PRODUCTION OF FROZEN ORANGE‐JUICE CONCENTRATE FROM CENTRIFUGALLY SEPARATED SERUM AND PULP

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Abstract
SUMMARY: An orange concentrate production process, based on centrifugal separation of the juice into pulp and serum, was evaluated. In this process, the serum alone was concentrated to a high degree (70–80°Brix) and recombined with the pulp before freezing, to produce a full‐flavor concentrate of about 55°Brix. The effect of time and centrifuge acceleration on separation, as well as that of various heat treatments of the juice before separation on concentrate properties, was investigated. The pulp was found to be compressible. Most of the essential oil was found in the pulp fraction and the residual oil content in the serum fraction showed linearity with serum turbidity. Concentrates produced by the separation method in question were stable and had superior organoleptic properties compared with those produced by the conventional method using fresh cut‐back juice. The essential oil content of the new concentrates was high enough to dispense with admixture of peel oil. It was found that stable concentrates can be produced without heat treatment of the feed juice.

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