The particles in the cloud have a negative charge that decreases with decreasing pH. The juice must have the water removed to become a concentrate. In the U.S., the major orange juice brand is Tropicana Products (owned by PepsiCo Inc.), which possesses nearly 65%[citation needed] of the market share. Orange juice concentrate is often frozen and later made into orange juice by adding water to the mixture. The concentration process increases the soluble solid portion of the juice from 12 °Brix to 60-70 °Brix. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. Have you ever tried canning fresh orange juice? How juicy these vesicles are depend upon many factors, such as species, variety, and season. Almost half of the worlds orange juice comes from Brazil, but workers providing the oranges have been found to be working in slave conditions. Allow the ice to melt naturally. Juice must be stored at cool temperatures to prevent deterioration. The extracted juice product does not contain the orange peel, but it may contain pulp and seeds, which are removed by finishers. [36], On a molecular level, orange juice is composed of organic acids, sugars, and phenolic compounds. Bring the water to a boil and cook for about 30 minutes or until the fruit is soft and pulpy. ScienceDirect. [27], Single strength orange juice (SSOJ) can either be "not from concentrate" (NFC) orange juice or juice that is reconstituted from a concentrate with the addition of water to reach a specific single strength brix level. Gutieirrez-Lopez, Gustavo F. "Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification." The blood orange is a mutant of the sweet orange. The processing of SSOJ also begins with the selection of orange. There are 14 calories in 1 fl oz (1 fl. ", Learn how and when to remove this template message, United States Department of Health and Human Services, "How fruit juice went from health food to junk food", "Fruit juice should not be part of your five a day, says government adviser", "Wean yourself off orange juice, says government health tsar", "Florida Memory, State beverage of Florida", "Nutrition Facts and Analysis for Orange juice, raw", "California Woman Sues OJ Giant Tropicana Over Flavor Packs", "Shelf Life and Quality of Freshly Squeezed, Unpasteurized, Polyethylene‐Bottled Citrus Juice", "New York Times Article on Orange Juice Additives", "DEAERATION AND PASTEURIZATION EFFECTS ON THE ORANGE JUICE AROMATIC FRACTION", "Don't Get Squeezed When Shopping for Juice", "Consolidated Canadian Food and Drug Regulations (C.R.C., c. 870)", "Code of Federal Regulations Sec. Visit CalorieKing to … Orange juice is the liquid expressed from the orange citrus fruit.Most of the juice oranges in the U.S. are grown in Florida as opposed to the eating oranges grown in California. [37], The cloud is the portion of suspended particles that range in size from 0.05 micrometers to a few hundred micrometers in orange juice. Agglomeration of cloud particles will prevent free flow characteristics, which is essential in the juice. Common Serving Sizes: Amount Serving Size Calories Add to Counter; 100 g. 148: 1 g. 1.48: 1 cup = 262g. Starting with the basics of choosing an orange juice that is 100% juice and not from concentrate. Flavor pack formulas vary by region, because consumers in different parts of the world have different preferences related to sweetness, freshness and acidity. The procedure for removing the water is a simple one, though time consuming. These metal ion complexes precipitate in the juice and carry all the colloids in orange juice with it. Excessive consumption of juice can increase sugar levels and … glass, with 0 calories from fat. Substitute two parts fruit concentrate for every three parts of sugar called for in a recipe. In terms of calories, the juices of the three top orange juice manufacturers are identical. For instance, a medium orange (131 grams) has 62 calories and 15 grams of carbs, while an 8-ounce (240-ml) glass of orange juice made from 100% concentrate has … Hydrocolloids would decrease the rate of sediment formation and decrease the falling rate of pulp particles. Thus, in order to keep the orange juice cloud intact, it is vital to inactivate pectinesterase. Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. The University of Georgia, August. Orange or Citrus Marmalade. However, by the 1980s, food scientists developed a fresher-tasting juice known as reconstituted ready-to-serve juice. glass, with 0 calories from fat. Different cultivars (for example, Valencia, Hamlin) have different properties, and a producer may mix cultivar juices to get the desired taste. "Colloids in Food Industry. Both ‘from concentrate’ and ‘not from concentrate’ orange juice are healthy options that provide a variety of nutrients. Pectic compounds are complex heteropolysaccharides in that their chemical composition includes a chain structure of axial-axial α-1.4-linked d-galacturonic acid unit along with blocks of L-rhamnose regions that have side chains of arabinose, galactose, and xylose. The largest producers of "not from concentrate" use a production process where the juice is placed in aseptic storage, with the oxygen stripped from it, for up to a year. In 1931, Dr. Philip Phillips developed a flash pasteurization process that eliminated this problem and significantly increased the market for canned orange juice. 