Patent Application
20220110344
Embodiments herein relate to a method and a system for producing orange juice.
Production, starting from freshly squeezed orange juice (often referred to as raw orange juice), of an orange juice product that has a natural flavor while at the same time maximizing the shelf life of the orange juice product and minimizing the negative effects on orange juice quality due to pasteurization requires a number of processing steps. In prior art production methods and systems, membrane filtration technology and pasteurization have been used to remove prolong shelf life.
However, prior art solutions are typically only focused on a single part of the production process. No prior art solution has presented an orange juice product that has a natural flavor that resembles that of freshly pressed orange juice, while at the same time having a shelf life that is similar to the shelf life of pasteurized orange juice.
In view of the above, an object of the present disclosure is to improve prior art techniques for producing orange juice having a taste and quality that resembles freshly squeezed juice, while still providing a longer shelf life than freshly squeezed juice.
This object is achieved in a first aspect by a method for producing orange juice. The method comprises cooling raw orange juice. The cooled raw orange juice is ultrafiltrated to produce a permeate and a retentate. The retentate is pasteurized and then mixed with the permeate to produce orange juice having an enzyme pectin esterase (PEU) content that is less than 1% of the PEU content of the raw orange juice. Packets are aseptically filled with the orange juice produced by the mixing.
By ultrafiltrating the raw orange juice and thereby obtain a retentate and a permeate followed by pasteurizing only the retentate, a minimization of enzymes and microorganisms that are detrimental to the quality of the orange juice is obtained in the orange juice after mixing. By not pasteurizing the permeate, the flavor and aroma components which have smaller molecular size will pass through membrane and retain in the permeate, therefore permeate will retain natural flavor and the freshness of freshly squeezed orange juice. This is advantageous in relation to prior art processing of orange juice, which typically involves direct pasteurization of raw orange juice. The present method according to the first aspect has an effect on the minimizing the heat load on freshly squeezed orange juice and therefore, relatively little, such as maximum 30%, of the total volume of the raw orange juice will pass through heat treatment. As a consequence, the quality of the orange juice, e.g. in terms of flavor, is improved. Setting up the production to obtain an enzyme pectin esterase (PEU) content that is less than 1% of the PEU content of the raw orange juice has shown to be a very important parameter in an effort to achieve the above stated objectives.
According to a possible version of the invention, the ultrafiltration is the only membrane filtering between cooling of the raw orange juice and aseptic filing of the orange juice produce. An example of membrane filtration may be microfiltration or a further ultrafiltration. The raw orange juice is only once filtered by a membrane filtering that is the ultrafiltration stated above and that separates the raw orange juice into the retentate and the permeate. Thus, objectives stated in this application are achieved by only one membrane filtering. In addition to that having only one membrane filtering decreases complexity and cost of the method and the system used to obtain the orange juice.
In this context, the membrane filtering is any filtering using membranes being able to filter particles or organisms having micro dimensions (e.g. micrometer).
As will be exemplified in the detailed description below, the method has effects on, i.e. provides certain values for, the lactic bacteria colony forming units (CFU) content, the vitamin C content, the pH value as well as the essential oil content of the orange juice after mixing. These effects are all favorable in terms of retaining the quality and flavor of the orange juice while at the same time provide a shelf life of the orange juice after mixing that is at least similar to that of NFC (not from concentrate) orange juice.
In a second aspect there is provided a system for producing orange juice. The system comprises a heat exchanger configured to cool raw orange juice. An ultrafilter of the system is configured to ultrafiltrate the cooled raw orange juice to produce a permeate and a retentate. A pasteurizer of the system is configured to pasteurize the retentate. A mixing unit of the system is configured to mix the permeate and the pasteurized retentate to produce orange juice having an enzyme pectin esterase content that is less than 1% of the enzyme pectin esterase content of the raw orange juice. An aseptic filling machine of the system is configured to aseptically fill packets with the orange juice produced by the mixing.
This further aspect provides effects and advantages corresponding to the effects and advantages as summarized above in connection with the first aspect. All features and variants described herein in connection with the method according to the first aspect may be used for the system according to the second aspect, and vice versa.
Embodiments of the invention will now be described, by way of example, with reference to the accompanying schematic drawings, in which:
With reference to
The system 100 comprises a storage tank 101 that holds raw orange juice 102 that has been obtained according to known techniques, e.g. by means of pressing freshly harvested oranges in an appropriately configured orange press.
The raw orange juice 102 is passed through a heat exchanger 103 to obtain a suitable temperature for the subsequent filtration steps. It has been found that a suitable temperature may be in the interval 14-16° C. For example, a heat exchanger of the type the company Alfa Laval offers under the name “C3-SR” may be used for this, or any other suitable heat exchanger may be used.
