Processed Apple Products

447 Pages·1995·15.2 MB·English

by  Roger D. Way

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.
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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