391-93. "Stability And Rheological Properties Of Suspended Pulp Particles Containing Orange Juice Stabilized By Gellan Gum". Hydrogen bonding is favored when pH is less than pKa while the ionic character is favored when pH is greater than pKa. Orange juice is available in a myriad of options from no pulp, to high pulp, low pulp, filtered and so on. Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. [23] Low-acid varieties of orange juice also are available. Due to the acidity of citrus, the production method of their concentrates is slightly different from other fruits. The orange juice is obtained from mature and sound fruit by mechanical processes and is treated by evaporation to get a concentrate 60 or 65 brix. University of California Citrus Experiment Station, University of California, Riverside Citrus Variety Collection, https://en.wikipedia.org/w/index.php?title=Orange_juice&oldid=999465641, Wikipedia pending changes protected pages, Wikipedia pages semi-protected against vandalism, Articles lacking reliable references from March 2019, Articles with unsourced statements from March 2019, Articles with unsourced statements from January 2012, Articles needing additional references from September 2018, All articles needing additional references, Creative Commons Attribution-ShareAlike License, This page was last edited on 10 January 2021, at 09:25. Sometimes omega-3 fatty acids from fish oils are added to orange juice. Place the fruit and sugar to taste (amount varies by fruit and preference) in a pan and add water until the fruit is submerged. This product is made from juice of squeezed orange. The following values have been determined to be the average Brix values of unconcentrated natural fruit juices in the trade and commerce of the United States, for the purposes of the provisions of the Additional U.S. Notes to Chapter 20, Harmonized Tariff Schedule of the United States (HTSUS) (19 U.S.C. A low zeta value signifies that the repulsive forces will not be able to overcome Van der Waals attractions between cloud particles and thus begin to agglomerate. Web. [13], The product was developed in 1948 at the University of Florida's Citrus Research and Education Center. Grapefruit juice is typically concentrated to 65% total solids, whilst lemon and lime juices are … Commercial orange juice with a long shelf life is made by pasteurizing the juice and removing the oxygen from it. Next, the juice is extracted from the orange and is screened in order to remove seeds and large pieces of pulp. There are approximately 13 phenolic compounds in orange juice including hydroxycinnamic acids, flavanones, hydroxybenzoic acids, hesperidin, narirutin, and ferulic acid. Some common methods include halving the fruit and pressing/reaming the orange to extract juice from the orange. Boiled Concentrate. In Australia, Daily Juice (owned by National Foods) is a major brand of partially fresh, partially preserved,[22] orange juice. The main organic acids found in orange juice are citric, malic, and ascorbic acid. 11 December 2016. University of Florida, April. Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. The concentrate is canned using steam injection methods to sterilize the lid and develop a vacuum in the can. The fine particles in particular are responsible for the appearance, color, and flavor of orange juice. [33] Sugar may be added to the orange juice for regulating the acidic taste or sweetening, but must not exceed 150g per litre of orange juice. Some producers add citric acid or ascorbic acid to juice beyond what is naturally found in the orange. