Processed Apple Products PDF
Preview Processed Apple Products
Processed Apple Products PROCESSED APPLE PRODUCTS Edited by Donald L. Downing, Ph.D. Professor of Food Processing New York State Agricultural Experiment Station Cornell University Geneva, New York An avi Book Published by Van Nostrand Reinhold New York An AVI Book (AVI is an imprint of Van Nostrand Reinhold) Copyright © 1989 by Van Nostrand Reinhold Softcover reprint of the hardcover 1st edition 1989 Library of Congress Catalog Card Number 88"3960 ISBN 978"1"4684"8227"0 ISBN 978"1"4684"8225"6 (eBook) DOl 10" 1007/978" 1 "4684"8225"6 All rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means-graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems-without written permission of the publisher. Van Nostrand Reinhold 115 Fifth Avenue New York, New York 10003 Van Nostrand Reinhold (International) Limited 11 New Fetter Lane London EC4P 4EE, England Van Nostrand Reinhold 480 La Trobe Street Melbourne, Victoria 3000, Australia Macmillan of Canada Division of Canada Publishing Corporation 164 Commander Boulevard Agincourt, Ontario MIS 3C7, Canada 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data Processed apple products/edited by Donald L. Downing. p. cm. "An AVI book." Includes bibliographies and index. ISBN 978"1"4684"8227"0 1. Apple products. l. Downing, Donald L., 1931- TP441.A6P76 1989 664' .80411-dc19 Contents Contributors xi Preface xiii 1. Apple Cultivars for Processing 1 Roger D. Way and Mark R. McLellan Apple Production 1 Apple Cultivars 4 Utilization of Apples in the United States 8 Processing-Apple Cultivars and Growing Regions 14 Processing Characteristics 16 Agronomic Characteristics 24 Bibliography 28 2. Harvesting, Storing, and Handling Processing Apples 31 Louis M. Massey, Jr. Development and Ripening of Apples 32 Disorders and Defects of Apples 35 Harvesting Apples 38 Storing Apples 40 Poststorage Handling of Apples 46 Bibliography 49 3. Apple Pressing and Juice Extraction 53 Victor L. Bump Types of Apple Juice 54 Selection of Fruit 57 v vi Contents Washing and Inspecting Fruit 59 Milling Apples 62 Pressing and Extracting Apples 64 Quality and Yield of Apple Juice 77 Bibliography 80 4. Clarification of Apple Juice 83 Arun Kilara and Jerome P. Van Buren Substrates Contributing to Turbidity 83 Pectolytic Enzymes 85 Use of Pectinases for Juice Clarification 87 Defects in Clarified Juice 94 Nonenzymatic Clarification 94 Bibliography 95 5. Causes and Prevention of Turbidity in Apple Juice 97 Jerome P. Van Buren Mechanism of Haze Formation 98 Types of Hazes 100 Testing Procedures 108 Fining Agents and Their Preparation 113 Fining Procedures 116 Ultrafiltration 117 Recovery of Stored Juice 118 Bibliography 119 6. Filtration of Apple Juice 121 Victor L. Bump Filter Aids 121 Preparing Juice for Filtration 124 Pressure Filters 125 Vacuum Filters 130 Membrane Filters (Ultrafiltration) 133 Handling Apple Juice After Processing 135 Design of Production Systems 135 Bibliography 136 7. Concentration of Apple Juice 137 M. A. Roo Concentration by Evaporation 138 Concentration by Reverse Osmosis 146 Freeze Concentration 157 Economics of Concentration Processes 163 Bibliography 166 8. Apple Cider 169 Donald L. Downing Sweet Cider 169 Fermented (Hard) Cider 175 Bibliography 187 Contents vii 9. Aseptic Processing and Packaging of Apple Juice 189 Joseph H. Hotchkiss Overview and Comparison with Conventional Processing 189 Product Sterilization 193 Preparation of Aseptic Packages 199 Quality Assurance 205 Design of APP Systems 209 Federal Regulations 211 Bibliography 212 10. Applesauce and Other Canned Apple Products 215 R. C. Wiley and C. R. Binkley Cultivar Selection 215 Raw-Product Condition, Grades, and Tests 216 Initial Unit Operations in Apple Canning 220 Applesauce Processing 226 Apple Slice Processing 229 Baked and Glazed Apple Processing 233 Quality Control 234 Robotics in Food-Processing Operations 235 Bibliography 237 11. Refrigerated, Frozen, and Dehydrofrozen Apples 239 G. Caleb Hall Cultivar Selection 239 Fruit Condition 240 Overview of Unit Operations 241 Antibrowning Treatments 241 Dehydrofreezing of Apple Slices 247 Bibliography 255 12. Dried Apple Products 257 G. Caleb Hall Definitions 257 Cultivar Selection 258 Advantages of Dried Foods 259 Pre drying Operations 259 Factors Affecting Drying 260 Drying Equipment and Methods 261 Postdrying Operations 274 Bibliography 277 13. Cider Vinegar 279 AndrewG. H. Lea Production, Terminology, and Uses 279 Chemical and Microbiological Background 281 Raw Material and Alcoholic Fermentation 282 Acetification 285 Clarification and Packaging 290 viii Contents Composition of Cider Vinegar 293 Specifications for Cider Vinegar 294 Defects 296 Color 300 Bibliography 300 14. Composition and Nutritive Value of Apple Products 303 Chang Y. Lee and Leonard R. Mattick Overall Composition 304 Carbohydrates 305 Fiber 314 Vitamins 314 