Abstract
The aim of this study is to indicate the influence of pretreatment, consisting of grinding vegetables and then freezing and thawing the raw material before pressing on the process efficiency and quality of obtained juice. The subject of the research was celeriac root (Apium graveolens L) of the Edward variety. Juice pressing was carried out in a laboratory basket press. The pressing yield and specific energy were values characterizing the pressing process, while pH and the extracted content in the juice were used to assess the juice quality. The experiment was performed according to three procedures. In each of them, the ground celeriac root (pulp or chips) was initially pretreated through freezing and thawing and then pressed twice. Among the examined methods of obtaining juice, the most beneficial method was pressing juice from the pulp, then freezing and thawing the pomace obtained in the first cycle, and finally, pressing the pomace. It is an energy-optimal method and guarantees a high pressing yield as well as obtaining juice with a higher soluble solid content than during the process of pressing chips.
Highlights
Vegetables are a crucial element of a healthy diet
The aim of this study is to indicate the influence of pretreatment, consisting of grinding vegetables and freezing and thawing the raw material before pressing on the process efficiency and quality of the obtained juice
The statistical analysis proved a significant impact of the chosen procedure and the method of sample grinding before pressing on yield and the specific energy of procedure and the method of sample grinding before pressing on yield and the specific energy of juice juice pressing
Summary
Vegetables are a crucial element of a healthy diet. Celeriac (Apium graveolens L) is a common vegetable, occurring in temperate climate zones, and it has a significant culinary meaning [1]. As well as leaves, are edible and can be consumed fresh or processed, e.g., frozen, canned, or as juices. Their high nutritional value arises from their low caloric value, high content of vitamins (C, B1 , B2 , B3 , B6 , B12 , A, D, E), macroelements (Ca, K, Mg, P, S), microelements (Fe, Cu, Zn, Mn, B), and other biologically active elements [2,3,4,5]. Pressing is one of the common methods of acquiring juice from raw materials of plant origin. The efficiency of juice pressing is influenced by operational and construction factors, as well as the properties of the pressed raw material [10,11,12]. The method of pulp preparation and its pretreatment has a strong impact on the juice quality, as well as the pressing efficiency and energy
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