Fruit Juice Production

5
0
4
0
3
0
2
0
1
0
0
Rate this resource

Fruit juice companies use a variety of different treatments and enzymes to maximise their yield. In this experiment students will investigate the effectiveness of these different enzymes.

The enzymes used are designed to break down cells walls and release the liquids and sugars which make up the fruit. Pectinases, amylases and cellulases all break down different structures of the fruit cells and so affect the extraction process in different ways.

During breakdown of the fruit cells a variety of polysaccharides are found within the juice extract. These can cause the juice to become cloudy and reduce its market value.

Pectinases and amylases can both break down these insoluble compounds releasing soluble sugars which clarify the juice producing a clearer, sweeter product. In this experiment students will investigate the effectiveness of these different enzymes.

Note that the experimental procedure and recording of results in this practical is very straightforward for post-16 students.

Show health and safety information

Please be aware that resources have been published on the website in the form that they were originally supplied. This means that procedures reflect general practice and standards applicable at the time resources were produced and cannot be assumed to be acceptable today. Website users are fully responsible for ensuring that any activity, including practical work, which they carry out is in accordance with current regulations related to health and safety and that an appropriate risk assessment has been carried out.

Show downloads

Published by

Actions

Share this resource

Lists that tag this content

Enzymes, POSTED BY