Modern technologies for obtaining apple juice. Apple juice: from garden to package Industrial methods of collecting apples for juice

Not so long ago, bags labeled “directly pressed juice” began to appear on store shelves. My husband and I intuitively immediately gave our preference to these particular juices, although I am traditionally skeptical of all marketing gimmicks. And this is exactly what such an inscription seemed to me. And although it seemed to be implied that this juice should be more natural, there was still some skepticism on this score and, as it turned out, in vain.

Recently I had the opportunity to visit apple orchards and trace with my own eyes the entire path of the juice. This is what I want to tell you about.

Apples for direct-pressed domestic juice are grown by Sad LLC in the Samara region.

The journey of a juice bag until it reaches our table is long and complex. It begins in the fields where apples are grown. There are not many companies that own garden lands. After all, growing apples is a much more complex and labor-intensive process, unlike buying Chinese concentrate.

Even in order to grow an apple tree to the point where it begins to bear fruit, you will need to replant it several times and spend many hours on care.

First, small shoots are grown. This is the so-called “rootstock”. Or "wild". In fact, these are also apple trees, but for now this is only the basis for the future variety, its foundation. The root system and stem of the future tree are called the rootstock. It is responsible for growth rates, fruiting time, resistance to weather conditions, diseases or harmful insects, durability, number of apples and many other factors.

After the rootstocks are grown, they are replanted and a variety is grafted onto them. This is called a "scion."

This is a different field. If you look closely, you can see colored electrical tape on each of the stems. It was there that the cutting was grafted. This is how the apple tree already has a certain variety.

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Apple trees begin to bear fruit while still very small. It looks unusual. A small “bush” all covered with apples! But this is much more convenient for manufacturers. And you can process and pick apples from a height of human height, without using a ladder. This greatly simplifies the work. However, trees up to 3.5 meters in size are grown here. This, of course, is the apple size that is more familiar to the average person.

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By the way, an apple tree may not produce a harvest just like that. Making it bear fruit (and doing it every year) is a separate and very serious job. To do this, special tricks are used: they weed the flowers (so that more energy goes into the remaining fruits), cut the roots or make cuts on the stem in a special way (so that the apple tree “thinks” that it is finished and finally begins to actively “reproduce”). All this colossal volume is just a normal routine. All that remains is to admire the volume of work. Any agriculture is a lot of hard work.

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Apples are picked by hand. No complicated or sophisticated technology - of course it exists, but it spoils the fruit, preventing it from being sent for long-term storage.

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After the apples are picked, they are sent to a special storage facility. Here, in a huge hangar, special temperature and humidity are maintained, which allows apples to be stored until the next season.

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Before storing, all apples are sorted. This is done more for aesthetic purposes. Apples that go for sale must be smooth, neat, and approximately the same size. Their task is to look beautiful in the window. For apples that are used for juice, appearance no longer matters. And they all taste the same, of course.

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The apples remain in the warehouse until an order for a specific batch is received. Some of them are sent to be sold in stores, but mostly these apples will be used to make juice.

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The Nectar company plant, at the grand opening of which we feasted on apples, receives either the juice itself (in the case of apples) or a concentrate for some exotic juices (we have not yet learned how to grow guava or mango in our region).

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Here, in huge vats, the processes of filtration and pasteurization of the future juice take place. Everything is sealed and hidden from prying eyes.

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The plant has installed a line of Tetra Pak equipment. We are accustomed to the fact that this is only high-quality packaging, but in fact the company produces entire production lines to equip factories, including juice production. Modern equipment and the latest pasteurization technologies make it possible, on the one hand, to preserve all the beneficial substances, and on the other hand, to ensure a long shelf life.

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The next stage is the actual bottling and packaging. Everything here is already very noisy and dynamic.

First, the machines transform flat Tetra Pak packaging, which arrives at the plant in rolls, into a bag familiar to our eyes, after which juice is poured into it and it is sent further to the conveyor.

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There it is repeatedly scanned, weighed, and compared with standard indicators to prevent the release of low-quality products. If an inaccuracy is detected in any package, it is “blown away” with a sharp stream of air from the tape into special mesh-catchers and they will no longer end up on the counter. The process is monitored not only by technology, but also by people.

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A little later on the conveyor belt, caps, straws and other accessories are added to the juice packages.

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The Nektar plant in Samara produces several brands - Ivanych, Volzhsky Posad and others.

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The manufacturer is especially proud of branded bags with Madagascar cartoon characters (in partnership with the copyright holder). Of course, such marketing campaigns are always effective. Children love images of their favorite characters, and such products will always be in high demand.

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The last step along the way is packing the juice bags into boxes and assembling pallets for transportation. Now this is done manually, by strong movers. But the plant already has plans to develop production and soon additional equipment will be installed here that will replace human labor.

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By the way, if you believe the map, then not only ours. They are also supplied to some foreign countries, including China.

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This is the path of juice, from a small cutting - rootstock, to a delicious glass of juice.

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Bon appetit! =)

Collection. The most important indicators of fruits and berries - size, color, aroma, taste, hardness of the pulp and their suitability for processing - are formed during ripening. During ripening, the volume and weight of fruits and berries increase due to cell division and stretching, accumulation of juice, nutrients and stretching of intercellular spaces.

Fruits and berries are characterized by a constant accumulation of sugars and a decrease in the content of titratable acids and, as a consequence, an increase in the sugar-acid ratio.

During ripening, the amount of tannins in fruits and berries decreases, the amount of coloring, nitrogenous, aromatic substances increases and their quality increases.

Fruits and berries for processing are collected at technical maturity. For apples and pears, technical ripeness occurs 2-3 days later than harvest, when the fruits are still somewhat unripe. By this time, the amount of sugar in the fruit is approaching the maximum possible, titratable acidity remains at an optimal level, the content of soluble pectin in the pulp is minimal and it remains firm.

Processing of such raw materials provides a good yield of juice with little sediment content, and the juice is easily clarified. The technical maturity of stone fruits and berries coincides with full maturity.

Premature and late harvesting of fruits and berries reduces the yield, yield and quality of juice.

The time of onset of technical ripeness of fruits and berries is determined by organoleptic and chemical analyses. Depending on the natural conditions of the area, the physical and chemical characteristics of the raw materials are specified. For example, in the Lithuanian SSR for apple juice the optimal values of the main components are established as follows: titratable acidity of at least 8 g/dm 3, pH up to 3.4, sugar content of at least 8 g/100 cm 3, nitrogenous substances of at least 200 mg/dm 3, phenolic substances not less than 1000 mg/dm 3, pectin substances not more than 2.5 g/dm 3, sugar acid index from 7.6 to 14, pectin coefficient (ratio of soluble pectin to protopectin) 1-2.5.

In our country and abroad, three methods of picking fruits are used: manual picking using conventional harvesting equipment (garden ladders, ladder-benches, basket-pillars, fruit-picking bags); manual removal from mobile ladders, platforms or towers, moved manually, self-propelled or mounted on a tractor; mechanized - simultaneous mass removal of fruits using special machines.

Machines have been created that provide comprehensive mechanization for harvesting apples, cherries, cherries and plums. The complex includes a fruit harvester, a container carrier, a loader, and a fruit processing line.

The new self-propelled single-unit fruit harvester MPU-1A is used for harvesting in orchards of stone fruit and pome crops. The combine simultaneously shakes off, catches, cleans the fruits from leaves and other impurities, and also packs them into boxes. The fruits can be used both for fresh sale and for processing. In an hour of working time, the harvester removes fruits from 30-35 trees and ensures a complete harvest of 97.5% for plums and 95% for apples.

A two-unit combine harvester has been created for harvesting pome and stone fruit crops KPU-2. Harvester productivity is 35-45 trees per hour. Completeness of fruit harvest: pome fruits 96%, stone fruits 93%.

The machine complex includes a VUK-3 unit, designed for loading fruits packed into containers; container ship VUK-3; forklift PVSV-0.5, designed for loading and unloading containers; Container emptyer OKP-6 is used for unloading fruits from containers. The MPYA-1 currant harvester is being prepared for production.

