[wombatpm]

As a chemical engineer we study the process for making frozen concentrate orange juice (FCOJ). IIRC you feed the juice into low pressure flash distillation that splits off most of the water. Problem is that many of the volatile compounds go out the top as well, and the resulting concentrate is blah. So you feed back in about 10% raw juice, pack the sludge in cans and freeze em.

The fun part was trying to find good estimates for viscosity for the two phase orange sludge in order to properly size the piping and pumps. Treating food products like chemical production is its own weird sub-specialty.

[somat]

Salutes on the post. After hearing the flavor tricks they have to jump through to make "never concentrate" I was sort of hoping the freezing process of FCO kept more of the original flavor. But it sounds like it does not.

The industrialization of food is really what enables our modern way of life. But it slightly horrifies me every time I learn more about it.

[exmadscientist]

"Cold pressed" seems to be what you want for keeping flavor. All the good supermarket juices are cold pressed.

[Eisenstein]

Couldn't they keep the aromatics, as they would be the first to come over, and then add them back?

[wombatpm]

Those get captured and sold separately.