Apricot fruit are heated to 99 °C in a thermal screw and then delivered to a pulping unit that removes the pit.
Fibrous material such as the skin is then removed from the pulp by a series of finishers. The resulting juice may be processed into nectar or evaporated into concentrate.
Apricot juice can be enriched by mixing with some additives and other juices. For apple, black carrot is an excellent source of anthocyanins which are the best-known natural red colorant used in foods.
Apricot nectar exhibits a phenomenon of cloud loss, which can be avoided by grinding the pulp very finely. These cloud particles of apricot nectar are composed mainly of individual apricot cells, a small part of broken cells and cell wall fragment and other aggregates.
In the fruit pulp the cells contains only primary cell walls consisting of approximately polysaccharides (90%) and protein (~10%).
The production of apricot juice concentrates is mainly based on heat evaporation, which is one of the most used traditional technologies in food industry.
The quality of the end product mainly depends on the temperature gradient between the product and the heat exchanger and high gradient causes local degradation of the product. Apricot concentrate is used as an ingredient in various sauces or for nectar reconstitutions.
Apricot juice processing
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