Wydział Biotechnologii i Nauk o Żywności / Faculty of Biotechnology and Food Sciences / W5

Stały URI zbioruhttp://hdl.handle.net/11652/5

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20101

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Tematsearch.filters.applied.operator.equals: search.filters.subject.enzymatyczne upłynnianie

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  • Pozycja
    Enzymatic liquefaction of apple pomace
    (Wydawnictwo Politechniki Łódzkiej, 2010) Piątka, Dorota; Wilkowska, Agnieszka; Pogorzelski, Eugeniusz
    Clarity is one of the most important quality criteria required in apple juices and wines. Haze formation during apple processing can be caused by homogalacturonan, rhamnogalacturonan, arabinogalactan, arabinan or xylogalacturonan. Manufacturers are looking for new technologies that guarantee high quality, decrease production costs and solve most technological problems. Nowadays production of apple juices is strongly connected with enzymes technology. Using pomace liquefaction with different pectinases and celluloses improves the yield of the apple juice, but on the other hand results in an increase in turbidity. Hence, inappropriate usage of enzymes can lead to filtration problems. Apple pomace liquefaction process need to be optimized. In this review, different methods of haze reduction was discussed.