Integrated mechanization of harvesting work increases the productivity of pickers and allows fruits and berries to be collected at optimal ripeness.

Fruits and berries are collected according to pomological varieties. Pome and stone fruits are sorted during commodity processing, berries - during their collection.

Transportation of fruits and berries. Apples are transported in bulk in heavy-duty onboard vehicles, in dump trucks, in FAC containers, in boxes; stone fruits (apricots, cherries, plums, cherry plums) - in baskets, wooden and plastic boxes; tender berries (strawberries, raspberries, currants, blueberries) - in barrels, plastic boxes, trays, sieves.

Storing fruits and berries before processing. When storing fruits and berries, water evaporates, carbohydrates and organic acids are consumed by respiration, and yeast, bacteria and mold multiply. During storage, the mass of raw materials decreases and its quality deteriorates.

The time from the moment of collecting raw materials to their processing should not exceed when stored at raw materials sites: for strawberries, raspberries, blackberries - 5 hours; apricots, cherries, peaches, plums - 12; red and black currants, blueberries - 24 hours; pears, apples of summer and autumn varieties - 2 days; quinces, lingonberries, cranberries, tangerines, lemons, sea buckthorn - 5; apples of winter varieties - 7 days.

Reception of fruits and berries. Upon acceptance, fruits and berries are weighed and quality indicators are determined: pomological and commercial grade, total extract, sugar content, titratable acidity and seed content for stone fruits.

Unloading fruits and berries. Fruits are unloaded into receiving bins using hydraulic conveyors, an electric hoist or a GUAR-15M automobile unloader.

To unload berries from transport containers, innovators at the Alytus Winery have introduced and successfully used a pneumatic conveyor. The berries are sucked up by a corrugated hose and delivered to storage cyclones. The vacuum in the storage tanks is created by the RMK-3 pump.

Washing and crushing fruits and berries

Washing. To remove dust, microorganisms and toxic chemicals, apples, pears, stone fruits and berries with hard pulp and smooth skin are washed before crushing; delicate berries (raspberries, strawberries) are sent for processing without pre-washing.

When washing raw materials, extractive substances may be leached, so the water should be cold and the process itself should be short-lived.

For washing raw materials, enterprises use fan (KMV), drum, elevator and shower unified washing machines KUV-1 and KUM-1. These machines are equipped with an air blower with a separate switch and allow you to wash raw materials with a soft and hard structure. Fruits with hard pulp are soaked and washed in the bath and rinsed in the shower, berries with delicate pulp are rinsed in the shower. Productivity of washing machines: KUM-1-3 t/h, KUV-1-10 t/h.

The washed raw materials are supplied to the KTV inspection conveyor for discarding fruits damaged by fruit rot, gray rot, or moldy. Raw materials from the inspection conveyor are supplied for weighing to automatic batch scales DKF-50. Spoiled fruits and berries are weighed separately and written off according to the report.

Splitting up. The pulp of fruits and berries consists of plant cells consisting of a shell, protoplasm and nucleus. The protoplasm of cells is impermeable to juice. To extract juice, the cellular structure of the tissues of fruits and berries is disrupted by mechanical processing (crushing, crushing, cutting).

When crushing raw materials, only part of the cells is damaged, but this causes the death of neighboring cells, which increases juice yield. Coarse crushing does not sufficiently disrupt the cellular structure of the raw material, and the pulp particles of apples and pears become compacted during pressing, and the juice is not squeezed out of them. Fine crushing produces a puree-like pulp, which is compressed, the capillaries are clogged, and the juice does not flow out. The largest amount of juice is obtained from evenly crushed raw materials, consisting of juice and pieces of fruit, which provide the drainage necessary for the juice to flow out of the pulp during pressing.

Apples and pears are crushed on centrifugal disc crushers VDR-5, RZ-VDM-10, and RZ-VDM-20 with a capacity of 5, 10 and 20 t/h, respectively.

The particle size of apple and pear pulp is 0.5-0.6 cm; cherries 0.5-0.7; berries 0.2-0.3 cm. The amount of crushed seeds should be no more than 20%.

The berries are crushed on VDV-5 roller crushers with a capacity of 5 t/h. The gap between the rollers is adjustable for berries 2-3 mm, for cherries with crushing the seeds (up to 20%) 3-4, for plums, cherry plums without crushing the seeds 5-7 mm.

Cranberries, blueberries, blueberries and lingonberries are crushed until cracks form in the skin; Cherries, plums, apricots, and cherry plums can be crushed using disc crushers.

Preparing pulp for pressing

The yield of juice depends on the cellular permeability and viscosity of the juice, and cellular permeability depends on the physiological state of the plant cell, and the viscosity of the juice depends on the content of pectin substances.

With a small content of pectin substances (cherry), the juice is separated more completely; from fruits with a high content of soluble pectin (plum, black currant, quince), the juice is more difficult to separate, and the juices obtained from them are poorly clarified.

To increase cellular permeability and reduce the viscosity of the juice, the pulp is infused, heated and treated with enzyme preparations and electric current.

Infusion of pulp. For infusion, the pulp is pumped into oak vats, into vertical containers made of stainless steel or enameled. When infused in the pulp, the following processes occur: the death of plant cells due to the lack of oxygen; hydrolysis of pectin with the formation of insoluble salts of pectic and pectic acids (for example, Ca-pectinate and Ca-pectate); partial hydrolysis of cell wall hemicellulase; diffusion of extractives from the skin into the juice.

With the death of plant cells and hydrolysis of hemicelluloses, the permeability of cell membranes increases, and with the hydrolysis of pectin, the viscosity of the juice decreases. Infusing the pulp increases the yield and quality of the juice: the juice is better clarified, the extract in it increases, the color and aroma are enhanced.

Heating fruits, berries or pulp. When fruits, berries or pulp are heated, plant cells die, pectin in the juice coagulates, and the rate of diffusion of extractive substances and juice yield from the pulp increase.

Heat fruits and berries on scalders with hot steam: plums for 3-4 minutes, black currants, blueberries, rowan for 20-30 seconds.

The pulp is heated in vats with coils, in pulp heaters and in the BRK-ZM installation to a temperature of 60-70 °C with holding at this temperature for 10 minutes and subsequent cooling to 25-30 °C.

Treatment of pulp with pectolytic enzyme preparations. As a result of the action of pectavamorin P10x and pectofoetidin P10x pectolytic enzyme preparations, soluble pectin quickly hydrolyzes, reducing the viscosity of the juice, which allows increasing its yield, accelerating clarification and increasing the stability of juices.

Enzyme preparations are calculated per 1000 kg of raw material for a standard activity of 9 units/g. The maximum consumption rate of the enzyme preparation is 0.03% by weight of the raw material.

Example: a) activity of the enzyme preparation is 9 units/g:

x 1 = 1000 ⋅ 0.03: 100 = 300 g,

where x 1 is the amount of enzyme preparation per 1000 kg of raw materials at standard activity;

b) if the activity of the enzyme preparation deviates from the standard amount, it is recalculated using the formula

x 2 = 300 ⋅ 9: A,

where x 2 is the amount of enzyme preparation for a given activity; A is the activity of the enzyme preparation used.

The found amount of the enzyme preparation is weighed out and a 5% or 10% suspension is prepared. The enzyme preparation is poured with juice or water at a temperature of 30-45 ° C, mixed and infused for 30 minutes. The suspension is added to the raw material with constant stirring.

Fermentation modes depend on the type of raw material, which is divided into three groups: Group I - pome fruits, Group II - berries and cherries, Group III - stone fruits (except cherries) and rose hips.

A suspension is added to the pulp of groups I and II, mixed, heated to a temperature of 40-45 ° C and the raw material of group I is kept for 3-4 hours, group II - 4-6 hours.

Processing of group III raw materials is carried out as follows: water is added to the pulp of plums and dogwoods - 15-20%; for rose hips 30-50%; the pulp is heated to 80-85 ° C for 10-20 minutes, for plums 10 minutes, dogwood 15, rose hips 20 minutes; cooled to 45-50 °C, dosed with an enzyme preparation and aged for 3-6 hours.

