Apple Juice Case Study

1407 Words 6 Pages
The popularity of fruits may be attributed to consumer perception of their health benefits; they are important source of vitamins and carbohydrates and are also rich in dietary fibres as well as phytonutrients, especially antioxidants (Phisut, N., n.d.). So as an alternative to carbonated drinks, consumers start looking for healthier drinks such as fruit juices, apple juice for example. Apples reduce the risk of colon, prostate and lung cancer. The fibers contained in apples lower cholesterol, a plus point to the fact that apples are one of the favourite fruits of all time.
There are several advantages of consuming juices especially the powdered ones, such benefits involve needing lesser space for storage, inexpensive cost of bulk packaging,
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In this case, filtration will be done since the desired juice should be clear. There are various filters available but when it comes to apples, continuous filters with back flush capability are preferred wherein the juice contact surface should be stainless steel or food grade plastic (Bates, Crandall & Morris, 2001).
At this point of the process, the juice is now solid free and clear. It will then be subjected to pasteurization, which is the most important method of preserving apple juice. Preservation of apple juice can be by refrigeration, pasteurization, concentration, chemical treatment, or irradiation (Root and Barrett, 2005). Heat pasteurization is the most important method of preserving apple juice which involves heating of the juice which is initially at 22˚C and is heated to 88 ˚C then cooled to 50 ˚C. This is done in order to destroy or kill organisms that could possibly develop.
In order to ensure that there are no solids or suspended particles left, a second filtration will be done, ultrafiltration. This involves filters with microscopic pores in order to remove the smallest particles left by the first
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In order to evaluate quality and adherence to fabrication parameters such as density, flavour, color, and natural fruit sugar content. It is also a must that the product is stored away from humid places since it is hygroscopic.

REFERENCES
Bates, R. P., Crandall, P. G., & Morris, J. R. (2001). Principles and practices of small- and medium-scale fruit juice processing. Rome: FAO.
Manufacturing Process [Powder products] | Nikken Foods. (n.d.). Retrieved February 22, 2018, from http://www.nikkenfoods.co.jp/en/overview/flow.html
Phisut, N./IFRJ 19(4):1297-1306
Raj Process Equipments And Systems Pvt. Ltd & Raj Process Equipments And Systems Private Limited. (n.d.). Custom Equipments | Process Equipment | Customised Solutions in India. Retrieved February 22, 2018, from http://www.rajprocessequipments.com/fruit-processing-concentration-plant.html
Root, W. H., & Barrett, D. M. (2005). Apples and Apple Processing. CRC Press LLC.
Wilhelm, L. R., Suter, D. A., and Brusewttz, G. H. (2004). Drying and dehydration. Chapter 10. In Food and Process Engineering Technology. St. Joseph, Michigan:

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