Skip to main content
SpringerLink
Log in

Filtration of Apple Juice

  • Chapter
Processed Apple Products

Abstract

The purpose of filtration is to remove solid particles from a liquid medium. In apple juice processing, the largest particles are removed by passing the juice from the press through a mesh screen or a continuous self-cleaning centrifuge. This step is sufficient for an unclarified product. To obtain a completely clear product, juice must go through a second step of mechanical filtration (Neubert 1943).

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 16.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Similar content being viewed by others

Bibliography

  • Aitken, H. C. 1951. Apple juice. Chemical tests and some notes on their applications. Can. Food Ind. 22 (9): 31–36.

    Google Scholar 

  • Dahlstrom, D. A. 1975. Applications and economics of filtration in the juice industry. N.Y. State Agric. Exp. Stn. Spec. Rep. 19.

    Google Scholar 

  • McLellan, M. R., R. W. Kime, and L. R. Lind. 1983. A characterization of apple juice clarification with the use of honey. N.Y. State Agric. Exp. Stn. Spec. Rep. 50.

    Google Scholar 

  • Moyer, J. C., and H. C. Aitken. 1971. Apple juice. In Fruit and vegetable juice processing technology, ed. D. K. Tressler and M. A. Joslyn, 186–233. AVI Publishing Co., Westport, CT.

    Google Scholar 

  • Neubert, A. M. 1943. Effect of filtration on appearance, viscosity, and alcohol-insoluble fraction of apple juice. Food Res. 8: 477–88.

    Article  CAS  Google Scholar 

  • Smith, G. R. S. 1984. Filter aids and equipment. N.Y. State Agric. Exp. Stn. Spec. Rep. 54.

    Google Scholar 

  • Wucherpfennig, K., and Burkardt, D. 1983. The importance of the final temperature in cooling of hot filled fruit juices. Flüss. Obst 50 (9): 416–22.

    CAS  Google Scholar 

Download references

Authors
  1. Victor L. Bump
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. New York State Agricultural Experiment Station, Cornell University, Geneva, New York, USA

    Donald L. Downing Ph.D. (Professor of Food Processing) (Professor of Food Processing)

Rights and permissions

Reprints and permissions

Copyright information

© 1989 Van Nostrand Reinhold

About this chapter

Cite this chapter

Bump, V.L. (1989). Filtration of Apple Juice. In: Downing, D.L. (eds) Processed Apple Products. Springer, New York, NY. https://doi.org/10.1007/978-1-4684-8225-6_6

Download citation

  • DOI: https://doi.org/10.1007/978-1-4684-8225-6_6

  • Publisher Name: Springer, New York, NY

  • Print ISBN: 978-1-4684-8227-0

  • Online ISBN: 978-1-4684-8225-6

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation