Food Biochemistry and Food Processing (2 edition)

BLBS102-c28 BLBS102-Simpson March 21, 2012 13:54 Trim: 276mm X 219mm Printer Name: Yet to Come

28 Biochemistry of Fruit Processing 565

18,538 metric tons of concentrated apple juice. For the same

year, United States exported 25,170 metric tons of concentrated

apple juice (FAO 2003). Apples for processing should be of

high quality, proper maturity, of medium size, and uniform in

shape. Apples are processed into frozen, canned, dehydrated ap-

ple slices and dices, and different kinds of applesauce. Apples

that are unsuitable for peeling are diverted to juice processing.

Apple Sauce

Diced or chopped apples with added sugar, preferably a sugar

concentrate, are cooked at 93–98◦C for 4–5 minutes in order to

soften the fruit and inactivate polyphenol oxidase. Sauce with

a good texture, color, and consistency is produced with high

quality raw apples and a good combination of time and temper-

ature treatment. Cooked applesauce is passed through a pulper

of 1.65–3.2 mm finishing screen to remove unwanted debris

and improve the texture. Applesauce is then heated to 90◦C and

immediately filled in glass jars or metal cans. The filled apple-

sauce are seamed or capped at 88◦C and cooled to 35–40◦C

after 1–2 minutes (Fig. 28.6). There are various types of apple-

sauce that include natural, no sugar added, “chunky”, cinnamon

applesauce, and mixture of applesauce and other fruits such as

apricot, peach, or cherry.

Raw apple

Washing and sorting

Dicing/chopping

First inspection

Cooking

Pulping/finishing

Second inspection

Preheating/filling

Holding/cooking

Cooling

Seaming

Labeling/storage

Peeling and coring

Vacuuming

Blanching/filing

Cooking

Cooling

Seaming

Labeling/storage

A p p l e s a u c e

C a n n e d a p p l e s l i c e s

Figure 28.6.A flow chart depicting steps in apple processing.