Next Article in Journal
Preparation of Sawdust-Filled Recycled-PET Composites via Solid-State Compounding
Next Article in Special Issue
Effects of Different Softening Processes on the Hardness and Quality of Thawed Neritic Squid (Uroteuthis edulis) Muscle
Previous Article in Journal
Acid-Base Flow Battery, Based on Reverse Electrodialysis with Bi-Polar Membranes: Stack Experiments
Previous Article in Special Issue
Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts
Open AccessArticle

Assessment of the Usefulness of the Twin-Screw Press in Terms of the Pressing Efficiency and Antioxidant Properties of Apple Juice

1
Department of Food Engineering and Machines, University of Life Sciences, 20-612 Lublin, Poland
2
Department of Technology Fundamentals, University of Life Sciences, 20-612 Lublin, Poland
3
Department of the Biological Bases of Food and Feed Technologies, University of Life Sciences, 20-612 Lublin, Poland
*
Author to whom correspondence should be addressed.
Processes 2020, 8(1), 101; https://doi.org/10.3390/pr8010101
Received: 18 December 2019 / Revised: 8 January 2020 / Accepted: 8 January 2020 / Published: 11 January 2020
(This article belongs to the Special Issue Sustainable Food Processing Processes)
The paper presents the possibility of applying a twin-screw press for juice extraction from apples with different textural properties. The research was carried out with six different varieties; namely, Granny Smith, Modi, Ligol, Lobo, Boscop and Szampion. During the experiment, the following properties were measured: texture properties, pressing yield and polyphenolic content; and ascorbic acid content and antioxidant activity both in raw apples and apple juice. Based on the analysis, three hardness levels of apples can be distinguished, impacting the course of juice pressing in a twin-screw press (low hardness below 30 N, medium hardness 30–50 N and high hardness 50 N). The study showed that only high hardness apples are suitable for pressing on a twin-screw press. The mechanism by which texture properties influence the juice pressing process in the studied press was explained. It was further demonstrated that the hardness of apples has a positive impact on the degree of extraction of polyphenols and ascorbic acid into apple juice. This is caused by the different fracture patterns of tissues with different mechanical properties. High hardness apples (Granny Smith and Modi) were characterized by a considerably greater degree of bioactive substance extraction into juice than medium hardness apples. View Full-Text
Keywords: twin-screw press; mechanical properties; texture; hardness; polyphenols; antioxidant activity; ascorbic acid twin-screw press; mechanical properties; texture; hardness; polyphenols; antioxidant activity; ascorbic acid
Show Figures

Graphical abstract

MDPI and ACS Style

Wilczyński, K.; Kobus, Z.; Nadulski, R.; Szmigielski, M. Assessment of the Usefulness of the Twin-Screw Press in Terms of the Pressing Efficiency and Antioxidant Properties of Apple Juice. Processes 2020, 8, 101.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop