Reduced-Sugar Apple Juice Through Low-Temperature Vapor Condensation
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Solution Overview
Problem
Existing methods for producing reduced sugar apple juice often require complex desugaring processes and may alter the nature of the juice by adding other products or using high-temperature drying techniques, which can affect sales classification and product integrity.
Innovation Solution
A process involving the drying of apple dregs using a low-temperature air flow with vapor loading, followed by condensation of vapors to produce a secondary juice, which is then incorporated into primary juice to achieve reduced sugar content without altering the juice's nature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If complex desugaring processes (nanofiltration, diafiltration) are used, then sugar content is reduced, but process complexity increases
Solution Approach 1:
The invention extracts and separates the juice into two distinct fractions during pressing: a first juice from the skin with low sugar content and a second juice from the pulp with high sugar content. This physical separation during the pressing stage eliminates the need for complex desugaring processes later, as the low-sugar first juice can be used directly or combined with the second juice in controlled proportions.
Solution Approach 2:
The invention performs the sugar separation action preliminarily during the pressing stage rather than later during juice processing. By adjusting pressing parameters (pressure, duration, temperature) to optimize the separation of juice from skin versus juice from pulp, the sugar content is controlled at the source before any complex filtration or desugaring operations would be needed.
2Quantity of substance
If other fruits are added to reduce sweetness, then sugar content is reduced, but product purity is compromised
Solution Approach 1:
The invention segments the apple fruit into functional components (skin and pulp) that have different sugar contents. The skin contains less sugar while the pulp contains more sugar. By pressing these components separately and combining the juices in specific ratios, the final product achieves reduced sugar content while maintaining 100% apple juice composition without adding other fruits or substances.
Solution Approach 2:
The invention applies different pressing conditions to different parts of the apple (skin versus pulp) to extract juices with different sugar concentrations. The skin is pressed under conditions that yield low-sugar juice, while the pulp is pressed to yield high-sugar juice. This local differentiation allows precise control of the final sugar content while maintaining product purity.
3Quantity of substance
If high-temperature drying is used on apple dregs, then moisture is removed, but juice quality is degraded
Solution Approach 1:
The invention changes the temperature parameter of the drying process from conventional high temperatures to low temperatures (specifically 20-40°C). This parameter change allows sufficient moisture removal from the apple dregs while preventing thermal degradation of the juice components, aromatic compounds, and nutrients that would occur at higher temperatures.
Solution Approach 2:
The invention replaces conventional high-temperature thermal drying with a low-temperature drying system that uses extended drying time and potentially enhanced air circulation or vacuum conditions to achieve the same moisture removal effect without the harmful high temperatures that would degrade juice quality.
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
The process results in a final apple juice with approximately 30% lower sugar content, achieved through gentle drying and condensation techniques that preserve the juice's properties, avoiding complex filtration methods and maintaining product integrity.
Implementation Method 1
a step of drying the apple dregs using an air flow, the air flow being loaded with vapors at the end of the drying step
Implementation Method 2
during the drying step, the air flow is heated to a temperature between 30°C and 45°C
Implementation Method 3
a step of producing a secondary juice by condensation of the vapors from the air flow; the air flow is blown into a condenser circuit cooled to a temperature between 1°C and 10°C
Data Source
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AI summary
The invention relates to a process for producing apple juice with reduced sugar content comprising: - a step of processing apples (100) at the end of which an apple juice, called primary juice (101), and apple distillers' grains (102) are obtained; - a step of drying (13) the apple distillers' grains (102) using an air stream (F), the air stream (F) being charged with vapors at the end of the drying step (13); - a step of producing (14) a secondary juice (103) by condensation of the vapors from the air stream (F); - a step of incorporating (15) the secondary juice (103) into the primary juice (101) to obtain a final apple juice (104).