Event Title

APPLICATION PROCESSES APPLIED FOR THE PRODUCTION OF FRUIT BASED JAFFA IN “FLUIDI” LLC. AND MONITORING IN THE ENVIRONMENTAL MICROBIOLOGICAL ASPECT

Session

Agriculture, Food Science and Technology

Description

The use of the word "juice" to mean "aquatic part of fruit or vegetable" was first recorded in the early 14th century. Fruit juice, concentrated fruit juice, dehydrated fruit juice, fruit nectar. Liquids are produced from concentrate and cigars This paper gives a fruit-based fluid production and microbiological monitoring activity, not neglecting the physico-chemical. The process of producing fruit-based juices, even of different kinds ranging from peaches, strawberries, dresses, oranges, apples, blueberries, etc., is based on the process of pasteurization as the main process that enables quality production. Dense and clear liquids are produced depending on whether the concentrate or the puree is used for their production. The water used for production also plays an important role, coming from subsoil irrigation with a radius of about 80 m, the water being subjected to Ozone treatment and disinfection. In the process of producing fruit-based juices and different concentrations of JAFFA champions under “Fluid” LLC. It is worth noting that production is controlled and monitored in microbiological and physico-chemical terms. The methods applied during the manufacturing process are environmentally friendly since the use of additives is zero. To achieve high quality production even more importantly they have been strictly implemented in accordance with the HACCP Principles and ISO Standards.

Keywords:

Pasteurizers, Sweeteners, Microorganisms, HACCP, Company "Fluidi" Sh.k.

Session Chair

Fidan Feka

Session Co-Chair

Emine Daci/ Fisnik Lahu

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-550-19-2

Location

Pristina, Kosovo

Start Date

26-10-2019 1:30 PM

End Date

26-10-2019 3:00 PM

DOI

10.33107/ubt-ic.2019.414

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Oct 26th, 1:30 PM Oct 26th, 3:00 PM

APPLICATION PROCESSES APPLIED FOR THE PRODUCTION OF FRUIT BASED JAFFA IN “FLUIDI” LLC. AND MONITORING IN THE ENVIRONMENTAL MICROBIOLOGICAL ASPECT

Pristina, Kosovo

The use of the word "juice" to mean "aquatic part of fruit or vegetable" was first recorded in the early 14th century. Fruit juice, concentrated fruit juice, dehydrated fruit juice, fruit nectar. Liquids are produced from concentrate and cigars This paper gives a fruit-based fluid production and microbiological monitoring activity, not neglecting the physico-chemical. The process of producing fruit-based juices, even of different kinds ranging from peaches, strawberries, dresses, oranges, apples, blueberries, etc., is based on the process of pasteurization as the main process that enables quality production. Dense and clear liquids are produced depending on whether the concentrate or the puree is used for their production. The water used for production also plays an important role, coming from subsoil irrigation with a radius of about 80 m, the water being subjected to Ozone treatment and disinfection. In the process of producing fruit-based juices and different concentrations of JAFFA champions under “Fluid” LLC. It is worth noting that production is controlled and monitored in microbiological and physico-chemical terms. The methods applied during the manufacturing process are environmentally friendly since the use of additives is zero. To achieve high quality production even more importantly they have been strictly implemented in accordance with the HACCP Principles and ISO Standards.