| The first important processing stage in the process of making apple juice is to crush the apples. Grain sizes of between 5 and 8 mm diameters are desirable for presses, and grain sizes of between 3 and 5 mm are desirable for decanters. The mechanical process of destroying the cell tissue breaks down the existing compartmentation, and brings the enzymes in the fruit into contact with the vacuole liquid. Oxidation processes and pectine degradation, as well as trub-forming reactions take place immediately and in uncontrolled form.
The following characteristics are expected from a system used for crushing whole apples:
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Closed system which does not additionally increase the natural air content in the intercellular spaces. This considerably reduces foaming and ascorbic acid consumption of the juice. |
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Narrow grain size spectrum. Oversized apple pieces lead to yield losses; undersized
pieces increase the colloid content in the juice and pose problems in terms
of phase separation. |
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