Orange Juice Process Word Scramble
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| What are the four negative components of an orange? | Flavedo, albedo, seeds, central core |
| What are the positive components of an orange? | Juice, pulp |
| What are the components of an orange that must be optimized? | Oil, juice solids |
| Albedo is a source of _____. | pectin |
| _____ fiber has a higher affinity for bile to reduce cholesterol. | Soluble |
| The two main types of juice oranges grown in Florida are ______ and ______. They mature at different times of the year. | Hamlin, Valencia |
| What is the general sugar:acid ratio? | 11.5:1 to 18:1 |
| T or F: Fruit that has fallen to the group may not be collected. | True |
| T or F: Juice is generally extracted within 24 hours of picking. | True |
| Culls | rotted pieces of orange; source of bacteria |
| T or F: Fruit is not washed during processing to remove pesticides. | False |
| T or F: Hamlin fruits are larger and more variable in size than Valencia. | False |
| Juice extractors are typically set to accept ______ size(s) of fruit. | one |
| Why is fruit sizing important? | Fruit sizing has a direct effect on ensuring fruit is extracted with minimal fruit negatives. |
| _____ and _____ are two extraction parameters. | Pressure, tolerance |
| An ________ must be done to balance juice quality wither operational efficiency. | engineering optimization |
| _______ are used to reduce the solids levels in freshly extracted juice. | Screw finishers |
| How is juice oil separated from the juice? | Oil is less dense than juice and has a lower coefficient of friction. |
| The _______ is used to remove seeds and other natural defects from the pulp slurry stream prior to finishing. | cyclone separator |
| _____ are utilized to gently separate pulp from the pulp slurry. | Paddle finishers |
| Why is juice + pulp pasteurization method preferred? | Used to meet HACCP requirements of a 5-log reduction of a target micro-organism; includes screen to prevent foreign objects. |
| High pressure processing can be performed at ______ temperatures. | ambient |
| Which part of the orange-fruit has the oil? | Flavedo |
| Which process step kills the nutrients along with enzymes and microorganisms? | Pasteurization |
| Why is juice concentrated? | Form of preservation, easier to transport. |
Created by:
goberoi
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