Question

Preparing of apple juice describe the process

Answer 1

Answer:

Steps to the apple juice process

Visual inspection: Inspect the apples. No moldy apples allowed!

Washing: Apples are then water-washed for up to 45 minutes. The goal is to remove pesticide and surface dirt. Physical scrubbing is sometimes included and can reduce wash time.

Mash: The apple is macerated by a grinder or mill. From the washers, the apples are chopped up by a grinder, apple mill, or hammer mill and turned into apple mash. The primary enzymes used in apple juice production are pectinases. A blend of pectin methylesterase and endo-polygalacturonase can increase juice yield during the maceration process. The enzymes reduce stickiness and viscosity without impacting pressability. Some blends including cellulase and hemicellulase will break down cell walls and improve juice production by at least 5%.

Press: The mash moves to a hydraulic press to extract the juice. The typical yield is 60-70%. As apples age, they produce less juice and become more sticky and soft. This is the ripening process at work. The pulp residue and water are combined and pressed again. The goal of this is to increase the sweetness, which is measured in Brix. Brix is the measurement scale of soluble solids in a liquid and can go from 12 to 12.3 Brix during this process. In apples, the solids are mostly sugar, so this can be roughly translated as 12 to 12.3% sugar.

Filtration: The apple juice then goes into holding tanks for sedimentation removal. Sometimes enzymes are added at this stage if they are not added to the mash. The goal of the enzyme addition may be to prevent filter clogging, increase filtration, improved clarity, or filtration rate.