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Title
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Pilot-scale production of cloudy juice from low-quality pear fruit under low-oxygen conditions
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Author
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Abstract
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| 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. |
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Language
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English
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Source (journal)
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Food chemistry. - Amsterdam
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Publication
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Amsterdam
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2015
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ISSN
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0308-8146
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DOI
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10.1016/J.FOODCHEM.2014.10.018
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Volume/pages
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173
(2015)
, p. 827-837
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ISI
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000347755800109
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Full text (Publisher's DOI)
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Full text (publisher's version - intranet only)
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