Editing Orange juice (section)

===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"/>