Processed Apple Products

Transcription

1 Processed Apple Products

2 PROCESSED APPLE PRODUCTS Edited by Donald L. Downing, Ph.D. Professor of Food Processing New York State Agricultural Experiment Station Cornell University Geneva, New York An avi Book Published by Van Nostrand Reinhold New York

3 An AVI Book (AVI is an imprint of Van Nostrand Reinhold) Copyright 1989 by Van Nostrand Reinhold Softcover reprint of the hardcover 1st edition 1989 Library of Congress Catalog Card Number 88"3960 ISBN 978"1"4684"8227"0 ISBN 978"1"4684"8225"6 (ebook) DOl 10" 1007/978" 1 "4684"8225"6 All rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means-graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems-without written permission of the publisher. Van Nostrand Reinhold 115 Fifth Avenue New York, New York Van Nostrand Reinhold (International) Limited 11 New Fetter Lane London EC4P 4EE, England Van Nostrand Reinhold 480 La Trobe Street Melbourne, Victoria 3000, Australia Macmillan of Canada Division of Canada Publishing Corporation 164 Commander Boulevard Agincourt, Ontario MIS 3C7, Canada Library of Congress Cataloging-in-Publication Data Processed apple products/edited by Donald L. Downing. p. cm. "An AVI book." Includes bibliographies and index. ISBN 978"1"4684"8227"0 1. Apple products. l. Downing, Donald L., TP441.A6P ' dc19

4 Contents Contributors Preface 1. Apple Cultivars for Processing Roger D. Way and Mark R. McLellan Apple Production Apple Cultivars Utilization of Apples in the United States Processing-Apple Cultivars and Growing Regions Processing Characteristics Agronomic Characteristics Bibliography xi xiii Harvesting, Storing, and Handling Processing Apples 31 Louis M. Massey, Jr. Development and Ripening of Apples Disorders and Defects of Apples Harvesting Apples Storing Apples Poststorage Handling of Apples Bibliography 3. Apple Pressing and Juice Extraction Victor L. Bump Types of Apple Juice Selection of Fruit v

5 vi Contents Washing and Inspecting Fruit 59 Milling Apples 62 Pressing and Extracting Apples 64 Quality and Yield of Apple Juice 77 Bibliography Clarification of Apple Juice 83 Arun Kilara and Jerome P. Van Buren Substrates Contributing to Turbidity 83 Pectolytic Enzymes 85 Use of Pectinases for Juice Clarification 87 Defects in Clarified Juice 94 Nonenzymatic Clarification 94 Bibliography Causes and Prevention of Turbidity in Apple Juice 97 Jerome P. Van Buren Mechanism of Haze Formation 98 Types of Hazes 100 Testing Procedures 108 Fining Agents and Their Preparation 113 Fining Procedures 116 Ultrafiltration 117 Recovery of Stored Juice 118 Bibliography Filtration of Apple Juice 121 Victor L. Bump Filter Aids 121 Preparing Juice for Filtration 124 Pressure Filters 125 Vacuum Filters 130 Membrane Filters (Ultrafiltration) 133 Handling Apple Juice After Processing 135 Design of Production Systems 135 Bibliography Concentration of Apple Juice 137 M. A. Roo Concentration by Evaporation 138 Concentration by Reverse Osmosis 146 Freeze Concentration 157 Economics of Concentration Processes 163 Bibliography Apple Cider 169 Donald L. Downing Sweet Cider 169 Fermented (Hard) Cider 175 Bibliography 187

6 Contents vii 9. Aseptic Processing and Packaging of Apple Juice 189 Joseph H. Hotchkiss Overview and Comparison with Conventional Processing 189 Product Sterilization 193 Preparation of Aseptic Packages 199 Quality Assurance 205 Design of APP Systems 209 Federal Regulations 211 Bibliography Applesauce and Other Canned Apple Products 215 R. C. Wiley and C. R. Binkley Cultivar Selection 215 Raw-Product Condition, Grades, and Tests 216 Initial Unit Operations in Apple Canning 220 Applesauce Processing 226 Apple Slice Processing 229 Baked and Glazed Apple Processing 233 Quality Control 234 Robotics in Food-Processing Operations 235 Bibliography Refrigerated, Frozen, and Dehydrofrozen Apples 239 G. Caleb Hall Cultivar Selection 239 Fruit Condition 240 Overview of Unit Operations 241 Antibrowning Treatments 241 Dehydrofreezing of Apple Slices 247 Bibliography Dried Apple Products 257 G. Caleb Hall Definitions 257 Cultivar Selection 258 Advantages of Dried Foods 259 Pre drying Operations 259 Factors Affecting Drying 260 Drying Equipment and Methods 261 Postdrying Operations 274 Bibliography Cider Vinegar 279 AndrewG. H. Lea Production, Terminology, and Uses 279 Chemical and Microbiological Background 281 Raw Material and Alcoholic Fermentation 282 Acetification 285 Clarification and Packaging 290

7 viii Contents Composition of Cider Vinegar Specifications for Cider Vinegar Defects Color Bibliography Composition and Nutritive Value of Apple Products 303 Chang Y. Lee and Leonard R. Mattick Overall Composition Carbohydrates Fiber Vitamins Pectin Amino Acids Minerals Organic Acids Bibliography 15. Flavor Components and Quality Attributes T. E. Acree and M. R. McLellan Sensory Physiology Flavor Chemistry Sensory Attributes Sensory Properties of Apple Products Future Uses of Apple Functional Components Bibliography 16. Microbiology and Preservation Katherine M. J. Swanson Types of Organisms 343 Measurement of Microbiological Quality 351 Preservation Methods 353 Bibliography Treatment and Utilization of Apple-Processing Wastes 365 Yang D. Hang and Reginald H. Walter Apple-Processing Wastewaters 365 Apple Pomace 369 Bibliography 376 Appendix A: Analytical Methods 379 Determination of Sulfur Dioxide in Apple Products 381 Method for Checking Bisulfite Bath 385 Peroxidase Test for Adequacy of Blanching 386 Appendix B: Conversion Tables 389 Table B-1. Metric Units and U.S. Equivalents for Measures of Weight, Length, Area, and Capacity 390 Table B-2. Dry Measure and Liquid Measure Equivalents 391

