Chemistry Reference
In-Depth Information
Trial 1 (two
stages )
Trial 2 (one
stage)
Averaged values for duplicate trials
Control
Enzyme dosage (g/t)
0
50
150
Enzymatic maceration time
0
60
60
Temperature
55°C
55°C
55°C
Juice weight (g)
616
632.7
633.8
1.07956
1.08134
1.08279
Density
19.685
20.085
20.41
Dry material extracted
Brix% of the juice after pressing
21
21.7
21.9
Juice yield (base on extract % )
77
80.7
82.1
,++
,+
,-
Acidic Alcohol test
,++
,+
,-
Neutral Alcohol test
Acetone test (% precipitate)
<5%
<1%
<1%
Colour 520 nm (at 0.50% brix)
0.679
0.697
0.746
Colour 420 nm (at 0.50% brix)
0.453
0.473
0.476
Colour 620 nm (at 0.50% brix)
0.095
0.104
0.108
Ratio 520/420 (red note on yellow)
1.50
1.47
1.57
Ratio 620/520 (blue note)
0.14
0.15
0.14
Colour improvement (Red 520 nm for 0.50% brix)
100%
103%
110%
Colour extracted [(g
×
OD Unit) /0,50% brix]
17567
19139
20709
Colour total extraction improvement [f(brix) +
volume increase]
100%
109%
118%
120%
83
82
115%
81
110%
80
79
105%
78
100%
77
76
95%
75
90%
74
Control
Trial 1 (two stages )
Trial 2 (one stage)
Color 520 nm (0.50 %brix)
Juice yield (base on extract % )
Fig. 11.7
Effect of maceration enzyme on Aronia juice and colour extraction. Trial 1: two enzyme
additions with 50 ppm at maceration stage; Trial 2: one enzyme addition process with 150 ppm enzyme
only at maceration stage. Relative juice colour based on control as 100% determined by OD at 520 nm
of diluted juice at 0.5%. Yield based on total soluble extract.
prevent protein haze formation in the juice and concentrate. The juice is clarified (preferably
using cross-flow filtration) to avoid colour loss, then concentrated.
11.5.3 Tropical fruit processing
Mango and banana are the top two tropical fruits grown worldwide, followed by pineapple,
papaya and avocado. These five account for approximately 75% of global fresh tropical fruit
production. Others like lychees, durian, rambutan, guava and passionfruit are produced in
