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Fruit juices are beverages that are obtained from the edible part of a
fruit.
They are usually processed such that the physical, chemical,
organoleptical and nutritional characteristics of the juices of the fruit
extract is maintained (European Commision - Agricultural and Rural
Development, 2005).
Natural Juice
Mixed Juice
Concentrated Juice
Source: Lozano, J. (2006). Fruit Manufacturing: Scientific Basis, Engineering Properties and Deriorative Reactions of
Technological Importance. Springer.
Water Parameters
Absence of microorganisms (Total count <10)
Hardness (Total Hardness = 300 ppm)
Turbidity (5 NTU)
Total Dissolved Solids (TDS = 250 ppm)
Chlorides/Residual Chlorine (Cl = 0.2 0.5)
Silica (Silica = 0)
pH (pH 6.5-8.5)
Source: DENR. (1994). Philippines Standards for Drinking Water. Philippines.
Municipal
Water
Municipal Water
Well
Activated Carbon
Filtration
Water Softener
Reverse Osmosis
Ozone Disinfection
UV light
Disinfection
Microfiltration
Processed Water
Ground
water
Raw Water
UV Light
Disinfection
Activated
Carbon Filter
Storage Tank
Reverse
Osmosis
Ion Exchange
Demineralized Water
Chlorine
Ground
water
Raw Water
Tank
Sand Filter
Activated
Carbon Filter
Cation
Exchanger
Storage Tank
Mixed Bed
Anion
Exchanger
Degasifier
Demineralization Process
Cation and Anion Exchange Resins
Mixed Bed Resins
Cation Exchange Column Cations are removed from the water (Mg2+,
Ca2+, Na+, K+)
Anion Exchange Column Anions are removed from the water
(carbonates and sulfates)
Mixed Bed Column used to remove both cations and anions.
Disinfection
Disinfection is the process by which pathogenic organism are
inactivated for killed to prevent the spread of waterborne diseases
and to make sure that the water is safe for human consumptions or to
be expelled to the environment.
Addition of Chlorine
The most common disinfectant not only in the industry but even used
as cleaning agents in households and other establishments.
It is found to effectively remove and inactivate pathogens in water.
Inexpensive disinfection agent compared to other disinfection
process.
Low production and operating costs
If excess chlorine is present in water, stomach discomfort may be
experienced when consumed by humans. It may affect the smell and
taste of the water.
References
Agriculture and Agri-Food Canada. (2008, November). Ultraviolet
Disinfection of Private Water Supplies for Household or Agricultural Uses.
Canada.
DENR. (1994). Philippines Standards for Drinking Water. Philippines.
European Commision - Agricultural and Rural Development. (2005). CODEX
GENERAL STANDARD FOR FRUIT JUICES AND NECTARS. Europe.
Lozano, J. (2006). Fruit Manufacturing: Scientific Basis, Engineering
Properties and Deriorative Reactions of Technological Importance. Springer.
The Healthy Hydration Company. (2009). Nestle Waters. (Nestle) Retrieved
November 26, 2014, from Nestle-Waters: http://www.nestlewaters.com/brands/water-quality/purified-water
Culp, G.L., and R.L. Culp. 1974. New Concepts in Water Purification. Van
Nostrand Reinhold Co., New York