- 6 



These findings appear to support the study of cl imatol ogi cal 

 data made by Dr. Blanpied which showed a strong correlation between 

 soft Mcintosh apples and dry periodsin the summer followed by heavy 

 rains and warm weather prior to harvest. 



*************** 



FREEZING OF APPLES: ITS EFFECTS ON CIDER PRODUCTION 



P. Footrakul and S.W. Fletcher 

 Department of Food and Agricultural Engineering 



Accidental freezing 

 ing storage, is a fairly 

 pies affect the yield or 

 pies? This question has 

 freezing of apples might 

 per unit weight of apple 



ture of cells in the fruit 



of apples, either in the orchard or dur- 

 common occurrence. Does freezing of ap- 

 quality of cider obtained from these ap- 

 been raised, and we felt that perhaps 

 increase the quantity of juice produced 

 used, since freezing breaks up the struc- 



To investigate the effect of freezing on apples for juice pro- 

 duction, last fall we carried out an extensive series of tests us- 

 ing both Mcintosh and Delicious apples. In this study the primary 

 emphasis was on the quantity of cider released, but consideration 

 was also given to cider quality, optimal press load and pressing 

 speed. 



In 

 hours a 

 Before 

 then th 

 that ha 

 to reac 

 desi one 

 rate me 

 pressed 

 along w 

 were ma 

 ar cont 

 Table 1 



the s 

 t diff 

 press i 

 e f r u i 

 d not 

 h 70*F 

 d cy 1 i 

 asurem 



coul d 

 ith 2 

 de on 

 ent , a 



tudy , 

 erent 

 ng , th 

 t were 

 been f 



bef or 

 nder o 

 ent of 



be ob 

 di f fer 

 the ex 

 nd col 



both va 

 tempera 

 e sampl 



cut an 

 rozen w 

 e press 

 n an In 



1 oadi n 

 tai ned. 

 ent rat 

 pressed 

 or. Th 



ri eti e 

 ture 1 

 es wer 

 d grou 

 as rem 

 ing. 

 s tron 

 g rate 

 Thre 

 es of 



jui ce 

 e tota 



s of ap 

 evels : 

 e thawe 

 nd to a 

 oved fr 

 Samples 

 Uni vers 

 , force 

 e diffe 

 loading 

 sample 

 1 yield 



20°, 

 d and 



Stan 

 om 35 



were 

 al Te 

 , and 

 rent 



(pre 

 s for 



resu 



were frozen for 24 

 10°, 0° and 520°F. 

 warmed to 70 F, and 

 dard size. A control 

 F storage and allowed 

 pressed in a specially 

 ster so that an accu- 



quantity of juice ex- 

 pressures were utilized, 

 ssing). Measurements 



the total yield, sug- 

 Its are summarized in 



As was expected, the higher the pressing load and the slower 

 the rate of pressing, the greater was the yield of cider, whether 

 or not the apples had been frozen. It can also be seen in Table 1 

 that Delicious apples yielded more cider than Mcintosh apples. 



The total yield 

 harvested apples did 

 pressing conditions. 



results clearly show that freezing of recently 

 not increase the yield of cider under most 

 In fact, freezing usually decreased yield. 



