Progressive freeze-concentration of apple juice and its application to produce a new type apple wine

dc.contributor.author	Miyawaki, O.
dc.contributor.author	Gunathilake, M.
dc.contributor.author	Omote, C.
dc.contributor.author	Koyanagi, T.
dc.contributor.author	Sasaki, T.
dc.contributor.author	Take, H.
dc.contributor.author	Matsuda, A.
dc.contributor.author	Ishisaki, K.
dc.contributor.author	Miwa, S.
dc.contributor.author	Kitano, S.
dc.date.accessioned	2017-10-06T04:21:25Z
dc.date.available	2017-10-06T04:21:25Z
dc.date.issued	2015-10-20
dc.identifier.citation	Miyawaki, O., Gunathilake, M., Omote, C., Koyanagi, T., Sasaki, T., Take, H., Matsuda, A., Ishisaki, K., Miwa, S., Kitano, S. (2016). "Progressive freeze-concentration of apple juice and its application to produce a neW type apple wine", Journal o f Food Engineering 171, 153-158 PP.	en_US, si_LK
dc.identifier.issn	0260-8774
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/5617
dc.description.abstract	Attached	en_US, si_LK
dc.description.abstract	Progressive freeze-con cen tration (PFC) by a tubular ice system w as successfully applied to concentrate apple ju ice from 13.7 to 25.5 “ Brix under a program controlled operation for the coolan t tem p eratu re and the circulation pu m p ing speed. The organic acid distribution and the flavor profile analysis revealed that no substantial differences w e re observed for the ju ice b efore and after concentration both in organic acids and flavor com pon ents sh ow in g the high qu ality concentration by PFC. This was also confirm ed by electronic taste and flavor analyzers. The PFC-concentrated app le ju ice w as ferm en ted to obtain a n ew type apple w in e w ith alcohol content as high as 13.7 vol-% w ith ou t chaptalization. The organic acid distribution w as slightly changed before and after ferm en tation w h ile the flavor profile changed drastically. The present technique w ill be applicable to produce n ew typ e o f w in e from m any oth er fruits.
dc.language.iso	en_US	en_US, si_LK
dc.publisher	Journal o f Food Engineering	en_US, si_LK
dc.subject	Progressive freeze-concentration	en_US, si_LK
dc.subject	Apple juice	en_US, si_LK
dc.subject	Organic acid distribution	en_US, si_LK
dc.subject	Flavor profile	en_US, si_LK
dc.subject	Apple wine	en_US, si_LK
dc.subject	Chaptalization	en_US, si_LK
dc.title	Progressive freeze-concentration of apple juice and its application to produce a new type apple wine	en_US, si_LK
dc.type	Article	en_US, si_LK