Water and Wastewater for Fruit Juice

Fruit Juice• 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).

Forms of Fruit Juice• Without Pulp• With Pulp • Purees• Pulps• Nectars

• Natural Juice• Mixed Juice• Concentrated Juice

Source: Lozano, J. (2006). Fruit Manufacturing: Scientific Basis, Engineering Properties and Deriorative Reactions of Technological Importance. Springer.

Fruit Juice Processing

Water used for Fruit Juice Processing• Wash water for the fresh fruits• Heating Processes in the form of steam (Pasteurization)• Solvent for mixing the other ingredients and the fresh fruit extract• Cleaning the equipment

Common Sources of Water Supply• Groundwater• Municipal Water

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.

Water used in Industry for Fruit Juice

Purified Water process flow (The Healthy Hydration Company, 2009)

Municipal Water Well

Activated Carbon Filtration Water Softener Reverse Osmosis

MicrofiltrationUV light DisinfectionOzone DisinfectionStorage tank (to

packaging)

Municipal Water

Processed Water

Raw Water Activated Carbon Filter

Ion Exchange

UV Light Disinfection

Reverse OsmosisStorage Tank

Groundwater

Demineralized Water

Raw Water Tank Sand Filter Activated

Carbon FilterCation

Exchanger

DegasifierAnion ExchangerMixed BedStorage Tank

Groundwater

Chlorine

Common Water Processing Steps• Activated Carbon Filtration

Activated carbon filtration is used to remove the residual chlorine, organic matter and odor of the water. • Demineralization Process

Demineralization is done to remove the hardness in water. Water hardness is caused by Magnesium and Calcium ions. This may also constitute traces of other ions like Sodium and Potassium. Hardness in water may cause scales and fouling in the equipment. This may also affect the taste of the water. The processes that are usually used to demineralize the water is ion exchange. • Disinfection

The common process of disinfection is by UV light. Addition of chlorine can also be done in order to remove the microorganisms in the water.

Activated Carbon Filtration• Activated carbon filtration is used to remove the chlorine, residual chlorine, organic

matter and odor of the water. • It is based on the principle of adsorption.

Activated Carbon Particle (Culp, G.L., and R.L. Culp. 1974. New Concepts in Water Purification. Van Nostrand Reinhold Co., New York)

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.

• UV light Disinfection – water passes through a vessel with a UV lamp and causes microbial inactivation. As the water passes through, the microorganisms in the water are exposed to the intense UV light energy which causes the damage to their genetic molecules that are needed for reproductive functions. It prevents the microorganisms to multiply (Agriculture and Agri-Food Canada, 2008).

Basic schematic of UV unit with bulb UV light Disinfectant Equipment

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.nestle-waters.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