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Improving Grape Juice Yield and Quality using Flash Vacuum Expansion

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2007 ASAE Annual Meeting  076098.(doi:10.13031/2013.23325)
Authors:   Shriram Shriniwas Paranjpe, Mark T Morgan
Keywords:   Flash vacuum expansion, flash release, white grapes, grape juice, polyphenols

Flash vacuum expansion is an emerging technology to aid juice expression and improve quality. In this technique, fruits are heated to 60-90°C and then instantly introduced to a vacuum chamber of a much higher volume. This reduces the boiling point of the constituent water which instantly evaporates, creating micro channels inside tissues, aiding extraction of cell components like polyphenols and improving juice yield. The present work is aimed at studying the effect of flash vacuum expansion as compared with heat and enzyme based methods at improving the yield and quality of grape juice.

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