Kvasny Prum. 1981; 27(9): 206-211 | DOI: 10.18832/kp1981039

Apple juice from pressed pieces winning by combination of extraction and membrane processes.Peer-reviewed article

V. HLAVAČKA, P. BROKEŠ, L. ŠORMAN

At present, apple pressed pieces are discarded in our country. One of the possibilities how to exploite them is their water extraction and final pressing. In addition to better raw material exploitation, greater amount of juice of the same quality than by simple pressing is gained. In our work, temperature, extraction agent amount and extraction level on chemical composition of the extract and on extraction efficiency were studied. The extracts were purified by ultrafiltration and concentrated by osmosis. With regard to contemporary stale and possibilities of our fruit pressing shops the second pressing step was suggested even though multistage countercurrent extraction would be more suitable.
(In Slovak, English summary only)

Keywords: apple juice, extraction, membrane process

Published: September 1, 1981