GB419481A - A process of preserving fruit juices in their natural state - Google Patents

Abstract

419,481. Preserving fruit juices. KELLER, H. W., 615, I.W. Hellman Building, Los Angeles, U.S.A.-(Assignee of Polk, I. H. ; 810, East Palm Avenue, Monrovia, Los Angeles, U.S.A.) Nov. 7, 1933, No. 30990. Convention date, Nov. 25, 1932. [Class 14 (ii).] Fruit juices are preserved by subjecting a body of freshly extracted juice to the action of a partial vacuum until the liquid has been deaerated, and a substantial amount of the pulp and other contaminants has risen to the surface to form a supernatant layer, at least part of which is then removed, the residual juice being packed in cans. According to one embodiment of the invention, citrus fruit such as oranges are cooled to about 30‹ F. in a precooler and mechanically conveyed to an extraction unit maintained at 40‹ F. or below, wherein operators subject the fruit to the action of cone-shaped reaming machines. From these reamers the juice flows through a strainer device so operated mechanically as to permit the requisite relative volumes of liquid, semiliquids, and solids to pass therethrough, into an annular precooling chamber provided with central and peripheral spaces for the circulation of a refrigerant. From this precooler the juice is led by a pipe 26 into a vacuum separator comprising inner and outer compartments surrounded by a cooling jacket 28 and capable of being maintained under a vacuum of at least 27 ins. of mercury. The juice in the separator is subjected to slow agitation by means of a stirrer 30, and then allowed to stand under the applied vacuum for a somewhat longer period of time until a supernatant layer of pulp &c. forms. This layer is removed by mechanically lowering the double-walled upper portion 33 of the wall of the inner compartment, so that the supernatant pulp &c. overflows into the outer compartment 35 from which it is removed through a pipe. The separated juice flows out through a pipe 38, after additional agitation by means of the stirrer 30 to distribute the residual pulp throughout the liquid, to a filling machine wherein it is filled into suitable glass bottles or cans with exclusion of air. The containers are preferably precooled to approximately freezing point. Preferably the packed juice is frozen solid, this being effected in a unit comprising an enclosed and suitably insulated tank containing a freezing bath of alcohol or other liquid maintained at about -50‹ F. and kept in circulation by a propeller device. The containers are caused to roll by gravity down an inclined track into the bath, the impetus gained carrying them through it and on to elevator and conveyer devices to storage.