ORANGE - DESCRIPTION OF THE PROCESS
The orange juice concentrated is obtained from the orange varieties Valencia, Natal and Hamlim after undergoing an adequate technological process.
The fruit goes through an extraction system to obtain a mash and then to pulp extraction, pausterization and centrifuge. The whole process to obtain orange juice
concentrate takes only 30 minutes.
SPECIFICATIONS:
| Brix | 65.0 +- 0.5 |
| PH | 2.9 +- 0.3 |
| Acidity (citric acid g%) | 7 +- 2 |
| Ratio | 8.5 +- 1.5 |
| Color | 37.5 +- 0.5 |
| Pulp (S.1) | 5 +- 4 |
| Vitamin C(mg/100ml 11.5° Brix) | 61.5 +- 4.5 |
PACKING:
| Epóxi coated carbon steel drum. | Lined with two polyethylene bags. |
| Drum Capacity | 200 L |
| Net weight | 260 Kg |
| Gross weight | 277 kg |
Lots of up to 18 tons, with its lab analysis and drummed in sequence.
STORAGE:
Must be maintained at a temperature of less than -18° centigrade.
