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March 2017 (published: 30.03.2017)
Home > Issue > Intensification of juice extraction technology from fruit raw materials with high pectin content
Intensification of juice extraction technology from fruit raw materials with high pectin content
Pankina I.A, Belokurova E.S.
Fermentation process of vegetable raw materials for juice production is investigated to study a possibility of a deeper processing of raw materials and to intensify the process. The raw materials of domestic and foreign origin were used: Golden and Northern Sinap apples, Aligote and Thompson grapes. The influence of fermentation on the yield and quality of juice was analyzed by Pectinex BE XXL – an enzyme preparation of hydrolytic action which was dissolved in water (0.04 g per 100 g of water) and brought in alburnum. Processing of alburnum was carried out by the "cold" way at the temperature of 18–20°C for 60 minutes. A sample without enzymatic processing was used as the control one. The influence of Pectinex BE XXL on the indicators of juice extraction intensity (secretion duration and filtration) and on the product yield is shown. Filtration duration when the enzyme preparation is used is shown to be reduced: for apple juice – by 1.43 times, for grape juice – by 1.75 times. At the same time apple juice yield is increased by 12%, and grape juice yield – by 14% compared with the control sample.
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Keywords: juice extraction technology; deep processing of raw materials; fermentation; soluble solids; vegetable raw materials; alburnum
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