Abstract
ABSTRACTThe continuous stepless counter‐current De Danske Sukkerfabrikker diffusion apparatus originally developed to recover sugar solids from sugar beets was studied as a physical procedure to recover apple juice. This procedure was compared with apple juice recovery using a Willmes press which is an example of a batch mechanical pressing operation. Crinkle‐cut apple slices 3 mm in thickness were introduced into the diffuser and heated from 55–75°C. The cell sap containing soluble nutrients was diffused through the apple cell membrane and extracted by heated potable water flowing under the force of gravity. The diffusion‐type juice soluble solids yields were 13.47% higher than those for the press‐type juices and resulting extracted pomace was low in waste‐soluble solids. Sensory comparisons between the pressed and diffusion juices showed preference for the pressed product.
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