The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production

Acar, J; GÖKMEN, VURAL; Taydas, EE

doi:10.1007/s002170050341

The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, cilt.207, sa.4, ss.328-331, 1998 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 207 Sayı: 4
Basım Tarihi: 1998
Doi Numarası: 10.1007/s002170050341
Dergi Adı: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.328-331
Anahtar Kelimeler: patulin, apple juice, ultrafiltration, conventional clarification
Hacettepe Üniversitesi Adresli: Evet

Özet

The effects of different treatments on the patulin content of apple juice during the production of industrial apple juice concentrate were investigated. Conventional clarification using a rotary vacuum precoat filter was found to be more effective than using ultrafiltration for the removal of patulin from apple juice. The average losses of patulin were 39% and 25% for conventional clarification and filtration, and ultrafiltration, respectively. Washing and handling appeared to be the most critical steps in removing patulin from apples since up to 54% could be removed using high-pressure water spraying.