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. It also provides vitamin C. [29] The juice must also contain a minimum of 1.20 milliequivalents of free amino acids per 100 millilitres, contain a minimum of 115 milligrams of potassium per 10 milliliters, and possess a minimum absorbance value for total polyphenolics of 0.380. Based on Stoke's law, the increase in serum viscosity is the cause for the enhanced cloud stability. As well as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in American English, and "(juicy) bits" in British English. [16], A small fraction of fresh orange juice is canned. Heat treatment stabilizes the cloud through enzyme inactivation and enhances the turbidity of a stable cloud formation. oz) of Tops Orange Juice, Not from Concentrate. Cloud flocculation is enhanced at pH 3.5 and can result in clarification, which is undesirable in orange juice. ‘From concentrate’ means that all the excess water from the oranges is removed, yielding a product seven times more concentrated than the initial juice. Want to use it in a meal plan? The increase in serum viscosity is due to the extraction of pectic substances into the serum. MIZRAHI, SHIMON, and ZEKI BERK. In terms of calories, the juices of the three top orange juice manufacturers are identical. Atlantic Media Company, 5 February 2014. There are 339 calories in 1 can (6 fl. metal can that once held frozen orange juice concentrate represents the way many Americans got their morning glass of juice in the 1950s and ‘60s. Depending on storage temperature, freshly squeezed, unpasteurized orange juice can have a shelf life of 5 to 23 days.[21]. The major sugars found in orange juice are sucrose, glucose, and fructose. For wetter, easily juice-able fruits, go to Step 1: Frozen Concentrate. This is due to different pigmentation in ruby red oranges. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. [18] The canned product loses flavor, however, when stored at room temperature for more than 12 weeks. While juicy fruits are extremely easy to juice up and a true delight for juice-lovers, extracting the sap from the non-juicy ones can be a real pain. Ingredient List: Blood orange juice concentrate, fi ltered water, fruit and vegetable juice for color, natural fl avor. [39] The activity of pectin methyl esterase increased the interaction between pectin and cloud proteins, which led to protein-pectin flocculation. Ackerley, Jennifer Lynn. There are some pretty bad choices out there that only contain 10% juice and the rest is just water and various forms of fructose (most likely from GMOs if not organic) and other chemical additives. Oranges are an excellent anti-oxidant because they are high in vitamin C, but drinking one glass of concentrated orange juice will not help boost your immune system like a freshly squeezed orange juice will. Additionally, some juice is further processed by drying and later rehydrating the juice, or by concentrating the juice and later adding water to the concentrate. [16] Furthermore, one or more of the following optional sweetening ingredients may be added: sugar, sugar syrup, invert sugar, invert sugar syrup, dextrose, corn syrup, dried corn syrup, glucose syrup, and dried glucose syrup. Web. The orange juice is obtained from mature and sound fruit by mechanical processes and is treated by evaporation to get a concentrate 60 or 65 brix. It would be nice to have a few pints or even half-pints of juice stored on the shelf. In order to remain suspended in orange juice, pulp particles must have appropriate particle size, charge, and specific gravity. Strain the liquid into another container, repeating the process until the juice is free of particulate. * - not the cutesy, fake farmer's markets that are just warehouse grocery stores that call themselves farmer's markets. Despite the variety of machines used to extract juices, all machines have commonalities in that they are rugged, fast, easy to clean and have the ability to reduce peel extractives into the juice. By utilizing state-of-the-art technology, Florida is able to provide a consistent supply of high quality, nutritious orange juice year round. Any restored flavour or pulp must come from the same species of orange. Anyhow, a freshly squeezed orange juice or even eating a single orange will give you 100% of the vitamin C you need a day, if not more. For example, orange juice contains vitamin C or juice helps digest food. [40], The suspension is unstable when the zeta potential is less than 25 mv in magnitude. Additional calcium may be added. Orange juice is the liquid extract of the fruit of the orange tree, produced by squeezing oranges. Count on 15 or 16 quarts per bushel. We are supplier of orange juice concentrate cloudy and orange juice concentrate clear. It also supplies potassium, thiamin, and folate. The mandarin orange and the clementine and tangerine varieties are often used for sparkling juice drinks. Orange peel oil is also added if the oil content is below the required level. The strain of orange you choose may influence how many oranges you have to use to get 1 cup of juice. 146.145", "Code of Federal Regulations Sec. [39], In orange juice, pulp is responsible for desirable flow properties, taste, flavor, and mouth feel. 12 December 2016. Orange juice that is pasteurized and then sold to consumers without having been concentrated is labeled as "not from concentrate". Braun, Adee. [11][unreliable source?] Zeta potential is a measure of the magnitude of electrostatic forces between particles, which affect repulsion, and attraction between particles. [31] The orange juice must contain a minimum Brix level of 11.8, which indicates the percentage of orange juice soluble solids, excluding any added sweetening ingredients. Orange juice concentrate is often frozen and later made into orange juice by adding water to the mixture. The Analyst 53.625 (1928): 226. 