Effect of Press Construction on Yield and Quality of Apple Juice

Abstract

The paper presents the possibility of applying different press constructions for juice extraction in small farms. The research was carried out with three different varieties of apples, namely, Rubin, Mutsu, and Jonaprince. Two types of presses were tested: a basket press and a screw press. Generally, application of the screw press makes it possible to obtain a higher yield of extraction compared to the basket press. In our study, the differences in the pressing yield among press machines also depended on the apple variety used. The juices obtained on the screw press were found to be of a higher quality characterized by a higher content of soluble solids, higher viscosity, higher total content of polyphenols, higher antioxidant activity, and lower acidity. Thus, the selection of an appropriate press is the key to producing high-quality apple juice with health-promoting properties for manufacturers of apple juice at the local marketplace.

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

“…Heinmaa et al [51] reported antioxidant capacity was highest in juices extracted on a water press, in comparison with juices extracted on a belt press. The effect of press construction on antioxidant activity was also observed by Wilczyński et al [18].…”

“…Preliminary observations made in the study by Wilczyński et al [18] indicated the possible impacts of texture traits on the yield of the apple juice pressing process in a twin-screw press. Therefore, Table 2 presents variety-influence on the textural properties of apples.…”

“…In order to determine the antioxidant activity of the apple extracts, supernatant prepared for item TPC in fresh apple was utilized. The antioxidant activity of extracts from fresh apple and apple juice was evaluated using a free radical DPPH (2,2-diphenyl-1-picrylhydrazyl) assay according to the method presented by Wilczyński et al [18].…”

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

“…Celeriac roots, as well as leaves, are edible and can be consumed fresh or processed, e.g., frozen, canned, or as juices. Their high nutritional value arises from their low caloric value, high content of vitamins (C, B 1 , B 2 , B 3 , B 6 , B 12 , A, D, E), macroelements (Ca, K, Mg, P, S), microelements (Fe, Cu, Zn, Mn, B), and other biologically active elements [2][3][4][5]. Celeriac has the following properties: anti-inflammatory, antiallergic, antioxidant, antimicrobial, and antiviral [6][7][8].…”

“…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.…”