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Oxidation in apple juice. II.—Some observations on deaeration
Author(s) -
Marshall C. R.
Publication year - 1951
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740020707
Subject(s) - oxygen , deaerator , chemistry , pure oxygen , organic chemistry , geology , geomorphology , inlet
Removal of dissolved oxygen from apple juice in a laboratory deaeration‐apparatus has been studied. The efficiency of the deaerator for removing dissolved oxygen from cold water was found to vary with the initial oxygen content and history of the sample, and did not exceed 76%. The efficiency was raised to well over 80% by multiple‐stage deaeration, and to over 96% by single‐stage deaeration at temperatures of 120° F. or over. Oxygen removed from apple juice in the same apparatus was poor. Three‐stage deaeration at temperatures of 180° F. was required to attain 89% efficiency on fresh juice, whereas tank‐stored juice under similar conditions lost less than 40% of its oxygen. Oxygen dissolved in apple juice is believed to exist in both ‘free’ and ‘bound’ states, the proportion of ‘bound’ to ‘free’ increasing with length of storage. Only the ‘free’ oxygen is removed completely by deaeration.