Pectin 316 Amino Acids 317 Minerals 317 Organic Acids 320 Bibliography 321 15. Flavor Components and Quality Attributes 323 T. E. Acree and M. R. McLellan Sensory Physiology 324 Flavor Chemistry 326 Sensory Attributes 333 Sensory Properties of Apple Products 334 Future Uses of Apple Functional Components 338 Bibliography 339 16. Microbiology and Preservation 343 Katherine M. J. Swanson Types of Organisms 343 Measurement of Microbiological Quality 351 Preservation Methods 353 Bibliography 359 17. Treatment and Utilization of Apple-Processing Wastes 365 Yang D. Hang and Reginald H. Walter Apple-Processing Wastewaters 365 Apple Pomace 369 Bibliography 376 Appendix A: Analytical Methods 379 Determination of Sulfur Dioxide in Apple Products 381 Method for Checking Bisulfite Bath 385 Peroxidase Test for Adequacy of Blanching 386 Appendix B: Conversion Tables 389 Table B-1. Metric Units and U.S. Equivalents for Measures of Weight, Length, Area, and Capacity 390 Table B-2. Dry Measure and Liquid Measure Equivalents 391 Contents ix Table B-3. Temperature Conversion Formulas 391 Table B-4. General Conversion Factors 392 Table B-5. Conversion of Apple Sizes to Various Units 394 Table B-6. Conversion Between Moisture Content on Wet-Weight Basis (W. W.B.) and Bone-Dry Basis (B.D.B.) 395 Appendix C: Properties of Sucrose, Sodium Chloride, and Alcohol Solutions 397 Table C-1. Relationship Between °B rix, Specific Gravity, Solids Content, Gnd Water Content of Sucrose (Cane Sugar) Solutions 398 Table C-2. Relationship Between Specific Gravity and Concentration of Aqueous Alcohol Solutions 406 Table C-3. Properties of Sodium Chloride Brine at 60 OF 408 Appendix D: Miscellaneous Tables and Charts 411 Table D-l. Corrections to Refractometer Determination of Sucrose Concentration When Readings Made at Temperatures Other Than 20°C 412 Table D-2. Amounts of Sulfur Dioxide Required per 1,000 Gallons of Juice or Cider 413 Table D-3. Approximate Heat Evolution Rates of Fresh Apples at Different Storage Temperatures 413 Fig. D-1. Filtration Porosity Comparisons 414 Fig. D-2. Psychometric Chart-Properties of Air and Vapor Mixtures from 32 to 60 OF 415 Appendix E: Information on USDA Grade Standards 417 Publications 419 Visual Aids" 420 Appendix F: Information on Standards ofIdentity, Quantity, and Fill 421 Appendix G: Tables for Hard Cider and Apple Wine 423 Table G-1. Approximate Dilution of Extract in Wines from the Addition of High-Proof Brandy 424 Table G-2. Winery Hose Data 424 Table G-3. Flow Estimation from a Horizontal 2-Inch Hose 425 Table G-4. Legal U.S. Wine Bottle Sizes 425 Table G-5. Traditional U.S. Wine Bottle Sizes 425 Table G-6. Correction of Wine Spirits Volume to 60 OF 426 Table G-7. Estimation of Partially Filled Horizontal Tanks 427 Table G-8. Wine Tank Capacities 428 Table G-9. Vat Capacities 429 Table G-I0. Example of English Measure Tank Chart for Straight Sided Horizontal Tank 430 Table G-11. Example of Metric Measure Tank Chart for Straight Sided Vertical Tank 431 Index 433 Contributors Terry E. Acree, Ph.D., Cornell University, New York State Agricultural Experiment Station, Geneva, New York C. R. Binkley, Knouse Foods, Inc., Peach Glen, Pennsylvania Victor L. Bump, Vice President R&D (retired), S.S. Pierce Co. Inc., Dundee, New York Donald L. Downing, Ph.D., Cornell University, New York State Agricultural Experi- ment Station, Geneva, New York G. Caleb Hall, Seneca Foods Corporation, Marion, New York Yong D. Hang, Ph.D., Cornell University, New York State Agricultural Experiment Station, Geneva, New York Joseph H. Hotchkiss, Ph.D., Cornell University, Ithaca, New York Arun Kilara, Ph.D., The Pennsylvania State University, University Park, Pennsyl vania Andrew G. H. Lea, Ph.D., Cadbury Schweppes, Reading, England Chang Y. Lee, Ph.D., Cornell University, New York State Agricultural Experiment Station, Geneva, New York Leonard R. Mattick, Ph.D., Professor Emeritus, Cornell University, New York State Agricultural Experiment Station, Geneva, New York Louis M. Massey, Jr., Ph.D., Cornell University, New York State Agricultural Exper iment Station, Geneva, New York Mark R. McLellan, Ph.D., Cornell University, New York State Agricultural Experi ment Station, Geneva, New York M. Anandha Rao, Ph.D., Cornell University, New York State Agricultural Experiment Station, Geneva, New York Katherine M. J. Swanson, Ph.D., The Pillsbury Company, Minneapolis, Minnesota Jerome P. Van Buren, Ph.D., Cornell University, New York State Agricultural Exper iment Station, Geneva, New York Reginald H. Walter, Ph.D., Cornell University, New York State Agricultural Experi ment Station, Geneva, New York xi xii Contributors Roger D. Way, Ph.D., Professor Emeritus, Cornell University, New York State Agricul· tural Experiment Station, Geneva, New York Robert C. Wiley, Ph.D., University of Maryland, College Park, Maryland
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