Publication - Clear and stable apple juice!

Titre en anglais
Clear and stable apple juice!
Numéro de publication
11017E
Année de publication
2009
Adresse URL
Auteur(s)
Sujet(s)
Type
Feuillet d'information
Coût
Publication gratuite
Langue
Anglais
Région
Ottawa/Hull (RCN)
Aussi disponible en :
État
Disponible
Pages
1-2
ISBN
978-1-100-13570-0
Numéro de catalogue
A52-151/2009E
Sommaire en anglais
The production of clarified and stable apple juice poses a challenge to the beverage industry. Today, this type of apple juice is produced by what are called microfiltration and ultrafiltration membrane technologies.
These automated technologies
offer a definite advantage in terms of productivity.
However, certain juices can be
very acidic and particularly rich in proteins and tannins, in such cases, membrane fouling can make the technology less attractive for apple juice clarification. It would be impossible to go back to the old clarification technique, which could take up to 20 hours and involved several steps, including the use of large quantities of enzymes to break down the pectin, followed by the addition of a clarifying agent (such as gelatine) to the freshly pressed juice to precipitate the proteins and tannins. It was necessary to wait until everything settled to the bottom before filtering it all through a filter press.
Date de modification :