A conventional slot filter 105 is arranged downstream the heat exchanger 103 to remove undesired large pulp particles from the raw orange juice 102.
An ultrafilter 107 is arranged downstream the slot filter 105 to separate the raw orange juice 102 into a permeate 104 and a retentate 106. The ultrafilter 107 may, for example, be a ceramic type filter having a membrane with a pore size of 19-21 nm, or a pore size of 20 nm, and a channel size of 3.5-4.5 mm, or a channel size of 4 mm. The main function of the ultrafilter 107 is to separate the inlet stream into two other streams; the retentate 106 and the permeate 104. To do this separation a pressure of 2.3-2.7 bar, or more specifically a pressure of 2.5 bar, is applied to the raw orange juice 102 and the product is fed through the ceramic membrane described above. The retentate 106 is retained at this membrane and the permeate 104 passes the membrane. The concentration factor of the ultrafilter 107 is in the range of 2.7 to 3.4. The concentration factor is determined as the starting volume divided by the end volume, i.e. the volume of raw juice 102 that enters the ultrafilter 107 divided by the volume of retentate 106 that leaves the ultrafilter 107.
The retentate 106 that exits the ultrafilter 107 enters a retentate storage tank 111. The retentate storage tank 111 may be a buffer tank and it has a jacket though which ice water may flow to keep the retentate 106 at a temperature lower than 14° C. The retentate storage tank 111 may also have an agitator to homogenize the retentate 106.
A pasteurizer 113 receives the retentate 106 from the retentate storage tank 111 and pasteurizes the retentate 106. For example, the pasteurizer 113 may be a tubular heat exchanger that heats the retentate 106 to a temperature of at least 95° C. by indirect heat exchange. The retentate 106 is kept at minimum 95° C. for at least 30 seconds to inactivate enzymes and kill deteriorating and pathogenic microorganisms.
A mixing unit 109 is connected such that it receives the permeate 104 from the ultrafilter 107, and is connected such that it receives the pasteurized retentate 106 from the pasteurizer 113. The mixing unit 109 is further configured to mix the permeate 104 and the pasteurized retentate 106 to produce orange juice 108. The mixing unit 109 may be an aseptic storage tank, which may include a flow re-circulator and/or an agitator for efficiently mixing the retentate 106 and the permeate 104. Mixing may be achieved in other ways, for example by using so called in-line mixing, where the permeate 104 and the retentate 106 are fed into the same fluid line, for example via a branch pipe. The mixture of the permeate 104 and the retentate 106 forms the final orange juice 108.
An aseptic filling machine 115 is connected to receive the orange juice 108 from the mixing unit 109 and is arranged to aseptically fill packets 117 with the orange juice 108. The filling machine may be any conventional machine built for aseptically filling packets with liquid food.
The raw orange juice 102, the permeate 104, the retentate 106 and the final orange juice 108 are fed between the various components and units of the system 100 and desirable pressure levels are obtained by using conventional pumps (not shown) that are controlled by the control system 120.
As will be described below, the system 100 is operated to produce orange juice 108 from raw orange juice 102. Various parameters are obtained from the raw orange juice 102, the permeate 104, the retentate 106, before and after passing through the pasteurizer 113, and the orange juice 108 after mixing in the mixing unit 109, as will be exemplified in more detail below. The parameters are obtained by the described process and may be measured by means of the sensors 127 as well as by means of sampling and subsequent laboratory analysis as follows:
pH values are obtained by conventional pH meters. Brix values are obtained by conventional Brix meters. Vitamin C values are obtained by conventional methods using sampling and subsequent laboratory titration analysis. Enzyme values are obtained by sampling and by following the procedure for PEU test described in “Citrus Processing: Quality Control and Technology” by Dan A. Kimball. Total lactic bacteria values and Listeria monocytogenes values are obtained by sampling and subsequent conventional laboratory methods. Essential oil values are obtained by using the Scott Method (Bromide-Bromate solution), also described in “Citrus Processing: A Complete Guide” by Dan A. Kimball. The essential oil is the combination of oils (hydrocarbons) present in oranges, which typically comprise of more than 90% D-limonene. Color and lightness values are obtained by colorimeter measurements, by using conventional equipment such as Konica Minolta type CM-2600d spectrophotometer. Acidity (nitric acid) values are obtained by using sodium hydroxide titration method.
Turning now to
Such a method comprises cooling 201 raw orange juice 102 and, as exemplified in
The cooled raw orange juice 102 is ultrafiltrated 203 in the ultrafilter 107 to produce a permeate 104 and a retentate 106. A suitable temperature at which the raw orange juice 102 is ultrafiltrated is in the range of 14-16° C. As indicated in
The retentate 106 that emanates from the ultrafiltration 203 is pasteurized 205 in the pasteurizer 113. Optionally, the retentate 104 may exit from the ultrafilter 107 into the retentate storage tank 111 prior to being provided to the pasteurizer 113. With regards to the pasteurization 205, the pasteurization temperature is 95° C. and the retentate is held at this temperature for at least 30 seconds.
