. Bulletin of the Department of Agriculture. Agriculture; Agriculture. UNITED STATES DEPARTMENT OF AGRICULTURE. IH BULLETIN No. 1025 bv ^b^^iif >, ^..^_ , „ . „ , . nk* Contribution from the Bureau of Plant Industry WM. A. TAYLOR, Chief <sd&'i&su Washington, D. C. PROFESSIONAL PAPER January 23, 1922 STUDIES IN THE CLARIFICATION OF UNFER- MENTED FRUIT JUICES. By Joseph S. Caldwell, Plant Physiologist, Office of Horticultural and Pomological Investigations. CONTENTS. Page. Purpose and scope of the investiga- tion 1 Methods of clarification generally employed 3 Clarificatio
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. UNITED STATES DEPARTMENT OF AGRICULTURE. IH BULLETIN No. 1025 bv ^b^^iif >, ^..^_ , „ . „ , . nk* Contribution from the Bureau of Plant Industry WM. A. TAYLOR, Chief <sd&'i&su Washington, D. C. PROFESSIONAL PAPER January 23, 1922 STUDIES IN THE CLARIFICATION OF UNFER- MENTED FRUIT JUICES. By Joseph S. Caldwell, Plant Physiologist, Office of Horticultural and Pomological Investigations. CONTENTS. Page. Purpose and scope of the investiga- tion 1 Methods of clarification generally employed 3 Clarification by means of enzyms 3 Clarification by the formation of a precipitate 5 Clarification by the use of inert adsorbing agents 6 Page. Experiments with diatomaceous earth for clarifying fruit juices 12 Purification of the earth 13 Difficulties encountered in filter- ing treated juices. 14 Simple and effective methods of fil- tration with diatomaceous earth_ 15 Pasteurizing before filtering 20 Filtration of freshly pressed juices_ 20 Summary 26 Literature cited 28 PURPOSE AND SCOPE OF THE INVESTIGATION. When an unfermented fruit juice, such as that of apples or grapes, is prepared and preserved by the methods ordinarily employed, a more or less copious precipitate consisting of cellular debris and heat-coagulable material is formed after pasteurization. This fact is responsible for the usual practice of pasteurization and storage, followed after an interval by transfer to the final containers and a second pasteurization. Even when the formation of a coagulum in the final container is thus prevented, the liquid remains permanently turbid and opaque from the presence of considerable quantities of suspended colloidal materials, which are unaffected by heating and subsequent storage. In the case of a few heavily pigmented varieties of grapes, such as the Ives, Concord, Clevener, and other purple varieties, the intense coloration of the juices masks their turbidity and renders them
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