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UPGRADED TART AOOLE JUICE

Scientific Research  |  FOOD AND AGRO-BASED TECHNOLOGIES   

Organization Name: Central Building Research Institute

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Current Stage: Know-how released to a party.

Training Required: NA

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Unique Features Of The Solution/equipment - How Is It Different Than What Is Available In The Market:

A major portion of apple production consists of tart varieties e.g. Maharaji in Kashmir which has 0.7% acidity while other characteristics like sugars, tannins, aroma are acceptable. The juice quality can be upgraded by bringing down the acidity to an acceptable level of 0.35% without affecting the flavour. The clarified apple juice is treated with a weakly basic anion exchange resin, which selectively removes the malic acid during 10 min/treatment. The resin is regenerated with NaOH solution for reuse.

Indicate Process Followed to arrive at the problem statement for which Solution has been developed:

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