Abstract: Extraction, especially of firm fruit such as cranberries, with improved yields of high quality, low tannin juices by using an improved countercurrent extractor employing longitudinal members positioned between adjacent flights and reinfusion of decharacterized, extracted fruit pieces with infusion syrups, such as juices from fruits other than that extracted, to produce a fruit food product of various flavors having a desired level of inherent soluble fruit component, without the need to bleed off spent syrup as a byproduct.
Abstract: Extraction, especially of firm fruit such as cranberries, with improved yields of high quality, low tannin juices by using an improved countercurrent extractor employing longitudinal members positioned between adjacent flights and reinfusion of decharacterized, extracted fruit pieces with infusion syrups, such as juices from fruits other than that extracted, to produce a fruit food product of various flavors having a desired level of inherent soluble fruit component, without the need to bleed off spent syrup as a byproduct.
Abstract: Pink grapefruit juice or concentrate is decolorized by vacuum filtration through a bed of coarse diatomaceous earth particles at a pressure differential from 10 to 25 inches of mercury and at a flow rate from 0.1 to 0.5 gal/min/ft.sq. to form a product suitable for beverage use or for blending with white grapefruit juice for beverage use.