A Comparative Study between Spiral-filter press and Belt Press Implemented in a Cloudy Apple Juice Production Process

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

    Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikel

    Uittreksel

    In this study, advantages and disadvantages of the innovative, low-oxygen spiral-filter press system were studied in comparison with the belt press, commonly applied in small and medium size enterprises for the production of cloudy apple juice. On the basis of equivalent throughput, a higher juice yield could be achieved with spiral-filter press. Also a more turbid juice with a higher content of suspended solids could be produced. The avoidance of enzymatic browning during juice extraction led to an attractive yellowish juice with an elevated phenolic content. Moreover, it was found that juice produced with spiral-filter press demonstrates a higher retention of phenolic compounds during the downstream processing steps and storage. The results demonstrates the advantage of the use of a spiral-filter press in comparison with belt press in the production of a high quality cloudy apple juice rich in phenolic compounds, without the use of oxidation inhibiting additives.
    TaalEngels
    TijdschriftFOOD CHEMISTRY
    Volume173
    Pagina's (van-tot)986-996
    Aantal pagina's34
    ISSN0308-8146
    DOI's
    StatusGepubliceerd - 15-apr-2015

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