2002. Matthews, Richard F. "Frozen Concentrated Orange Juice From Florida Oranges." Step 3 - Wash the jars and lids So let’s take a look at these 4 different strains: 1. At this stage, sugar can be added to the juice depending on if the product will be a sweetened or unsweetened beverage. Navel oranges can be juiced and then consumed right away. 101.30", "The Fruit Juices and Fruit Nectars Regulations 2007", "Northern Ireland Fruit Juices and Fruit Nectars Regulations 2013", "Wales Fruit Juices and Fruit Nectars Regulations 2013". 388: 1 fl oz = 33g. Following blending, the orange juice is deaerated where the air is incorporated into the juice during extraction. Options on FCOJ were introduced in 1985. I like a natural orange juice, with the natural cloudiness of the fruit particles in it, so I just plop the cooked oranges into a large metal or plastic sieve or colander. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. Food Engineering: Integrated Approaches. Orange juice is the liquid expressed from the orange citrus fruit.Most of the juice oranges in the U.S. are grown in Florida as opposed to the eating oranges grown in California. Commercial squeezed orange juice is pasteurized and filtered before being evaporated under vacuum and heat. For wetter, easily juice-able fruits, go to Step 1: Frozen Concentrate. This method is for fruits that are harder to juice, such as those pictured above. In order to prevent overheating, turbulent flow is vital to heat the juice rapidly. [27], The concentrated juice is held in a cold wall tank and is stored at or below 35°F to prevent browning and development of undesired flavors. Specific cold-pressed orange oils are used to restore the lost aroma and volatile flavors. Personalized health review for Barber's Orange Juice From Concentrate: 110 calories, nutrition grade (C plus), problematic ingredients, and more. The juice is not subjected to pasteurization. In relation to pulp volume, the pulp from heated juices was finer and more compact than unheated juice pulp, which was voluminous and fluffy. A polymer that has a high structural content of neutral sugar branches interacts with hesperidin more tightly and strongly than that of a low content of neutral sugar branches. Because of its citric acid content, orange juice is acidic, with a typical pH of around 3.5.[12]. The federal government and the Florida Department of Citrus worked with a group of scientists to develop a product superior to the canned orange juice available in the 1940s. Pasteurization is important in destroying naturally occurring enzymes that are associated with deterioration of the juice. The main reason hydrocolloids are used in foods is their capability to modify the rheology of food systems. Personalized health review for Barber's Orange Juice From Concentrate: 110 calories, nutrition grade (C plus), problematic ingredients, and more. For fruits that will be a pain to juice, go to Step 2: Boiled Concentrate. Some types of comminuted orange can only be evaporated to about 45%. … Web. They depend on the type of fruit you are using. Allow extra room for the juice to expand. [26] Producers do not mention the addition of flavor packs on the label of the orange juice.[26]. oz) of Orange Juice, frozen concentrate, unsweetened, undiluted. New York: Springer, 2008. Ionic character relies on free carboxyl content, the presence of cations, and is favored at a high water activity. There are 148 calories in 100 g of Orange Juice Concentrate. What does ‘from concentrate’ mean? A serum is the clear supernatant after the precipitation of the cloud through centrifugation. "PHYSICO-CHEMICAL CHARACTERISTICS OF ORANGE JUICE CLOUD.". The orange juice must have a Brix reading of at least 9.7, excluding the sweetening ingredients, and contain between 0.5 and 1.8 percent of acid by weight calculated as anhydrous citric acid. [28], Finishers have a screw-type design that comprises a conical helical screw enclosed in a cylindrical screen with perforations the size of 0.020 to 0.045 inches. For example, if 1 cup of sugar is called for, use 2/3 of a cup of concentrate instead. Brazil is the world leader in producing orange juice of all different standards from the concentrate budget orange to premium juice. You can squeeze out the juice and allow it to sit for hours or days in the fridge, and it will still taste yummy. Historians don’t know the precise origins of oranges, but Chinese