Open AccessEffect of mechanical juice extraction method on the quality of fresh-squeezed apple juice
Author(s) -
Zhengchen Wang,
Huanyong Cui,
Shichao Fan
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/711/1/012051
Subject(s) - fruit juice , extraction (chemistry) , food science , titratable acid , chemistry , mathematics , chromatography
In order to study the effect of different mechanical juice extraction methods on the quality of fresh-squeezed apple juice, the optimal fresh-squeezed apple juice processing method was selected. The fresh-squeezed apple juice is processed by three kinds of mechanical juice extraction methods: squeezed juice, spiral juicer and broken juice. Five main evaluation indexes of soluble solid content, titratable acid content, value of b*, value of a* and 625nm transmittance of fresh-squeezed apple juice obtained by three mechanical juice extraction methods were determined. Through the analysis and research of the data obtained from the five indicators, the influence of different mechanical juice extraction methods on the quality of fresh-squeezed apple juice was determined, and the mechanical juice extraction method suitable for processing fresh-squeezed apple juice was determined.