ABSTRACT
The citrus processing industry follows the demands of the market for processed products that have characteristics resembling the fresh product. On the other hand, the production of citrus destined for consumption as fresh fruit is in continuous evolution, through research of new varieties and hybrids. Besides the production of concentrated juices, (obtained by means of proceedings and devices more and more respectful of quality) the production of ready-to-serve citrus juices has become common in the last years; these juices are produced without the traditional passage through partial elimination of water and its following reconstruction at the moment of use: the single strength not-fromconcentrate (NFC) juices.