The progress of fermentation is monitored by viscosity or by the speed and degree of clarification of the juice. At the end of fermentation, the juice is separated from the pulp and cooled to 20-25 °C.

The rate of the enzyme preparation and the fermentation mode depend on the type of raw material, the degree of its maturity and are determined by trial processing of the pulp in the factory laboratory.

For processing pulp from a mixture of apple varieties obtained under production conditions on the VDR-5 crusher in the Kherson and Crimean regions, the optimal rate of pectavamorin P10x is 0.02%. The contact time of the drug with the pulp is 30 minutes. The suspension was dosed into the apple crusher. The juice yield increased compared to the control by 4.3 dal/t.

An increase in the duration of contact of the pulp with the enzyme preparation leads to an increase in the viscosity of the juice due to the hydrolysis of cell wall protopectin and to a decrease in the juice yield.

If apple juice is used to prepare pectin, then instead of pulp, the juice is treated with enzyme preparations.

Electrical treatment. Treatment of pulp with alternating electric current of low frequency and high voltage denatures the protoplasm in plant cells (electroplasmolysis), the cells die, and the juice yield increases.

At the Institute of Applied Physics of the Academy of Sciences MCCP, the mechanism of the electroplasmolysis process has been studied, the patterns of processing raw materials with current have been established, and installations have been developed for the electrical processing of pulp of fruits, berries and vegetables. The units are mounted on an electrical wire, are simple in design and are electrically safe.

Selection of juice on drains and pressing of pulp

Selection of juice on drainers. To increase the productivity of presses and obtain a high-quality juice fraction from the pulp, gravity-fed juice is selected before pressing. To collect gravity-fed juice from apple pulp, drainers VSP-5 (5 t/h) and RZ-VSR-10 (10 t/h), similar in design to the drainer BCH-20, are used. The average yield of gravity juice is 35-45 dal/t.

Pressing pulp. Pulp from fruits and berries is more difficult to press than pulp from grapes due to its high viscosity, and pulp from berries due to the absence of large seeds.

For pressing the pulp, screw basket presses P-11 and P-12 are used, reconstructed on a pack press with a productivity of 0.6 t/h, and a hydraulic press M-221 (aka batch) with one basket (with a productivity of 1.8 t/h) , with two (3.6 t/h) and three baskets (4.65 t/h), batch press 2P-41 (1.35 t/h), ROK-200s (3.3 t/h) and presses continuous action for apples, pears VPSH-5 (5 t/h) and B2-VDYA-10 (10 t/h).

Pressing the pulp on basket presses is carried out in the following order.

The inner surface of the basket is lined with fabric so that its edges extend out. The pulp is loaded into the basket of the press at half the height, a drainage grid is laid, the second half of the basket is filled with pulp and the free edges of the fabric are closed, pressing boards and bars are placed and pressed until the juice stops flowing out. The pulp is mixed and pressed a second time.

The resulting gravity juice, pressure I juice and pressure II juice are combined and called fraction I juice.

The best results are obtained on batch presses, on which the pulp is pressed in bags 5-7 cm thick. A drainage grid is placed under each bag.

Pressing is performed once and ends after 20 minutes. The juice is obtained with a large yield and is transparent. Pak-press. ROK-200 s (in literary sources it is called POK-200) is equipped with a hydraulic pressing mechanism and three platforms (on one the pulp is pressed, on the second it is unloaded and on the third it is loaded). The thickness of the package depends on the type of raw material and its degree of maturity. When pressing apple pulp, the thickness of the package is 60-80 mm. 7-14 bags with a total height of 900-1000 mm are placed in one load, the amount of pulp in bags of one load is 600-700 kg. For pressing fruit and berry pulp, use linen fabric item 14107 and lavsan fabric item 56071.

Considering the shortage of these fabrics, employees of the Moscow branch of VNIIViPP "Magarach" in collaboration with the All-Russian Research Institute of Technical Fabrics (Yaroslavl) developed TLF-6 fabric from lavsan thread. The fabric is more than 30 times stronger than linen; when pressing the pulp, it does not become clogged, does not get wet, allows juice to pass freely, and when shaken, the pulp is easily separated from it.

The production of new fabric was mastered by the Lisichansk Technical Fabrics Factory. Weight 1 m2 540±30 g. The number of threads per 10 cm in the warp and weft is 50±2. The width of the fabric is 170±1 cm. As practice has shown, TLF-6 fabric is used for two seasons of press operation, so its consumption rate is 0.07 m per 1 ton of raw materials.

Batch presses are widely used in practice for pressing fruit and berry pulp. The disadvantage of these presses is low productivity.

At large enterprises, continuous presses VPSH-5 and B2-VDYA-Yu are used for pressing the pulp of pome fruits. The average yield of juice from apples from screw presses is 66-68 dal with a suspended matter content of 45-55 g/dm 3 .

To completely extract extractive and aromatic substances and increase the juice yield, the pomace is extracted. The resulting juice is called juice of fraction II (aqueous fraction). Extracting the pomace increases the juice yield by 12-15%.

The juice of fraction II is used to prepare sugar syrup or fermented and distilled into raw alcohol.

Much attention in the technology of fruit and berry juices is paid to the processing of pome fruits (apples, pears, quinces), since this group makes up the bulk of raw materials.

A number of enterprises process apples on production lines installed according to their own designs. For example, at the Rybnitsa Winery (Moldavian SSR), apples arriving for processing are unloaded into feeder bunkers with a capacity of up to 100 tons, the apples are crushed on a crusher made on the basis of the Volgar agricultural machine, installed on the hopper of the T1-VPO-20 press, on which juice-gravity. The pulp is pressed on a VPSH-5 press, and 67-68 decalitres of juice are obtained from 1 ton of apples on the line.

At the Bardar Experimental Winery (Moldavian SSR), a method of processing apples using electroplasmolysis was introduced.

At the experimental winery "Anikščiu Vinas" (Lithuanian SSR) in 1969, an apple processing line was introduced (Fig. 71).

Apples arrive at the plant in bulk in cars. To receive them, seven bunkers 3 with a capacity of 12-15 tons were installed, which is a daily supply of raw materials. Along the bunkers there is a concrete channel 4 with a rounded bottom, closed with shields during loading. Water is supplied through the channel by pump 2 (slope 12 mm per 1 m). During operation, the shields are opened and the apples fall into the channel, where they are washed with water flowing at a speed of at least 2 m/s from the settling tank 1. Next, the apples, using a lifting conveyor 6, fall onto the inspection conveyor 7, where they are washed with clean water and sorted.

Pump 5 pumps used water into settling tank 1, in which water is replaced with fresh water once a day. Washed and sorted apples are fed by elevator 8 into hopper 9, weighed on control scales 10, and then sent to crusher 11 of the KPI brand. The scraper conveyor 12 supplies the pulp through the intermediate hopper 13 to the press 14 of the ROK-200 brand. The juice from the press goes into the collection. The squeeze is sent to the hopper 17 by a scraper or belt conveyor 15 and an elevator 16.

The presence of the ROK-200 press in the line reduces the productivity of the line and increases its labor intensity. The Anykščiu Vinas association has developed optimal apple processing modes: crushing them, pressing on continuous presses, extracting the pomace and clarifying the juice.

The use of a drainer in the line makes it possible to obtain up to 55 dal/t of gravity juice and increase the productivity of PNDYA-4 presses by 1.5 times.

The industry mass-produces pome fruit (apple) processing lines B2-VPYA-5 and B2-VPYA-10 with a capacity of 5 and 10 t/h. Line B2-VPYA-5 is equipped with equipment (Fig. 72).

During testing of the line, the following average indicators were established: productivity 5.3 t/h; juice yield 66.3 dal/t; the content of suspended matter in the juice is 45-55 g/dm3. The apple processing production line B2-VPYA-Yu is similar to the line B2-VPYA-5.

The VDR-5 crusher was replaced with RZ-VDM-10, the VSP-5 skimmer with RZ-VSR-10, the VPSh-5 press with B2-VDYA-10. The speed of water supply to the hydraulic conveyor has been increased.

