APPLES 403 
Table No. 5—Moisture, Dry Matter, Ash, Nitrogen, Ete., in Whole Fruits 
—— oes eee 
Grams per 100 Grams 
Moisture} Solids | Nitrogen} Ash P25 K20 Cad 
eens mseneennanaae | ne 
Summer Apples 82 81 17 19 0 060 Q 29 CG 056 0 190 0 020 
Fall Apples 87 90 12 09 0 045 0 22 0 016 : 0 115 0 0065 
Winter Apples 85 38 14 62 0 056 0 26 0 028 0 155 0 009 
Crab Apples 82 83 17 16 0 062 0 365 0 026 | 0 200 0 0095 
UNFERMENTED APPLE JUICE 
An inexpensive method of preserving 
apple juice so that the product will be 
free from objectionable sediment and a 
pronounced “cooked” taste, and can be 
kept in closed containers without the use 
of chemical preservatives, has apparently 
never been devised Experimental work 
was undertaken with a view to develop- 
ing such a method, and it 1s believed that 
a satisfactory procedure has been evolved 
The main problems were’ (1) The clari- 
fication of the juice, (2) the sterilization 
of the juice; (3) the carbonation of the 
juice; and (4) the question as to the best 
container for the sterilized product 
The Clarification of the Juice 
Fresh apple juice contains notable 
quantities of solid matter, which will set- 
tle out on prolonged standing, forming 
a bulky deposit. In the case of raw juice 
this consists of dirt particles, starch 
grains, fragments ot the cell walls of the 
apples, and, finally, albuminous matter, 
yellow-brown in color and very bulky. 
The albuminous matter composes by far 
the greater part of the sediment. The 
character of this sediment when heated to 
140° to 158° F. (60° to 70° C) remains 
about the same, except that the starch 
grains are no longer apparent, the starch 
being wholly or partly gelatinized. 
This sediment is very objectionable, 
since its presence seriously detracts from 
the appearance of the finished juice after 
sterilizing by heat. In the finished juice 
the albuminous matter forms slimy par- 
ticles, yellow to dark brown in color, 
which very readily mix with the juice 
when agitated, and are slow to settle. 
The product looks as though the most un- 
cleanly methods had been used in its prep- 
aration, whereas the reverse has been 
the case. The removal of the materials 
which form the sediment is, therefore, 
one of the most important steps in the 
preparation of a marketable product. 
The methods at present used for this pur- 
pose are two: (1) Filtration, and (2) 
sedimentation of the sterilized juice in 
large casks. 
Filtration is expensive and slow, and, 
while a product of great brilliancy is ob- 
tained, the cost of the plant and the 
operation of the process will undoubtedly 
prevent its extended use. Paper pulp 
is ordinarily employed for the filter ma- 
terial, and the albuminous matter in the 
juice quickly forms a dense layer over 
the surface. The ensuing filtration is 
very slow, and a large filtering surface 
is required for practical use. 
Sedimentation by gravity of juice heat- 
ed to 140° to 158° (60° to 70° C.), and 
then allowed to cool in closed casks, is 
very slow. Unheated juice can not, of 
course, be used, owing to the fact that 
fermentation soon sets in. A period of 
five to seven days is required to produce 
a juice relatively free from sediment. At 
this time as much as possible of the super- 
natant juice is withdrawn from the sedi- 
ment. The objections to this method lie in 
(1) the difficulty of keeping the juice ster- 
ile during the sedimentation period; (2) 
the large amount of cooperage required 
for any considerable output of juice, 
and (3) the fact that, owing to the bulk 
of the sediment, considerable quantities 
of juice can not be drawn off. The juice 
left with the sediment is then only suit- 
able for vinegar stock. In addition only 
