Title
Pilot-scale production of cloudy juice from low-quality pear fruit under low-oxygen conditions Pilot-scale production of cloudy juice from low-quality pear fruit under low-oxygen conditions
Author
Faculty/Department
Faculty of Sciences. Biology
Faculty of Sciences. Chemistry
Faculty of Sciences. Bioscience Engineering
Faculty of Pharmaceutical, Biomedical and Veterinary Sciences. Pharmacy
Faculty of Pharmaceutical, Biomedical and Veterinary Sciences . Biomedical Sciences
Publication type
article
Publication
Amsterdam ,
Subject
Chemistry
Pharmacology. Therapy
Human medicine
Source (journal)
Food chemistry. - Amsterdam
Volume/pages
173(2015) , p. 827-837
ISSN
0308-8146
ISI
000347755800109
Carrier
E
Target language
English (eng)
Full text (Publishers DOI)
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.
E-info
https://repository.uantwerpen.be/docman/iruaauth/65d4df/7209703.pdf
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