manuscripts from 2200 BC reference the fruit. Pack Size: 6/30 oz. To make up for the increased moisture of a concentrate, reduce another liquid in the recipe. [32], In the United Kingdom, orange juice from concentrate is a product of concentrated fruit juice with the addition of water. Brix: 38 - 40 Kosher: Conversion: 1- 30 oz. [24] Other juice producers generally deaerate the juice so that it can be sold much later in the year. Quality of storage is determined by time and temperature. Kelebek, Hasim, et al. Compressing and then freezing the orange juice allows more efficient packaging and transportation. Condensation separates the oil and the aqueous distillate, which is returned to the juice. Brief film clip of orange juice processing from 1968. Microchemical Journal 91. Discard the plain ice when the drops are no longer orange. Orange juice usually varies between shades of orange and yellow, although some ruby red or blood orange varieties are a reddish-orange or even pinkish. This 6-oz. Print. The aforementioned hydrocolloids are generally used in the production of imitation orange juices and are often referred to as synthetic hydrocolloids. The benefits of deaeration include the elimination of foaming, which improves the uniformity of can fill and improvement regarding the efficiency of the heat exchanger. In accordance with cloud stability, the hydration of particles is more significant than their electrical charge. I can have fresh orange juice from the tree to the table in under 15 minutes! [41], Pectin is the soluble polymeric material in the pulp of oranges, which contains 75% of carboxyl of arabinose and galactose. The cloud can break apart and the citrus juice will clarify if the suspension becomes unstable. After freezing, the product is stored at 0°F in a refrigerated warehouse. (2009): 187-192. ... orange juice (and oranges) may be canned. Freeze and store the concentrate when it is finished until ready to use. The cans then undergo final freezing where they are conveyed on a perforated belt in an air blast at -40°F. Citrus juices. The juice is then heated to 190 to 200°F in order to inactivate natural enzymes found in the juice. [8][9], A cup serving of raw, fresh orange juice, amounting to 248 grams or 8 ounces, has 124 mg of vitamin C (>100% RDI). Some also include other nutrients. if you’re using a particularly big orange you could get more and if you’re juicing your orange by hand rather than with an electric juicer you’ll get less. Calories, carbs, fat, protein, fiber, cholesterol, and more for Fruit Juice, Orange from Concentrate (Turner's). [28], For Canadian markets, orange juice must be the fruit juice obtained from clean, sound, and mature oranges. [39] In particular the chemical composition of the cloud consists of 4.5-32% pectin, 34-52% protein, 25% lipids, 5.7% nitrogen, 2% hemicellulose, 2% ash, and less than 2% cellulose. Consumers liked concentrated canned orange juice as it was affordable, tasty, convenient, and high in vitamin C. The preparation was simple: empty the container of frozen concentrate into a measured volume of water and stir. United States Department of Agriculture, 1956. [34][35] Vitamins and minerals may be added to the orange juice in accordance with Regulation (EC) 1925/2006. [33] Across the UK, the final orange juice from concentrate product must contain a minimum Brix level of 11.2, excluding the additional sweetening ingredients. Tropicana 100 percent Pure Premium No Pulp and Florida's Natural Premium, which are both not from concentrate and Minute Maid Original Premium Orange Juice, which is from concentrate, each have 110 calories per 8-oz. Through acid hydrolysis, the rhamnose and glucose sugar moieties are removed from hesperidin, which breaks the interaction between hesperidin and pectin. Remove the jug and put it upside down over the wide-necked container. The interaction between pectin and hesperidin is one of the factors that enable the colloidal suspension in orange juice to be stable. Evaporators work in a continuous manner in that fresh juice is added as concentrate is being constantly removed. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. In the pasteurization process, the juice is generally rapidly heated to 197°F for about 40 seconds. Tropicana also has a large presence in Latin America, Europe, and Central Asia. Pectin methyl-esterase is the enzyme responsible for hydrolyzing carboxymethyl esters and liberating free carboxyl groups and methyl alcohols. Or maybe from the 100% frozen concentrate juice? That’s why you’ll never buy pure Navel orange juice in the stores. 1- … Following are the steps that you must follow : Take 3-4 Fresh juicy oranges. (n.d.): n. pag. Good for oranges, lemons, many other fruits if you have a juicer. Vitamin D, not found naturally in oranges, may be added as well. Canadians consume far less orange juice than beer or soft drinks, but among fruit juices, the squeezed citrus is king. If allowed to sit, the Navle juice takes on a bitterness. