Solids-retaining clarifier

Apricot was used as a model for studies of fruit puree clarification. Various puree concentrations were treated for 30 min at 50° C with 0.4 cc/L, each, of commercial cellulase and pectinase enzyme and clarified by filtration through a 0.45(im pore size ceramic microfilter. Sparkling clear apricot juice was produced at flux rates from 90-190 L/m2h. Above 13° starting Brix. juice flux showed little increase with increasing starting Brix. Dissolved solids flux increased substantially with increasing starting Brix. Permeate remained clear and retained most of its flavor and aroma when concentrated by vacuum evaporation to 58° Brix. There appears to be some retention of enzymes by the filter. Retained enzymes were successfully utilized in a 4 h trial in which untreated puree was continuously added to retentate. in amounts equal to permeate removed, after startup on enzyme-treated puree. 

When the wort is cast from the copper, it is necessary to remove spent hops and trub, and the method originally used was straining or sieving. With a small brewery, the wort was run into a pipe which was expanded at its end into a perforated ball. The solid material was retained and the clarified wort was run to the cooler. In larger breweries, this same idea was developed for the... 

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