PROCESS OF ELABORATION

ORANGE JUICE
Management of Quality Systems
2

MAIN CHARACTERISTICS OF MP
Characteristics of the Raw Material:
The raw material, which is the orange, must be fresh and its weight proportion
The sugar content in water, depending on its type, is between 10 and 13 degrees Brix.
The fields that provide this raw material must be
close to the plant in order to reduce transportation costs.
Conservatives are substances that are added in small amounts.
to foods in order to preserve their appearance, flavor, texture, or some
another characteristic property of the product.
Electric energy
Drinking water. - Of good quality
Combustible. - Local distributors
Collection of organic waste
Input-output relationships:
To produce a ton of orange juice, it is required
approximately 2,400 Kg. of orange, that is, 42% is juice and 58%
The remaining percentage consists of the shell, the pulp, and the pit.

DESCRIPTION OF THE PROCESS

The process explained below is for the preparation of juice from
orange, packaged in plastic bottles and without the addition of preservatives.

Reception: it involves quantifying the raw material that enters the process, it is
It is necessary to use clean and calibrated scales.

Selection: ripe fruit is selected with the appropriate °Brix/acidity ratio.

The green fruit, the excessively ripe fruit, or any that show bruises is discarded.
decay.

Washing: it is done to eliminate surface bacteria, residues of

insecticides and dirt stuck to the fruit. Chlorinated water should be used.

Juice extraction: this operation can be done with a machine.

industrial that receives whole oranges and performs extraction and filtration
from the juice at once. A domestic juicer can also be used.
(electric) or a manual one.

Filtering: the juice is passed through a fine mesh strainer to separate the
seeds and other solids in suspension.

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Pasteurized: the juice undergoes a thermal treatment of 65 °C for 30
minutes (pasteurization). Once the time has elapsed, the operation is
complete with rapid cooling of the product to a temperature of 5
°C, in order to produce a thermal shock that inhibits the growth of the
microorganisms that may have survived the heat.

Packaging: the juice is filled into plastic containers, which must have
they were washed, rinsed with chlorinated water and labeled. When filling them
leave a blank space, called head space, that equals 10% of
internal size of the container.

Sealing: the placement of the lid can be done manually or mechanically,

depending on the packaging and the equipment available.

Packaging and storage: after sealing, it is placed in the

label with the expiration date and finally the containers are arranged
in plastic baskets for storage in refrigeration.

QUALITY CONTROL

In the raw material

Ensure that the fruits to be processed are fresh and healthy, that is, without
bruises, defects or too green.

In the process
The operations of extraction, filtration, pasteurization, and packaging must
happens quickly because orange juice oxidizes easily and it
it alters the flavor. In the process, the temperature and time must be controlled.
pasteurization, as well as the cooling temperature.

In the final product

Check the °Brix/acidity relationship, as well as the color and flavor of the juice.

The product in storage

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The juice packaged in plastic bottles and without the addition of preservatives has
a shelf life in refrigeration of 7 to 10 days. When the juice deteriorates, it
it becomes more acidic and the taste is unpleasant.

OTHER ASPECTS

MARKETING ASPECTS

Natural orange juice is more valued than reconstituted juices.

although its price is a bit higher. The potential market is at the level of
hotels, restaurants, and supermarkets.

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Characteristics of the Raw Material:

The raw material, which is the orange, must be fresh and its weight ratio of sugar to water.
depending on its type, it is between 10 to 13 degrees Brix.

The fields that provide this raw material must be close to the plant.
in order to reduce transportation costs.

Conservatives are substances that are added in small amounts to food with
the end of preserving its appearance, flavor, texture, or any other characteristic property of
product.

Electric energy
Drinking water. - Of good quality
Fuel.- Local distributors
Collection of organic waste

Input-output relationships:

To produce one ton of orange juice, approximately 2,400 kg are required.

of orange, that is, 42% is juice and the remaining 58% consists of the peel, the pulp and the
bone.

List of main suppliers

[Link]
DESCRIPTION OF THE PROCESS
The process explained below is for making juice from
orange, packaged in plastic bottles and without the addition of preservatives.

Reception: it consists of quantifying the raw material that enters the process, it is
It is necessary to use clean and calibrated scales.

Selection: ripe fruit is selected with the appropriate °Brix/acidity ratio.

