. Even though this chapter will be of value to any enterprise, the needs specific to the citrus processing industry are addressed. The final chapter offers information on citrus-processing innovations that is sometimes difficult to find.
Emphasis has been placed on modern computer applications, especially the use of the Internet. Readers are referred to my home page, http://www.angelfire.comlbiz/DAKimball. There you will find free information, links, and places to obtain additional information. You can also e-mail me at Kimball@ocsnet.net to inquire concerning my consulting services or call (559) 562-1027.
An effort has been made to zero in on information of most value to those who design, build, and run processing plants. Much of this information is basic and applies to related, as well as all, manufacturing entities. Management is, or should be, constantly looking for techniques that will enhance the bottom line.
Making a profit is becoming more and more difficult, especially in third world countries. Employees are also struggling more and more to eke out a living. It is my intent and desire to assist the industry in increasing its productivity and becoming more successful both as a profitable enterprise and as a major contributor to the health and well-being of our worldwide family.
Preface
Introduction
Description of Citrus Fruit
Citrus Anatomy and Biology
Citrus Classification
Citrus Geography and Quality Control
Appendix 2-A: Citrus Varieties of Commercial Importance, by Country or State
Citrus-Processing Management
Building a New Juice Plant
Plant Management
Purchasing/Raw Material Procurement
Production
Quality Control/Research and Development
Maintenance/Engineering
Shipping/Inventory
Personnel
Office/Accounting
Computer Applications
The CEO and Company Officers
Communication
Processing Methods, Equipment, and Engineering
Property/Building/Location
Fruit Receiving
Washing/Grading of Fruit
Juice Extraction and Finishing
Oil and Aroma Recovery
Pulp Wash/Pulp Recovery and Use
Finishers/Clarifiers/Homogenizers/Enzymes and Juice Pulp
Debittering and Acid Removal
Pasteurizers, Evaporators, and Chillers
Freeze Concentration
Blending
Processing Lemon or Lime Juices
Blend/Standardization/Storage Tanks
Packaging, Containers, and Labels
Quality Control
Supplier Product Evaluation
Batching
In-Process Quality Control
Final Qualification
New Product Evaluation
Customer Product Evaluation
Sanitation Monitoring
Role of the FDA
FDA Inspections
USDA Inspections
Contracted Sanitation Audits
Microbiological Sanitation
Pest Control
Physical and Chemical Contamination
Sampling
Statistical Analysis
Analyses of Brix, Soluble Solids, Acids, Oils, and Pulp
Brix and Soluble Solids
Acids in Citrus Juices
The Brix/Acid Ratio
Citrus Oils, Aromas, and Essences
Citrus Juice Pulp
Analyses of Other Citrus Juice Characteristics
Nutritional Content of Citrus Juices
Juice Cloud
Color of Citrus Juices
Bitterness in Citrus Juices
Citrus Rheology
Analyses of Citrus Microbiology
Bacteria
Yeasts
Mold
Determinative Techniques
Analyses of Processing Contamination
Hesperidin
Black Flakes
Juice Oxidation
Potassium Citrate Crystallization
Analyses of Adulteration
Types of Economic Adulteration
Adulteration Screening Procedures
Citrus Byproducts
Food-Grade Products
Animal Feed and Fuel Byproducts
Wastes from Citrus Plants
Research and Development: The Future of Citrus Processing
Research Resources
Current and Future Topics of Research
What Lies in the Future