文章基本信息

标题：The production of orange press liquor spirit: technical and economic aspects
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作者：FERREIRA, J. O. ; ROÇAFA JUNIOR, H. ; FARIA, J. B. 等
期刊名称：Alimentos e Nutrição Araraquara
印刷版ISSN：2179-4448
出版年度：2008
卷号：17
期号：1
页码：1-6
语种：English
摘要：The orange juice industry produces, at the end of the residue extraction, a by-product called orange press liquor. Considering its high content of soluble solids and the large volume of the liquor produced in Brazilian orange juice plants, an earlier study was conducted on the technical viability of using orange press liquor as raw material for a new distilled beverage, with promising results. With a view to increasing efficiency and possibly attracting investments in the growing international market for new and exotic beverages, the aim of the present study was to optimize the orange press liquor spirit process and to evaluate the economic aspects of its production. The results showed that this process can yield a good quality beverage, comparable to the sugar cane spirit cachaça and other similar products, as well as having economic advantages and potential for immediate further growth, without extra investment costs.
关键词：Orange press liquor spirit;doubledistillation.