Because the fruit accounts for a major part of the costs (about 25 %) in apple juice production, the total juice yield is important for overall economy. Today, enzymes are widely used to maximise juice extraction. The enzyme primarily break down cells walls to allow more juice to flow out of apple pulp during extraction. However, enzyme treatment entails batch processing and leads to changes in juice quality.
Author: F. Innings
Published in FRUIT PROCESSING 10/1998