Fruit juice prodn - using controlled freezing followed by thawing and pressing

摘要

Freezing is in two phases, firstly a rapid phase down to 0 degree C over 10-12 hrs., then a slow phase down to -20 degrees C over 4-6 days at a freezing speed of less than 0.1 cm/hr. After storage for 34-36 days at -15 to -20 degrees C, the fruit is thawed to +8 degrees C and pressed. This gives a significant increase in yield whilst retaining flavour, vitamin C content, etc.. Suitable for soft and stone fruits.