Nadine Zachert

Einführung einer neuen Pasteurisations- und Abfüllanlage zur Herstellung von Apfelsaft

Hochschule Neubrandenburg, 2015

Abstract: During the processing of fruits as well the flavour as the colour and stability of fruit juice are major quality factors regarding the consumer’s acceptance. Therefore the raw material, the pasteurization temperature, the presence of oxygen, enzymes and microbiological contaminants are only some important responses. The existence of active substances, for example ascorbic acid, is also decisive for the Quality of apple juice with respect to sensory values of the product. With regard to an intra-corporate production and launch of naturally turbid apple juice a new pasteurization and packaging system was implemented replacing another. Therefore the process itself was described. Important influencing parameters on quality were documented. To find out effects, the turbidity, refractive index and colour (L*a*b*-system) of apple juice was determined. Furthermore ascorbic acid and ethanol contents were investigated by enzymatic analysis. Safety values like HMF and patulin contents were determined as well as microbiological contaminants like total plate count. In the end these effects are responsible for the sensory quality, which was described by descriptive and preference tests.

bachelor thesis   free access