Green fruit, overly ripe fruit, or fruit that has bruises is discarded.
decay.

Washing: it is done to eliminate surface bacteria, residues from

insecticides and dirt adhered to the fruit. Chlorinated water should be used.

Juice extraction: this operation can be done with a machine

industrial that receives whole oranges and performs extraction and filtration
from the juice at once. A home juicer can also be used.
(electric) or a manual one.

Filtering: the juice is passed through a fine mesh strainer to separate the
seeds and other solids in suspension.

Pasteurized: the juice undergoes a thermal treatment of 65 °C for 30

minutes (pasteurization). Once the time has elapsed, the operation is
complete with the rapid cooling of the product to a temperature of 5
°C, in order to produce a thermal shock that inhibits the growth of the
microorganisms that could have survived the heat.

Packaging: the juice is filled into plastic containers, which must have
They have been washed, rinsed with chlorinated water, and labeled. When filling them, they
leave a blank space, called head space, which is equivalent to 10% of
internal size of the container.

Sealing: the placement of the lid can be done manually or mechanically.

depending on the packaging and the equipment available.

Packaging and storage: after sealing, it is time to place it on the

label with the expiration date and finally the containers are arranged
in plastic baskets for storage in refrigeration.

[Link]
QUALITY CONTROL

In the raw material

Ensure that the fruits to be processed are fresh and healthy, that is, free of
bruises, defects or too green.

In the process
The extraction, filtering, pasteurization, and packaging operations must
is quickly realized because orange juice oxidizes easily and it
it alters the flavor. The temperature and time must be controlled in the process.
pasteurization, as well as the cooling temperature.

In the final product

Check the °Brix/acidity relationship, as well as the color and taste of the juice.

The sugar meter (%Brix) and acidity PAL BX/ACID1 is used in

agriculture and food, for the measurement of citrus fruits such as ORANGES,
MANDARINS, LEMONS, LIME, GRAPEFRUITS, ORANGE JUICE, JUICE
OF LEMON, ETC.
Acidity and Brix are a vital part of quality in citrus.
Oranges generally have a Brix degree range of 7 to 14.
citric acid is the predominant acid found in citrus fruits. At its ripeness, the
total acidity concentrations for oranges range from 0.5 to 1.5%, from 1.0 to
2.0% and from 0.6 to 2.3%, respectively.

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The product in storage
The juice packaged in plastic bottles and without the addition of preservatives has
a shelf life in refrigeration of 7 to 10 days. When the juice deteriorates, it
it becomes more sour and the taste is unpleasant.

OTHER ASPECTS

MARKETING ASPECTS

Natural orange juice is more appreciated than reconstituted juices.

although its price is a bit higher. The potential market is at the level of
hotels, restaurants, and supermarkets.

The ideal temperature for transporting oranges is between 5-8ºC.

I continue, it is true that the orange is a citrus fruit very similar to the lemon, isn't it?
it suffers a lot from short-term temperature changes.

Specifications PAL-BX/ACID Meter 1

Brix
Scale
Acidity
Measurement range Brix: from 0.0 to 60.0 %

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 from 0.10 to 4.00%
10 to 40 ºC
0.1 %
Resolution 0.01%
0.1 ºC
±0.2 %
±0.10% (0.10 to 1.00%)
Accuracy of the measurement
Relative precision ±10% (1.01 to 4.00%)
+/- 1 ºC

Measurement temperature from 10 to 40 ºC

Ambient Temperature from 10 to 40 °C
Volume of the sample 0.2 ml
Measurement time Approximately 3 seconds

The light remains for 30 seconds after

Backlighting
that any button is pressed
Protection IP65
Food 2 AAA batteries
Dimensions / Weight 55x31x109 mm.

Potassium sorbate. A preservative that is used

It is used as a preservative in food, as it inhibits growth.
of the mold and does not leave a bitter taste nor affects the flavor of the product.

Explanation:
One ton equals 1000 kilograms, if an orange weighs 0.125kg, only
a rule of three must be done.
0.125kg = 1 orange
1000kg = ?
1000 is multiplied by 1 and divided by 0.125, resulting in 8000.
oranges

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CONVEYOR BELT

In this equipment, the transportation and visual inspection of the orange is carried out towards the washing area.

Supplier Technological trend...

