Editing Orange juice (section)

==Processing and manufacture==
===Manufacture of frozen concentrated orange juice===
[[File:Bottled Sunshine...A Juicy Story.theora.ogv|thumb|Film clip showing the production and packaging of frozen orange juice concentrate.]]
The processing of orange to frozen concentrated orange juice begins with testing the orange fruit for quality to ensure it is safe for the process. Then the fruit is cleaned and washed thoroughly and orange oil is taken from the peel of the orange. Next, the juice is extracted from the orange and is screened in order to remove seeds and large pieces of pulp. The juice is then heated to 190 to 200&nbsp;°F in order to inactivate natural enzymes found in the juice. The concentration step occurs in a high vacuum evaporator where the water content in the juice is evaporated while the juice sugar compounds and solids are concentrated. The vacuum evaporator is a low temperature [[falling film evaporator]], which operates at a temperature between 60 and 80&nbsp;°F. Evaporators work in a continuous manner in that fresh juice is added as concentrate is being constantly removed. The concentration process increases the soluble solid portion of the juice from 12 °[[Brix]] to 60-70 °Brix.<ref name="auto">{{cite web |last1=Matthews |first1=Richard F. |title=Frozen Concentrated Orange Juice From Florida Oranges |date=April 1994 |url=https://ufdc.ufl.edu/IR00004648/00001 |access-date=7 September 2021 |archive-date=7 September 2021 |archive-url=https://web.archive.org/web/20210907151351/https://ufdc.ufl.edu/IR00004648/00001 |url-status=live }}</ref>

The concentrated juice is held in a cold wall tank and is stored at or below 35&nbsp;°F to prevent browning and development of undesired flavors. Next, a small amount of fresh juice is added to the concentrated juice to restore natural and fresh flavors of orange juice that have been lost through the concentration process. Specific cold-pressed orange oils are used to restore the lost aroma and volatile flavors. After the addition of fresh juice, the brix content is reduced to 42&nbsp;°F. The fresh juice is referred to as "cut-back" in the industry and attributes to 7-10% of the total juice. Orange peel oil is also added if the oil content is below the required level. The concentrate is then further cooled in a continuous cooler or cold wall tank to 20 to 25&nbsp;°F. The concentrate is canned using steam injection methods to sterilize the lid and develop a vacuum in the can. The cans then undergo final freezing where they are conveyed on a perforated belt in an air blast at -40&nbsp;°F. After freezing, the product is stored at 0&nbsp;°F in a refrigerated warehouse.<ref name="auto"/>

===Manufacture of "not from concentrate"===
Single strength orange juice (SSOJ) can either be "not from concentrate" (NFC) orange juice or juice that is reconstituted from a concentrate with the addition of water to reach a specific single strength brix level. The processing of SSOJ also begins with the selection of orange. The most common types of orange used to produce orange juice are the Pineapple orange, Valencia orange, and Washington Navel oranges from Florida and California. The manufacturing journey begins when oranges are delivered to processing plants by trucks holding about 35,000 to 40,000 pounds of fruit. The fruit is unloaded at the plant for inspection and grading to remove unsuitable fruit before the oranges enter the storage bins. An automatic sampler removes oranges for determination of acid and soluble solids. The bins are organized based on ratio of soluble solids to acids in order to blend oranges appropriate to produce juice with uniform flavor. After the fruit leaves the bins, they are scrubbed with detergent on a rotary brush washer and subsequently rinsed with potable water. Throughout the processing stages, there are multiple points with facilities that inspect oranges and discard damaged fruit.<ref name="auto1">{{cite report |author=United States and Agricultural Research Service |date=1956 |title=Chemistry and technology of citrus, citrus products and byproducts |url=https://naldc.nal.usda.gov/download/CAT87210994/PDF |publisher=USDA |pages=24–28 |access-date=25 March 2022|id=[https://handle.nal.usda.gov/10113/CAT87210994 Permanent URL]}}</ref>

The oranges then go through roller conveyors, which expose all sides of the fruit. The roller conveyors are efficiently built as they are well lighted, installed at a convenient height, and width to ensure all inspectors can reach the fruit to determine inadequacies. Some reasons why fruit may be rejected include indication of mold, rot, and ruptured peels. Afterwards, the oranges are separated based on size through machines prior to juice extraction. There are a number of different ways orange juice industry leaders extract their oranges. Some common methods include halving the fruit and pressing/reaming the orange to extract juice from the orange. One instrument inserts a tube through the orange peel and forces the juice out through the tube by squeezing the entire orange. Despite the variety of machines used to extract juices, all machines have commonalities in that they are rugged, fast, easy to clean and have the ability to reduce peel extractives into the juice. The extracted juice product does not contain the orange peel, but it may contain pulp and seeds, which are removed by finishers.<ref name="auto1"/>

Finishers have a screw-type design that comprises a conical helical screw enclosed in a cylindrical screen with perforations the size of 0.020 to 0.045 inches. Thereafter, the finished orange juice flows through blending tanks where the juice is tested for acid and soluble solids. At this stage, sugar can be added to the juice depending on if the product will be a sweetened or unsweetened beverage. Following blending, the orange juice is deaerated where the air is incorporated into the juice during extraction. The benefits of deaeration include the elimination of foaming, which improves the uniformity of can fill and improvement regarding the efficiency of the heat exchanger. Orange peel oil is essential for maximum flavor, but according to U.S. standards for Grades of Canned Orange Juice, 0.03% of recoverable oil is permitted. Deoiling through the use of vacuum distillation is the mechanism used to regulate the amount of peel oil in the juice. Condensation separates the oil and the aqueous distillate, which is returned to the juice.<ref name="auto1"/>

The next step is one of the most vital in the processing of orange juice. Pasteurization is important in destroying naturally occurring enzymes that are associated with deterioration of the juice. Pectinesterase is infamous for its deteriorative activity in orange juice. In the pasteurization process, the juice is generally rapidly heated  to 197&nbsp;°F for about 40 seconds. Several industry leaders use flash pasteurization, which is carried out by tubular or plate-type heat exchangers. In order to prevent overheating, turbulent flow is vital to heat the juice rapidly. Cans are filled with the pasteurized juice and inverted immediately to allow the juice to sterilize the inside parts of the lid. The orange juice filled can is sealed and cooled to 90 to 100&nbsp;°F by spinning on the conveyor belt under cool water sprays. Quality of storage is determined by time and temperature. Juice must be stored at cool temperatures to prevent deterioration.<ref name="auto1"/>