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A comparative study between spiral-filter press and belt press implemented in a cloudy apple juice production process.

Authors :
De Paepe, Domien
Coudijzer, Katleen
Noten, Bart
Valkenborg, Dirk
Servaes, Kelly
De Loose, Marc
Diels, Ludo
Voorspoels, Stefan
Van Droogenbroeck, Bart
Source :
Food Chemistry. Apr2015, Vol. 173, p986-996. 11p.
Publication Year :
2015

Abstract

In this study, advantages and disadvantages of the innovative, low-oxygen spiral-filter press system were studied in comparison with the belt press, commonly applied in small and medium size enterprises for the production of cloudy apple juice. On the basis of equivalent throughput, a higher juice yield could be achieved with spiral-filter press. Also a more turbid juice with a higher content of suspended solids could be produced. The avoidance of enzymatic browning during juice extraction led to an attractive yellowish juice with an elevated phenolic content. Moreover, it was found that juice produced with spiral-filter press demonstrates a higher retention of phenolic compounds during the downstream processing steps and storage. The results demonstrates the advantage of the use of a spiral-filter press in comparison with belt press in the production of a high quality cloudy apple juice rich in phenolic compounds, without the use of oxidation inhibiting additives. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
173
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
99793572
Full Text :
https://doi.org/10.1016/j.foodchem.2014.10.019