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Oxidation in apple juice. II.—Some observations on deaeration

✍ Scribed by C. R. Marshall

Publisher
John Wiley and Sons
Year
1951
Tongue
English
Weight
617 KB
Volume
2
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Removal of dissolved oxygen from apple juice in a laboratory deaeration‐apparatus has been studied. The efficiency of the deaerator for removing dissolved oxygen from cold water was found to vary with the initial oxygen content and history of the sample, and did not exceed 76%. The efficiency was raised to well over 80% by multiple‐stage deaeration, and to over 96% by single‐stage deaeration at temperatures of 120° F. or over.

Oxygen removed from apple juice in the same apparatus was poor. Three‐stage deaeration at temperatures of 180° F. was required to attain 89% efficiency on fresh juice, whereas tank‐stored juice under similar conditions lost less than 40% of its oxygen. Oxygen dissolved in apple juice is believed to exist in both ‘free’ and ‘bound’ states, the proportion of ‘bound’ to ‘free’ increasing with length of storage. Only the ‘free’ oxygen is removed completely by deaeration.

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