1 / 26

Reinhold Urlaub, BU Food & Specialities

Enzymes for Apple Processing. Reinhold Urlaub, BU Food & Specialities. Mash enzymes. Mash Enzymation Bucher Press. Apples. ROHAPECT MA plus 75 – 130 ppm. Crushing. Heating. Mash Treatment 1 hr / 15 - 30 °C. Bucher Press. Water. Premium Juice. Pomace. Leaching. Press.

chakra
Download Presentation

Reinhold Urlaub, BU Food & Specialities

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Enzymes for Apple Processing Reinhold Urlaub, BU Food & Specialities

  2. Mash enzymes

  3. Mash EnzymationBucher Press Apples ROHAPECT MA plus 75 – 130 ppm Crushing Heating Mash Treatment 1 hr / 15 - 30 °C Bucher Press Water Premium Juice Pomace Leaching Press Clarification Filtration Extract

  4. Pomace Extraction Apples Crushing Hot Condensate Water Premium Juice Belt Press Pomace ROHAPECT MA plus 75 – 130 ppm Extraction 1-2 hrs/ 20-30 °C 2nd Press Clarification Filtration Extract

  5. Mash Enzymation & Pomace Extraction Apples ROHAPECT MA plus 75 – 130 ppm Crushing Mash Treatment 1 – 2 hrs / 15 – 30°C Premium Juice 1st Belt press Hot Condensate Water Pomace ROHAPECT MAX 40 – 80 ppm Extraction 1hr / 30 - 50 °C 2nd Belt press Clarification Filtration Clear AJC Extract

  6. Results with Rohapect MAX500 gr pomace + 1.250 gr water – 50 – 55 °C / 1 hr.

  7. Pomace Liquefaction Apples Crushing Hot Condensate Water Premium Juice Belt Press Pomace ROHAPECT MAX ROHAMENT CL each 200 – 300 ppm Liquefaction 2 - 3 hrs/ 50 °C 2nd Press Clarification Filtration Extract

  8. Apples, Pears Crushing Hot Break Water ROHAPECT MAX 200 – 300 ppm Finisher ROHAMENT CL 100 – 300 ppm Maceration 1 hr / 50 °C GAMMADEX CAL 50 ppm Decanter Solids ROHAPECT VR-L 30 ppm Juice Leaching Depectinisation 1 hr / 50 °C UF Evaporator Decanter Extract AJC / PJC Decanter process with hot break

  9. Decanter process without hot break Apples, Pears Crushing Tank ROHAPECT MAX 200 ppm Maceration 1- 2 hr / 20 - 30 °C Water Decanter Solids Juice Pasteur. Leaching Depectinisation 1 hr / 50 °C UF Evaporator Decanter Extract AJC / PJC ROHAPECT UF 30- 50ppm GAMMADEX CAL 30 - 50 ppm

  10. Benefits Rohapect MA plus & MA plus HC • Specific pectinases lowering juice viscosity and increase °Bx. • Allow the juice to run off faster and easier • Bucher presses: • loading with higher amounts of mash • more juice is running off during filling • increased yield and higher press capacities • less cleaning circles needed • Belt presses: • higher dosages & short reaction time • reduce apple sauce effect • significant yield increases • less dirty belts and equipment

  11. Increase in °Bx versus blank test • Average value of °Bx increase: + 11.3 % • Value calculated from all tests made with ROHAPECT MA PLUS from 2001 – 2008 with different dosifications, apple varieties and maturity degrees: total 42 individual values.

  12. BenefitsRohapect MA plus & MA plus HC • Low turbidity or cloudy matter in the press juices • Low cost of the enzyme and high efficiency • Low break even: • only 0.4 % with 50 ppm ROHAPECT MA plus • only 0.8 % with 100 ppm ROHAPECT MA plus • only 1.2 % with 150 ppm ROHAPECT MA plus • Saves pectinase and costs for depectinisation of the juice • Consequence: The major depectinisation is now carried out in the mash treatment • No problems with MGA ( Monogalacturonic acid )

  13. BenefitsRohapect PTE • Recommended for cloudy NFC and concentrates • Pure pectin lyase, which splits the pectin to larger fragments with suitable cloud stability • Rohapect PTE supplies a fast reaction, which allows rather short reaction times • Important: short reaction time of 10 – 30 min and fast subsquent pasteurisation • Increases yield and press capacity

  14. BenefitsRohapect MAX • Recommended for extraction & liquefaction processes • Pectinase with very high arabanase and hemicellulase activities • Excellent maceration & high increase in °Bx • Supplies juices/extracts with low solid content • Improves filterability, i.e. UF

  15. BenefitsRohament CL • Recommended for liquefaction processes • Cellulase with balanced individual activities, such as ß-glucanase, cellubiohydrolase & xylanase • Supports pectinases and improves maceration • Supplies juices/extracts with low solid content • Problem: Use according to EU law not permitted

  16. BenefitsRohapect 10L • Recommended for standard mash enzymation as alternative to ROHAPECT MA plus • „Classic“ pectinase with high hemicellulase side activity • Acceptable yields and press performance

  17. NFC Juice or Cloudy Concentrate Apples ROHAPECT PTE 20 – 30 ppm Crushing Mash Treatment 20 – 30 min / 20 °C Juice Press GAMMADEX CAL GAMMAFUNGASE A65L 5 – 10 ppm Aroma recovery Pasteurisation Starch degrad. 30 min / 20 °C Centrifuge Concentrate NFC Juice

  18. Juice Depectinsation& special UF enzymes

  19. Special enzymes for UF & stabilization

  20. Apple Juice Depectinisation Apple Juice ROHAPECT UF 20 – 30 ppm ROHAPECT DA6L 20 – 40 ppm Aroma Rec. Juice Treatment 1 hr / 50 – 52 °C ROHAPECT 10L 20 – 30 ppm ROHAPECT VR-C ROHAPECT VR-L 10 – 30 ppm Pectin test Fining Ultrafilter Retentate DE filter Stabilisation Clear Juice Evaporator AJC

  21. Comparison at 50 °C

  22. Amylases for Apple Juice

  23. Apple Juice GAMMYLOZYM AFL 10 – 20 ppm GAMMADEX CAL 10 – 20 ppm Aroma Rec. Juice Treatment 1 hr / 50 – 52 °C Starch test Ultrafilter Clarification DE-Filtration Stabilisation Clear Juice Evaporator AJC Application: Starch degradation

  24. Production of „Schorle-AJC“ Juice ROHAPECT UF 15 – 30 ppm GAMMADEX CAL 10 – 20 ppm Aroma Enzyme 1 h / 50 – 52 °C ROHAPECT VR-C / VR-L 20 – 50 ppm Pectin test Starch test Bentonite Fining Gelatine UF Filtration Silica Sol Retentate Clear Juice Active Carbon Evaporator Half conc. TF-Module Concentrate

  25. Enzymatic membrane cleaning ROHAPECT VR-C ROHAPECT VR-L 50° C pH 4.5 Recycling 1 – 3 h UF - plant

  26. Enzyme cleaning of UF membranes • Generally: • Enzyme cleaning with cellulase, pectinase, protease and amylase - at least 1 x week • Standard cleaning process: • Caustic cleaning ( pH 10.5 ) including wash active tensides, which complex the dirt. • Oxidants ( Sodium-hydrochloride/ Hydrogeniumperoxide ) used after the cleaning. • Measurement of the concentration after 5 min. • Acidic cleaning

More Related