PROCEDURE FOR TREATING APPLES

Description

1 METHOD FOR THE TREATMENT OF APPLES TECHNICAL DOMAIN The invention relates to the treatment of apples and apple pieces. 5 STANDARD TECHNOLOGY The apple processing industry faces various challenges regarding the treatment of apples to preserve freshness, taste, and texture, especially when the apples are processed into cubes, pieces, or slices. One of the biggest problems in the current standard technique is effectively preventing oxidation and browning of the apple flesh after cutting or peeling. This is a natural process in which enzymes in the apple react with oxygen in the air, leading to unwanted discoloration. This affects not only the visual appeal of the product but also the taste and shelf life. In addition, it is difficult to find the right balance between the use of preservatives and preserving the natural flavor of the apple. Many processing methods use antioxidants such as ascorbic acid (vitamin 2C), but using them correctly and in the right concentration remains a challenge.Too few antioxidants may not provide sufficient protection against oxidation, while too many antioxidants can affect the taste or texture of the apple. Moreover, the use of other preservatives, such as sulfur compounds or chemical additives, can lead to concern among consumers who prefer natural and less processed products. The shelf life of treated apples is also a concern, as the end product can spoil quickly, especially when the treatment is not carried out thoroughly or consistently. This leads to waste and product loss, which is not only economically disadvantageous for producers, but also for distribution and retail. Finding an efficient, scalable method that preserves the quality of the apple without the use of heavy chemicals remains a challenge. WO1994012041 describes the treatment of fruit pieces, in which the pieces are soaked in a solution. BE2024 / 5893 2 The current invention aims to find a solution for at least a few of the above-mentioned problems.SUMMARY OF THE INVENTION 5 The invention concerns a method for the treatment of apples or apple pieces in accordance with claim 1. The invention concerns a method for the continuous treatment of apples, where the first step involves feeding peeled apples or apple pieces into a treatment bath. This treatment bath contains at least water and ascorbic acid. The residence time of the peeled apples or apple pieces in the treatment bath is between 3010 seconds and 60 seconds. The pH of the treatment solution in the treatment bath is measured and optionally lowered by the addition of an acid, where the pH of the treatment solution is at most 3. In a final step, the treated apples or apple pieces are dried. Further preferred forms are described in claims 2 to 13. 15 DETAILED DESCRIPTION In a first aspect, the present invention concerns a method for the continuous treatment of apples, where the first step involves feeding peeled apples or apple pieces into a treatment bath. This treatment bath comprises at least water and 20 ascorbic acids and optionally one or more other acids.The residence time of the peeled apples or apple pieces in the treatment bath is between 30 and 60 seconds. The apples or apple pieces are forcibly submerged in the bath, after which they move upwards via a vibrating belt or conveyor belt. Through the vibration, the apple pieces are cleared of excess treatment solution and are suitable for further packaging or treatment. The pH of the treatment solution in the treatment bath is measured regularly and optionally lowered by the addition of an acid, whereby the pH of the treatment solution is a maximum of 2.20. The treatment ensures a surface treatment, preventing the surface of the apple pieces from discolouring. By treating only the surface, pieces of different sizes can be treated in a single process. At least the pH of the treatment solution is continuously monitored and at the beginning of the treatment the following are added to the bath: 30 g / L to 40 g / L scorbic acid, 5 g / L to 10 g / L citric acid and 10 g / L to 15 g / L 35 calcium chloride. When between 900 and 1100 kg of apples have been treated and / or when the pH is higher than 3.15g / L to 20g / L ascorbic acid and 0g / L to 5g / L citric acid is added. When between 900 and 1100kg of apples have been treated and the pH of BE2024 / 5893 3 is between 2.2 and 2.5, 2g / L to 3g / L citric acid is added to the treatment solution. When between 900 and 1100kg of apples have been treated and the pH of the treatment solution is higher than 2.5, 4g / L to 5g / L citric acid is added to the treatment solution. 5 The apple industry plays an important role in the global food sector, where apples are offered both fresh and processed in products such as sliced ​​fruit, juices, and baked goods. Sliced ​​apples are gaining popularity due to their ease of use in ready-to-eat products, but the challenge lies in maintaining quality after peeling or slicing. Oxidation, which leads to browning and a deterioration of taste and texture, forms one of the biggest obstacles. The current invention offers an innovative solution by introducing an optimized treatment method that significantly limits the oxidation process.Through a combination of carefully formulated treatment solutions15 and automated control of essential parameters, such as pH, the method enhances the shelf life and aesthetics of sliced ​​apples. This technology not only supports production efficiency but also aligns with the increasing demand for natural and high-quality food products, which strengthens