Advertisement

Clarification of Apple Juice

  • Arun Kilara
  • Jerome P. Van Buren

Abstract

Consumer preference for a totally clear, shining apple juice has made clarified apple juice much more popular than unclarified natural apple juice. The production of clear apple juice requires the removal of suspended material and prevention of the development of turbidity after juice bottling. Freshly pressed juice contains suspended solids that are deliberately precipitated prior to filtration. This precipitation step is called clarification. Other measures often are taken to remove soluble materials that have the potential to form after-bottling hazes. These measures are often called fining. Fining methods, which can remove haze particles as well as soluble materials, are discussed in chapter 5. Table 4–1 lists materials that may cause turbidity in apple juice and their relative sizes.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Bibliography

  1. Anon. 1968. Technical Report THE-13. Rohm and Haas Co., Philadelphia.Google Scholar
  2. Anon. 1986. IFT world directory and suppliers guide. Institute of Food Technology, Chicago.Google Scholar
  3. Aitken, H. C. 1951. Apple juice. Chemical tests and some notes on their application. Can. Food Ind. 22 (9): 31–36.Google Scholar
  4. Bauman, J. W. 1981. Application of enzymes in fruit juice technology. In Enzymes and food processing, ed. G. G. Birch, N. Blakebrough, and K. J. Parker, 129–31. Applied Science Publishers, London.CrossRefGoogle Scholar
  5. Endo, A. 1965. Studies on pectolytic enzymes of molds. 16. Mechanism of enzyme clarification of apple juice. Agric. Biol. Chem. 29: 229–33.CrossRefGoogle Scholar
  6. Hathway, D. E., and J. W. T. Seakins. 1958. Biochem. J. 70: 158.CrossRefGoogle Scholar
  7. Ishii, S., and T. Yokotsuka. 1971. Maceration of plant tissues by pectin trans-eliminase. Agric. Biol. Chem. 35: 1157–59.CrossRefGoogle Scholar
  8. Ishii, S., and T. Yokotsuka. 1972. Clarification of fruit juice by pectin trans-eliminase. J. Agric. Food Chem. 20: 787–91.CrossRefGoogle Scholar
  9. Ishii, S., and T. Yokotsuka. 1973. Susceptibility of fruit juice to enzymatic clarification by pectin lyase and its relation to pectin in fruit juice. J. Agric. Food Chem. 21: 269–72.CrossRefGoogle Scholar
  10. Kilara, A. 1982. Enzymes and their uses in the processed apple industry. A review. Process Biochem. 17: 35–42.Google Scholar
  11. Kulp, K. 1975. Carbohydrases. In Enzymes in food processing, ed. G. R. Reed, 54–123. Academic Press, New York.Google Scholar
  12. Lee, C. Y., and R. W. Kime. 1984. The use of honey for clarifying apple juice. J. Apicultural Res. 23: 45–49.CrossRefGoogle Scholar
  13. Lodge, N., and D. A. Heatherbell. 1976. The application of milk proteins to the clarification of apple juice. N. Z. J. Dairy Sci Tech. 11: 263–66.Google Scholar
  14. Moyer, J., and H. C. Aitken. 1971. Apple juice. In Fruit and vegetable juice processing technology, ed. D. K. Tressler and M. A. Joslyn, AVI Publishing Co., Westport, CT.Google Scholar
  15. Neubeck, C. E. 1959. Pectic enzymes in fruit juice technology. J. Assoc. Off Agric. Chem. 42: 374–76.Google Scholar
  16. Neubeck, C. E. 1975. Fruits, fruit products and wines. In Enzymes in food processing, ed. G. R. Reed, 397–442. Academic Press, New York.CrossRefGoogle Scholar
  17. Neukom, H. 1963. Uber den Abbau von Pektinstoffen. Schweiz Landwrit. Frosch. 2: 112.Google Scholar
  18. Rombouts, F. M., and W. Pilnik. 1971. Pectolytic enzymes in the fruit juice industry (in German) Flüss. Obst 38: 93–98.Google Scholar
  19. Rombouts, F. M., and W. Pilnik 1972. Research on pectin depolymerases in the sixties-a literature review. Crit. Rev. Food Technol. 3: 1–26.CrossRefGoogle Scholar
  20. Rosch, E. 1985. Experience with ultrafiltration in the 1984 season (in German). Confructa 29: 27–31.Google Scholar
  21. Smock, R. W., and A. M. Neubert. 1950. Apple and apple products. Interscience Publishers, New York.Google Scholar
  22. Van Buren, J. P., and W. B. Robinson. 1969. Complexes between protein and tannic acid. Agric. Food Chem. 17: 772–77.CrossRefGoogle Scholar
  23. Yamasaki, M., T. Yasui, and K. Arima 1964. Pectic enzymes in the clarification of apple juice. 1. Study on the clarification in a simplified model. Agric. Biol. Chem. 28: 779–87.Google Scholar
  24. Yamasaki, M., T. Yasui, and K. Arima. 1966. Studies on pectic enzymes of microorganisms. Part H: Production of endo-polygalacturonase with Aspergillus saito. Agric. Biol. Chem. 30: 142.Google Scholar
  25. Yamasaki, M., T. Yasui, and K. Arima. 1967. Studies on pectic enzymes of microorganisms. Part HI: Endo-polygalacturonase of Aspergillus saito. Agric. Biol. Chem. 30: 1119.Google Scholar

Copyright information

© Van Nostrand Reinhold 1989

Authors and Affiliations

  • Arun Kilara
  • Jerome P. Van Buren

There are no affiliations available

Personalised recommendations