Pilot-scale Production of Cloudy Juice from Low-quality Pear Fruit under Low-oxygen Conditions

Domien De Paepe, Katleen Coudijzer, Bart Noten, Dirk Valkenborg, Kelly Servaes, Marc De Loose, Ludo Diels, Stefaan Voorspoels, Bart Van Droogenbroeck

    Research output: Contribution to journalA1: Web of Science-article

    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 vacuumized extraction cell, (3) holding in an inert gas buffer tank, (4) pasteurization, (5) and refrigerated storage. First, the system parameters of a spiral-filter press were optimized 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 pasteurization at 107°C for 6 s, subsequent aluminium laminate packaging and cold storage had only a minimum effect on the phenolic composition.
    Original languageEnglish
    JournalFOOD CHEMISTRY
    Volume173
    Pages (from-to)827-837
    ISSN0308-8146
    DOIs
    Publication statusPublished - 15-Apr-2015

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