Process for the continuous clarification of fresh fruit juice

Details Process for the continuous clarification of fresh fruit juice Process for the continuous clarification of fresh fruit juice

1983-03-23

1986-11-04

Wiseman, Thomas G.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426422, 426495, A23L 230, A23L 226, A23L 216, A23L 202

Patent

active

046209808

ABSTRACT:
This invention relates to a process for the clarification of juices and other similar beverages such as wine, beer, cider, etc. . . . which comprises a flotation stage. All known clarification processes used in the commercial production of beverages are discontinuous in that they rely on a sedimentation stage and/or require the use of expensive centrifugal equipment which require regular cleaning and maintenance. The use of the invention allows the commercial clarification of beverages without the necessity of going through a sedimentation stage or the use of centrifugal equipment. The process comprises three essential stages, i.e.: the formation of a flotable floc in the untreated beverage, the continuous introduction of the coagulated beverage in a flotation vessel, the flotation of the floc by microbubbles formed in the beverage and the continuous removal of the clarified beverage.

REFERENCES:
patent: 2530594 (1950-11-01), Benedict
patent: 3314880 (1967-04-01), Rubin
patent: 3741770 (1973-06-01), Olphen
patent: 4094783 (1978-06-01), Jackson
patent: 4162972 (1979-07-01), Green
patent: 4288551 (1981-09-01), Gudnason et al.
"Les Boissons de Fruits", Paul Dupaigne, Presses Universitaires de France, pp. 82-91, 1972.

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