Jump to Main Content
- Turk, Mohammad. F., et al. Show all 3 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.49 no.2 pp. 245-250
- apple juice; apples; chemical composition; color; dry matter accumulation; fructose; glucose; juice quality; malic acid; mash; odors; oxidation; polyphenols; pomace; pulsed electric fields; taste
- ... This study investigated the Pulsed Electric field (PEF) effect on apple mash, regarding quantitative, qualitative and sensory attributes, on an industrial scale. PEF treatment (E = 650 V/cm, tPEF = 23.2 ms, q = 32 kJ/kg) was applied to apple mash at the flow rate of 4400 kg/h in a module of colinear design made of four treatment chambers. Juice yield significantly increased from 71.1% to 76.3% due ...