The permeate 104 and the pasteurized retentate 106 is mixed 207 in the mixing unit 109 to produce orange juice 108. The orange juice 108 has an enzyme pectin esterase (PEU) content that is less than 1% of the PEU content of the raw orange juice 102.
Packets 117 are then aseptically filled 209 with the orange juice 108 that is obtained by the mixing 207.
In an embodiment, the raw orange juice 102 that enters the filter 107 is not been subjected to any prior microfiltration, ultrafiltration, nanofiltration or filtration by reverse osmosis, while the neither the permeate 104 nor the retentate 106 that leaves the filter 107 have been subjected to any subsequent microfiltration, ultrafiltration, nanofiltration or filtration by reverse osmosis. In other words, the only filtration that is used in the process, not counting courser filtration than microfiltration such as the filtering in the slot filter 105, is one step of ultrafiltration.
In the method for producing orange juice 108 it has been found that the retentate 106, before the pasteurization 205, should have a PEU content in the interval 180% to 190% of the PEU content of the raw orange juice 102, and the retentate 106, after the pasteurization 205, should have a PEU content in the interval 0.5% to 0.7% of the PEU content of the raw orange juice 102. Also, it was found that the permeate 104 should have a PEU content in the interval 1.1% to 1.3% of the PEU content of the raw orange juice 102.
In the method for producing orange juice 108, in the orange juice 108 produced by the mixing 207, the number of lactic bacteria colony forming units, CFU, per milliliter is less than 1% of the number of lactic bacteria CFU per milliliter in the raw orange juice 102. Furthermore, in the retentate 106, before the pasteurization 205, the number of lactic bacteria CFU per milliliter is in the interval 900% to 1100% of the number of lactic bacteria CFU per milliliter in the raw orange juice 102, and in the retentate 106, after the pasteurization 205, the number of lactic bacteria CFU per milliliter is in the interval 0.5% to 0.7% of the number of lactic bacteria CFU per milliliter in the raw orange juice 102. Also, it was found that in the permeate 104, the number of lactic bacteria CFU per milliliter is in the interval 0.5% to 0.7% of the number of lactic bacteria CFU per milliliter in the raw orange juice 102.
In the method for producing orange juice 108 it has been found that, in the orange juice 108 produced by the mixing 207, the vitamin C content is more than 99% of the vitamin C content of the raw orange juice (102). Furthermore, in the retentate 106, before the pasteurization 205, the vitamin C content is in the interval 99% to 100% of the vitamin C content of the raw orange juice 102, and in the retentate 106, after the pasteurization 207, the vitamin C content is in the interval 95% to 97% of the vitamin C content of the raw orange juice 102. Also, it was found that in the permeate 104, the vitamin C content is in the interval 101% to 103% of the vitamin C content of the raw orange juice 102.
In the method for producing orange juice 108 it has been found that, in the orange juice 108 produced by the mixing 207, the pH value is in the interval 97% to 98% of the pH value of the raw orange juice 102. Furthermore, in the retentate 106, before the pasteurization 205, the pH value is in the interval 99.7% to 99.9% of the pH value of the raw orange juice 102, and in the retentate 106, after the pasteurization 207, the pH value is in the interval 100% to 102% of the pH value of the raw orange juice 102. Also, it was found that in the permeate 104, the pH value is in the interval 98% to 99% of the pH value of the raw orange juice 102.
In the method for producing orange juice 108 it has been found that, in the orange juice 108 produced by the mixing 207, the essential oil content is more than 95% of the essential oil content of the raw orange juice 102. Furthermore, in the retentate 106, before the pasteurization 205, the essential oil content is in the interval 210% to 230% of the essential oil content of the raw orange juice 102, and in the retentate 106, after the pasteurization 205, the essential oil content is in the interval 200% to 210% of the essential oil content of the raw orange juice 102. Also, it was found that in the permeate 104, the essential oil content is in the interval 4% to 6% of the essential oil content of the raw orange juice 102.
Detailed results from operation of the system 100 according to the method described above have resulted in parameter values as specified in tables 1a-c as follows:
Other tests show similar results. Producing a juice in the way described above such that the discussed ranges are obtained, provides a juice has a taste and quality that resembles freshly squeezed juice. At the same time, the shelf life of the juice 108 is much longer than freshly squeezed juice, more than 60 days when stored in a temperature of up to 5° C., or even up to 8° C.
| Number | Date | Country | Kind |
|---|---|---|---|
| 18196872.8 | Sep 2018 | EP | regional |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2019/076115 | 9/26/2019 | WO | 00 |
