Innovation and Practice of Separation Pre-Pressing Technology and Whole Apple Utilization
Jiaojiao Sun, Yurong Guo*, Jia Xue and Pengfei Niu
College of Food Engineering and Nutritional Science, Shaanxi Normal University, P. R. China
- *Corresponding Author:
- Yurong Guo
College of Food Engineering and Nutritional
Science, Shaanxi Normal University, No. 620. West
Chang’an Avenue, Chang’an District, Xi’an, 710119, P. R. China
E-mail: [email protected]
Received date: July 13, 2016; Accepted date: July 29, 2016; Published date: August 05, 2016
Citation: Sun J, Guo Y, Xue J, Niu P (2016) Innovation and Practice of Separation Pre-Pressing Technology and Whole Apple Utilization. J Food Process Technol 7:614. doi:10.4172/2157-7110.1000614
Copyright: © 2016 Sun J, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Apple and apple products are one kind of popular fruit and fruit products among the world. The planting acreage, output and trade quantity of the apples in the world are keeping increasing. At present, China has become the biggest apple producing and trading country. However, Chinese companies of concentrated apple juice suffer a serious deficit since the global financial crisis. The most important reasons are the rising cost of raw materials, less utilization and the single products. In order to solve these problems, pressing pre-peeled apple and the whole apple utilization were proposed, which not only solved the less processing quality, discoloration, pesticide residues and other issues, but also processed apples based on the nutrients of different parts (juice, flesh, peel and seeds). It may extend juice processing chain and achieve zero waste of processing apples which will be the future direction of the juice industry.