Abstract
Squeezing treatment had been employed to obtain juice from fruits. In the case of berries such as passion fruit and grape, the operation is difficult and the yield low owing to their flesh texture. A method, to make the squeezing operation easier and to raise the efficiency by melting the flesh using commercial cellulase and pectinase, was studied.
(1) In the case of passion fruit, optimal amount of the enzyme preparation for practical use was 1 per cent of the pulp, under the condition of pH 3.8 (pH of the native pulp), temperature of 29° and shaking treatment with reciprocal shaker (150rpm, 8cm of amplitude) for 120 minutes, on the other hand, with grape, sufficient amount was only 0.1 per cent of the pulp (pH 4.6) by shaking for 60 minutes at 31°.
(2) Compared with the contrast, the efficiency ratio was 10 per cent with passion fruit and as high as 30 per cent with grape. The specific gravity of the juice was higher according to the accelarated extraction of coloring matters, sugars, acids and other substances such as pectic substances.
(3) Favorable efficiency in passion fruit was observed by the use of macerozyme and in grape brought also by pectinase, though in the former pectic substance was more easily extracted and in the latter it disintegrated into containing as trace even by the addition of 0.1 per cent.
