Abstract
SUMMARY— Bactofugation, a continuous centrifugal process of removing microorganisms from liquid foods, was applied at 9.000 g force to chilled and heated apple juice at a rate of 1,600gph. A reduction 99.8% in total bacterial count and 99.9% yeast‐mold count of fresh apple juice processed at 7° was obtained. Bactofugating chilled apple juice was more effective than bactofugating apple juice heated to 54°C and presented certain operational advantages. Bactofugated, chilled apple juice retained the same flavor as untreated, fresh apple juice and remained fresh 22 days at 5°C, compared to about 5 days for the untreated apple juice. The simplicity of bactofugation, its relatively high put‐through capacity and its effective reduction of microbial populations in fresh apple juice suggest that the process has potential application toward improving the keeping quality of this food.
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