Al'l'I.K .lUICK KXTHACTION FOR .IKI.I.V J.n 



r;iti() of ;3:2 was foiiiui to l)c vt-ry suilal>lc. Ilioii.-li for cliopix-il fruit tlic 

 ratio which gave most satisfactory results was 3:3. The ratio 3:i was un- 

 economical because of tlie huge fuel consumption necessary to evaporate the 

 large volume of juice. This objection was not recompensed by a significantly 

 greater yield of solids or pectin in the juice. Furthermore, the juice was 

 inferior in quality for jelly making or pectin manufacturing purposes. 



In Table 10 where a 15-minute extraction period at 100° C. was u.sed on 

 eight common ai)iile varieties, the gain in soluble solids of a ratio of fruit 

 to extraction water of 3:3 over 3:2 was 5 per cent. For pectin the differ- 

 ence was still less. Furthermore if two or even three successive extractions 

 were made using ratios of 3:2, 3:3 and 3:4, the yields of total soluble solids, 

 pectin, and acid tended to become equalized, though the greater the amount 

 cif water used, the higher the recovery of extractives became. In a 30- 

 iiiinute extraction period (Table 11) the difference in recovery of extractives 

 between these ratios was still further minhuized. All eight varieties reacted 

 similarly in this respect. 



Comparing the several varieties it is seen that some yielded up their 

 soluble solids including pectin much more readily than others. Besides 

 Tables 7 and 8, additional data bearing upon this point may be found in 

 Tables 10 and 11. For example. Red Astrachan and Wealthy both yielded 

 nearly 70 per cent soluble solids and over 50 per cent pectin in a single 15- 

 minute extraction. King David, Mcintosh and Winesap varieties held these 

 substances more tenaciously in the fruit tissues. In most cases the sliced 

 fruit when suV)jected to 15 minutes at 100°C. liberated slightly less soluble 

 solids including pectin and malic acid than the chopped fruit. The Red 

 Astrachan variety proved to be an exception, while in Greening and AVine- 

 sap, but minor differences were noted between the two methods. The ex- 

 tracted juice from all varieties gave high grade jelh^, though in every case 

 that obtained from the chopped fruit was less clear and therefore of poorer 

 quality than that made from sliced fruit. Red Siberian Crab, King David, 

 Red Astrachan, Winesap and Mcintosh were all considered to be first class 

 jelly varieties. Baldwin and Wealthy are inferior to these while Greening 

 yielded an unattractive light colored jelly. For this very reason the latter 

 served as an excellent base for mint jelly. 



Other things being equal, the optimum ratio of fruit to water is the one 

 that yields the highest concentration of soluble solids, including acid and 

 jellifying pectin, per unit volume of liquid. However, it should be noted 

 at this time that enough extraction water nmst be used to prevent scorching, 

 also that if too little liquid is present, especially where chopped fruit is used, 

 satisfactory filtration or separation of the juice from the pulp, is difficult. 

 The resulting juice may also be more cloudy and thus lower the jelly (juality. 



Efect of Temperature Upon the Recovery of Soluble Solids, 

 Pectin and Acid in Heat Extracted Apple Juice. 

 In general there was a consistent increase in percentage recovery of soluble 

 solids, pectin and acid with rise in temperature from 88° to 109°C., though 

 the increase was more marked in passing from 88° to 100°C. than from the 

 latter temperature to 109°C. (See Tables 7, 8 and 9). Results were much 

 more consistent with sliced than with chopped apples, especially at the maxi- 

 mum extraction temperature of 109 °C. In the first extract using sliced 

 fruit, the average increase in yield of both soluble solids and pectin at 100°C. 

 varied from 4 to 13 per cent over the amounts extracted at 88° C. Smaller 



