Abstract
The effects of different treatments on the patulin content of apple juice during the production of industrial apple juice concentrate were investigated. Conventional clarification using a rotary vacuum precoat filter was found to be more effective than using ultrafiltration for the removal of patulin from apple juice. The average losses of patulin were 39% and 25% for conventional clarification and filtration, and ultrafiltration, respectively. Washing and handling appeared to be the most critical steps in removing patulin from apples since up to 54% could be removed using high-pressure water spraying.
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Received: 22 January 1998 / Revised version: 21 April 1998
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Acar, J., Gökmen, V. & Taydas, E. The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production. Z Lebensm Unters Forsch 207, 328–331 (1998). https://doi.org/10.1007/s002170050341
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DOI: https://doi.org/10.1007/s002170050341