Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice

2020 ◽  
Author(s):  
Danshi Zhu ◽  
Chengcheng Kou ◽  
Yusi Shen ◽  
Pushun Xi ◽  
Xuehui Cao ◽  
...  
Keyword(s):  
Apple Juice ◽  
Colloidal Properties ◽  
Processing Steps

scholarly journals Aroma Profiles of Dry-Hopped Ciders Produced with Citra, Galaxy, and Mosaic Hops

2021 ◽  
Vol 12 (1) ◽  
pp. 310
Author(s):  
Matthew T. Bingman ◽  
Josephine L. Hinkley ◽  
Colin P. Bradley ◽  
Callie A. Cole
Keyword(s):  
Organic Compounds ◽  
Apple Juice ◽  
Aroma Compounds ◽  
Consumer Acceptance ◽  
Cider Industry ◽  
Processing Steps

Cider quality and consumer acceptance are greatly influenced by its aroma. With the continued expansion of the craft cider industry, cider producers are employing techniques such as dry hopping to develop unique flavor profiles. Few studies, however, have explored the VOCs of dry-hopped cider. Herein, we monitor the development of VOCs from pressed apple juice, through fermentation and dry hopping by HS–SPME–GC–MS, to elucidate when and how aroma compounds arise in cider production. In all, 89 VOCs were detected, spanning eight classes of organic compounds. Racking events decreased ester concentrations by 10 ± 1%, but resting on the lees allowed these pleasant, fruity aromas to be reestablished. Dry hopping was conducted with three types of hops (Citra, Galaxy, and Mosaic). The varied development of terpenes and esters between hop varieties supports the use of this technique to diversify the aroma profiles of ciders. Herein, we report that both the variety of hops and the timing of key processing steps including racking and hop addition significantly alter the identity and concentration of aroma-important VOCs in dry-hopped cider.

A New Scanning Thermal Microprobe

1997 ◽  
Vol 503 ◽  
Author(s):  
Yongxia Zhang ◽  
Yanwei Zhang ◽  
Juliana Blaser ◽  
T. S. Sriiram ◽  
R. B. Marcus
Keyword(s):  
Thin Film ◽  
High Resolution ◽  
Thermal Response ◽  
Temperature Sensing ◽  
Thermal Sensor ◽  
Atomic Force ◽  
Thin Film Thermocouple ◽  
Processing Steps ◽  
Thermocouple Junction

ABSTRACTA thermal microprobe has been designed and built for high resolution temperature sensing. The thermal sensor is a thin-film thermocouple junction at the tip of an Atomic Force Microprobe (AFM) silicon probe needle. Only wafer-stage processing steps are used for the fabrication. The thermal response over the range 25–s 4.5–rovolts per degree C and is linear.

An apple juice a day?

2016 ◽  
Author(s):  
Team DFTB
Keyword(s):  
Apple Juice

Bending of sheets and profiles on a four-roll machine for rocket bodies, tube and frame products. Part 4

2020 ◽  
pp. 45-54
Author(s):  
V.A. Zharkov
Keyword(s):  
Mathematical Model ◽  
Stressed State ◽  
Sheet Stamping ◽  
Formation Of Cracks ◽  
Processing Steps

A theory and a mathematical model are developed for calculating the parameters of the strain-stressed state at the stages of pre-bending, calibration, straightening and bending of the straightened section, taking into account the strengthening of the billet on a roll machine. By CAD/CAE modeling the strains, stresses and forces acting on the billet from the rolls are investigated. Criteria for the formation of cracks, low accuracy and excessive springing of the billet after these processing steps are determined, recommendations are given for their elimination. Keywords billet, sheet stamping, bending, roll machine, pre-bending, calibration, straightening, bending of the straightened section, CAD/CAE modeling. [email protected]

Evaluation of Beetroot Juice Blends with Carrot and Apple Juice as Healthy Beverage

2017 ◽  
Vol 48 (1) ◽  
pp. 1-29
Author(s):  
Abeer El-Dakak ◽  
Mona Youssef ◽  
Hanaa Abd El-Rahman
Keyword(s):  
Apple Juice ◽  
Beetroot Juice

From secretion in Pichia pastoris to application in apple juice processing: Exo-polygalacturonase from Sporothrix schenckii 1099-18

2021 ◽  
Vol 28 ◽  
Author(s):  
Ersin Karataş ◽  
Ahmet Tülek ◽  
Mehmet Mervan Çakar ◽  
Faruk Tamtürk ◽  
Fatih Aktaş ◽  
...  
Keyword(s):  
Pichia Pastoris ◽  
Apple Juice ◽  
Biochemical Characterization ◽  
Signal Sequence ◽  
Sporothrix Schenckii ◽  
Juice Clarification ◽  
Pectinolytic Enzyme ◽  
Pectinolytic Enzymes ◽  
Protein Expression And Purification ◽  
Wide Range

Background: Polygalacturonases are a group of enzymes under pectinolytic enzymes related to enzymes that hydrolyse pectic substances. Polygalacturonases have been used in various industrial applications such as fruit juice clarification, retting of plant fibers, wastewater treatment drinks fermentation, and oil extraction. Objectives: The study was evaluated at the heterologous expression, purification, biochemical characterization, computational modeling, and performance in apple juice clarification of a new exo-polygalacturonase from Sporothrix schenckii 1099-18 (SsExo-PG) in Pichia pastoris. Methods: Recombinant DNA technology was used in this study. Two different pPIC9K plasmids were constructed with native signal sequence-ssexo-pg and alpha signal sequence-ssexo-pg separately. Protein expression and purification performed after plasmids transformed into the Pichia pastoris. Biochemical and structural analyses were performed by using pure SsExo-PG. Results: The purification of SsExo-PG was achieved using a Ni-NTA chromatography system. The enzyme was found to have a molecular mass of approximately 52 kDa. SsExo-PG presented as stable at a wide range of temperature and pH values, and to be more storage stable than other commercial pectinolytic enzyme mixtures. Structural analysis revealed that the catalytic residues of SsExo-PG are somewhat similar to other Exo-PGs. The KM and kcat values for the degradation of polygalacturonic acid (PGA) by the purified enzyme were found to be 0.5868 µM and 179 s-1, respectively. Cu2+ was found to enhance SsExo-PG activity while Ag2+ and Fe2+ almost completely inhibited enzyme activity. The enzyme reduced turbidity up to 80% thus enhanced the clarification of apple juice. SsExo-PG showed promising performance when compared with other commercial pectinolytic enzyme mixtures. Conclusion: The clarification potential of SsExo-PG was revealed by comparing it with commercial pectinolytic enzymes. The following parameters of the process of apple juice clarification processes showed that SsExo-PG is highly stable and has a novel performance.

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