Next Article in Journal
Framing the MHD Micropolar-Nanofluid Flow in Natural Convection Heat Transfer over a Radiative Truncated Cone
Next Article in Special Issue
Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients
Previous Article in Journal
Metal–Organic Framework Thin Films: Fabrication, Modification, and Patterning
Previous Article in Special Issue
Analysis of the Sieve Unit Inclination Angle in the Cleaning Process of Oat Grain in a Rotary Cleaning Device
Open AccessFeature PaperArticle

The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process

1
Department of Food Engineering and Machines, University of Life Sciences in Lublin, 20-950 Lublin, Poland
2
Department of Technology Fundamentals, University of Life Sciences in Lublin, 20-950 Lublin, Poland
*
Author to whom correspondence should be addressed.
Processes 2020, 8(3), 378; https://doi.org/10.3390/pr8030378
Received: 28 February 2020 / Revised: 14 March 2020 / Accepted: 16 March 2020 / Published: 24 March 2020
(This article belongs to the Special Issue Sustainable Food Processing Processes)
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. View Full-Text
Keywords: celery root; freezing; thawing; pressing; yield; specific energy; juice properties celery root; freezing; thawing; pressing; yield; specific energy; juice properties
Show Figures

Graphical abstract

MDPI and ACS Style

Nadulski, R.; Kobus, Z.; Guz, T. The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process. Processes 2020, 8, 378.

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