Logged out
Access All our Essays in an Instant
Swap your work for FREE access, or pay £4.99 for instant access
An investigation into the effect of pectinase on fruit juice production from an apple.
Member rating: No Rating | Words: | Submitted: Mon Jun 19 2006
Page Preview
On the left is an image preview of every page of this document, and below are the first 150 words with formatting removed:
An investigation into the effect of pectinase on fruit juice production from an apple Aim: To investigate how the affect how adding pectinase to chopped apples varies the amount of juice that can be taken out from it. Background Pectinases are used in the processing of non-citrus fruits to maximise the production of clear juice. Nearly all fruits and berries contain pectins and other polysaccharides such as starch. Pectins hold the fruit cells together like a "glue" and result in less of juice being released during crushing. The presence of soluble pectins in the juice also causes hazing. The addition of pectinases such as pectin methyl esterase, polygalacturonase and pectin lyase, at the crushing (or pulping) stage increases the yield of juice and helps in the clarification. Pectinases are particularly important in the production of fruit juice concentrates (like Vimto) as pectins can form very viscous gels which stop filtration and that leads...
To see the full version of this document, and 145,348 others