For the processing of stone fruits, berries and rowan, the pulp is pressed on batch presses.

The yield of juice depends on the variety of fruits and berries, the natural conditions of their growth, the degree of ripeness and the method of processing.

According to literary data, the maximum yield of juice from 1 ton is (in dal): for blackberries 90, raspberries 85, apples 84.6, cherries 75, minimum for rose hips 30. The actual yield of juice from 1 ton of apples in the Byelorussian SSR is 68.3 dal , in the Lithuanian SSR 68.8 gave.

To increase the yield of juice from apples, the following measures are envisaged: timely collection of apples and their processing, uniform crushing; treatment of pulp with pectolytic enzyme preparations or electric current; transportation of pulp without grinding by gravity; the use of stackers and pressing on continuous presses at reduced pressure with additional pressing on batch presses; adding rice, oat, buckwheat chaff or chopped straw to the pulp to increase its capillarity in an amount of 3%; extraction of marc using extractors.

Characteristics of juices

Apple juice. The juice of cultivated apple varieties should be from greenish-straw to light amber in color, with a well-defined apple aroma, pleasantly refreshing acidity, and barely noticeable astringency. The acidity of the juice, depending on the variety and degree of ripeness of the apples, ranges from 7 to 14 g/dm3, the sugar content is 6-11 g/100 cm3.

Pear juice. The juice of cultivated varieties is light straw in color, with the aroma of fresh fruits. The taste is pleasant, sweet and sour, slightly tart. Acidity 2-8 g/dm3, sugar content 5-12 g/100 cm3.

Cherry juice. The juice is light red to dark ruby in color, with the aroma of fresh cherries, with pleasant acidity. Acidity, depending on the cherry variety, ranges from 9-20 g/dm3, and sugar content - 6-11 g/100 cm3.

Plum juice. The juice is greenish to pink in color, with the aroma of fresh fruit. Acid content 8-15 g/dm3, sugar content 4-7 g/100 cm3. The juice contains a lot of pectin and protein substances, as a result of which it clarifies very slowly.

Redcurrant juice. The juice is light red in color, has a pleasant acidity with a faint aroma of fresh currants. Acidity 16-25 g/dm3, sugar content 5-9 g/100 cm3.

Blackcurrant juice. The juice is dark ruby to dark garnet in color, with a strong aroma characteristic of berries, sour taste, tart. Acidity 18-35 g/dm3, sugar content 5-8 g/100 cm3. The juice is used to prepare varietal juices or blends.

Raspberry juice. The juice is raspberry-colored with a pink tint, with a persistent aroma and taste of raspberries, very delicate and easily spoiled. The acidity of juice of various raspberry varieties ranges from 10-16 g/dm3, sugar content - 4-8 g/100 cm3.

Strawberry and strawberry juices. Juices are pink to light red in color with a brownish or brownish tint, with the aroma of fresh berries. The taste is sweet and sour. Juices are unstable and require careful care. Acidity 8-15 g/dm3, sugar content 5-8 g/100 cm3.

Cranberry juice. The juice has a pink or light ruby color and a fresh cranberry aroma, with refreshing acidity and slight tartness. The juice is obtained from autumn cranberries and from snow (spring) cranberries. Acidity 25-30 g/dm3, sugar content 2-4 g/100 cm3.

Lingonberry juice. The juice is red with a brown tint, with the aroma of fresh berries, the taste is tart with slight bitterness, quite sour. Acidity is 18-25 g/dm3, sugar content is 4-7 g/100 cm3.

Blueberry juice. The juice is pomegranate-colored, with the aroma of fresh berries, the taste is sweet and sour, and is used as a dye. Acidity ranges from 7 to 12 g/dm3, sugar content 3-5 g/100 cm3.

Blueberry juice. The juice is ruby in color with a purple tint, with the aroma and taste of fresh berries, with slight astringency, acidity 7-12 g/dm3, sugar content 3-6 g/100 cm3.

Rowan juice. The juice is light red in color with a brown tint, with the aroma of fresh fruit, tart and slightly bitter. Acidity 20-27 g/dm3, sugar content 4-8 g/100 cm3.

Blackberry juice. The juice is dark ruby in color, with the aroma of fresh berries, slightly astringent. Acidity 7-12 g/dm3, sugar content 3-8 g/100 cm3.

Gooseberry juice. The juice is light pink with a greenish tint, with the aroma of fresh berries. The taste is refreshing and tart. Acidity 12-25 g/dm3, sugar content 4-9 g/100 cm3.

Juice clarification

When pressing the pulp on presses 2P-41 and ROK-200, clear juice is obtained (the content of suspended matter does not exceed 2%).

When apple pulp is pressed on continuous presses, the resulting juice is cloudy (the content of suspended matter is up to 5% and higher). Juices from continuous presses are clarified to improve quality. The research group of the Odessa branch of the IPK, together with specialists from the Anyksciu Vinas association, has developed an in-line clarifier for apple juice.

The working body of the clarifier is a cylindrical frame mounted on a frame at an angle of 12° to the horizontal and rotating around its axis at a speed of 5-8 min -1. From the outside, the cylinder frame is covered with nylon or metal wicker or stamped mesh. Install two series-connected clarifiers with different sieve cells (1-0.1 mm2). The mesh is regenerated with compressed air.

Clarifiers are mounted above the hopper of the ROK-200 press. The sediment is continuously ejected from the clarifier and squeezed out along with the apple pulp, which increases the yield of clarified juice. With an average content of suspended matter in juice before clarification of 16.3% by weight, after clarification the amount of suspended matter does not exceed 3.7% by mass. Sediment humidity 81-83%. Clarifier productivity is from 8 to 10 m 3 /h. Clarifiers provide the required degree of juice clarification, process flow and have high productivity.

Clarification of juices using separators is considered an expedient and promising method.

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" Technolotechnology of apple juice production"

INconducting

Juice is a food product popular in almost all countries of the world. The most common juices are squeezed from edible plant fruits (fruits, berries or vegetables). However, there are juices obtained from the stems, roots, and leaves of various edible herbs (for example, juice from celery stalks, juice from sugar cane stalks).

Apple juice is juice squeezed from apples. The sweet taste is due to the natural sugar content in apples. In the modern world, a significant part of apple juice is produced industrially, including pasteurization and aseptic packaging. Apple juice is also produced in large quantities from concentrate. In a number of countries, including the USA, China, Germany and Poland, apple juice is one of the most common soft drinks.

It is believed that apple juice was first made in England; references to it are found in documents of the Anglo-Saxon era. According to a number of medical scientists, this drink, due to the large amount of vitamin C and other components, is good for health, reduces the risk of diseases associated with smoking, and improves memory; in many countries it is used for baby food.

Apple juice is the only fruit juice that works best with vegetables, in terms of compatibility. It contains such important vitamins and microelements as phosphorus, magnesium, sodium, folic acid, potassium, copper, vitamins A, C, B1, B2, B6, pectin, biotin and many others.

Apple juice is the most popular of all fruit juices. There are two main types of juices; without pulp (pressed) and with pulp (homogenized). Apple juice is mainly made natural without pulp, clarified or not clarified.

All fruits are stored in different ways. For example, different varieties of apples react differently to the effects of temperature during storage. Some of them tolerate a long-term state of hypothermia down to minus 2 minus 3 C, while being stored with minor losses and with slow defrosting (thawing). Therefore, it is worth taking this factor into account. For long-term storage, leave varieties of apples that can withstand cold, and use less stable and easily spoiled ones during the technological process.

Juice production is of great importance for the population and national economy of our country. The high content of minerals and vitamins in vegetable juices determines their high nutritional value. Fruit juices are produced unclarified and with pulp, from one type of fruit and mixed from two or more types of fruit. Canned food products can significantly reduce labor and time costs for preparing food at home, diversify the menu, provide year-round nutrition for the population, and also create current, seasonal and insurance stocks.