the competitive position of companies in this sector.20 In a specific form, an acid is added to the treatment solution if necessary to keep the pH within the desired range and thus ensure the effectiveness of the treatment. This acid can be selected from the group of, but not limited to, citric acid, lactic acid, acetic acid, phosphoric acid, tartaric acid, or other food-grade acids. Citric acid is a popular choice due to its natural origin, wide availability, and high effectiveness in regulating pH without adversely affecting taste or texture.It is often used in food products because of its positive image among consumers who value natural ingredients.30 Lactic acid is a mild acid that can be particularly useful in applications where a more subtle reduction of pH is required, for example in delicate apple varieties or processes where a very low pH can be detrimental to the texture. Acetic acid is a simple and cost-effective alternative, ideal for large-scale industrial processes, although35 it must be carefully weighed by the user to prevent unwanted flavor transfer. Phosphoric acid is particularly effective in technical applications where precise and stable pH control is required, especially in long-duration or continuous BE2024 / 5893 4 processes. Tartaric acid, a naturally occurring acid often extracted from grapes, can be used when a natural profile is important and a slight flavor improvement is desired.Other possible acids that can be used within this method include malic acid, which has a good synergistic effect with apples due to its natural presence in fruit, and citrate-based acids, which can offer a milder, balanced pH adjustment. The choice of the specific acid depends on factors such as the type of apple, the desired taste neutrality, processing requirements, and costs. Due to the flexibility in the choice of acids, this method offers a versatile and tailor-made solution for various applications within the apple processing industry, from small-scale artisanal processing to large-scale industrial production. In one preferred form, the acid is citric acid. In one execution form, the treatment bath can be automatically monitored using an integrated control system that monitors and controls multiple parameters in real-time.This system can contain sensors that continuously collect data on, among other things, the depth value, temperature, concentration of active ingredients such as ascorbic acid, and the amount of remaining treatment solution in the bath. These sensors transmit the data to a central control unit, where the information is analyzed and compared with pre-set optimal values. Automatic monitoring of the treatment bath offers significant advantages in terms of precision and efficiency. When the measured values ​​fall outside the desired margins, the control system can adjust immediately by, for example, adding acid to lower the depth, introducing extra water to dilute the concentration of the solution, or adjusting the temperature to remain within the optimal range. This prevents manual checks, minimizes downtime, and ensures that treatment always takes place under optimal conditions.30 Moreover, such a system can be equipped with alarm signals or notifications that warn when a parameter deviates critically from the norm or when maintenance is required, such as replacing the treatment solution or cleaning the equipment. In more advanced versions, the system can also be connected35 to a database in which the monitoring data is stored. This data can be used for quality control, process optimization, and reporting to customers or regulatory authorities. BE2024 / 5893 5 The control system can be further expanded with automatic dosing units, which accurately calculate and inject the amount of ingredients to be added. For example, if the pH value rises above the optimal level, the system can automatically dose the required amount of citric acid or another acid to restore the desired balance. A similar approach can be applied to correct the ascorbic acid concentration if it deviates due to evaporation or uptake by the apples.This degree of automation not only increases the consistency and reproducibility of the treatment process, but also lowers the risk of human error and reduces operational costs. For industrial applications with high processing volumes, such as in the fruit processing industry, an automatically monitored treatment bath can ensure significant improvements in product quality, process stability, and efficiency. This not only optimizes the treatment itself, but also improves the overall sustainability and profitability of the process. In its formulation, the treatment bath contains water as the main component, which is essential for dissolving active ingredients such as ascorbic acids and any added acids. Water is present in a quantity between 50 and 100 wt.%, preferably between 75 and 99 wt.%, and even more preferably between 85 and 99 wt.%. These concentrations ensure optimal distribution and effectiveness of the treatment solution, while the viscosity remains low, which is crucial for efficient flow and mixing in the treatment bath.25 A higher water concentration, such as 99 wt.