Assessment of the Usefulness of the Twin-Screw Press in Terms of the Pressing Efficiency and Antioxidant Properties of Apple Juice

Wilczyński, Kamil; Kobus, Zbigniew; Nadulski, R.; Szmigielski, M.

doi:10.3390/pr8010101

Cited by 6 publications

(6 citation statements)

References 42 publications

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“…During the pressing process, the three-phase system (pulp) is separated into liquid (cell juice), gas (air), and solid (pectin, cellulose) states. The efficiency of juice pressing is influenced by operational and construction factors, as well as the properties of the pressed raw material [10][11][12]. In industrial conditions, basket presses with a drainage hose system or roll and belt presses are most commonly used for pressing.…”

Section: Introductionmentioning

confidence: 99%

“…In industrial conditions, basket presses with a drainage hose system or roll and belt presses are most commonly used for pressing. The method of pulp preparation and its pretreatment has a strong impact on the juice quality, as well as the pressing efficiency and energy consumption [10][11][12][13]. The aim of the pretreatment is to destroy cellular structures and then reduce the flow resistance of the liquid through the filling.…”

Section: Introductionmentioning

confidence: 99%

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The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process

2020

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The aim of this study is to indicate the influence of pretreatment, consisting of grinding vegetables and then freezing and thawing the raw material before pressing on the process efficiency and quality of obtained juice. The subject of the research was celeriac root (Apium graveolens L) of the Edward variety. Juice pressing was carried out in a laboratory basket press. The pressing yield and specific energy were values characterizing the pressing process, while pH and the extracted content in the juice were used to assess the juice quality. The experiment was performed according to three procedures. In each of them, the ground celeriac root (pulp or chips) was initially pretreated through freezing and thawing and then pressed twice. Among the examined methods of obtaining juice, the most beneficial method was pressing juice from the pulp, then freezing and thawing the pomace obtained in the first cycle, and finally, pressing the pomace. It is an energy-optimal method and guarantees a high pressing yield as well as obtaining juice with a higher soluble solid content than during the process of pressing chips.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process

2020

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“…The nutritional and bioactive quality of juice depends strongly on the apple cultivar used for processing [19,20], method of extraction and further process of juice treatment [21].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Selected Physicochemical Properties of Commercial Apple Juices

et al. 2020

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The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.

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“…Moisture content determination was performed according to AOAC Official Method 934.06. This procedure involves drying 5 g of sample at 103 ± 2 • C until a constant mass is obtained [28,[42][43][44][45]. Three determinations were performed for each sample.…”

Section: Sample Preparationmentioning

confidence: 99%

Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products

Dana,

Sonia

2024

Applied Sciences

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In recent years, the consumption of pastry and bakery products has grown considerably, and consumers are increasingly tempted to choose products from an organoleptic point of view. At the same time, consumers are also interested in having a healthy diet, respectively, products with special sensory properties, but with a low sucrose content. Substituting the sucrose in these products with apple puree represents an alternative to obtaining cakes with a lower sugar content and, in addition, in obtaining products with high nutritional value, with the bioactive compounds from apples having special properties on health. The purpose of this work was to analyze both the physicochemical properties, the total content of polyphenols and the antioxidant activity of the apple puree samples, as well as their variation during the storage period. The physicochemical properties analyzed were: moisture content, titratable acidity, ash content, pH, water activity, total soluble solids content and color. Regarding the content of the bioactive compounds, the total content of polyphenols and the antioxidant capacity were determined by the Folin–Ciocalteu method, respectively, the DPPH method. The results showed that apple puree is an important source of polyphenols, and these are the main factors influencing antioxidant activity. The analysis of the properties of the three products obtained from the apple will allow you to choose one of them or a combination of them in order to obtain the highest degree of sugar substitution and the highest nutritional value of the products. The degree of substitution will be correlated with technological parameters, baking temperature and time.

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Assessment of the Usefulness of the Twin-Screw Press in Terms of the Pressing Efficiency and Antioxidant Properties of Apple Juice

Cited by 6 publications

References 42 publications

The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process

The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process

Analysis of Selected Physicochemical Properties of Commercial Apple Juices

Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products

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