It is worth noting that, despite the decline in demand, apple juice production volumes still continue to grow. Thus, according to official statistics, in September-October of this year. In Ukraine, 8.9 thousand tons of juice were produced, which is 6% higher than last year’s figures. But the pricing policy for this product remains largely stable. Only some manufacturers increased prices by 5-7%, arguing that this was due to increased production costs. In particular, sugar prices increased by an average of 40-45%.

foodproductApple juice

Research companies give different estimates of the volume of the SNF market last year - from 510 to 560 thousand tons. According to the State Statistics Service, in 2011 the juice market capacity was 592 thousand tons. Moreover, the volume of production of natural reconstituted juices (including orange) decreased by 5.6% compared to 2010, and blended (mixes of various juices) - by 12.1%. Manufacturers believe that the drop was even stronger - 15-20%. And before the crisis, our juice market annually increased by 10-20%, reaching a record 950 thousand tons in 2008.

But in monetary terms the market is growing. This is obvious, because juice products rose in price by an average of a third in 2011. Last year, the market reached a volume of 6.2-6.3 billion hryvnia compared to 5.4 billion hryvnia a year earlier. The outlook for 2012 does not seem too optimistic for most companies. They definitely do not expect an increase in volumes in physical terms, but prices for juices may increase by another 10-15% due to unfavorable weather conditions in the main fruit-producing countries.

1. Xcharacteristics of raw materials and auxiliary materials

1.1 ChemicalcompoundAndfoodvalueapples

Each variety of wild and cultivated apples has its own characteristics and different chemical composition. It all depends on the origin, growing conditions, and degree of ripeness of the fruit.

The chemical composition of apples is very diverse and rich. 100 grams of the edible part of fresh apples contains 11% carbohydrates, 0.4% proteins, up to 86% water, 0.6% fiber and 0.7% organic acids, including malic and citric. In addition, volatile acids were found in the apple: acetic, butyric, isobutyric, capronic, propionic, valeric, isovaleric.

Table. 100 g of apples contain nutrients:

Calorie content


Saturated fatty acids
Unsaturated fatty acids
Carbohydrates
Monosaccharides and disaccharides
Dietary fiber (fiber)
Starch

Organic acids

Apple contains tannins and phytoncides, which are bactericidal substances. Starch has basic nutritional value. Its high content largely determines the nutritional value of products.

In human diets, starch accounts for about 80% of the total amount of carbohydrates consumed. Starch contains two fractions of polysaccharides - amylose and amylopectin. The conversion of starch in the body is mainly aimed at satisfying the need for sugar. Starch is converted into glucose sequentially, through a series of intermediate formations. Contains in the body in the form of glycogen.

Based on the table. 1. It can be seen that the chemical composition of apples is very diverse and contains large amounts of pectin and starch. Due to their high pectin content, apples are the main product for pectin production.

There are two main types of pectin substances - protopectin and pectin.

Protopectins are insoluble in water. They are contained in the cell walls of fruits. Protopectin is a compound of pectin with cellulose, and therefore, when split into its component parts, protopectin can serve as a source of pectin.

Pectins are soluble substances that are absorbed in the body. The main property of pectin substances, which determined their use in the food industry, is the ability to be converted in an aqueous solution in the presence of acid and sugar into a jelly-like colloidal mass.

Modern research has shown the undoubted importance of pectin substances in the diet of a healthy person, as well as the possibility of using them for therapeutic (medicinal) purposes in some diseases, mainly of the gastrointestinal tract. Pectin is obtained from the waste of apples, watermelons, and sunflowers.

Pectin substances are capable of adsorbing various compounds, including exo- and endogenous toxins and heavy metals. This property of pectins is widely used in therapeutic and preventive nutrition (carrying out fasting apple days in patients with colitis, prescribing marmalade enriched with pectin, etc.)

1.2 Regulatorydocumentation

The following regulatory documents apply to fresh apples in Ukraine:

GOST 16270-70 Fresh apples of early ripening varieties;

GOST 21122-75 Fresh apples of late ripening varieties;

GOST 27572-87 Fresh apples for industrial processing;

DSTU 2849-94 Fresh apples. Technology of conservation in refrigeration chambers;

RST of the Ukrainian SSR1922-82 Fresh apples. Technology of storing in containers.

For fresh apples of early ripening varieties, harvested (purchased) and shipped (delivered) before September 1, sold for fresh consumption, GOST 16270-70 applies. In accordance with it, apples must meet the following requirements.

1.3 Qualityraw materials

Depending on their quality, apples are divided into two commercial grades: first and second. Apples of each commercial grade must be whole, fully developed, clean, without excessive moisture, without foreign smell or taste, and comply with the requirements and standards specified in the table. 2

Notes:

1. Picking maturity - the degree of maturity at which the fruits are fully developed and mature; after harvesting, they are able to ripen and reach consumer maturity.

2. Consumer maturity - the degree of maturity at which the fruits reach the highest quality in appearance, taste and consistency of the pulp.

3. Overripe - fruits that have completely lost signs of consumer ripeness, their pulp is mealy or darkened, unsuitable for consumption.

4. Pressure - damage to the skin and pulp caused by pressure, impact or friction without open, unhealed wounds, without leakage of juice.

5. Excessive external humidity - the presence of moisture on the fruits from rain or watering. Condensation on fruit caused by temperature differences is not considered excessive external humidity.

Calibrated apples are packed in boxes. Second grade fruits may not be calibrated. Each box contains apples of the same pomological and commercial variety. When laying in rows, a layer of wood shavings or a sheet of corrugated cardboard is placed on the bottom and under the lid of the box. When laying randomly, a layer of shavings is placed on the bottom and under the lid of the box, and for more dense placement of fruits, compaction is performed by vibration on a vibrating installation. Packaged apples must be packed in boxes in accordance with GOST 17812-72, packaging equipment in accordance with GOST 24831-81 or containers in accordance with regulatory and technical documentation.

Fresh apples of late ripening varieties, harvested and shipped from September 1, sold for fresh consumption, must comply with GOST 21122-76.

Fresh apples of late ripening varieties are divided into two groups according to pomological varieties: first and second, and depending on quality - into four commercial grades: highest, first, second and third.

The fruits of each commercial grade must be fully developed, whole, clean, without foreign smell or taste, and without excessive external moisture.

Fruits of the highest, first and second commercial grades must be of the same pomological variety. In the third class, a mixture of pomological varieties is allowed.

The degree of maturity at harvest must be such that the fruits can withstand transportation under proper conditions and are suitable for storage, and during the period of sale they have the appearance and taste characteristic of the pomological variety. The quality of fruits of each commercial grade must comply with the standards specified in the table. 3

Table 3.

Rotten fruits are not allowed.

Third grade apples are intended for current sales. They are not subject to storage for long-term storage and shipment outside the region, territory, republic without regional division.

For transportation and storage, it is allowed not to sort apples into commercial grades I and II intended for fresh consumption when supplied to wholesale trade organizations in box pallets in accordance with GOST 21133-87 or special containers. Apples intended for retail trade must be sorted into commercial grades.

Apples are stored in conditions that ensure the preservation of their quality in accordance with the rules approved in accordance with the established procedure.

2. Ttechnologicalschemeproductionapplejuice

2.1 Functionalscheme

To obtain these types of canned food, technological schemes were developed based on technical and technological information from specialized literature.

The initial guidelines for developing a flowchart are technical instructions. Taking into account the documented information in the process flow diagrams, some changes were developed to improve operations and production parameters. In order to obtain a high-quality product, the following was provided when developing the block diagram:

Ensuring high productivity and quality of the finished product;

The use of stainless steel technological equipment, which minimizes the transition of heavy metals into the product;

Production operations should be mechanized as much as possible;

Technological operations must be carried out without interruption.

To obtain high-quality products, the technological scheme provides for the following:

Washing apples is done to remove contamination;

When inspecting apples, microorganisms that may affect the color of the finished product are removed;

Heat treatment aims to inactivate a favorable environment for the development of microorganisms, including the pathogenic botulinium;

Aseptic canning allows you to preserve a large number of semi-finished products per season in order to extend the season.