%, is particularly suitable for applications where minimizing residues on the treated apples is of great importance, such as with fruit products that are consumed immediately. In other situations, for example when more intensive treatment is required for varieties with a higher oxidation potential, a lower water concentration can be applied to create a more concentrated solution. This increases the interaction between the active ingredients and the apple surface. In addition, water not only acts as a solvent but also plays a role in the mechanical action of the treatment process. The low viscosity level ensures that the apple pieces can easily be fully submerged. By precisely adjusting the water content to the specific requirements of the process, a consistent result is achieved regardless of variations in apple type, cutting method, or production conditions.The wide range of water concentrations makes this method flexible and applicable in diverse operational settings within the apple processing industry. 5 In addition to water, the treatment contains ascorbic acid, a powerful antioxidant that plays an essential role in preventing oxidation and browning of peeled apples or apple pieces. Ascorbic acid is present in an amount between 1 and 10 wt.%, preferably between 1 and 7 wt.%, and most preferably between 1 and 5 wt.%. These concentrations have been carefully chosen to provide effective protection against oxidation without unnecessary waste of ingredients or adverse effects on the taste or texture of the apples. In an alternative form, CaCl2 can also be added in a concentration between 1 wt.% and 2 wt.%. Together with ascorbic acid, this forms calcium ascorbate, which preserves the firmness of the fruit and prevents discoloration.15 The presence of ascorbic acid in these amounts ensures a rapid direct neutralization of free radicals responsible for the oxidation process.The acid works by inhibiting the enzymes involved in oxidation, such as polyphenol oxidase, and by reducing the oxidation products already present. At lower concentrations, for example 1 wt. %, the treatment bath is suitable for apples with a low tendency to oxidation or for applications where a natural appearance is a priority. Higher concentrations, up to 10 wt. %, can be used for apple varieties that are naturally more susceptible to oxidation or in processes where the cut apples need to be stored for a longer period. The use of ascorbic acid to achieve these concentrations also offers economic advantages, because it strikes a balance between effectiveness and cost. Moreover, the solution remains stable over longer periods, which minimizes the maintenance of the treatment systems. By using the most preferred concentration between 1 and 5 wt. %, the industry can meet the consumer demand for natural, additive-free products, while excellent shelf life and visual appeal of the sliced ​​apples are guaranteed.The treatment bath thereby provides an effective, scalable, and widely applicable solution for the processing of sliced ​​apples in both industrial and small-scale settings. In one formulation, citric acid can also be added with an economic advantage compared to ascorbic acid. BE2024 / 5893 7 In one formulation, the treatment bath contains water and ascorbic acid in a weight ratio between 95:5 and 97:3. This specific ratio has been chosen to achieve an optimal balance between the dilution level of the ascorbic acid and its effectiveness in preventing oxidation. The ratio ensures that the ascorbic acid is present in a sufficiently concentrated form to prevent browning of peeled apples or apple pieces, while the water makes the solution easy to apply and economically efficient. Alternative weight ratios can be applied to adapt the working method to different needs within apple processing.For example, a ratio of 90:10 can be used for applications where a higher concentration of ascorbic acid is required, such as with apple varieties with higher oxidative sensitivity or in cases where the cut apples must be stored for a long period. On the other hand, a ratio of 98:2 or even 99:1 may be suitable for situations where a more diluted solution is preferred, for example when the cut apples are consumed or processed immediately after processing. In addition, other weight ratios may be considered depending on specific process conditions, such as the temperature of the treatment solution, the degree of mechanical mixing, or the presence of additional ingredients such as citric acid or stabilizers. For varieties that are naturally less susceptible to oxidation, a ratio of 96:4 may be effective, while sensitive varieties may benefit from a higher concentration, for example 93:7.Due to this flexibility in weight ratios, the invention offers a wide range of application possibilities, from large-scale industrial production to artisanal processing. The chosen ratios take into account both technical performance and economic feasibility, while meeting the strict requirements of consumers and the food industry regarding naturalness, shelf life, and taste neutrality. In the treatment bath, the apples or apple pieces must be able to move sufficiently to ensure uniform treatment with the solution. This movement can be achieved in various ways. In one design, the treatment bath comprises paddles that rotate at a controlled speed. These paddles ensure not only continuous movement of the apples or apple pieces but also effective mixing of the treatment solution. This results in BE2024 / 5893 8 Even distribution of water and active ingredients, such as ascorbic acid, over the surface of the apples is ensured. The speed at which the blades rotate is of crucial importance.An excessively high rotation speed can lead to damage to the apple pieces, while a low speed can cause insufficient mixing and immersion. Preferably, the paddles should rotate at a speed between 35 and 40 revolutions per minute. In further implementation forms, the treatment bath