Pomegranate and Pomegranate Juice Health Benefits Nutritional Information and Applications

The pomegranate is a fruit-bearing deciduous shrub or small tree in the family Lythraceae that grows between 5 and 10 m tall. The fruit is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May. As intact arils or juice, pomegranates are used in baking, cooking, juice blends, meal garnishes, smoothies, and alcoholic beverages, such as cocktails and wine. The pomegranate originated in the region extending from modern-day Iran to…

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Production Process of Pink Guava Puree and Pink Guava Juice Concentrate

Guava purée Guava purée is used in the manufacture of guava nectar, various juice drink blends and in the preparation of guava jam. The washed sound fruit is first passed through a chopper or slicer to break up the fruit and this material is fed into a pulper. The pulper will remove the seeds and fibrous pieces of tissue and force the reminder of the product through a perforated stainless steel screen. The holes in the screen should be between…

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Production Process of Mango Puree and Mango Juice Concentrate

Purée Mangoes are processed into purée for re-manufacturing into products such as nectar, juice, squash, jam, jelly and dehydrated products. The mango purée can be preserved by chemical means, or frozen, or canned and stored in barrels. This allows a supply of raw materials during the remainder of the year when fresh mangoes are not available. It also provides a more economical means of storage compared with the cost of storing the finished products, except for those which are dehydrated,…

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Production Process of NFC Fruit Juices

Storage before processing The logistics of production, harvest, transport and ripening dictate that many fruits must be stored prior to juice extraction. The seasonal harvest window may be much shorter than the time required processing the entire annual crop and stabilizing the resulting juice and finished products. As with the aforementioned steps, careful holding is necessary to allow optimum ripening to occur or prevent spoilage and contamination. Producers and processors should have a good understanding of postharvest physiology, particularly as…

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Brewing Fruit Beer With Fruit Puree

Brewing with Fruit Puree Historically, fruit purée has been absent from breweries in most major brewing centers. The use of fruit puree in beer was banned in Germany from 1516 to 1987 when the Reinheitsgebot (the German Beer Purity law) was in effect. English brewers use adjuncts in some of their beers, but there are no traditional British fruit beers. The use of fruit puree does, however, have a long history in Belgian brewing. Belgian brewers flavor their lambics with…

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