title: A comparative study between spiral-filter press and belt press implemented in a cloudy apple juice production process.
abstract: In this study, advantages and disadvantages of the innovative, low-oxygen spiral-filter press system were studied in comparison with the belt press, commonly applied in small and medium size enterprises for the production of cloudy apple juice. On the basis of equivalent throughput, a higher juice yield could be achieved with spiral-filter press. Also a more turbid juice with a higher content of suspended solids could be produced. The avoidance of enzymatic browning during juice extraction led to an attractive yellowish juice with an elevated phenolic content. Moreover, it was found that juice produced with spiral-filter press demonstrates a higher retention of phenolic compounds during the downstream processing steps and storage. The results demonstrates the advantage of the use of a spiral-filter press in comparison with belt press in the production of a high quality cloudy apple juice rich in phenolic compounds, without the use of oxidation inhibiting additives.
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit (T&V), Food Pilot, Brusselsesteenweg 370, 9090 Melle, Belgium; Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium; Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Sciences Unit (T&V), Product Quality and Innovation (PI), Burgemeester Van Gansberghelaan 115/1, 9820 Merelbeke, Belgium. Electronic address: domien.depaepe@ilvo.vlaanderen.be.
authors.forename: Domien
authors.initials: D
authors.lastname: De Paepe
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit (T&V), Food Pilot, Brusselsesteenweg 370, 9090 Melle, Belgium.
authors.forename: Katleen
authors.initials: K
authors.lastname: Coudijzer
authors.affiliation: Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium.
authors.forename: Bart
authors.initials: B
authors.lastname: Noten
authors.affiliation: Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium; Hasselt University, Interuniversity Institute for Biostatistics and Statistical Bioinformatics, Agoralaan 1, 3590 Diepenbeek, Belgium; Flemish Institute for Technological Research (VITO), Business Unit Quality of the Environment (MRG), Boeretang 200, 2400 Mol, Belgium.
authors.forename: Dirk
authors.initials: D
authors.lastname: Valkenborg
authors.affiliation: Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium.
authors.forename: Kelly
authors.initials: K
authors.lastname: Servaes
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Sciences Unit (T&V), Product Quality and Innovation (PI), Burgemeester Van Gansberghelaan 115/1, 9820 Merelbeke, Belgium.
authors.forename: Marc
authors.initials: M
authors.lastname: De Loose
authors.affiliation: Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium.
authors.forename: Ludo
authors.initials: L
authors.lastname: Diels
authors.affiliation: Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium.
authors.forename: Stefan
authors.initials: S
authors.lastname: Voorspoels
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Sciences Unit (T&V), Product Quality and Innovation (PI), Burgemeester Van Gansberghelaan 115/1, 9820 Merelbeke, Belgium.
authors.forename: Bart
authors.initials: B
authors.lastname: Van Droogenbroeck
mesh_terms: D001628:Beverages / Q000032:analysis*; D005374:Filtration / Q000379:methods*; D019649:Food Industry / Q000295:instrumentation* / Q000379:methods; D005638:Fruit / Q000737:chemistry*; D027845:Malus / Q000737:chemistry*; D010636:Phenols / Q000032:analysis
chemical_list: D010636:Phenols
keywords: Belt press; Cloudy apple juice; Phenolic compounds; Shelf-life; Spiral-filter press