Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri­ bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area of fruit-containing non-carbonated bever­ ages is the highly successful marketing of ready-to-drink products. Front Matter....Pages i-xvi Authentication of orange juice....Pages 1-52 Chemistry and technology of citrus juices and by-products....Pages 53-78 Grape juice processing....Pages 88-105 Tropical fruit juices....Pages 106-128 Growing and marketing soft fruit for juices and beverages....Pages 129-152 Apple juice....Pages 153-196 Equipment for extraction and processing of soft and pome fruit juices....Pages 197-220 Processing of citrus juices....Pages 221-252 Juice enhancement by ion exchange and adsorbent technologies....Pages 253-273 Processing systems for fruit juice and related products....Pages 274-289 Packaging systems for fruit juices and non-carbonated beverages....Pages 290-309 The formulation of sports drinks....Pages 310-330 Nutritional value and safety of processed fruit juices....Pages 331-359 Legislation controlling production, labelling and marketing of fruit juices and fruit beverages....Pages 360-385 Water and effluent treatment in juice processing....Pages 386-421 Back Matter....Pages 423-429 This book reviews the fruit juice and fruit beverage industry (including nectars) from grower to distributor, including fruit handling and processing, chemistry and characterization, analysis, quality control, nutritional value and packaging. Many changes have occurred in the fruit juice and beverage markets since the first edition of this book appeared, and these are reflected in a substantial revision of the original text, together with three new chapters. One of these covers the formulation and performance characteristics of sports drinks which have undergone rapid growth in recent years and now feature in beverage markets worldwide. The second new chapter on water and effluent treatment in juice processing addresses the concern of the beverage industry to obtain water of a suitable standard, despite the deterioration in water quality which has occurred in many countries. This chapter also covers the subject of effluent management and treatment