Apple juice manufacture

Figure 2. Volatile profile of apple juice manufactured by the Ultrapress process using McIntosh apples.

Fig. 1. Manufacturing process for citrus (orange) and deciduous (apple) juices.

Citrus peel, apple pomace from juice manufacture, and beet pulp left over from the manufacture of sucrose are common commercial sources of pectins. After some preliminary purification of the raw material, the extraction is usually performed with hot dilute acid (pH —1.0-3.5 in a temperalure range of 70-90°Ci. The pectin is then precipitated from the extract with ethanol or isopropanol, or with metal salts (copper or aluminum). The metal ions have to be subsequently removed by washing... 

Mycotoxins are toxic secondary metabolites produced by fungi growing within or on foods. They can be a serious threat to human and animal health (Nagler el al., 2001). Table 11.4 details mycotoxins associated with soft drinks and fruit juice manufacture and raw materials. Patulin is the most common mycotoxin associated with fruit juice, particular ly apple juice (Pitt Hocking, 1997). It commonly occurs if juice is produced from stored apples. Mould growth in infected apples increases with time, raising levels of patulin. The use of windfall apples for juice is also a factor. Avoidance of windfall apples, filtration of juice and pressing quickly after harvest are all methods to reduce the incidence of patulin in juice. Patulin can be destroyed by fermentation to cider or by the addition of ascorbic acid (Marth, 1992). Within Europe, the European Union has set a limit of 50 ig/kg for patulin in both apple juice and cider. A recent survey of apple products in Chile found that 28% of samples of juice and concentrate exceeded this limit (Canas Aranda, 1996). 

Cloud stability in citrus juices Pectin manufacture from citrus pomace Distillates from fermented fruit pulps Enzymatic maceration of fruits and vegetables Self-clarification of lemon/lime and apple juices Pressing characteristics of citrus pomace Ca2 -firming of fruits and vegetables... 

Jin et al. (2002, 2006) examined the potential of three agro-industrial byproducts to be used as substrate for the production of heteropolysaccharide-7 (PS-7) by Beijerinckia indica in SmF under the same cultivation conditions. By-products from apple juice production, for example, soy sauce production, and the manufacturing processes of Sikhye (fermented rice punch), for example, a traditional Korean food, were tested. The apple pomace was found to be the best carbon source for PS-7 production compared to the other by-products, giving a production of 4.09 g/L after 48 h of cultivation. When Sikhye by-product was used as substrate,... 

One understands why pulp enzyming has become firmly entrenched within just 15 years in the European apple juice industry, even for good pressing apples - not to the delight of apple pectin manufacturers. 

The first commercial manufacture of pectin took place in Germany in 1908. Producers of apple juice found that they could use apple pomace, previously a waste product, to make a useful product that could be sold, pectin. 

Manderson, K. et al.. In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream, Appl. Envimon. Microbiol, 71, 8383, 2005. 

Food increased the bioavailability of deferasirox to a variable extent, and the manufacturer recommends that it is taken on an empty stomach at least 30 minutes before food. - The tablets for oral suspension ean be dispersed in water, orange juice, or apple juice. ... 

Figure 3.17 Manufacture of apple juice by conventional and membrane processes. Source Cheryan, Copyright 1998 from Ultrafiltration and Microfiltration Handbook by M. Cheryan. Reproduced by permission of Routledge/Taylor Francis Group, LLC.

Manderson, K., Pinart, M., 1 iohy, K. M., Grace, W. E., Hotchkiss, A. T, Widmer, W., Yadhav, M. R, Gibson, G. R., and Rastall, R A (2005). In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream, AppL Environ. Microbiol, 71(12), 8383-8389. 

All varieties of pears, even storage varieties, can only be kept for a few weeks without cold storage. They become mealy or their flesh turns brown after a short period of optimum ripeness. This period is particularly short in summer and autumn cultivars. This is why pears are often preserved as tinned fruit, in addition to being eaten as fresh fruit. A few special varieties are used for juice production and for manufacture of fruit brandies. Although they have a lower vitamin content than apples, fully mature, well developed pears are delicious. 

Food literature concerning vegetables, mushrooms, fruits, nuts, and their products has already been evaluated in connection with the discussion concerning the composition of such foods. Books in which other phases of this field, such as the manufacture of juices, jams, jellies, and preserves, are described are Fruit and Vegetable Juices by Tressler, Joslyn, and Marsh the text by Cruess Apples and Apple Products by Smock and Neubert Fruit Juices and Related Products by Charley and Harrison Bananas by Von Loesecke and Citrus Products by Braverman. A number of texts dealing with canning and food preservation also discuss the manufacture of jams and jellies. 

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