Pilot-scale production of cloudy juice from low-quality pear fruit under low-oxygen conditions. (15th April 2015)

• Record Type: Journal Article
• Authors: De Paepe, Domien; Coudijzer, Katleen; Noten, Bart; Valkenborg, Dirk; Servaes, Kelly; De Loose, Marc; Diels, Ludo; Voorspoels, Stefan; Van Droogenbroeck, Bart
• Is Part Of: Food chemistry. Volume 173(2015)
• Page Start: 827
• Page End: 837
• Publication Date: 2015-04-15
• Subjects: Pear juice -- Phenolic compounds -- Pilot-scale -- Spiral-filter press; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.10.018
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Cloudy pear juice production from low-quality pear fruit under low-oxygen conditions. A maximum juice yield of 78% could be obtained. Enzymatic browning during juice extraction could be suppressed. 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 vacuumised extraction cell, (3) holding in an inert gas buffer tank, (4) pasteurisation, (5) and refrigerated storage. First, the system parameters of a spiral-filter press were optimised 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 pasteurisation at 107 °C for 6 s, subsequent aluminium laminate packaging and cold storage had only a minimum effect on the phenolic composition.