Publication - Clear and stable apple juice!

Title in English
Clear and stable apple juice!
Publication ID
11017E
Published Year
2009
URL
Author(s)
Subject(s)
Type
Fact Sheet
Cost
Free Publication
Language
English
Region
Ottawa/Hull (NCR)
Also Available In:
Status
Available
Pages
1-2
ISBN
978-1-100-13570-0
Catalogue No.
A52-151/2009E
Summary in English
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.
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