Publication
Title
Pilot-scale production of cloudy juice from low-quality pear fruit under low-oxygen conditions
Author
Abstract
In this study, a process for the production of premium quality yellowish, cloudy pear juice from low-quality fruit under low-oxygen conditions was developed. The production process consisted of (1) shredding, (2) pressing with spiral-filter technology including a vacuumised extraction cell, (3) holding in an inert gas buffer tank, (4) pasteurisation, (5) and refrigerated storage. First, the system parameters of a spiral-filter press were optimised with the aim of producing a yellowish, cloudy pear juice with the highest possible juice yield. A maximum juice yield of 78% could be obtained. Enzymatic browning during juice extraction could be suppressed as a result of the fast processing and the low air (oxygen) levels in the extraction chamber of the spiral-filter press. Furthermore, we observed that instantaneous pasteurisation at 107 degrees C for 6 s, subsequent aluminium laminate packaging and cold storage had only a minimum effect on the phenolic composition. (C) 2014 Elsevier Ltd. All rights reserved.
Language
English
Source (journal)
Food chemistry. - Amsterdam
Publication
Amsterdam : 2015
ISSN
0308-8146
Volume/pages
173(2015), p. 827-837
ISI
000347755800109
Full text (Publishers DOI)
Full text (publishers version - intranet only)
UAntwerpen
Faculty/Department
Research group
Publication type
Subject
External links
Web of Science
Record
Identification
Creation 25.03.2015
Last edited 28.03.2017