Processed apple products

Van Buren, J.P. Causes and prevention of turbidity in apple juice. Processed Apple Products, D.L. Downing, ed.. Van Nostrand Reinhold, New York, 1989. 

Acidity is of special importance to the flavor of processed apple products in that, like sweetness, it remains substantially unchanged during normal canning, freezing, or drying, while more subtle volatile flavor elements are likely to degrade or disappear. ... 

Markowski J, Plocharski W. Determination of phenolic compounds in apples and processed apple products. / Fruit Ornamental Plant Res. 2006 14(Suppl. 2) 133-142. 

About 40 millions tons of apples are gathered per year and about 10% are processed mostly to produce clear concentrate but a little part as cloudy juice. The aim of pectinases application is to increase the plants productivity by processing apples quantity as high as possible along the season with high yields (see Table 2). 

During processing, affected fruit is generally removed or pressurized-water jets are utilized to remove damaged portions of fruit and contaminations (or both). These processes effectively eliminate patulin. However, if these procedures are not done properly, patulin may remain in the processed apple juice and apple products, where it is very stable. Pasteurization at 90°C only causes a reduction of 10%, however patulin is not stable in the presence of sulfur dioxide or sulfydryl compounds. The fermentation process for cider eliminates 99% of patulin. 

Schmidt, R.J. (2005) Industrial catalytic processes-phenol production. Appl. 

The phenolic composition of apple consists of cinnamic acids, flavonols, dihydrochalcones, and flavan-3-ols (50,56). In the apple fruit processing industry, hydroxycinnamic acid derivatives and flavan-3-ols are important due to their contribution to the astringency, haze, and browning in apple juice and cider. Chlorogenic acid represents the major hydroxycinnamic acid derivative. The flavan-3-ols (catechins) are present in the monomeric form as well as in oligomeric and polymeric forms (procyanidins) in apple and apple products (56). 

K. Bartsch, R. Schneider, and A. Schulz, Stereospecific production of the herbidde phosphinothridn (glufosinate) purification of aspartate transaminase from Bacillus stearothermophilus, cloning of the corresponding gene, aspC, and application in a coupled transaminase process, Appl. 

In India, only a small proportion of its apple production is processed into low-alcoholic beverages such as cider, in comparison with other countries (Joshi and John, 2002 Sharma and Joshi, 2005). Due to differences in the composition, the production of apple vermouth has required some modification in the technique employed for grape vermouth production (see Fig. 8.2 Jarczyk and Wzorek, 1997 Joshi et al., 2000). 

Zhu, Y., Rinzema, A., Tramper, J., Bol, J. 1995. Microbial transglutaminase—A review of its production and application in food processing. Appl Microbiol Biotechnol 44 277-282. 

Borole AP, Davison BH (2007) Techno-economic analysis of biocatalytic processes for production of alkene poxides. Appl Biochem Biotechnol 136-140 437 149... 

Chen, C. C., Lin, C. Y., and Lin, M. C. 2002. Acid-base enrichment enhances anaerobic hydrogen production process. Appl. Microbiol. Biotechnol., 58, 224-228. 

Tatsui G (1928) Synthesis of carboline derivatives. J Pharm Soc Jpn 48 453 159 Taylor MS, Jacobsen EN (2004) Highly enantioselective catalytic acyl-pictet-spengler reactions. J Am Chem Soc 126 10558-10559 Terada M, Uraguchi D, Sorimachi K, Shimizu H (2005) Process for production of optically active amines by stereoselective nucleophilic addition reaction of imines with C nucleophiles using chiral phosphoric acid derivative. PCT Int Appl WO 2005070875 2005-08-04... 

The most common process for production of apple juice is shown in Fig. 6.3. 

FIG. 15 Effect of apple choice on caloric density (calories for nutrient [CFN]). The CFN of apple products reflects loss in nutrients via processing. 

Unseld M, Beyermann, B, Brandt P, Hiesel R (1995). Identification of the species origin of highly processed meat products by mitochondrial DNA sequences. PCR Methods Appl, 4 241-243. 

Z. et al (1976) Scaling-up of process for production of antibiotic of Myxococcus xanthus TA. /. Appl. Chem. Biotechnol, 26, 160-166. 

A. Sallam, A. Kast, S. Przybilla, T. Meiswinkel, A. Steinbuchel, Biotechnological process for production of beta-dipeptides from cyanophycin on a technical scale and its optimization, Appl. Environ. Microbiol. 75 (2009) 29-38. 

Quintana MG, Dalton H (1999) Biotransformation of aromatic compounds by immobilized bacterial strains in barium alginate beads. Enzyme Microb Technol 24 232-236 Raschke H, Meier M, Burken JG, Hany R, Muller MD, Van Der Meer JR, Kohler HPE (2001) Biotransformation of various substituted aromatic compounds to chiral dihydrodihydroxy derivatives. Appl Environ Microbiol 67 3333-3339 Reddy J, Lee C, Keeper M, Greasham R, Zhang J (1999) Development of a bioconversion process for production of cis-lS,2R-indandiol from indene by recombinant Escherichia coU constructs. Appl Microbiol Biotechnol 51 614-620... 

Gancarz, L, Bryjak, M., Kunicki, J. and Ciszewski, A. 2010. Microwave plasma-initiated grafting of acrylic acid on Celgard 2500 membrane to prepare alkaline battery separators -Characteristics of process and product. J. Appl. Polym. Sci. 116 868-875. 

B-type projects are more ambitious. They often involve the next generation of a base product. The continual upgrading in personal computers is a good example. A product in the B category could produce the same effect on the process dimension. However, it does not have to. The C-type project is the breakthrough in either product or process. Apple s iPod is a product example. In retailing, the growth of Internet sales is an example of a C project on the process side. D efforts represent... 

Chatzifragkou A, Papanikolaou S, Dietz D, Doulgeraki Al, Nychas GJE, Zeng AP. (2011). Production of 1,3-propanediol by Glostridhon butyricum growing on biodiesel-derived crude glycerol through a non-sterilized fermentation process. Appl Microbiol Biotechnol, 91,101-112. 

Ostrosi E, Fougeres A-J, Femey M (2012) Fuzzy Agents for product configuration in collaborative and distributed design process. Appl Soft Comput 12(8) 2091-2105... 

Ulrich KT, Eppinger SD (2004) Product design and development, 3rd edn. McGraw-Hill, Boston van der Beek AJ (2012) World at work track drivers. Occup Environ Med 69(4) 291-295 Vink P, Imada AS, Zink KJ (2008) Defining stakeholder involvement in participatory design processes. Appl Ergon 39(4) 519-526... 

---