Papers by Keyword: Apple Juice

Abstract: In this paper, the apple juice was used as the experimental medium, the main factors, such as the evaporating temperature, feed rate, temperature difference of the heat transfer and concentration, were analyzed, the heat transfer of the juice was studied on a heat pipe evaporator, a dynamic model of the apple juice during the constant volume heat process was built up, the heat transfer during evaporation, affected the heat transfer properity in evaporating process were investigated, the experimental relating formula was obtained finally. The above informations could provide some help to design new evaporators and optimize the fruit juice concentrating parameters.

Abstract: In order to inhibit non-enzymatic browning in clarified Fuji apple juice during storage, four kinds of cation exchange resins were compared for their abilities to exchange and remove amino acids, the reaction substrates of non-enzymatic browning in apple juice. The favorite resin, LSI-100, was screened to carry out static and dynamic adsorption experiments. The results showed that LSI-100 cation exchange resin had the best capacity for adsorption and removal amino acids. The equilibrium time of LSI-100 resin for amino acids was 3.5h.And the isotherm of LSI-100 resin could be described by Freundlich at 20°C. Additionally, the flow rates, temperature and concentrations of amino acids in apple juice affected the dynamic kinetic curves of LSI-100 cation exchange resin and the better dynamic exchange and adsorption parameters were as follows: flow rate 4BV/h, temperature 50°C,and amino acid concentration 30mg/100g apple juice.

Abstract: Compositions that related to the secondary haze compositions in clarified apple juice were studied. Pressing treatment, pasteurization and enzymatic treatment were mainly investigated. Turbidity, contents of phenolics components, and that of soluble proteins in three batches of apple juice were monitored at intervals during the processing procedures. Pressing treatment resulted in increasing the turbidity and contents of total phenolics, condensed tannins, soluble proteins, but decreasing the level of low molecular- weight phenolics in apple juice. Pasteurization had effects on increasing the level of turbidity and decreasing the level of soluble proteins and had little effects on the level of phenolics components in apple juice. Enzymatic treatment resulted in decreasing the turbidity and the levels of catechin, epicatechin, chlorogenic acid, procyanidins B2 and condensed tannins and increasing the level of soluble proteins in apple juice. It will help to control the secondary haze formation in apple juice production.

Abstract: The relationship of adsorption characteristic about active carbon and the haze in clarified apple juice was investigated. Particle size and addition and adsorption temperature of active carbon were studied.0.18mm particle size with the biggest specific surface area and 0.075mm particle size with the widest microspore distribution of active carbon lowered the turbidity and contents of haze active protein and that of haze active phenolics. Contents of haze active protein and that of haze active phenolics in apple juice were decreased by increasing the adding amounts of active carbon. High temperature of adsorption showed the positive relationship with volume of haze active phenolic and the negative relationship with volume of haze active protein. Particle size of active carbon with 0.18mm or 0.075mm and addition of 15g/kg and adsorption temperature with 50°C are chosen in reducing the haze in apple juice. Absorbability of active carbon has great effects on the haze of apple juice.