incorporates mechanical methods to stimulate movement, such as air injection to generate bubbles, or light vibrations of the treatment bath. These techniques can be combined with paddles to increase efficiency. The importance of sufficient movement in the treatment bath lies in the consistency and effectiveness of the treatment. Stationary apple pieces can lead to uneven exposure to the treatment solution, resulting in variations in color retention and shelf life. Moreover, a dynamic flow prevents the apples from sticking together, which is crucial for uniform treatment of all cutting surfaces. The movement also helps with immersion, an essential factor in the success of the treatment.In an optimal design, the apples or apple pieces are fully submerged at least three times during their stay in the treatment bath. This process can be enhanced by designing the geometry and placement of the blades in such a way that they create a swirling flow that keeps the apples constantly in motion. These mechanical improvements to the treatment bath not only increase the quality of the treatment but also the efficiency of the production line. The movement reduces downtime and the risk of clumping, which is important in large-scale industrial applications where speed and consistency are a priority. As a result, this technique contributes to an improved end product that is more attractive to both producers and consumers. There are various geometries that can be applied, depending on the desired effect, the scale of the treatment and the specific properties of the apples or apple pieces. Some possible blade designs are discussed below, each of which may have its own advantages and disadvantages.BE2024 / 5893 9 Long, narrow blades, also known as blade-shaped blades, are effective for creating a powerful flow over a wide surface. They can move large quantities of liquid over a longer distance, which ensures a more uniform mixing of the treatment solution. This type of blade is well suited for larger treatment baths and can help to keep a larger mass of apples in motion. The narrow shape also reduces the risk of damage to the apple pieces, because the force exerted on the pieces is more diffuse. This design is ideal for treating larger quantities of apples, where an intensive but gentle movement is needed to effectively mix the apples without breaking them. 10 Short, broad blades, often referred to as scoop-shaped blades, can grasp and move larger quantities of apple pieces at the same time. These blades create a less intense flow than the long, narrow blades, but they are more effective at moving larger apple pieces over a shorter distance.This can be useful in a small treatment bath or when the apples are less susceptible to damage. The wider blades ensure that the apple pieces are picked up and moved firmly in one go, which can increase the efficiency of the process, especially if the apples are fed in larger chunks. Spiral-shaped blades can create a very effective flow by swirling the solution, which helps to keep the apple pieces constantly in motion. The spiral shape makes it possible to treat the apple pieces from multiple directions and to ensure continuous immersion in the treatment solution. This design is particularly useful in larger systems where uniform treatment over a large volume is required. The spiral-shaped blades can also cause a slight, rotating movement of the apple pieces, reducing the risk of clumping. This can be especially important for preventing damage to delicate apple varieties. Different blade designs can be combined in one configuration.30 In one form, the apple pieces are fully immersed in the treatment solution at least once, preferably at least twice, and even more preferably at least three times. Immersing the apple pieces is a crucial part of the treatment process because it ensures an even and deep action of the active ingredients, such as ascorbic acid, on the surface of the apple. By immersing the apple pieces multiple times, not only is the effectiveness of the treatment increased, but the chance is also increased that the apple pieces are completely covered with the solution, which is essential for preventing oxidation and browning. BE2024 / 5893 10 Once the apple pieces are fully submerged, the active ingredients in the solution can act optimally on the apple surface, inhibiting the enzymes responsible for oxidation. Repeated submersion ensures that the apple pieces are treated evenly, regardless of their size or shape.This is especially important for smaller apple pieces, which might not come off with a single immersion. By immersing them multiple times, the chance is increased that even the smallest surfaces come into good contact with the treatment solution. The preference for three or more immersions stems from the idea that the efficiency of the treatment increases as the apple pieces have more time to remain in the solution. This increases the concentration of active ingredients on the apple surface, resulting in longer protection against oxidation and a better visual appearance of the apple. Moreover, repeated immersion helps to reduce air bubbles or irregularities in the treatment solution, ensuring that the apple pieces are covered more evenly and possible air pockets are eliminated. Furthermore, repeating immersions ensures that all surfaces are sufficiently treated. The agitation caused by the paddles ensures that the pieces are rotated and stirred in the solution.The immersion cycle can vary depending on the type of apple, the size of the apple pieces, and the specific