Clarification of Apple Juice

Abstract

1. Apple Cultivars for Processing -- Apple Production -- Apple Cultivars -- Utilization of Apples in the United States -- Processing-Apple Cultivars and Growing Regions -- Processing Characteristics -- Agronomic Characteristics -- 2. Harvesting, Storing, and Handling Processing Apples -- Development and Ripening of Apples -- Disorders and Defects of Apples -- Harvesting Apples -- Storing Apples -- Poststorage Handling of Apples -- 3. Apple Pressing and Juice Extraction -- Types of Apple Juice -- Selection of Fruit -- Washing and Inspecting Fruit -- Milling Apples -- Pressing and Extracting Apples -- Quality and Yield of Apple Juice -- 4. Clarification of Apple Juice -- Substrates Contributing to Turbidity -- Pectolytic Enzymes -- Use of Pectinases for Juice Clarification -- Defects in Clarified Juice -- Nonenzymatic Clarification -- 5. Causes and Prevention of Turbidity in Apple Juice -- Mechanism of Haze Formation -- Types of Hazes -- Testing Procedures -- Fining Agents and Their Preparation -- Fining Procedures -- Ultrafiltration -- Recovery of Stored Juice -- 6. Filtration of Apple Juice -- Filter Aids -- Preparing Juice for Filtration -- Pressure Filters -- Vacuum Filters -- Membrane Filters (Ultrafiltration) -- Handling Apple Juice After Processing -- Design of Production Systems -- 7. Concentration of Apple Juice -- Concentration by Evaporation -- Concentration by Reverse Osmosis -- Freeze Concentration -- Economics of Concentration Processes -- 8. Apple Cider -- Sweet Cider -- Fermented (Hard) Cider -- 9. Aseptic Processing and Packaging of Apple Juice -- Overview and Comparison with Conventional Processing -- Product Sterilization -- Preparation of Aseptic Packages -- Quality Assurance -- Design of APP Systems -- Federal Regulations -- 10. Applesauce and Other Canned Apple Products -- Cultiver Selection -- Raw-Product Condition, Grades, and Tests -- Initial Unit Operations in Apple Canning -- Applesauce Processing -- Apple Slice Processing -- Baked and Glazed Apple Processing -- Quality Control -- Robotics in Food-Processing Operations -- 11. Refrigerated, Frozen, and Dehydrofrozen Apples -- Cultivar Selection -- Fruit Condition -- Overview of Unit Operations -- Antibrowning Treatments -- Dehydrofreezing of Apple Slices -- 12. Dried Apple Products -- Definitions -- Cultivar Selection -- Advantages of Dried Foods -- Predrying Operations -- Factors Affecting Drying -- Drying Equipment and Methods -- Postdrying Operations -- 13. Cider Vinegar -- Production, Terminology, and Uses -- Chemical and Microbiological Background -- Raw Material and Alcoholic Fermentation -- Acetification -- Clarification and Packaging -- Composition of Cider Vinegar -- Specifications for Cider Vinegar -- Defects -- Color -- 14. Composition and Nutritive Value of Apple Products -- Overall Composition -- Carbohydrates -- Fiber -- Vitamins -- Pectin -- Amino Acids -- Minerals -- Organic Acids -- 15. Flavor Components and Quality Attributes -- Sensory Physiology -- Flavor Chemistry -- Sensory Attributes -- Sensory Properties of Apple Products -- Future Uses of Apple Functional Components -- 16. Microbiology and Preservation -- Types of Organisms -- Measurement of Microbiological Quality -- Preservation Methods -- 17. Treatment and Utilization of Apple-Processing Wastes -- Apple-Processing Wastewaters -- Apple Pomace -- Appendix A: Analytical Methods -- Determination of Sulfur Dioxide in Apple Products -- Method for Checking Bisulfite Bath -- Peroxidase Test for Adequacy of Blanching -- Appendix B: Conversion Tables -- Table B-1. Metric Units and U.S. Equivalents for Measures of Weight, Length, Area, and Capacity -- Table B-2. Dry Measure and Liquid Measure Equivalents -- Table B-3. Temperature Conversion Formulas -- Table B-4. General Conversion Factors -- Table B-5. Conversion of Apple Sizes to Various Units -- Table B-6. Conversion Between Moisture Content on Wet-Weight Basis (W.W.B.) and Bone-Dry Basis (B.D.B.) -- Appendix C: Properties of Sucrose, Sodium Chloride, and Alcohol Solutions -- Table C-1. Relationship Between °Brix, Specific Gravity, Solids Content, and Water Content of Sucrose (Cane Sugar) Solutions -- Table C-2. Relationship Between Specific Gravity and Concentration of Aqueous Alcohol Solutions -- Table C-3. Properties of Sodium Chloride Brine at 60 °F -- Appendix D: Miscellaneous Tables and Charts -- Table D-1. Corrections to Refractometer Determination of Sucrose Concentration When Readings Made at Temperatures Other Than 20 °C -- Table D-2. Amounts of Sulfur Dioxide Required per 1,000 Gallons of Juice or Cider -- Table D-3. Approximate Heat Evolution Rates of Fresh Apples at Different Storage Temperatures -- Fig. D-1. Filtration Porosity Comparisons -- Fig. D-2. Psychometric Chart -- Properties of Air and Vapor Mixtures from 32 to 60 °F -- Appendix E: Information on USDA Grade Standards -- Publications -- Visual Aids -- Appendix F: Information on Standards of Identity, Quantity, and Fill -- Appendix G: Tables for Hard Cider and Apple Wine -- Table G-1. Approximate Dilution of Extract in Wines from the Addition of High-Proof Brandy -- Table G-2. Winery Hose Data -- Table G-3. Flow Estimation from a Horizontal 2-Inch Hose -- Table G-4. Legal U.S. Wine Bottle Sizes -- Table G-5. Traditional U.S. Wine Bottle Sizes -- Table G-6. Correction of Wine Spirits Volume to 60 °F -- Table G-7. Estimation of Partially Filled Horizontal Tanks -- Table G-8. Wine Tank Capacities -- Table G-9. Vat Capacities -- Table G-10. Example of English Measure Tank Chart for Straight-Sided Horizontal Tank -- Table G-11. Example of Metric Measure Tank Chart for Straight-Sided Vertical Tank.