Apple Juice

Processing
By Terio
 Importance of Apple juice
• Apple juicing is an inexpensive way to improve
your body health.
• Apples can also be a primary source of soluble
and insoluble fiber.
• It contains a rich amount of antioxidants.
• It is highly nutritive.
 Brief History
• 55 BC- Upon landing on the Kentish and Essex
coasts in England, the Romans found indigenous
peasants drinking intoxicating beverages made from
apples.
• 9th century AD- Cider drinking is well established in
Europe
• 1066 AD- Cider consumption is widespread in
Europe.
-Monasteries regularly sold cider to the
public.
• Medieval Times- Monasteries regularly sold
cider to the public.
• 17th century(1728) - Aspall Cyder is the oldest
family producer of cider, apple juice
and specially vinegar in England.
• 18th century (1842)- The Mott Company
Founded
 Raw Materials and Their Roles
• Apples
- main raw material in which the juice is
extracted
-flavour, sugar content, and pectin levels vary
with maturity
-sugar content ranges from 9 to 51%
• Enzymes
1.) Pectinase- an enzyme that breaks down
pectin.
a. polygalacturonase - random digestion of
pectin
b. pectin esterase- removal of methyl
esters and release of methanol
  c. pectin lyase- cleaves pectin into
oligosaccharides even without pectin
esterase action
• Enzymes
2.) Cellulase and hemicellulase- degrades cell
wall and hemicelluloses respectively
- increases the over-all juice
production by 5 – 10 %
3.) Amylase-hydrolyzes the amylose and
amylopectin in juice to glucose
- breaks down the starch which
produces a clear juice that is easier to
process.
 Manufacturing Process
• Flowchart
• Processes
1.) Visual inspection-
looking for mold, spray
residue, etc. 
2.) Washing- first wash
is intended for the
removal of
pebbles/dust/dirt
-second washing with a
shower of cool water
completes the process.

3.) Mashing- the apples

are chopped up by a
grinder, apple mill or a
"hammer mill" and
turned into apple mash
or gratings
-Enzymes composed of
pectinases, cellulase and
hemicellulase are then
added at temperature
ranges from 20 – 30 C, and
the reaction time is
typically 30 – 120 minutes.

-Gratings are transferred

into maceration reservoir
where they are soaked for
60-90 minutes.
4.) Juice Extraction-
The mash/gratings
are then sent to
hydraulic presses
that squeeze the
mash.

-A single press usually

yields only about 60 -
70% of the Juice from
fresh apples.
5.) First Filtration- the
unclarified juice from
the press is then filtered
removing particles.
6.) Pasteurization- juice
enters the heat
exchanger at 22°C and
heated to 80°C then
cooled down to 50°C.
-Enzymes
composed of
pectinase and amylase
are then added.
7.) Second Filtration-
Ultafiltration process
which filters smallest
particles using its
membranes with
microscopic pores
thereby producing
filtered juice.
8.) Aseptic Filling-
humidically-sealed
bottles are washed and
disinfected.
-then filled with filtered
juice under STERILE
conditions.
9.) Storage&Dispatch-
stored at sterile
warehouse area and
delivered to consumers.
 Quality Parameters
Process Hazards Control measures
Factory Molds Inspect and reject
Procurement low-grade apples
with >10% mold apples
Factory Sorting Molds/Patulin Remove moldy
apples
Washing Molds/Patulin Leach patulin from apples. Remove
rotten parts of fruit containing
patulin with pressure spraying

Factory Molds/Patulin Temperature control to <10°C in store,

Bulk storage and minimise time in storage

Molds/Patulin Cleaning
Pressing&extraction
Batch segregation
Molds/Patulin Remove patulin in
Filtration
particles
Pasteurization Molds Destroy Penicillium
expansum spores
 Maraming Salamat
Happy Valentine’s…<3
