I’m assuming it has something to do with removing the water and then cramming all the leftovers into a tube with some moisture to freeze it. Somehow, that doesn’t seem right.
This so needs a quip about nuns with rulers.
But yes, orange juice is concentrated by removing excess water.
By making the oranges take Ritalin?
Sorry, that was too much to resist. Seriously I did a few web searches and found that some of the processes work by evaporation under partial vacuum so it can be done at low temperature. There is no need to remove all the water and I would guess that doing that might make undesirable changes. You can rehydrate beef jerkey, that’s essentially what carne machaca is, but it isn’t the same as beef that was never dehydrated to begin with.
We had this problem in my intro chemical engineering class.
We were told that they heat the OJ until it has boiled down to whatever concentration they want it at, then freeze it.
The problem is, when you boil OJ, you lose aromatics (the things that make it taste and smell so yummy) in addition to the excess water. So they shunt a certain percentage of the “raw” OJ directly to the freezer with some of the boiled-off stuff. This lets some of the aromatics remain intact.
Our problem was to figure out how much to shunt and how much to boil off to result in a certain concentration.
Where I wrote “boiled” read “evaporated under a partial vacuum.” You’d lose aromatics either way.
Yep – vacuum evaporated (though the juice is also heated to break down enzymes). Then 10% natural juice is added for flavor. FCOJ for trading on the NY Board of Trade.
I wanted to be the first one with a joke but yours is much funnier than mine, I was going to say “By yelling CONCENTRATE at it”.