Se in ‘orange. juice? 
ee oS is a ery auiperrant biota in pasteurization, Temperatures below 
= 
unpeeled; adding the volatile oil is possible but experiments indicate that this does 
retention of the grapefruit peels produced a liquid of extreme bitterness. : 
S The clarification of the juice is a serious problem. For commercial purposes it is 
> lesirable that it should be nearly clear. This is best attained by means of a De Laval 
Chemical clarification with fuaealoetyde or alcohol is possible shaves not oe 
a lt: is essential-for the retention of a good flavour that the temperature in these eva- 
_ the drying extremely slow. The product so obtained may be dissolved in water and— 
3 ~ to the normal taste of orange juice. Of course, in vacuum treatment the essential oil 
3 centrated juice must be carefully pasteurized; this cannot be done in the case of dried 
_ vided water and air are excluded. 
a > - 
in water; the oil collects on the surface and is removed. The yield is smaller, but 
The recovery of citric acid from the juice of Florida citrus fruits is hardly worth 
rarely more than 1.5 per cent. of citric acid. : 
= ty 
= “convert a considerable portion of the residual sugar into citric acid. 
‘To Secuh the Beak flavour five to ten per cent: of the sone should be left | 
= not give as good a flavour. For grapefruit it was found to be advantageous for the 
za ~ flavour to. peel all the fruit and to add from five to ten per cent. of unpeeled oranges; 
 _ Both orange and grapefruit juices may be evaporated under greatly ednced pressure: 4 ae 
& Ho a thick syrup and thereupon dried to a brittle, glassy and very hygroscopic solid. ae 
5 poration and drying processes should at no time exceed 60°, which condition makes — = 
_ beverages” made from the solutions. The flavour of such beverages, however, is not = 
quite up to standard of fresh juice preserved as indicated above, but it is still close me 
is lost and it is, therefore, necessary to add some oil for flavouring purposes. — con ~: 
_ juice as it fuses at pasteurizing temperatures, but Ras eunzatiel is not necessary, Bee pe 
The methods practised in Italy in the maniiacture of agrumen oils cannot hes wie 
employed in Florida, hand labour being too expensive. After a number of experiments. : 
E it was" found that a satisfactory oil could be produced by grinding the peel, submitting 
- the ground material to a current of steam at greatly reduced pressure and condensing — 
a _ the oil. From the peel of ordinary Florida oranges 0.5 per cent., from those of Valencia oe 
_ oranges from 1 to 1.5 per cent. of oil was obtained. The Berton of the oil appears 
_ to be favoured by previous partial drying of the peel. The oil obtained from Florida 
= ranges ‘as above indicated has been used repeatedly in cakes and candies, in alcoholic | = 
__ solution, and has given excellent results. Another method is to soak the ground peels 
- the process less expensive than the previous one. It can, therefore, be made to pay. : 
"while, seeing that orange juice rarely contains more than 0.7 per cent., and lime juice 
As a matter of scientific interest, however, it was found that Wehmer’s Citromyces 
_ molds would grow on the sterilized juice in the presence of calcium carbonate and — 
the flavour began to assume the taste of cooked juice. The best results as ee as tivo Gian 
__was concerned, were obtained by pasteurization at 63 to 65° for 15 minutes. Needless 
= 0 say, sterilization in an autoclave, or at fetapetatires of 100°, are quite out of ee | 
