Pasterization in Fruit Juice
PASTEURIZATION IN FRUIT JUICE
BY: SOKOYA OLUWATOMI TEMITAYO
MATRIC NO: 20069401119
ECONOMICS MAJOR
A PROJECT SUBMITTED TO THE DEPARTMENT OF VOCATIONAL COURSES
(PASTEURIZATION IN FRUIT JUICE)
TAI SOLARIN UNIVERSITY OF EDUCATION, IJAGUN, IJEBU-ODE, OGUN STATE.
IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF BARCHELOR OF SCIENCE IN VOCATIONAL COURSES
LECTURER IN CHARGE
TAI SHITTU
SEPTEMBER, 2010
PASTEURIZATION IN FRUIT JUICE
Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1864. The process was originally conceived as a way of preventing wine and beer from souring.
Pasteurization is not intended to destroy all pathogenic micro-organisms in the food or liquid. Instead, pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming pasteurization product is stored as indicated and consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain food products are processed to achieve the state of commercial sterility.
Juice is the liquid that is naturally contained in fruit or vegetable tissue.
Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Juice may be prepared in the home from fresh fruits and vegetables using a variety of hand or electric juicers.
Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Juice may be marketed in
BY: SOKOYA OLUWATOMI TEMITAYO
MATRIC NO: 20069401119
ECONOMICS MAJOR
A PROJECT SUBMITTED TO THE DEPARTMENT OF VOCATIONAL COURSES
(PASTEURIZATION IN FRUIT JUICE)
TAI SOLARIN UNIVERSITY OF EDUCATION, IJAGUN, IJEBU-ODE, OGUN STATE.
IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF BARCHELOR OF SCIENCE IN VOCATIONAL COURSES
LECTURER IN CHARGE
TAI SHITTU
SEPTEMBER, 2010
PASTEURIZATION IN FRUIT JUICE
Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1864. The process was originally conceived as a way of preventing wine and beer from souring.
Pasteurization is not intended to destroy all pathogenic micro-organisms in the food or liquid. Instead, pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming pasteurization product is stored as indicated and consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain food products are processed to achieve the state of commercial sterility.
Juice is the liquid that is naturally contained in fruit or vegetable tissue.
Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Juice may be prepared in the home from fresh fruits and vegetables using a variety of hand or electric juicers.
Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Juice may be marketed in