Crushing and pressing, centrifugation, and maceration are all commonly used methods for extracting juice from fruits.

Clarification is a process used to remove suspended solids and impurities from fruit juice, resulting in a clear and stable product.

Pectinase is an enzyme that breaks down pectin, a component of the cell walls of fruits, which helps in the clarification process by reducing the viscosity of the juice and facilitating the removal of suspended solids.

Concentration is a process used to reduce the volume of fruit juice by removing water, resulting in a more concentrated product that is easier to transport and store.

Evaporation, reverse osmosis, and freeze concentration are all commonly used methods for concentrating fruit juices.

Pasteurization is a heat treatment process used to kill harmful microorganisms in fruit juice, ensuring its safety for consumption and extending its shelf life.

Chemical preservatives, aseptic packaging, and freezing are all commonly used methods for preserving fruit juices.

Ascorbic acid (vitamin C) is commonly added to fruit juices to prevent enzymatic browning, a reaction that can cause the juice to turn brown and lose its flavor.

Single-strength, double-strength, and triple-strength concentrates are all common types of fruit juice concentrates.

Deaeration is a process used to remove oxygen from fruit juice, which helps to prevent oxidation and spoilage, extending the shelf life of the juice.

Pulper, clarifier, and evaporator are all common types of fruit juice processing equipment.

Filtration is a process used to remove suspended solids and impurities from fruit juice, resulting in a clear and stable product.

Batch processing plant, continuous processing plant, and hybrid processing plant are all common types of fruit juice processing plants.

Homogenization is a process used to reduce the particle size of suspended solids in fruit juice, resulting in a smoother and more stable product.

Membrane filtration, ultrafiltration, and reverse osmosis are all common types of fruit juice processing technologies.