Abstract:
Results and discussions. It was found that treating a mixture of juice
and polymeric flocculants polyethylene oxide and polyacrylamide during
flow in a circular tube results in increased clarification rate of apple juice
and reduced flocculant consumption only in turbulent mode. Experiments
on apple juice clarification using activated flocculants demonstrated the
high efficacy of the triple injection method.
The optimum concentration of polyethylene oxide was 1.5 and 1.5 mg/l
(2 and 3 portions), and bentonite 340 mg/l (1 portion). On the basis of the
established effect of turbulence on the flocculation process by varying the
molecular concentration characteristics of polyethylene oxide solutions
injected into the juice and the methods of their injection, rational
parameters of apple juice clarification were obtained. The sensory analysis
of apple juices made from different varieties of apples allowed to juice
properties (appearance, color, consistency, smell, and taste) and proved the
high quality of the products. The determined sensory assessments of the
quality of apple juices processed using activated polyethylene oxide on a
5-point scale, taking into account the weighting coefficients of indicators
(appearance, color, consistency, smell, and taste) for juices from apples of
Glory to the Winners, Jonathan, Wealthy, and Snow Calville varieties were
as follows: 4.97, 4.95, 4.93 and 4.93, respectively.
