ORIGINAL PAPER
Analysis of efficiency and particles size distribution in apple juice obtained with different methods
,
 
T. Guz 1
 
 
 
More details
Hide details
1
Uniwersytet Przyrodniczy w Lublinie, Wydział Inżynierii Produkcji, Katedra Inżynierii i Maszyn Spożywczych ul. Doświadczalna 44; 20-280 Lublin, Polska
 
 
Journal of Research and Applications in Agricultural Engineering 2018;63(1):140-143
 
KEYWORDS
ABSTRACT
The aim of the study was to investigate the effect of the press construction solution and the size of the sieve hole on the efficiency of the pressing yield and the content of solid particles on the raw juice. In this study two devices, included singleand twin screw press were used. The devices were equipped with two sieves of different hole sizes. Based on the obtained results it was found that the pressing yield and consistency of apple juice depends on the type of press and the size of the holes in the used sieves. In the case of a single-screw press, the change in the size of the sieve holes had no statistically effect on the efficiency of raw juice and the yield of filtered juice. In the case of the twin-screw press a statistically significant effect of sieves size on the yield of pressing was observed.
REFERENCES (10)
1.
Gerard K.A., Roberts J.S.: Microwave heating of apple mash to improve juice yield and quality. LWT - Food Science and Technology, 2004, 37(5), 551-557.
 
2.
Jégou S., Hoang D.A., Salmon T., Williams P., Oluwa S., Vrigneau C., Doco T., Marchal R.: Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines. Food Chemistry, 2017, 232, 49-59.
 
3.
Lewicki P.: Inżynieria procesowa i aparatura przemysłu spożywczego. Wydawnictwo Naukowo-Techniczne, Warszawa, 2005.
 
4.
Michalak-Majewska M., Żukiewicz-Sobczak W., Kalbarczyk J.: Ocena składu i właściwości soków owocowych preferowanych przez konsumentów. Bromatologia i Chemia Toksykologiczna – XLII, 2009, 3, 836-841.
 
5.
Nadulski R.: Ocena przydatności laboratoryjnej prasy koszowej do badań procesu tłoczenia soku z surowców roślinnych. Inżynieria Rolnicza, 2006, 6(81), 73-80.
 
6.
Oszmiański J., Wolniak M., Wojdyło A., Wawer I.: Comparative study of polyphenolic content and antiradical activity of cloudy and clear apple juices. Journal of the Science of Food and Agriculture, 2007, 87, 573-579.
 
7.
Persic M., Mikulic-Petkovsek M., Slatnar A., Veberic R.: Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning. LWT - Food Science and Technology, 2017, 82, 23-31.
 
8.
Taştan Ö., Baysal T.: Chitosan as a novel clarifying agent on clear apple juice production: Optimization of process conditions and changes on quality characteristics. Food Chemistry, 2017, 237(15), 818-824.
 
9.
Technologia produkcji soków NFC - Co wybrać: dekanter czy prasę taśmową? Przemysł Fermentacyjny i OwocowoWarzwyny, 2010, 54(7-8), 7.
 
10.
Türkyılmaz M., Tağı Ş., Dereli U., Özkan M.: Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices. Food Chemistry, 2013, 138(2-3), 1810-1818.
 
eISSN:2719-423X
ISSN:1642-686X
Journals System - logo
Scroll to top