apple juice processing report

8/7/2019 Apple Juice Processing report

1/18

By Terio


2/18

Importance of Apple juice

Apple juicing is an inexpensive way to improve

your body health.

Apples can also be a primary source of solubleand insoluble fiber.

It contains a rich amount of antioxidants.

It is highly nutritive.


3/18

Brief History 55 BC- Upon landing on the Kentish and Essex

coasts in England, the Romans found indigenous

peasants drinking intoxicating beverages made from

apples. 9th century AD- Cider drinking is well established in

Europe

1066 AD- Cider consumption is widespread inEurope.

-Monasteries regularly sold cider to the

public.


4/18

Medieval Times- Monasteries regularly sold

cider to the public.

17th century(1728) - Aspall Cyder is the oldest

family producer of cider, apple

juice and specially vinegar in England. 18th century (1842)- The Mott Company

Founded


5/18

Raw Materials and TheirRoles

Apples

- main raw material in which the juice is

extracted

-flavour, sugar content, and pectin levels vary

with maturity

-sugar content ranges from 9 to 51%


6/18

Enzymes

1.) Pectinase- an enzyme that breaks down

pectin.

a. polygalacturonase - random digestion of

pectin

b. pectin esterase- removal of methyl

esters and release of methanol

c. pectin lyase- cleaves pectin into

oligosaccharides even without pectin

esterase action


7/18

Enzymes

2.) Cellulase and hemicellulase- degrades cellwall and hemicelluloses respectively

- increases the over-all juice

production by5

10 %3.) Amylase-hydrolyzes the amylose and

amylopectin in juice to glucose

- breaks down the starch whichproduces a clear juice that is easier to

process.


8/18

Manufacturing Process

Flowchart

Processes

1.) Visual inspection-

looking for mold,spray residue, etc.

2.) Washing- first washis intended for the

removal of pebbles/dust/dirt


9/18

-second washing with a

shower of cool water

completes the process.

3.) Mashing- the applesare chopped up by a

grinder, apple mill or a

"hammer mill" and

turned into apple mashor gratings


10/18

-Enzymes composed of

pectinases, cellulase andhemicellulase are thenadded at temperatureranges from 20 30 C,and the reaction time is

typically 30 120minutes.

-Gratings are transferred

into maceration reservoirwhere they are soaked for60-90 minutes.


11/18

4.) Juice Extraction-

The mash/gratings

are then sent to

hydraulic presses

that squeeze the

mash.

-A single press usually

yields only about 60 -70% of the Juice from

fresh apples.


12/18

5.)First Filtration- the

unclarified juice from

the press is then filtered

removing particles.


13/18

6.)P

asteurization-juiceenters the heat

exchanger at 22C

and heated to 80C

then cooled downto 50C.

-Enzymes

composed of

pectinase andamylase are then

added.


14/18

7.) Second Filtration-

Ultafiltration process

which filters smallest

particles using its

membranes withmicroscopic pores

thereby producing

filtered juice.


15/18

8.) Aseptic Filling-

humidically-sealed

bottles are washed and

disinfected.

-then filled with filtered

juice under STERILE

conditions.


16/18

9.) Storage&Dispatch-

stored at sterile

warehouse area and

delivered to

consumers.


17/18

Quality ParametersProcess Hazards Control measures

Factory

Procurement

Molds Inspect and reject

low-grade apples

with >10% mold apples

Factory Sorting Molds/Patulin Remove moldy

apples

Washing Molds/Patulin Leach patulin from apples. Remove

rotten parts of fruit containing

patulin with pressure spraying

Factory

Bulk storage

Molds/Patulin Temperature control to


18/18

apple juice processing report

Documents