How fruit juice is made

The process behind fruit juice depends on whether the fruit juice is $$from

concentrate$$ or $$not from concentrate$.$ Let$$s take orange juice as an example:

Not from concentrate

As with all fruit juices, the story of orange juice starts in the groves, where the

fruit is grown. Local growers cultivate oranges until they are ripe and ready to

be picked manually. Once the mature fruit is harvested, it goes straight to the

factory where it is inspected $$ only ripe oranges are selected for orange juice.

The inspection process goes quickly to ensure that the fruit retains all its

natural vitamins and nutrients. At harvesting, oranges are washed before

squeezing.

Once the juice is squeezed from the orange, it is rapidly pasteurised. This

keeps the juice fresh longer, and is a widely accepted approach that protects

its natural nutrients and maintains premium quality.

From concentrate

Here, the process has a few more stages. Depending on the technique, the

juice is either heated by steam so the water in juice evaporates, or $$ultrafiltrated$,$

and then concentrated using a reverse osmosis technique. Juice

concentrate is born! Next, water is added back to the concentrate and

blended to produce high$-$quality juice. Finally, the juice is pasteurised before

packaging.

Regardless of the method used, fruit juice producers make sure to capture the

fruit$$s natural goodness and the qualities from the whole fruit from which the

juice is squeezed. Not$-$from$-$concentrate juice and from$-$concentrate juice use

the same fresh raw materials and are both considered $($by the European

Commission$$s definition$)$ to be minimally processed fruit.

After processing, the fruit juice is filled and packed in a way that helps protect

its natural nutrients and quality.

$($Source: fruitjuicematters.eu$,2019)$

Based on the above, discuss the input, process and output for making juice

with and without concentrates.