Fruits juice, clarification

Beverages Improve brewing process Clarification fruit juices Coffee, tea and cocoa proc. Protease, glucanase Pectinase, cellulase, amylase Pectinase, tannase... 

PM seems to occur in small amounts in the vegetative tissues of all higher and lower plants investigated. It is very abundant in the tomato fruit,60 orange flavedo and albedo,21 the tobacco plant,61 eggplant62 and alfalfa it usually occurs in the commercial fungal pectinase preparations that are manufactured for the clarification of fruit juices.25 In the natural products in which the enzyme is found, the major portion of it is usually strongly adsorbed on the water-insoluble cellular components of the tissue macerates.60 62 68... 

The super-centrifuge is used for clarification of oils and fruit juices and for the removal of oversize and undersize particles from pigmented liquids. The liquid is continuously discharged, but the solids are retained in the bowl and must be removed periodically. 

Pectinase fungi pressing clarification wine, fruit juice... 

Figure 6.24 Ultrafiltration flux in apple juice clarification as a function of the volumetric feed-to-residue concentration factor. Tubular polysulfone membranes at 55 °C [27]. Reprinted from R.G. Blanck and W. Eykamp, Fruit Juice Ultrafiltration, in Recent Advances in Separation Techniques-III, N.N. Li (ed.), AIChE Symposium Series Number 250, 82 (1986). Reproduced by permission of the American Institute of Chemical Engineers. Copyright 1986 AIChE. All rights reserved...

Krystynowicz A, Bielecki S, Czaja W, Rzyska M (2000) Prog Biotechnol 17 (Food Biotechnology) 323 Application of bacterial cellulose for clarification of fruit juices... 

Food beverage treatment—clarification of liquids (fruit juices, beer),... 

Pectic enzymes are used commercially in the clarification of fruit juices and wines and for aiding the disintegration of fruit pulps. By reducing the large pectin molecules into smaller units and eventually into galactur-onic acid, the compounds become water soluble and lose their suspending power also, their viscosity is reduced and the insoluble pulp particles rapidly settle out. 

ENZYMATIC HYDROLYSIS OF STARCH. Starch is a substance used for storing energy reserve in plants, where it is deposited in the form of starch granules. Starch may be noticed in fruit juice as a milky haze. This haze disappears when the juice is heated, but re-appears after it is cooled to less than 10°C. Like pectin, starch has a protective colloid effect on suspended particles and thus makes juice clarification more difficult. 

Because of the solids content and the particle size of the solids, semi-closed or closed (hermetic), self-discharging plate separators are best suited for the clarification of fruit juice. 

Microcrystalline chitin has been used as a thickening/gelling agent in the binding, stabilizing, and texturing of food [58]. Chitin is widely used to immobilize enzymes and whole cells enzyme immobilization has applications in the food industry, such as clarification of fruit juices and... 

Ishii and Yokotsuka recently used pectin lyases from Aspergillus sojae 170, 171, 172) and Aspergillus japonicus (173) for the enzymatic clarification of fruit juices. This is discussed later in this review. Bush and Codner 174) compared the pectin lyases produced by Penicillium digi-tatum and Penicillium italicum and found them remarkably similar. Both were endo acting, had optimal activities at pH 5.5, and had the same K. The pectin lyase from F. italicum, however, was less stable than that of F. digitatum. Spalding and Abdul-Baki 175) reported the production of a pectin lyase by Penicillium expansum growing on apple tissue or a pectin-polypectate mixture. 

Amino acid production by fermentation started around 1960 in Japan. Initially glutamic acid was the main product. It was sold as sodium salt, monosodium glutamate (MSG), a flavor enhancer on oriental cuisine. Other amino acids soon followed. They are used in food and feed to increase the efficiency of low protein substrates. Microbiologically produced enzymes were introduced around 1970. They are used in grain processing, sugar production, fruit juice clarification, and as detergent additives (Table 9.1). 

Clarification of other fruit juices. Clarification of cranberry juice has also been practiced commercially using ceramic membranes recently. Through a series of tests with alumina microfilters, Venkataraman et al. [1988] determined that the optimal pore diameter is about 0.45 pm with respect to the permeate flux and the clarity of the... 

---