This document discusses common methods for juicing, pressing, filtering, preserving, and bottling fruit juices. It describes various types of presses, filters, pasteurization methods, preservatives, bottling processes, and bases for fruit beverages. Specific fruits discussed include oranges, lemons, pineapples, and tomatoes. The document provides details on production processes and challenges for different types of fruit juices.

3. COMMON METHODS AND OUTFITS
•SELECTION OF THE MATERIAL
•GATHERING OF MATERIALS
•GRADING AND CLEANSING
•SELECTION OF METAL EQUIPMENT
•PREPARATION OF THE FRUIT BEFORE EXTRACTING THE JUICE

5. •“BASKET” PRESS
- COMMONLY USED FOR GRAPES
•“SACK AND CLOTH” PRESS
- CONSIDERED AN ALL AROUND PRESS AND THE MOST HANDY PRESS FOR
GENERAL USE
•“BEAM” PRESS
- THE SIMPLEST. THE PRESSURE IS APPLIED BY MEANS OF A LONG WOODEN
BEAM WITH A WEIGHT AT ONE END.

6. •“SCREW” PRESS
- AN IMPROVEMENT OF THE BEAM PRESS AND IS EMPLOYED QUITE
OFTEN IN COMBINATION WITH A BASKET
•“HYDRAULIC” PRESS
-EXERTS HYDRAULIC PRESSURE BY MEANS OF WATER OR OIL AND A
PUMP
•“CONTINUOUS” PRESS
-UNLIKE OTHER TYPES OF PRESS ALREADY DESCRIBED , MAKES
POSSIBLE CONTINUOUS OPERATION

8. •PASTEURIZING
•EFFECT OF CARBON DIOXIDE
•USE OF STEAM
•FLASH PASTEURIZATION
•ELECTRICAL HEATING
•IMPROVED FLASH PASTEURIZATION

9. •PASTEURIZING IN CANS AND BOTTLES
•EFFECT OF SANITATION ON PASTEURIZATION
•BENZOATE OF SODA ( BENZOIC ACID ) AS PRESERVATIVE
•SULPHUROUS ACID AS PRESERVATIVE
•HOW SULPHUROUS ACID DISAPPEARS
•PRESERVATIVE EFFECT OF SUGAR

10. •USE OF PRESSURE FOR PRESERVATION
•LOW TEMPERATURE FOR PRESERVATION
•CARBON DIOXIDE AS PRESERVATIVE
•USE OF CLOSE FILTRATION IN PRESERVATION
•ENZYME CONTROL

12. •PAD FILTERS
-CONSIST OF A NUMBER OF RECESSED METAL FRAMES
BETWEEN WHICH ARE THIN PADS OF PULP AND ASBESTOS FIBER.
•FILTER PRESS
-COMPOSED OF METAL-WOODEN PLATES . BETWEEN THESE IS
PLACED A HEAVY CLOTH PREFERABLY CANVAS

13. •FILTER BAG
-A CONICAL BAG MADE OF FELT , HEAVY CANVAS OR OTHER
HEAVY CLOTH
•PULP FILTER
-CONSIST OF AN UPRIGHT STAINLESS STEEL OR COPPER
CYLINDER

14. PRELIMINARY HEATING INFLUENCES
FILTRATION
•THE SLIMY CHARACTER OF FRUIT JUICE MAKES IT EXTREMELY HAZARDOUS
TO FILTER. THE USE OF PRELIMINARY PASTEURIZATION MATERIALLY
DIMINISHES THE STICKINESS OF THE JUICE AND SUBJECTING IT TO 24 TO
48 HOURS SETTLING OFTEN RESULTS IN THE SETTLING OF A GOOD AMOUNT
OF THE PROTEIN WITH A CONSIDERABLE PART OF THE FINELY SUSPENDED
PULP.

15. INFUSORIAL EARTH FACILITIES FILTRATION
•A PROCESS OF CLARIFICATION OF POMELO JUICE WITH INFUSORIAL EARTH
AND FILTRATION HAS BEEN DESCRIBED BY CHASE. UNFORTUNATELY, SOME
INFUSORIAL EARTH LEAVES AN UNPLEASANT FLAVOUR IN THE JUICE. THIS
HAS BEEN HOWEVER REMEDIED BY HEATING THE EARTH TO DULL REDNESS.
THIS PROCESS BURNS OR VOLATILIZES THE SUBSTANCE ACCOUNTABLE
FOR THE UNPLEASANT ALTERNATION IN FLAVOUR. A COMMERCIAL FILTER IS
NOW MADE OF A FINE SCREEN AND INFUSORIAL EARTH.

17. •SETTLING METHOD
-AFTER BEING PASTEURIZED , THE JUICE TURNS CLEAR DURING STORAGE.
•FINING AGENTS
-CERTAIN JUICES DO NOT SETTLE CLEAR WHILE IN STORAGE. THEY ARE HARD TO FILTER
AND THEY COULD ONLY BE CLARIFIED BY THE ADDITION OF A FINING AGENT.
1. EGG ALBUMEN - THIS COULD BE BOUGHT IN DRY GRANULAR FORM. IT IS
DISSOLVED IN WARM WATER BY SOAKING FOLLOWING BY STIRRING.