PRESSURE WASHING TANK

Stainless steel tank, with a pressure water washing system.

Provider Technological trend...

BRUSH TRAIN

Brushes with water showers, in which the activity of washing the fruit is concluded.

Supplier Technological trend...

HELICOIDAL CONVEYOR

Equipment for transporting the orange to the juicing area.

Provider Technological trend...

PERFORATED WALL EXTRACTOR

Cone-shaped presses, with walls perforated where the juice drips.

Provider Technological trend...

CENTRIFUGAL SEPARATING MACHINE

The separation of the essential oil, pulp, and peel is carried out by means of a centrifugal drive separator machine, after having

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the orange has been juiced.

Provider Technological trend...

SIEVE MACHINE

The juice obtained is refined using a screening machine, whose function is to separate the pulp and the seeds that may have been carried away by the juice.

Supplier Technological trend...

CLARIFIER

The refined juice is pumped into a clarifier in order to remove the fine sediments that could not be separated earlier.

Provider Technological trend...

MIXING TANK FOR FOOD

Tank used to correct sugar and acid variations. In this tank, the juice is also mixed with the required preservatives.

Provider Technological trend...

COOLER

Equipment to cool the juice before entering the aeration system.

Provider Technological trend...

DEAREADOR.

In this equipment, the extraction of air and gases contained in the juice is carried out before undergoing the pasteurization process. This activity is very
important, since the combination of air and heat represents the most favorable condition for the oxidation of the juice. This equipment consists of a chamber that
empty alto.

Provider Technological trend...

JUICE PACKER

Automatic packaging machine, in which the product is discharged into the container.

Supplier Technological trend...

CLOSING MACHINE

Once the product is emptied into the container, a sealing machine is used to place the lid and seal the container. The force for closing the lids is
controlled.

Provider Technological trend...

AUTOCLAVE FOR PASTEURIZATION

Used for the pasteurization of juice; heating to a temperature lower than the boiling point under controlled pressure, through which the pathogens are inactivated.
enzymes

Provider Technological trend...

COOLING TANK

The cooling of the container is carried out in a stainless steel tank or by water spraying.

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Provider Technological trend...
LABELER

Labeling with automatic or semi-automatic labelers. The labels must contain the company's information that
elaborate the juice, barcode, ingredients and net content among other information.

Supplier Technological trend...

CALDERA

The boiler is used as a water steam generator for the autoclave.

Provider Technological trend...

Fruit and Vegetable Juices

Select a machine to know the registered suppliers

The sugar meter (%Brix) and acidity PAL BX/ACID1 is used in agriculture and
food, for the measurement of citrus fruits such as ORANGES, MANDARINS,
LEMONS, LIME, GRAPEFRUITS, ORANGE JUICE, LEMON JUICE, ETC.

Acidity and Brix are a vital part of the quality in citrus.

Generally, oranges have a Brix degree range of 7 to 14. Citric acid is

the highest acid present in citrus fruits. In its maturity, the acidity concentrations
The total for oranges ranges from 0.5 to 1.5%, from 1.0 to 2.0%, and from 0.6 to 2.3%, respectively.

Specifications PAL-BX/ACID Meter 1

Brix
Scale
Acidity

from 0.0 to 60.0%

Measurement range from 0.10 to 4.00 %
10 to 40 ºC

Resolution 0.1 %
0.01%

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 0.1 °C

±0.2 %
±0.10% (0.10 to 1.00%)
Accuracy of the measurement
Relative precision ±10% (1.01 to 4.00%)
+/- 1 ºC

Measurement temperature from 10 to 40 ºC

Ambient Temperature from 10 to 40 ºC

Sample volume 0.2 ml

Measurement time Approximately 3 seconds

The light remains for 30 seconds afterwards.

Backlighting
that any button is pressed

Protection IP65

Nutrition 2 AAA batteries

Dimensions / Weight 55x31x109 mm.

Potassium sorbate. Preservative that is used

It is used as a preservative in food, as it inhibits the growth of mold.
and it does not leave a bitter taste nor affect the flavor of the product.

Explanation:
A ton is equivalent to 1000 kilograms, if an orange weighs 0.125kg,
you just have to do a rule of three.
0.125kg = 1 orange
1000kg = ?
1000 is multiplied by 1 and divided by 0.125, resulting in 8000.
oranges

[Link]