Sugar-Reduced Apple Juice Production via Segmented Pressing
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Solution Overview
Problem
Current methods for reducing sugar content in fruit juices, such as apple juice, are economically unviable and inefficient, particularly in retaining valuable ingredients like polyphenols and flavorings, due to the uneven distribution of sugars within the fruit.
Innovation Solution
A method involving the removal of the fruit peel before pressing, followed by separate pressing and desugaring processes for the outer and core pulp layers, allowing for selective sugar reduction while preserving secondary plant compounds, using techniques like nanofiltration and diafiltration to achieve a balanced sugar reduction without impairing other ingredients.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If chromatographic methods are used to separate sugars from fruit juice, then sugar separation precision is improved, but manufacturing cost increases significantly making it economically unviable
Solution Approach 1:
The fruit is divided into different portions based on sugar distribution - the outer layer (higher sugar) and inner core (lower sugar). By segmenting the fruit and processing different portions separately, the patent achieves sugar reduction without requiring expensive chromatographic separation methods. The juice from the inner core portion can be used directly or with minimal processing, while only the outer layer juice undergoes desugaring.
Solution Approach 2:
The patent applies different processing treatments to different parts of the fruit based on their local sugar content characteristics. The outer layer with higher sugar content receives desugaring treatment, while the inner core with lower sugar content is processed differently or used as-is. This localized quality-based processing achieves overall sugar reduction while preserving valuable ingredients and avoiding uniform expensive processing of the entire juice.
2Reliability
If the fruit peel is removed before pressing to preserve secondary plant compounds, then polyphenol and flavoring retention is improved, but production complexity increases due to additional peeling and separate pressing steps
Solution Approach 1:
The production process is segmented into distinct stages: peeling, separate pressing of peel and pulp, and selective desugaring. By segmenting the process, the patent can optimize each stage for its specific purpose - the peel pressing extracts secondary plant compounds efficiently, while the pulp pressing and subsequent desugaring handle sugar reduction. This segmentation makes the complex process more manageable and economically viable.
Solution Approach 2:
The peeling operation is performed as a preliminary action before pressing. By removing the peel beforehand, the patent ensures that secondary plant compounds are preserved in the final product while allowing subsequent pressing and desugaring operations to proceed more efficiently. The peeled fruit is then ready for the next processing stages without requiring re-peeling or additional preparation.
3Reliability
If only partial sugar reduction (30-50%) is applied to the juice, then valuable ingredients are retained unchanged, but the sugar reduction effectiveness is limited compared to complete separation
Solution Approach 1:
The patent extracts and removes a portion of the sugar from the fruit juice through desugaring processes applied to the outer layer juice. Rather than attempting complete sugar separation, the method extracts sufficient sugar to achieve the desired 30-50% reduction while leaving the majority of valuable ingredients intact. This selective extraction balances sugar reduction effectiveness with ingredient preservation.
Solution Approach 2:
The patent applies partial desugaring action rather than complete sugar removal. By targeting only 30-50% sugar reduction, the method achieves sufficient health benefits and sugar content control while avoiding the excessive processing that would damage or remove valuable ingredients. This partial action approach is more economically viable and produces a healthier final product.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method effectively reduces sugar content by 30-40% in apple juice while maintaining the integrity of polyphenols and flavorings, achieving a sugar-reduced product with reduced production costs and effort.
Implementation Method 1
at least a portion of the juice obtained from the pressed fruit pulp is subjected to an at least partial desugaring process
Implementation Method 2
using techniques like nanofiltration and diafiltration to achieve a balanced sugar reduction
Implementation Method 3
components of the fruit are pressed, in particular after partial crushing or fractionation, to obtain the fruit juice
Data Source
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AI summary
The invention relates to a method for producing a sugar-reduced fruit juice (S), in particular apple juice, wherein components of the fruit (A) are pressed in particular after an at least partial comminution or fractioning process for obtaining the fruit juice. According to the invention, prior to the pressing process, the rind (11) of the fruit is removed by a peeling process, and the rind (11) is subjected to a separate pressing process or a pressing process using solely one part (16) of the fruit flesh; at least one part of the juice (14) obtained from the pressed fruit flesh is subjected to an at least partial sugar-removal method (S5); and the juice (15) obtained from the sugar-removal method is combined or mixed with the juice from the pressing process of the rind (11) and optionally the juice (17) from the remaining part of the fruit flesh, whereby the production of a sugar-reduced fruit juice (S) is made possible while retaining as much of the secondary plant contents as possible.