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, vol.207, no.4, pp.328-331, 1998 (SCI-Expanded, Scopus)
- 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 (SCI-EXPANDED), Scopus
- Page Numbers: pp.328-331
- Keywords: patulin, apple juice, ultrafiltration, conventional clarification
- Hacettepe University Affiliated: Yes
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.