conditions in the treatment bath. In some cases, it may be necessary to adjust the number of immersions based on the degree of oxidation sensitivity of the apple variety, the desired processing speed, or the specific requirements of the end user. Repeated immersion can therefore be optimized for various processing settings, from small-scale artisanal production to large-scale industrial processing, whereby at each stage the process is carefully tailored to the product quality and the desired properties of the end product. After immersion of the apple pieces in the treatment solution, they are propelled upwards via a vibratory belt according to a specific design. This vibratory belt is designed to efficiently remove the apple pieces from the treatment solution and process them further. The vibration of the belt plays a role in removing the excess treatment solution that still adheres to the apple pieces.Due to the vibrations, the excess liquid is tapped off the apple pieces in a controlled movement, resulting in an even distribution of the treatment solutions and preventing too much of the concentrated mixture from remaining on the surface of the apples. The use of the vibrating belt has several advantages. First, it reduces the risk of the apple pieces remaining in excessive contact with the treatment solution, which can lead to an undesirable change in texture or taste. Specifically, an excessively high concentration of the treatment solution on the apple pieces can result in excessive acidity or an imbalance in the chemical reaction intended to protect the apples against oxidation. This risk is significantly reduced by the vibrating belt. In addition, the vibration helps to accelerate the process of removing excess moisture, which improves the flow and efficiency of the entire treatment line.The vibration motion ensures that the apple pieces do not stick to each other or to the conveyor belt, which promotes the consistency and speed of processing. This is of great importance in an industrial environment where speeds and consistency of the process are crucial for production capacity and the quality of the end product. The vibration belt can be further adjusted to optimize the degree of removal of the treatment solution, depending on the specific characteristics of the apple pieces, such as their size and surface area. For smaller apple pieces, for example, a higher vibration frequency can be applied to ensure that the surface is thoroughly cleared of excess moisture, while for larger apple pieces, the vibration may need to be less intense. In another design, the submerged apple pieces are propelled upwards via a conveyor belt. The conveyor belt is 5 to 10 m long, which is sufficiently long for a drip-out time in which excess treatment fluid is removed.This length allows the apple pieces to be transported gradually and in a controlled manner out of the treatment bath. The conveyor belt can be equipped with openings or perforations between the links, which are specially designed to allow liquids to pass through. This design ensures that the excess treatment solution does not accumulate on the belt but can flow back into the treatment bath, thereby preventing waste of solution. BE2024 / 5893 12 In one design form, additional equipment can be integrated onto the conveyor belt to optimize the drip-out process. For example, air knives or light ventilation can be installed along the belt to blow the liquid further away from the apple pieces without damaging the delicate surface. This reduces the risk of apple pieces becoming sticky due to residues of the treatment solutions and also shortens the time required to complete drying in a subsequent step.The result of this process is that the apple pieces, after being removed from the treatment solution, contain a consistent amount of treatment solution, which ensures uniform treatment and a predictable product. Moreover, the risk of excessive evaporation of the solution, which can lead to a variable concentration of active ingredients such as ascorbic acid, is further reduced. The use of the vibratory belt thus contributes to the overall efficiency of the procedure and the preservation of the desired product quality. During one step of the procedure, citric acid is added to the treatment solution to lower the pH of the solution, which is necessary to maintain the effectiveness of the treatment. The pH of the solution is measured at specific intervals to ensure that it remains within the desired range, which is crucial for preventing oxidation and optimizing the action of the active ingredients.Citric acid is added depending on the measured pH to ensure that the treatment solution has a suitable acidity level that maximizes the action of, for example, ascorbic acid. When the pH of the treatment solution lies between 2.20 and 2.50, 50% citric acid is added to further lower the pH and keep it within the ideal range for the treatment of the apples. The addition of citric acid at this level helps stabilize the solution and ensures that the apples remain in an acidic environment during their treatment, which is essential for preserving their color and texture. In this process, the citric acid acts as an effective acidity regulator that counteracts the deoxidation of the apples by inhibiting the activity of the enzyme polyphenol oxidase, which is responsible for the browning of apple flesh. When the pH is higher than 2.50, more than 50% citric acid is added to further lower the pH. This is necessary because the pH of the solution can fall outside the ideal range for the