All these advantages and modern technologies were taken into account when developing a flow chart for operations in the production of apple juice.

The first operation is washing, which is carried out in two washing machines installed in series. Washed fruits are inspected, removing those affected by pests and diseases. After washing, the fruits are crushed using disk or grating crushers: pome fruits (apples, quince, pears) into particles measuring 2...6 mm.

Stone fruits and berries are processed using roller crushers. Crushers must be adjusted in such a way that crushing of the seeds does not occur. The content of crushed seeds in the pulp is no more than 15%; a small amount of them improves the taste and smell of the juice.

The processed pulp is fed for pressing, for which hydraulic batch presses are used, either periodic or continuous - screw or belt.

The clarified juice is filtered and sent for heating and packaging.

When making juices with sugar or blended, mixing the juices and adding sugar is carried out before heating.

The juice, packaged in small containers with subsequent sterilization, is heated to 75...80 ° C and packaged in prepared bottles or jars. When producing juice with vitamin C, ascorbic acid is added to the hot juice, mixed for 5...10 minutes and immediately transferred for packaging.

The filled container is sealed and sent for sterilization (pasteurization), which is carried out at 85, 90 or 100 ° C, depending on the acidity of the juice and the capacity of the container, the duration of sterilization is from 10 to 20 minutes.

Juices can be packaged in large containers with a capacity of 2, 3 and 10 dm3 using the so-called hot filling method without subsequent sterilization. During hot filling, the juice is heated to 95...97 °C with automatic temperature control and immediately poured into prepared hot jars, which are sealed with boiled lids.

The sealed jars are laid on their sides for 20 minutes to sterilize the upper empty space of the container, after which they are blown with cold air to reduce the harmful effects of heat on the quality of the juice.

2.2 Hardwarescheme

Machine-hardware diagram of a complex of technological equipment for the production of clarified apple juice.

It consists of pumps 1, 9, 17 and 24, a screw separator 2, elevators 3 and 6, a washing machine 4, an inspection conveyor 5, collectors 7, 13, 15, 18, 19 and 22, a crusher 8, a press 10, a pasteurizer - cooler 11, pasteurizer 12, filters 14 and 16, cooler 20, tubular static mixer 21 and dispenser 23 of pectolytic preparations.

The fruits received for processing are poured into concrete baths, from where they are sent to the workshop by hydraulic conveyor through underground channels.

Here, using a screw separator 2 located in a concrete bath (pit), the fruits are separated from the water and, using an elevator 3 with a shower device, they are lifted to the final washing machine 4.

Water coming from the auger separator and containing large contaminants (stones, branches, leaves, etc.) enters the loading funnel of an inclined auger conveyor with a perforated bottom, which retains and removes contaminants.

The purified water flows into the bath (pit), from where, using a submersible pump 1, it is supplied back to the concrete baths with fruits for reuse.

The washed fruits are inspected on the conveyor 5, removing fruits unsuitable for processing, and they are lifted by an elevator 6 to the receiving collector 7, rinsing the fruits with a stream of clean water. Apples from the collection in the required quantity (depending on the productivity of the press) are fed to crusher 8. The crushed fruit mass is immediately sent by pump 9 to pressing 10. The resulting juice in the pressing installation is cleaned of possible large particles and, after the pasteurizer-cooler 11, is sent to one of containers for depectinization. The pomace from pressing is crushed on a mixer with the possible addition of water and sent to fermentation containers.

The juice after pasteurization and cooling (45...50 °C) is first sent to the intermediate collector 22, from where it is sucked into the depectinization tank by the dosing pump 24. Along the way, a pectolytic drug is introduced into the pipeline using a dispenser 23 and mixed in a tubular static mixer 21. The processes of depectinization and clarification occur depending on the type of drug used. If the preparation for clarification requires cooling of the juice, then after depectinization it is pumped through a cooler 20 into containers for clarification 19 and the preparation is added manually. If cooling is not required, the juice is not pumped in this case, and the clarification preparation is introduced into a container for depectinization.

Upon completion of depectinization and clarification, the sediment formed at the bottom of the container is pumped into a sediment collection tank 18, from where it is sent by pump 17 to filter 16.

The juice obtained in this way is pumped using a pump into a collection tank 19, where the juice obtained from filtering the sediment is added. The juice mixture is once again sent to filter 14 to obtain fully clarified juice, ready for packaging in bottles.

This juice is collected in the receiving collection 13, and then sent to the bottling line, where it is pre-deaerated and pasteurized.

The juice is packed into bottles at 80 °C, followed by additional pasteurization and cooling in a tunnel pasteurizer-cooler.

3. ABOUTscripturemainstagesproductionapplejuice

Juice is prepared from apples of different varieties and ripening periods, so the chemical composition of apple juices can vary significantly, although most industrial varieties of apples have a slight range in the content of dry substances (19...21%) and organic acids (0.3...0.6% ), they also contain pectin substances (0.5...1.0%) and are rich in vitamins. For obtaining juices, the best apples are autumn-winter varieties with dense tissue, which, when crushed, produce pulp with a granular structure that lends itself well to pressing. The juice yield is 80% or more. After crushing, the pulp must immediately go to pressing, since grinding breaks the integrity of the cell walls and releases polyphenolic enzymes. In this case, with the participation of atmospheric oxygen, polyphenolic and other easily oxidized compounds are oxidized, which leads to darkening and deterioration of the taste and smell of the juice. The oxidation products of polyphenols can have a red, orange, brown color and, accordingly, change the color of the juice. Pressed juice, which contains pectin and polyphenolic substances and some starch and nitrogenous compounds, must be clarified using combined methods using pectolytic and amylolytic enzymes and other clarifying substances. To obtain apple juice, complex mechanized lines are used, including the acceptance of raw materials and the production of the finished product.

Technological process

The juices are clarified and represent the liquid phase of the fruit with substances dissolved in it, squeezed from the fruit tissue. Delivery, acceptance and storage of raw materials are carried out in the production of juices in the same way as in the production of other types of canned fruit.

Treatment with enzyme preparations

Most fruits and berries contain pectin substances, which make it difficult to extract juice and reduce its yield. Pectic substances are found in fruits in the form of water-insoluble protopectin and soluble pectin. Protopectin is part of the cell walls and middle plates of plant tissues. The main influence on the process of juice release is exerted by soluble pectin, which has water-holding ability and increases the viscosity of the juice, preventing it from flowing out. Therefore, when treating pulp with pectolytic enzymes, it is necessary, first of all, to destroy insoluble protopectin.

Protopectin must be hydrolyzed only partially, so as to separate cells from one another and partially destroy their walls to increase cell permeability. Pectolytic enzyme preparations not only destroy pectin substances, but also act on cells with toxic substances of a non-enzymatic nature, which are part of the preparations and cause coagulation of protein-lipid membranes and the death of plant cells. As a result of these transformations, cellular permeability increases, protoplasmic membranes rupture, and the release of juice is greatly facilitated. To process fruit pulp in the production of juices without pulp, the enzyme preparation Pectostostidin is used, which is available in powder form. The drug Novoferm 10x (grown by the surface method) is a complex of enzymes pectinase, polygalacturonase, pectin methyl esterase, cellulase and amylase. The optimal temperature for action of pectolytic enzyme preparations is 35…40°C. Increasing the temperature above 55°C inactivates the enzymes and the effect of the drug stops. Treatment duration is 1…2 hours. Novoferm 10x is used both for processing pulp and for clarifying juices. A new type of enzymes that can be used to process pulp in order to increase juice yield are diluting enzymes, which include pectinase and cellulase.

Pectic substances have water-holding ability, form a hydration shell around suspended matter, act as protective colloids for suspended particles, delay their precipitation and increase the viscosity of juice. Therefore, the destruction of the pectin molecule promotes the separation and settling of particles.

Pectolytic enzyme preparations are used to clarify juices. Under their action, the pectin molecule is destroyed to water-soluble galacturonic acids. For this purpose, for example, the enzyme preparation Pectofoetidin P10X is used. This drug contains, in addition to pectolytic and proteolytic enzymes. Processing can be carried out in a batch or continuous manner. In domestic industry, the batch processing method predominates.

