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Citrus food processing.

Les transformations agroalimentaires des agrumes.

Author(s) : DESMAREST P.

Type of article: Article

Summary

Brazil, first producer, and United States realize almost three quarters of orange juice commercialized in the world. The extraction process has made little progress in recent years, juices obtained are mostly concentrated and frozen. In France, one third of the orange juice is consumed as pasteurised fresh juice, the two thirds left are elaborated juices from concentrates as well as orange juice nectars. New processes now allow the elaboration of fresh squeezed juice. Such a juice involving an hyperbar treatment is now commercialized in France.

Details

  • Original title: Les transformations agroalimentaires des agrumes.
  • Record ID : 2002-1432
  • Languages: French
  • Source: C. R. Acad. Agric. Fr. - vol. 86 - n. 8
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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