Articles
STUDY ON THE DEVELOPMENT OF POMEGRANATE JUICE PROCESSING TECHNOLOGY; THE PRESSING OF POMEGRANATE FRUIT
Article number
818_54
Pages
373 – 382
Language
English
Abstract
In this research, the effects of pressing on pomegranate juice quality were studied.
Fruits of three different cultivars were pressed at different pressures, times, and shapes as a whole, parts and sacs only.
Juice yields increased up to 49% depending on pressure, time and cultivar but such juice was of excessive astringency and bitterness.
Astringency and bitterness are mostly attributed to phenolic substances.
These substances pass through juice by size reduction of the fruits before pressing.
Thus, best results in pressing were obtained by using whole fruits compared with juice sacs and size reduced pomegranates.
Amounts of phenolic substances in fruit juice are increased by increasing presssure.
It was evaluated that it would not be feasible for both phenolic substance and pressing cost, if the pressure is taken over 10 kg/cm2.
Fruits of three different cultivars were pressed at different pressures, times, and shapes as a whole, parts and sacs only.
Juice yields increased up to 49% depending on pressure, time and cultivar but such juice was of excessive astringency and bitterness.
Astringency and bitterness are mostly attributed to phenolic substances.
These substances pass through juice by size reduction of the fruits before pressing.
Thus, best results in pressing were obtained by using whole fruits compared with juice sacs and size reduced pomegranates.
Amounts of phenolic substances in fruit juice are increased by increasing presssure.
It was evaluated that it would not be feasible for both phenolic substance and pressing cost, if the pressure is taken over 10 kg/cm2.
Authors
H. Vardin, H. Fenercioglu
Keywords
phenolic substances, pomegranate juice yield
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