Apple Juice Production

Apple cultivar selection is important in the manufacture of apple juice. Two to three apple cultivars are commonly chosen for blending. Cultivars selected should possess certain necessary sugar, acid, flavor, and texture characteristics. During production, apples are transferred into a hopper where they are mixed. They are then inspected for decay and other defects and washed with potable water. Apples are next chopped to a pulp, which is heated to 12.7 to 15.4°C for enzyme treatment. Mash is treated with enzymes for enhanced juice yields. Treated mash is pressed and run over a screen to remove fine apple particles. Juice is heated to temperatures in excess of 92.4°C and cooled to 56.7°C for further enzyme treatment. Enzymes are added to depectinize the juice and to remove starch. Pectin- and starch-free juice is then filtered and chilled to -1.1 to 1.7°C. Prior to bottling, juice is heated and filled in containers at 83.1 to 84.2°C. The containers are then cooled to 31.9 to 37.4°C prior to labeling, casing, and palletizing.

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