Processing Apples Processing apples for juice production typically involves the following three technological processes: 1. Mass transfer The process starts with the maceration of whole apples. It continues with depectinisation and hydrolisation. The product is then concentrated before being aseptically packaged. 2. Heat Transfer The thermal treatment used depends on whether the product is a cloudy juice or a clear juice. Cloudy juice – Starting with the product at 10°C, the temperature is raised to 25°C in order to extract the product. This is then further heated to 55°C to carry out the enzymatic treatment. Afterwards it is raised to 105°C to sterilise the juice and it is nally cooled to 3°C for storage. Claried (clear) juice – The temperature is rst raised to 55°C for the enzymatic t

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