8 Table B-3. Table B-4. Table B-5. Table B-6. Appendix C: Table C-1. Table C-2. Table C-3. Appendix D: Table D-l. Table D-2. Table D-3. Fig. D-1. Fig. D-2. Appendix E: Publications Visual Aids" Appendix F: Temperature Conversion Formulas General Conversion Factors Conversion of Apple Sizes to Various Units Conversion Between Moisture Content on Wet-Weight Basis (W. W.B.) and Bone-Dry Basis (B.D.B.) Properties of Sucrose, Sodium Chloride, and Alcohol Solutions Relationship Between Brix, Specific Gravity, Solids Content, Gnd Water Content of Sucrose (Cane Sugar) Solutions Relationship Between Specific Gravity and Concentration of Aqueous Alcohol Solutions Properties of Sodium Chloride Brine at 60 OF Miscellaneous Tables and Charts Corrections to Refractometer Determination of Sucrose Concentration When Readings Made at Temperatures Other Than 20 C Amounts of Sulfur Dioxide Required per 1,000 Gallons of Juice or Cider Approximate Heat Evolution Rates of Fresh Apples at Different Storage Temperatures Filtration Porosity Comparisons Psychometric Chart-Properties of Air and Vapor Mixtures from 32 to 60 OF Information on USDA Grade Standards Contents ix Information on Standards ofidentity, Quantity, and Fill 421 Appendix G: Tables for Hard Cider and Apple Wine 423 Table G-1. Table G-2. Table G-3. Table G-4. Table G-5. Table G-6. Table G-7. Table G-8. Table G-9. Approximate Dilution of Extract in Wines from the Addition of High-Proof Brandy Winery Hose Data Flow Estimation from a Horizontal 2-Inch Hose Legal U.S. Wine Bottle Sizes Traditional U.S. Wine Bottle Sizes Correction of Wine Spirits Volume to 60 OF Estimation of Partially Filled Horizontal Tanks Wine Tank Capacities Vat Capacities Table G-I0. Example of English Measure Tank Chart for Straight Sided Horizontal Tank 430 Table G-11. Example of Metric Measure Tank Chart for Straight Sided Vertical Tank 431 Index 433

9 Contributors Terry E. Acree, Ph.D., Cornell University, New York State Agricultural Experiment C. R. Binkley, Knouse Foods, Inc., Peach Glen, Pennsylvania Victor L. Bump, Vice President R&D (retired), S.S. Pierce Co. Inc., Dundee, New York Donald L. Downing, Ph.D., Cornell University, New York State Agricultural Experiment G. Caleb Hall, Seneca Foods Corporation, Marion, New York Yong D. Hang, Ph.D., Cornell University, New York State Agricultural Experiment Joseph H. Hotchkiss, Ph.D., Cornell University, Ithaca, New York Arun Kilara, Ph.D., The Pennsylvania State University, University Park, Pennsylvania Andrew G. H. Lea, Ph.D., Cadbury Schweppes, Reading, England Chang Y. Lee, Ph.D., Cornell University, New York State Agricultural Experiment Leonard R. Mattick, Ph.D., Professor Emeritus, Cornell University, New York State Agricultural Experiment Louis M. Massey, Jr., Ph.D., Cornell University, New York State Agricultural Experiment Mark R. McLellan, Ph.D., Cornell University, New York State Agricultural Experiment M. Anandha Rao, Ph.D., Cornell University, New York State Agricultural Experiment Katherine M. J. Swanson, Ph.D., The Pillsbury Company, Minneapolis, Minnesota Jerome P. Van Buren, Ph.D., Cornell University, New York State Agricultural Experiment Reginald H. Walter, Ph.D., Cornell University, New York State Agricultural Experiment xi

10 xii Contributors Roger D. Way, Ph.D., Professor Emeritus, Cornell University, New York State Agricul tural Experiment Robert C. Wiley, Ph.D., University of Maryland, College Park, Maryland

11 Preface The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisticated technical advances in the processing and packaging of apple products have also occurred. This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing. References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book successfully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased. I would like to thank the many people in the apple industry who have requested information and encouraged the writing of this book. The late Dr. Robert M. Smock, Professor Emeritus, Cornell University, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking. In addition to the contributors of several chapters who also reviewed other chapters, I would like to thank the following for reviewing xiii

12 xiv Preface chapters: Jerry W. Callis, Indian Summer Inc., Belding, Michigan; Edwin R. Haynes, wine consultant, St. Catherines, Ontario, Canada; Donald L. Nadeau, Jerry A. Koehler, and William Kiefer of Cadbury Schweppes Inc., Williamson, New York; David Pittard, Beak and Skiff Orchards, LaFayette, New York; Dr. Robert S. Shallenberger, Dr. Don F. Splittstoesser, and Dr. John R. Stamer, Cornell University; and Daryl T. Zurawski, APV Crepaco, Inc. Special thanks to Nancy Pettrone and Yvette C. Seteng, silent helpers when help was needed in "cleaning up" manuscripts, charts, and tables.