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


Acar J., GÖKMEN V., Taydas E.

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, vol.207, no.4, pp.328-331, 1998 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 207 Issue: 4
  • Publication Date: 1998
  • Doi Number: 10.1007/s002170050341
  • Journal Name: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.328-331
  • Keywords: patulin, apple juice, ultrafiltration, conventional clarification

Abstract

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.