Agromisa 
Interdev Agroalimentaire  

Fruit juice extraction 

	Type de fiche	Techniques/Technologies
	Date(s) de l’expérience	1996 - 1996
	Mise en œuvre	Agromisa(Pays Bas)
	
	Zone géographique	; 
	Mots clés	JUS DE FRUIT

Contexte
Waste of agricultural produce due to low prices at harvest time and lack of processing facilities. The cooperative had already invested in Portakabins, a source of clean water and a stand-by electrical power supply 
Problématique / Objectifs
The cooperative looked for techniques of processing for a volume of 1000 litres of fruit juice per day, including processing and packaging. Preservation and packaging are explained in linked files
Description/Mise en oeuvre
Extraction of fruit can be done in three ways. With all three methods it is important to work as quickly as possible and to expose the juice as little as possible to the open air. Use the juice as quickly as possible after the extraction. Heating the fruit helps the juice extraction and it gives the juice a deeper colour. Heating also deactivates the enzymes in the fruit, so lengthening the storage life of the juice. Press the fruit as quickly as possible, heat the juices after extraction and filter in a boiling water bath until the desired temperature for sterilization or filling has been reached. 

Cleaning fruit, especially for cold extraction, the fruits should be clean and healthy.
Scale of operation: For the targeted 1000 litres per day professional equipment is needed, which is normally not the focus of Agromisa's advisory services

Method 1.The extraction of fruit juice requires a fruit press or a fruit mill. Figure 1 showes a popular basket press. This method gives cloudy juice. The juice can be cleared by heating it to 60°C and then straining it through a cloth (use a clean, washed, finely woven cloth such as muslin or several layers of cheese cloth). The advantages of this juice is that it retains the smell and nutritional value of the fresh fruit, because the juice is extracted without boiling.

Method 2. Clean the fruit, crush and cut it into pieces. Then heat the fruit with very little water until sufficient liquid has been removed. Turn the mass onto a pressing or stirring. This gives a clear juice. More juice is obtained with squeezing, but this will be cloudy.Method 3. Steaming of fruit is a labour intensive method which, however, gives a lot of clear juice. Wash and cut fruit into pieces (if necessary remove the pits). Put the fruit into a juice steamer (see figure 2). Bring the water in the kettle to a boil and allow the steam to build up. The steam and the heat extract the juice from the fruit; the juice drips through the cloth and is collected in a small pan. For soft fruit this method takes about one hour, for hard fruit about 1½ hours.For citrus, steaming is the preferred method. Remove navels and seeds, do not heat, do not press the peel, do not remove pulp, and use a coarse sieve. Addition of sugar is not necessary
Résultats/Eléments chiffrés
In medium-size equipment as discussed here, quantities of 200-300 litres per day can be produced

Auteur : Rob Witte
Saisie le : 19/11/2001
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