An enzyme preparation is added to the juice in an amount of 0.02-0.03% in the form of a suspension. The dose of the applied drug depends on the pectin content in the juice, pH and temperature. To achieve the desired result, the optimal conditions for the action of the drug should be observed: pH 3.7-4.0; processing temperature 40-50 0C; The processing time is 1 hour with stirring. Under such conditions, more than 50% of the pectin is destroyed and the juice becomes clearer. If complete depectinization is required, the process continues for a longer time.

If the turbidity of the juice is due to the presence of starch, then amylolytic enzyme preparations are used. Starch is contained in juices from summer and unripe apple varieties. During heat treatment, most of the starch gelatinizes, goes into solution and, during bottling and storage, can cause cloudiness in the juice due to the formation of complexes with polyphenols. To process such juices, amylolytic enzyme preparations are used, for example, Amylorizin P10X. Processing conditions: temperature 50 0C; pH 4.5-5.5.

If there are pectin substances and starch in the juice, it is recommended to use both pectolytic and amylolytic enzymes.

The optimal dose of the applied drug is determined on the basis of a test lightening. First, the presence of pectin in the juice (by an alcohol test) and starch (by an iodine test) is determined. Then, the dose of the applied drug is determined by the amount of clot formed or by the intensity of color. The correctness of the chosen dose is checked by test clarification in test tubes.

The disadvantage of the enzymatic clarification method is the frequency and duration of treatment (1-2 hours). In recent years, work has appeared on continuous methods for processing juices. For this purpose, enzymes fixed on solid supports (immobilized) are used. Insoluble enzyme-carrier complexes are stable and retain the catalytic properties of enzymes. Inorganic and organic substances are used as carriers. The processing is carried out in special reactors.

INconclusion

It should be especially noted that the production of canned food is a very convenient area for small businesses. Simple technology, low cost (no need for large capital investments or production space), ease of organizing production (minimal amount of technological equipment), technically uncomplicated production equipment (its production is possible in the simplest conditions) allows a large number of small business representatives to actively participate in this.

Apples are rich in pectin. These are natural detoxifiers that remove heavy metals, radionuclides, nitrates and other toxins from the body. Pectin substances are localized in apple peel. But first of all, they make it very difficult to extract juice and reduce their yield, so they use treatment with enzyme preparations. Under their influence, the viscosity of the juices first decreases, and then sedimentation occurs - sedimentation occurs. But even so, apple juice, thanks to natural sugars and organic acids, helps us recover after heavy exercise and strengthens the heart and blood vessels.

Experiments on mice showed that apple juice protects brain cells from oxidative processes that occur during stress, which indicates its antioxidant properties. 300 g of juice per day is enough to avoid the development of cerebral vascular sclerosis.

WITHsqueakusedliterature

1. Technology systems. Description and technical and economic assessment of the technological process. Methodological instructions for performing calculation and graphic work ST-0297. Compiled by: E.L. Feldman. - Donetsk: DIEHP, 1997. - 16 p.

2. Food processing plant. Canning and storage of products compiled by: I. Kravtsov. - "Mayak" Odessa, 1968. -334 p.

3.Handbook of canning production master - compiled by: S.M. Yastrebov. - “Food industry” Moscow, 1980 - 206 p.

4. General technology of food production / Ed. A. P. Kovalskaya. - M.: Kolos 1993-384 p.

5. Technology of canned fruits and vegetables. A. F. Fan-Jung, B. L. Flower menbaum, A. K. Izotov - M.: Food industry

6. Rogachev V.I. Handbook of fruit and vegetable canning production technologist.

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Federal State Budgetary Educational Institution of Higher Professional Education

Ekaterinburg State Agrarian University

on the topic: Juicing technology

Performed:

Maksimenko A.L.

Orenburg - 2015

Introduction

3. Measures for industrial sanitation and occupational hygiene ONT

Conclusion

Introduction

Juice production is of great importance to humans. Everyone understands that for health it is necessary to get vitamins, and juices contain a significant part of them. They contain the following vitamins: vitamin C, vitamin P, folic acid, vitamin A, carotene. Juices are a necessary and irreplaceable part of the diet of people all over the world.

Juice is a liquid product obtained from fruits and vegetables by mechanical action and preserved by physical means. Consuming juices is a quick way to saturate the body's cells with essential nutrients. They are easily digested and quickly enter the blood and lymph. Juice production is one of the fastest growing industries, both in our country and abroad. Not only the quantity, but also the range of juices produced is increasing. The consumption of juices around the world is constantly growing, due to both the high nutritional value and the profitability of juice production. The high technology of juice production processes makes it possible to quickly and effectively introduce the achievements of science and technology into industry.

1. Technology for preparing fruit and berry juices

The following requirements are imposed on raw materials for the production of juices: first of all, the taste, aroma, content of nutrients and physiologically active substances are assessed, and the degree of ripeness of the fruit is taken into account to increase the juice yield. All fruits are stored in different ways. For example, different varieties of apples react differently to the effects of temperature during storage. Some of them tolerate a long-term state of hypothermia down to -2...-3 C, while being stored with minor losses and with slow defrosting (defrosting).

All this requires special technology for growing and storing products. The content of dry substances in fruits reaches an average of 10-20%, a smaller part of which is insoluble (2-5%), and a large part is dissolved in cell sap (5-18%). Insoluble solids are fiber and its accompanying hemicelluloses and protopectin, as well as some nitrogenous substances, pigments, waxes, and starch. Soluble dry substances in fruits include sugars, acids, nitrogenous substances, phenolic substances, soluble pectin and others.

The significance of the chemical components of fruits is different, but they are all necessary for rational human nutrition.

Carbohydrates determine the caloric content, which for fruits is 50-70 cal per 100g. Sugars, combined with acids, play a major role in determining the taste of fruits. The content of other components is often low, but determines their specific characteristics and nutritional value. For example, the content of tannins determines the astringent taste of fruits; as a result of their transformations, the color of processed products may change, and their presence is associated with the clarification of juices. The composition and ratio of anthocyanins and fat-soluble pigments determine an important quality indicator - the color of the fruit.

Vitamins are of particular importance in human nutrition, and some of them (vitamin C, vitamin P, folic acid, provitamin A - carotene) mainly contain fruits and vegetables.

There are two main types of juices; without pulp (pressed) and with pulp (homogenized). According to the preparation technology and recipe, there are several types of them (natural, blended, fortified, sterilized through sterilizing filters, etc.). preparation juice quality sanitation

2. Juicing without pulp

Juices without pulp are obtained by pressing. Plant tissue is prepared so that the cell sap is released from every cell as much as possible. This depends on carefully chopping the fruit. In this case, most of the cells should be disrupted. But the pieces of fabric should not be very small, otherwise the sieves become clogged during pressing and the juice yield decreases. Thus, when chopping apples into pieces about 0.3 cm in size, the juice yield can be increased to 705; with a greater degree of chopping, it decreases. To crush raw materials, a crusher with grooved rollers is used, which, when rotating towards each other, crush the fruits, a universal crusher, a roller crusher, and a knife cutter. To increase the yield of juice, the pulp is heated to a temperature of 80-85 C. However, as a result, an off-flavor may appear and the aromaticity of the product may decrease. Other methods are also used to increase the yield of juice - freezing, electroplasmolysis, treatment with enzyme preparations. When frozen, cell walls are damaged by ice crystals. During electroplasmolization, protoplasm coagulates under the influence of electrical voltage. Enzyme preparations contain pecto- and proteolytic enzymes that loosen fruit tissue.

The juice is extracted using various presses. The most common: screw with mechanical drive, with hydraulic drive, screw. In mechanically driven presses, pressure (9-12% kg/cm) is created by rotating a nut on a vertical screw, which is transmitted to the upper clamping frame of the basket.