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. Starting with the basics of choosing an orange juice that is 100% juice and not from concentrate. The processing of orange to frozen concentrated orange juice begins with testing the orange fruit for quality to ensure it is safe for the process. The concentration step occurs in a high vacuum evaporator where the water content in the juice is evaporated while the juice sugar compounds and solids are concentrated. A single orange will give you 1/3 cup of orange juice, 75 ml. Allow the juice to melt and drip into the second container. This removes much of the taste, necessitating the later addition of a flavor pack, generally made from orange products. High-quality orange juice has been concentrated to between 65 and 75% total solids. A healthier choice is 100% orange juice — whether it’s made from frozen orange juice concentrate or never frozen. Tropicana has nothing on me! You'd need to walk 4 minutes to burn 14 calories. 49: [24][26] The compounds in the flavor packs are derived from orange peels. Common orange juice is made from the sweet orange. According to the FDA, orange juice from concentrate is a mixture of water with frozen concentrated orange juice or concentrated orange juice for manufacturing. Hamlin Here Comes finally the process of making Homemade Orange Juice: Start your day with a glass of Homemade Orange juice. Pour the orange juice into a plastic, thin-necked jug. Kozan." FRUIT JUICE CONCENTRATE. Some reasons why fruit may be rejected include indication of mold, rot, and ruptured peels. [7], Due to the importance of oranges to the economy of Florida, "the juice obtained from mature oranges of the species Citrus sinensis and hybrids thereof" was adopted as the official beverage of Florida in 1967. Edited July 24, 2017 by Jeepers All of the title didn't get posted. Cans are filled with the pasteurized juice and inverted immediately to allow the juice to sterilize the inside parts of the lid. The most common types of orange used to produce orange juice are the Pineapple orange, Valencia orange, and Washington Navel oranges from Florida and California. A Web Experience brought to you by LEAFtv, Orange Juice: Frozen Orange Juice Concentrate Made in the Comfort of Your own Kitchen, How to Make Homemade Juice Concentrate - No Artificial Ingredients, How to Convert Tomato Sauce to Tomato Juice, Difference Between Pineapple Juice Vs. Pineapple Concentrate. The bins are organized based on ratio of soluble solids to acids in order to blend oranges appropriate to produce juice with uniform flavor. During the early months of the COVID-19 pandemic, demand for orange juice doubled, as customers flocked for this natural source of vitamin C.While orange juice definitely has a lot of sugar in it, there may be enough benefits for you to possibly justify drinking this citrus juice on a consistent basis.. Frozen Concentrate Methods: Since, it has emerged as a soft commodity, and futures contracts have traded in New York since 1966. The Atlantic. They depend on the type of fruit you are using. The colour, taste and flavour of this product are typical of fresh oranges, and as the product is called, it has 65º Brix. This version of the juice consists of oranges that are squeezed and then bottled without having any additives or flavor packs inserted. wide mouthed HPDE jars per case. However, pulpy orange juice precipitates based on a rate dependent on the diameter, density, and viscosity of the suspended particles as well as the suspending juice. After removal of most of the water, this concentrate, about 65% sugar by weight, is then stored at about 10 °F (−12 °C). Thus the government searched for a food that would fulfill the nutritional needs of the soldiers, have a desirable taste, and prevent diseases such as scurvy. HOME / Fruits and Fruit Juices / Juice / Orange Juice / Orange Juice Concentrate How many calories in. = 0.85 kg Net Wt. There are two ways to make juice concentrate from fruit. It has slightly more sugar than a cup of Coke. Juice is considered as a natural source of health improvement, and people are more concerned about improving their health compared to the past. “By law, 100 percent orange juice is made only from oranges. Learn the good & bad for 250,000+ products. [39], When orange juice is heat treated there is an increase in the number of fine particles and decrease in that of coarse particles. 13 December 2016. Juices are often consumed to maintain health. The enzyme would flocculate the cloud and clarify the orange juice. The concentrate is then further cooled in a continuous cooler or cold wall tank to 20 to 25°F.