This work provides an overview of various methods for determining the parameters that determine the quality of apple juice. Finally, organic apple juices showed higher concentrations of health-relevant such as vitamin C. Statistical methods and evaluations play an important role in the summary of the experiments and therefore they were also considered in this work.
A test plan was set up to examine two different apple juices. A conventional juice should be compared to an apple juice made with gas hydrates. Four different examination methods were chosen, which means that each sample should be measured at least 8 times and the results should be statistically evaluated. Apple juice with gas hydrates was suspected to be of better quality than conventional apple juice because it was not thermally treated.
List of abbreviations
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Summary
This work provides an overview of various methods for determining the parameters that determine the quality of apple juice (e.g. HPLC method for vitamin analysis or enzymes). Finally, organic apple juices showed higher concentrations of health-relevant such as vitamin C (Garnweidner, 2006).
Statistical methods and evaluations play an important role in the summary of the experiments and therefore they were also considered in this work.
A test plan was set up to examine two different apple juices. A conventional juice should be compared to an apple juice made with gas hydrates.
Four different examination methods were chosen, which means that each sample should be measured at least 8 times and the results should be statistically evaluated. Apple juice with gas hydrates was suspected to be of better quality than conventional apple juice because it was not thermally treated.
Introduction
As part of innovative juice production, there is always a search for new ways to improve the Quality of product . The focus is on the quality of the juice and also Cost reduction. A value is about to be created. This will be through Affected use of gas hydrates in juice or food technology (Li et al. 2014).
The focus of this work is use of gas hydrates for the production of apple juice. Epidemiological studies show the apples have a cancer preventive potential, for example in lung and colon cancer. Consuming at least one apple a day reduces that Risk of colon, breast and larynx cancer (Hümmer, 2009).
The aim of the investigation was to determine the methods for determining the quality of apple juice. And also predict the potential of gas hydrate in Apple Juice and compare that to conventional Apple Juice . This Quality Determination includes four different parameters (color, vitamins, Enzyme and antioxidants in apple juice). The difference of the influence of time, temperature and pressure were considered. Methods were used to analyze the apple juice: HPLC, spectrophotometric Determination, Reflectoquant System and RPHPLC. For the correct evaluation. The program uses Windows Excel, SPSS 11 and SPSS 12.
Apple juice
In 2013, apple juice was the most popular fruit juice (gags, 2015). Apple juice is not popular in Iran/ Persia compared to Germany. Whole ripe and healthy apples are used to make apple juice. Immature apples have a weak taste (Kahle, 2008). Nowadays, fruit juices is in their nutritional value important. The main polyphenols in the Juices are the acids (Hümmer, 2009). In this Project, different between apple juices made with gas hydrate and juice extraction methods are compared, to determine which juice have the best quality. Juice extraction technology has an important impact on the polyphenol content of Juice. The mash is mixed with pectin lytic enzymes to increase the juice yield, this leads to a reduction in the polyphenol content and the flavonoids. Another decrease of the flavonoid content happens when the juice is clarified (Hümmer, 2009). Also cloudy juices have a higher polyphenol content compared to clear (Majchrzak, 2009). The methods for determining the quality of apple juice are also considered.
Methods of Quality Determination of Apple Juice
The quality determination includes the analysis of enzymes, colors, antioxidants and Vitamins. On the other hand, it should be noted that the HPLC method for the Analysis of vitamins and antioxidants could be use. In addition, TEAC and RPHPLC is a good method for antioxidants. In addition, the colorimeter is a cheap and fast method for color measurement. Because the measurement with the spectrophotometer is more accurate and exact. it could be best solution for industry and laboratory. However, it is more expensive.
Tabelle 1.
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Apple juice results with gas hydrates (predictions)
From the scientific articles (Li et al., 2015), (Arunyanart et al., 2014), (Garnweidner,2006) can predict the experimental plan:
Experiment planning
Two different apple juices could be examined. That means conventional apple juice (Thermally treated juice) and apple juice with gas hydrates. There have to be 4 different quality-determining factors could measured. That means, one Factor should be measure at least for each Juice 2 Times. That means, each sample should be measured at least 8 times and the results should evaluate statistically.
Table 2 shows the test plan:
A = apple juice with gas hydrates
B = conventional apple juice (thermally treated juice)
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I guess, compared to conventional apple juice, the apple juice with gas hydrates (A) has higher vitamin C content, because the conventional apple juice (B) during the juice concentration and the pasteurization has been thermally treated and which can destroy the vitamins (Leandro F,2007). Pasteurization occurs at 87oC for 10-20 s and vacuum evaporation for the Juice concentration is done at 40-70oC (Osteroth, 2013). However, The gas hydrate treated juice would not set out to such high temperatures (from 274.8 to 279.8 K) (Li et al. 2014). Therefore vitamin C would also exist in the Juice made with Gas Hydrate. (Li et al. 2015). You need less energy for the juice concentration with gas hydrates and because of the higher one Pressure and the lower temperature could get you an optimal concentration, however this takes more time than thermal concentration (Arunyanart et al. 2014).
The maximum dehydration ratio could be achieved at optimal pressure. The CO2 hydrate formation rate constants increased with increasing pressure (from 1.96 to4.10 MPa) (Li et al. 2014).
That means the optimal pressure should be about 4.10 MPa and optimal temperature should be about 274.8 to 279.8 K (Li et al., 2014) for the apple juice concentration. In comparison with the Thermal concentration have the non-thermal concentration process less energy. The thermal treatment of conventional juice could also affect color, Taste and other characteristics (Zachert, 2015). But for gas hydrate treatment we don't have this problem because it's a non-thermal preservation process. High Pressure could also have an impact on color (Garnweidner, 2006). The quality of apple juice with gas hydrates should be better than that of conventional apple juice. The results show that the removal of water through the formation of CO2 hydrate is a efficient technology (Li et al., 2015).
Statistical methods and statistical evaluation
After the experiment in the laboratory, it is important to analyze and evaluate the data statistically. The programs Windows Excel, SPSS 11 were used for the statistical evaluation and SPSS 12 could be use (D. Majchrzak, G. Binder, 2009). A summary of methods to collect and analyze data is called statistics (Wiemann, 1998).
Outlook
To get statistically meaningful results, laboratory tests must be done. The findings from this project provide opportunities for follow-up examinations. So you could quantitatively combine several apple juices and also different processes qualitatively for examine and compare. A sensory examination could also be done. Treated apple juice with gas hydrates can save transport costs (Li et al. 2014) Because it is not a thermal concentration and the vitamin C would exist in the juice . (Li et al. 2015)
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- Quote paper
- Parisa Mohammadshahi (Author), 2019, Application of Gas Hydrate in Food Technology, Munich, GRIN Verlag, https://www.hausarbeiten.de/document/535305