treatment of the apple pieces, thereby reducing the effectiveness of the treatment.Increasing the concentration of citric acid ensures that the solution is quickly and effectively brought to the desired level BE2024 / 5893 13, which is essential for consistent treatment of the fruit. Adding larger quantities of citric acid is an efficient way to quickly achieve the correct acidity, which promotes the speed and effectiveness of the process, especially in industrial environments where rapid pH adjustment is necessary to ensure the quality of the end product.5 The process of pH monitoring and the controlled addition of citric acid is important for the stability of the treatment solution throughout the entire treatment cycle. It not only guarantees that the apple pieces are consistently treated with the correct concentration of active ingredients, but also prevents the treatment solution from becoming too acidic or too basic, which could reduce the effectiveness of the treatment. Moreover, this controlled approach contributes to the efficiency of the process, because the number of required corrections is kept to a minimum, which saves time and resources.15 In one implementation form of the procedure, the pH of the treatment solution is measured again and, if necessary, adjusted after treating a quantity of peeled apples or apple pieces between 750 and 1250 kg. This step is important to ensure that the pH of the treatment solution remains within the optimal range for the effectiveness of the treatment. During the processing of a larger quantity of apples, such as 750 to 1250 kg, the composition of the solution, including the concentrations of active ingredients such as ascorbic acid, may vary. This can affect the pH of the solution, which can have consequences for the efficacy of the treatment and the final product quality. 25 By regularly measuring the pH after each batch of treated apple pieces, intervention can be taken quickly if the pH falls outside the desired range. This enables the operator to adjust the pH by, for example, adding citric acid or other acids to correct the solution quickly and efficiently.Maintaining the correct pH is of great importance because it directly influences the effectiveness of the antioxidants in the solution, which protect the apple pieces against oxidation and browning. It also prevents the apple pieces from being treated too acidic or too alkaline, which could lead to undesirable changes in taste or damage to the apple structure. 35 The process of controlling and correcting the pH after treating a quantity of 750 to 1250 kg of peeled apples or apple pieces contributes to the consistent quality and effectiveness of the treatment solution. It enables the operator BE2024 / 5893 14 to ensure long-term stability of the solutions and prevents fluctuations that could negatively affect the treatment. This approach is particularly valuable in industrial applications, where large quantities of fruit must be treated quickly and efficiently, while maintaining the quality of the end product.By accurately regulating the pH level after each batch, not only is the quality of the apples protected, but the overall efficiency of the process is also improved, resulting in fewer resources being wasted and increased yield. Regularly adjusting the pH after treating each batch of apple pieces also helps to ensure the stability of the solution over a longer period, which is particularly important in larger production systems where the treatment solution is used for extended periods. Optimizing the pH contributes to a cost-saving and efficient operation of the process, because the treatment solution can continue to work effectively during the processing of multiple batches of apples. In one implementation form of the method, the temperature of the treatment solution is controlled and maintained within a specific range between 1 and 20°C, preferably between 5 and 15°C.Maintaining this temperature is important because the effectiveness of the treatment solution, and in particular the action of active ingredients such as ascorbic acid and citric acid, depends on the temperature. Excessively high temperatures can reduce the stability of these ingredients, while low temperatures can slow down the chemical reactions responsible for inhibiting oxidation, which reduces the efficiency of the process. The chosen temperature range of 5 to 15°C offers a balance between maintaining the active effect of the solutions and minimizing negative effects on the apple pieces. At these temperatures, the apple pieces can be effectively treated without unwanted changes occurring, such as a loss of texture or taste. It also ensures a lower risk of rapid evaporation of the solution, which can potentially occur at higher temperatures, potentially reducing the concentration of the active ingredients. Maintaining a constant temperature further contributes to the overall efficiency of the process.It prevents temperature spikes that can lead to irregular handling of the apple pieces, where some pieces might be over- or under-treated. This is particularly important in industrial processing environments, where a large quantity of apples must be processed within a short time. By carefully monitoring and regulating the temperature, not only is product quality ensured, but energy consumption is also optimized, which contributes to a more sustainable and cost-saving production process.5 Moreover, temperature influences the viscosity of the treatment solution. At lower temperatures, the solution often remains thinner, allowing the apple