Process of Making Dehydrated Fruit Juice.
DEPARTMENT OF THE ARMY WASHINGTON D C
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Process of making an instantly rehydratable, non-caking, storage-stable, dehydrated fruit juice product, especially orange juice, grapefruit juice, and pineapple juice, by removing a substantial portion of the supernatant liquid portion of the fruit juice separated from the sediment portion by centrifuging of the fruit juice, then dehydrating the sediment portion either alone or with a small portion of the supernatant liqiud portion remaining with the sediment portion. Citric acid and sucrose may be added to the dehydrated sediment portion prior to hermetic packaging or at time of rehydration. Author
- Food, Food Service and Nutrition