Advantages And Disadvantages Of Orange Juice Powders

5.7 Orange juice powder

Fruit juice is converted to a free flowing hygroscopic powder by puff drying, vaccumdrying, spray drying or drum drying. The powder has advantage of longer shelf life and is soluble in cold water. It is very sustainable process because orange juice powder can be used as ready to serve .Now a day’s instant soluble powder is available in market which is more soluble then normal orange juice powder. Theflavor lost during drying is compensated by adding to juice natural fruit flavor in powder form. Mostly spray dryer is used for juice powder preparation in which them juice is sprayed in the form of a fine mist into theevocating chamber through which hot air passes. The temperature of the chamberandthe blast of the air are so regulated thatonly dry juices falls on the chamber floor in the form of a fine powder. The powder is collected

The sliced or crushed fruits are boiled gently bysimmering with two to three times their weight of water to extract the pectin. Boiling is discontinued when sufficient pectin has been extracted. The process usually takes 45-60 minutes. The aqueous pectin extract is separated by pressing the boiled fruit in a rack and cloth press .On a small scale the pectin extract is placed in an aluminum or stainless steel vessel and allowed t stand overnight, the sediment settles down, leaving a clear supernatant juice, The extract is brought to boiling in a steam jacketed pan and the required amount of sugar is added to it. Boiling is continued until the boiling mixture reaches 103˚C, and then the prepared shreds are added to it at the rate of about 62 g to every kilogram of the original extract. Boiling is continued until the jellying point is reached. The boiling process should not take more than 20 min. When the marmalade is ready, it is cooled in a shallow pan or in water cooled