18. 2. CASEIN - THE ORDINARY COMMERCIAL PRODUCT MADE FROM SKIM MILK BY
PRECIPITATING THE CURD FROM THE WHEY IS WASHED , DRIED AND GROUND
INTO CASEIN.
3. SPANISH CLAY AND BENTONITE CLAY - SPANISH CLAY IS A GREYISH-BROWN
CLAY SOIL OBTAINED FROM SPAIN.
• APPLICATION OF ENZYMES
-THE USE OF AN ENZYME COMPLEX PRODUCED FROM A PENICILLIN MOLD WAS
FOUND EFFICIENT TO CLARIFY SOME AMERICAN FRUIT JUICES LIKE THOSE OF APPLES AND
GRAPES.

20. PREPARATION OF BOTTLES
•GLASS BOTTLES AND SIMILAR CONTAINERS SHOULD BE
THOROUGHLY CLEANED AND STERILIZED IN LIVE STEAM BEFORE
USING

21. THE CAP
•THE CROWN CAP IS THE MOST COMMON AND ECONOMICAL
CLOSURE KNOWN FOR BOTTLES

22. CARBONATING
•FRUIT JUICES WHEN BOTTLED AND CARBONATED LOOK MORE
ATTRACTIVE AS FOOD PRODUCTS. THEY ARE PROCESSED EITHER
IN A BULK CARBONATOR OR IN A CONTINUOUS CARBONATOR.

23. MACHINES FOR FILLING
•MACHINES USED FOR FILLING BOTTLES ARE EITHER AUTOMATIC
OR SEMI-AUTOMATIC.

25. ORANGE JUICE CANNING
•THE MAIN PROBLEM IN THE CANNING OF ORANGE JUICE IS TO
FIND A FRUIT VARIETY OR VARIETIES THAT COULD KEEP THEIR
AROMA AND FLAVOUR SUFFICIENTLY LONG . THE FRUITS MUST BE
WELL-RIPENED OR ELSE THE JUICE WILL ASSUME A BITTER TASTE.

26. BASES FOR ORANGE BEVERAGE
•THE USE OF A BASE IS QUITE COMMON AND POPULAR IN LIGHTLY
SWEETENED ORANGE JUICE.THE SUGAR JUICE IS CONCENTRATED IN A
VACUUM WITH THE USE OF STAINLESS STEEL VACUUM PANS TO A HEAVY
, RATHER THICK SYRUP TO BE USED AS A BASE FOR STILL AND
CARBONATED BEVERAGES.

27. CALAMANSI CONCENTRATE
•IT IS RATHER UNFORTUNATE THAT CALAMANSI CONCENTRATE HAS NOT
BECOME A WELL – ESTABLISHED PRODUCT IN THE PHILIPPINES . RAW
MATERIALS ABOUND IN THIS COUNTRY ESPECIALLY WHEN IN SEASON. IT IS
A GOOD SOURCE OF VITAMIN C . THE PRODUCT COULD BE POPULAR IF
RIGHTLY PREPARED . THE PROCESS OF MANUFACTURE AND DISTRIBUTION
CAN BE MADE IDENTICAL TO THE ORANGE BEVERAGE DISCUSSED ABOVE.

28. FROZEN ORANGE JUICE
•THE PRESERVATION OF SOME ORANGE JUICE IS DONE BY
FREEZING IN ENAMEL-LINED CANS. THE MATERIAL IS USED
BY ICE CREAM MAKERS , HOSPITALS , STEAM SHIPS AND
OTHER ENTERPRISES.

29. LEMON JUICE
•IT IS RATHER DISCOURAGING TO FIND THAT LEMON JUICE
DETORIATES IN FLAVOUR EVEN MUCH FASTER THAN
ORANGE JUICE ITSELF.

30. PINEAPPLE JUICE
•IT IS ONE OF THE BEST MATERIALS FOR CANNING BECAUSE THE
FRESH FLAVOUR AND AROMA ARE SATISFACTORILY RETAINED.

31. TOMATO JUICE
•EQUIPMENT EMPLOYED FOR PROCESSING TOMATO
PRODUCTS IS ALSO USED IN THE PROCESSING OF TOMATO
JUICE.

33. PREPARATION OF SYRUPS
•JUICE FROM THE FRUIT IS OBTAINED IN THE WAY MOST
CONVENIENT WITH THE FRUIT CONCERNED. MOST CITRUS JUICES
ARE MADE INTO SYRUPS BY ADDING SUGAR.

34. CARBONATING AND BOTTLING
•ABOUT ½ FL. OZ. OF THE SYRUP IS ADDED TO EVERY 7 OUNCE
BOTTLE OF SODA WATER. WATER THAT IS CARBONATED AT 35
LBS. PRESSURE IS ADDED TO FILL THE CONTAINERS.