In presses with a hydraulic drive, pressure (9-12 kg/cm) is created by a hydraulic plunger pump, in continuous screw presses used to obtain grape juice - by rotating two screws with opposite directions of turns, decreasing pitch and increasing diameter (the principle of its operation is similar extractor for tomato juice). The pulp is loaded into presses either into two baskets made of wooden slats fastened with hoops, or into packs (in hydraulic presses) installed on two lattice wooden platforms. While one is freed from pulp and loaded, the second is pressed. At the same time, the pressure is increased slowly, otherwise the pulp may be pressed in. In basket presses, after the first pressing of the juice, the pulp is loosened and pressed a second time. In pack presses, the maximum juice yield is reached after the first pressing.

In screw presses, juice is obtained with a large amount of suspended particles, but in this case the process of its extraction is continuous and the yield is high, so such presses are used more and more widely. The next step is clarification of the juice. The simplest method is the sedimentation of turbidity particles by settling, but in this case only large particles precipitate and the process proceeds very slowly. Sometimes juices (for example, grape juice) self-clarify: with prolonged standing, a flaky sediment of turbidity peels off. Self-clarification occurs due to enzymatic and chemical transformations during which colloidal substances are destroyed. To self-clarify juices, large reserve containers are needed. The destruction of colloids can be accelerated by enzyme preparations of mold fungi that have a pectolytic effect (the same as when processing pulp). This method is used for difficult-to-clarify apple and plum juices. For clarification, juices are fined by adding proteins (gelatin) and tannins (tannin). Forming sediment, they deposit suspended particles. Clays (bentotins) are also used, which have strong adsorbing properties and change the electrical charges of colloids, thereby precipitating them. But the most common filtration of juices is carried out on filter presses. Between the plates of the filter-press, a filter material is laid (filter - cardboard, pressed asbestos), through which the juice passes, supplied by a pump under pressure through the channels in the flanges of the plates. After filtering, the first portions of juice entering the opposite channel in the flanges may be cloudy; they are returned for recycling. The clear juice is sent for bottling, capping and sterilization. Juices can be sterilized without heating using sterilizing filters. For this purpose, filter presses are used. The holes in the filter material are so small (no more than 1 micron) that microorganisms cannot pass through them. Juices obtained using de-fertilizing filters retain their natural taste and aroma and are therefore more valuable than sterilized ones. Mechanized production lines have been created for the production of fruit juices, which provide for all operations - from crushing raw materials to sterilization and bottling of finished products.

The nutritional, vitamin and flavoring benefits of clarified juices are high, many of them are dietary products. However, during their production, mainly during clarification (filtration), valuable substances are separated along with the sediment: carotene, fiber, semi-fiber, pectin, protein and many phenolic compounds, some vitamins.

3. Measures for industrial sanitation and occupational hygiene

The layout and arrangement of the enterprise territory provides for the removal of atmospheric precipitation from buildings to drains; utility and fire water supply and sewerage. Directions and passage signs, special inscriptions and parking signs are installed on the territory. Normal sanitary and hygienic conditions (to, humidity, pressure and air purity) are maintained in production premises.

Production, warehouse, auxiliary, utility and household premises, staircases, passages and workplaces are kept clean, preventing workplaces and passages from being cluttered with equipment, materials and spare parts.

The surface of the floor, walls and ceilings is smooth, easy to clean and meets hygienic and operational requirements. To ensure safe working conditions and human performance, the air environment surrounding him at work must comply with established sanitary and hygienic standards.

The rationing is based on the conditions under which the human body maintains a normal thermal balance, that is, due to physiological processes, thermoregulation is carried out, ensuring the preservation of a constant body temperature through heat exchange with the external environment.

The required state of the air environment of industrial premises is ensured by a set of measures that can be divided into the following groups:

a) combating the release of harmful substances at the source of their occurrence;

b) mechanization and automation of production processes, their remote control;

c) organization of the technological process that ensures a minimum release of hazardous substances in the work area;

d) installation of ventilation and heating;

e) use of personal protective equipment.

Environmental protection. The problem of the environment and the rational use of natural resources is one of the most pressing human problems, since life on earth, the health and well-being of mankind depend on its solution.

A sanitary protection zone 50 m wide is provided around the enterprise. This zone is landscaped and landscaped. Green spaces enrich the air with oxygen, absorb carbon dioxide and noise, clean the air from dust and regulate the microclimate. Pollution of atmospheric air and water bodies is within acceptable limits, since treatment facilities are provided for this purpose. After washing the equipment and inventory, water containing contaminants is drained through holes in the floor that are connected to the sewer system, wastewater is treated at treatment facilities, and the resulting sludge is used for sale as fertilizer in agriculture. Purified water is reused at the enterprise, but only for domestic purposes.

4. Quality control of finished products

Quality control of finished products for fruit and berry juices includes:

· organoleptic indicators.

· mass fraction of dry substances.m

mass fraction of acids.

mass fraction of alcohol.

· mass fraction of pulp (for juices with pulp).

· mass fraction of sediment (for clarified juices).

· pH value.

mass fraction of vitamin C.

· preservatives.

· foreign impurities, toxic elements.

Determination of titratable acidity of juices without pulp.

Fifty grams of juice (temperature 18-20°C) is transferred to a 250 ml volumetric flask and adjusted to the mark with distilled water. Then 10-15 cc are pipetted into a flask and titrated (0.1 mol/cc) with NaOH solution in the presence of phenolphthalein (3 drops) until a pink color appears that does not disappear within 30 seconds (analysis is carried out 2 times).

Determination of dry matter in juice. 1. Method of drying the sample.

2. Determination of the mass fraction of dry substances by density. Controlled quality indicators of fruit and berry juices: citric acid content, sucrose content, total D-glucose and D-fructose content, D and L-malic acid content, L-ascorbic acid (vitamin C) content, L and D-lactic acid content , dry matter content, pH (active) and total (titrated), relative density. The naturalness of juices is indicated by the content of malic acid in them, and synthetic malic acid consists of D and L forms. The presence of these forms of malic acid indicates the addition of a synthetic acid. The presence of acetic, D and L-lactic acids in the juice indicates microbiological fermentation of the juice. They should not be present in the juice. Note: apple juice does not contain D-malic acid, so this fact is used to determine the adulteration of apple juices.

Conclusion

High quality of products is one of the most important tasks of any enterprise. When accepting raw materials for production, each enterprise must be confident in its quality, subject it to chemical analysis, control all the most important indicators - the content of free fatty acids, peroxides, the presence of traces of heavy metals and many others. For the production of fruit, berry and vegetable juices, the highest quality raw materials must be selected from the best suppliers.

First of all, taste, aroma, content of nutrients and physiologically active substances are assessed. The transparency of pressed (without pulp) juices is taken into account.

When operating equipment for the production of juices without pulp, safety precautions, sanitary and hygienic standards must be observed to prevent equipment breakdowns, as well as industrial injuries.

List of used literature

1. GOST 13799-81 Canned fruit, berry, vegetable and mushroom products. Packaging, labeling, transportation and storage.

2. Granatkina, N.V. Commodity research and organization of trade in food products - M.: Academy, 2009. - 240 p.

3. Eliseev, M.N. Commodity research and examination of flavored goods / M.N. Eliseev, V.M. Poznyakovsky - M.: Academy, 2006. - 304 p.

4. General technology of food production / Ed. A. P. Kovalskaya. - M.: Kolos 1993-384 p.

5. Leonenko I.I. “Horticulture”, textbook for technical schools, Moscow, 2002, 290 p.

6. Polegaev V.I. “Storage and processing of fruits and vegetables”, Moscow: Agroprmizdat, 2006, 302 p.

7. Rogachev V.I. Handbook of fruit and vegetable canning production technologist.

8. Samsonova A. N. Fruit and vegetable juices

9. Skurikhina, I.M. Chemical composition of food products / - M.: 2003

10. Fan-Yung, B. L. Flower menbaum, A. K. Izotov Technology of canned fruits and vegetables. - M.: Food industry

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Modern technologies for obtaining apple juice. Apple juice: from garden to package Industrial methods of collecting apples for juice

Washing and crushing fruits and berries

Preparing pulp for pressing

Selection of juice on drains and pressing of pulp

Characteristics of juices

Juice clarification

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