pieces to move through the solution faster and more evenly. This helps achieve consistent treatment of all apple pieces, regardless of their size or shape.10 Effectively controlling the temperature therefore ensures that the apples are treated efficiently be treated in a consistent manner, which results in a high-quality product with a longer shelf life.In one implementation form of the method, the treated apples are selected from a wide range of apple varieties, including Granny Smith, Gala, Fuji, Golden Delicious, Honey Crisp, Braeburn, Jonagold, Red Delicious, Pink Lady (Cripps Pink), Cox's Orange Pippin, McIntosh, Empire, Jazz, Cortland, Elstar, Boskoop (Schone van Boskoop), Braeburn, Jonathan, Sweet Tango, Mutsu (Crispin), Opal, Idared, Kanzien Greenstar. This selection of apple varieties offers flexibility and versatility in the treatment process, making it possible to treat apples with different characteristics, such as taste, texture, and shelf life. The choice of apple varieties is important because the different varieties exhibit varying characteristics that influence the treatment. For example, varieties such as Granny Smith and Fuji are known for their firm structure, which makes them well-suited for treatments aimed at maintaining a firm texture, even after prolonged exposure to the treatment solution.Other varieties, such as Golden Delicious and Red Delicious, have a softer texture and a sweeter taste, which may require a different handling approach to preserve their flavor and appearance. Varieties such as Pink Lady and Honey Crisp offer unique flavor profiles and a pleasant balance between sweetness and acidity, which can be important for preserving their flavor during the processing. The choice of varieties such as Boskoop (Schone van Boskoop) and Mutsu (Crispin) is also significant, as these varieties are often characterized by a more robust flavor and a less typical texture, making careful handling necessary to preserve their natural characteristics. Some varieties, such as BE2024 / 5893 16 SweeTango and Kanzi, are relatively new to the markets and offer unique processing opportunities aimed at premium apples with a distinctive flavor and a fresh appearance.With this wide choice of apple varieties, the process can adapt to the specific characteristics of the apples being processed, and a consistent quality of the end product can be ensured, regardless of the apple variety used. It enables the operator to tailor the treatment to the textures and taste profiles of each variety, so that the final apple pieces, after processing, meet the high demands of the consumer. This offers significant added value in the apple industry, where different market segments demand apples with varying taste and texture characteristics. In what follows, the invention is described by means of non-limiting examples that illustrate the invention and which are not intended or should not be interpreted to limit the scope of the invention. EXAMPLES In a comparative trial, sliced ​​Granny Smith apples are treated with two different concentrations of a water and ascorbic acid solution to evaluate the effect of the solution on the browning and shelf life of the apple pieces. Dose 1 contains a mixture of 95 wt.% water and 5 wt.% ascorbic acid, while dose 2 consists of 90 wt. % water and 10 wt. % ascorbic acid. Both doses are applied in the same way, whereby the apple pieces are fully submerged three times in the solutions and remain in the solution for the same time. The results of dose 1 are remarkably positive. The apples show a significantly lower degree of browning than the apples in dose 2. The solution with 95% water and 5% ascorbic acid proves to be effective in preserving the visual and textural quality of the apples. The ascorbic acid concentration is sufficient to slow down oxidation without adversely affecting the taste or texture of the apple. The apple pieces retain their fresh, attractive color, making them suitable for consumption and commercial use, even after a longer storage period. The shelf life of the treated apples is extended, and consumer experience is generally positive. BE2024 / 5893 17 Dose 2, on the other hand, yields less good results. The increased concentration of ascorbic acid (10% instead of 5%) appears to have a negative influence on the apples in this case.Although the apple pieces brown less quickly than untreated apples, the effect is not as strong as with dose 1. The higher concentration of ascorbic acid appears to alter the texture of the apples somewhat, making them feel a bit mushier when eaten. Moreover, the taste of the apple pieces begins to change over time, with a less fresh and sometimes slightly acidic taste, which may indicate an excessively high concentration of the preservative for this specific apple variety. Although dose 2 still appears usable in the short term, the apples are less well preserved in the long term, with a faster deterioration in both taste and texture. The findings of this trial illustrate the sensitivity of the apple treatment to the concentration of ascorbic acid and the need for an optimal balance. Dose 1, with a lower percentage of ascorbic acid, appears to be the most effective in preserving both the visual quality and the taste of the apples, while dose 2 with a higher concentration yields a less satisfactory result.This highlights the challenge in the apple processing industry to find the right ratio of preservatives that optimally protects the apples against oxidation without compromising the sensory properties of the fruit.20 BE2024 / 5893.