Juice is heated to inactivate the natural enzymes present in the juice. If not inactivated these enzymes cause loss of quality. Juice is concentrated in a high vacuum evaporator. Water in the juice is evaporated and the juice sugars and solids are concentrated. The concentrate is frozen and stored until needed.
Fresh juice is mixed with frozen concentrate.
A cross section of an orange is presented in Figure 2 . The peel which consists of the flavedo and albedo provides useful products. In small amounts citrus oil adds desirable flavor to orange juice, however, too much oil gives a bitter taste to the juice. After removing the peel oil, the remainder of the peel, seed, and segment membranes are dried to produce a nutritious cattle feed. To insure the FCOJ produced in Florida is of the highest quality, three agencies directly regulate the industry.