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Question: An investigation into the effect of pectinase on fruit juice production from an apple
Answer: Aim: To investigate how the affect how adding pectinase to chopped apples varies the amount of juice that can be taken out from it.
Background
Pectinases are used in the processing of non-citrus fruits to maximise the production of clear juice. Nearly all fruits and berries contain pectins and other polysaccharides such as starch. Pectins hold the fruit cells together like a "glue" and result in less of juice being released during crushing. The presence of soluble pectins in the juice also causes hazing. The addition of pectinases such as pectin methyl esterase, polygalacturonase and pectin lyase, at the crushing (or pulping) stage increases the yield of juice and helps in the clarification. Pectinases are particularly important in the production of fruit juice concentrates (like V...(short extract)
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Details: Mark: Not available | Subject: Biology | Course: Biology | Level: A-Level | Year: Not applicable | Document type: Essay* | Words: 1119 | References: No | Date written: Not available | Date submitted: March 12, 2009 | Essay ID: 953
