title: Pilot-scale production of cloudy juice from low-quality pear fruit under low-oxygen conditions.
abstract: In this study, a process for the production of premium quality yellowish, cloudy pear juice from low-quality fruit under low-oxygen conditions was developed. The production process consisted of (1) shredding, (2) pressing with spiral-filter technology including a vacuumised extraction cell, (3) holding in an inert gas buffer tank, (4) pasteurisation, (5) and refrigerated storage. First, the system parameters of a spiral-filter press were optimised with the aim of producing a yellowish, cloudy pear juice with the highest possible juice yield. A maximum juice yield of 78% could be obtained. Enzymatic browning during juice extraction could be suppressed as a result of the fast processing and the low air (oxygen) levels in the extraction chamber of the spiral-filter press. Furthermore, we observed that instantaneous pasteurisation at 107 °C for 6s, subsequent aluminium laminate packaging and cold storage had only a minimum effect on the phenolic composition.
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 for Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium; Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Sciences Unit, Product Quality and Innovation Research Area, 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 for 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 for 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 for 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, Product Quality and Innovation Research Area, 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 for 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 for 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, Product Quality and Innovation Research Area, Burgemeester Van Gansberghelaan 115/1, 9820 Merelbeke, Belgium.
authors.forename: Bart
authors.initials: B
authors.lastname: Van Droogenbroeck
mesh_terms: D001628:Beverages; D019649:Food Industry / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D010100:Oxygen; D010636:Phenols / Q000032:analysis; D031989:Pyrus / Q000737:chemistry*
chemical_list: D010636:Phenols; D010100:Oxygen
keywords: Pear juice; Phenolic compounds; Pilot-scale; Spiral-filter press