Please use this identifier to cite or link to this item: http://hdl.handle.net/1942/18698
Title: A comparative study between spiral-filter press and belt press implemented in a cloudy apple juice production process
Authors: De Paepe, Domien
Coudijzer, Katleen
Noten, Bart
VALKENBORG, Dirk 
Servaes, Kelly
De Loose, Marc
Diels, Ludo
Voorspoels, Stefan
Van Droogenbroeck, Bart
Issue Date: 2015
Publisher: ELSEVIER SCI LTD
Source: FOOD CHEMISTRY, 173, p. 986-996
Abstract: In this study, advantages and disadvantages of the innovative, low-oxygen spiral-filter press system were studied in comparison with the belt press, commonly applied in small and medium size enterprises for the production of cloudy apple juice. On the basis of equivalent throughput, a higher juice yield could be achieved with spiral-filter press. Also a more turbid juice with a higher content of suspended solids could be produced. The avoidance of enzymatic browning during juice extraction led to an attractive yellowish juice with an elevated phenolic content. Moreover, it was found that juice produced with spiral-filter press demonstrates a higher retention of phenolic compounds during the downstream processing steps and storage. The results demonstrates the advantage of the use of a spiral-filter press in comparison with belt press in the production of a high quality cloudy apple juice rich in phenolic compounds, without the use of oxidation inhibiting additives. (C) 2014 Elsevier Ltd. All rights reserved.
Notes: Corresponding author at: Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Sciences Unit (T&V), Product Quality and Innovation (PI), Burgemeester Van Gansberghelaan 115/1, 9820 Merelbeke, Belgium. Tel.: +32 09 272 28 38; fax: +32 09 272 28 01. E-mail address: domien.depaepe@ilvo.vlaanderen.be (D. De Paepe).
Keywords: cloudy apple juice; phenolic compounds; belt press; spiral-filter press; shelf-life;Cloudy apple juice; Phenolic compounds; Belt press; Spiral-filter press; Shelf-life
Document URI: http://hdl.handle.net/1942/18698
ISSN: 0308-8146
e-ISSN: 1873-7072
DOI: 10.1016/j.foodchem.2014.10.019
ISI #: 000347755800129
Rights: © 2014 Elsevier Ltd. All rights reserved.
Category: A1
Type: Journal Contribution
Validations: ecoom 2016
Appears in Collections:Research publications

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