Or Jolly Rancher apple candy-your mileage may vary. In fact, all the flavor and aroma gets blown off during the process of concentration, and FruitSmart captures it and sells it as “ fruit essence.” A juice-box maker buys both the AJC and the essence and after rehydrating the concentrate before packaging, will spritz the dull juice with a bit of essence to make it taste like apples. The concentrate had even less color-it was just this side of water-absolutely no aroma, was the consistency of water, and it didn’t even really taste of fruit at all. The processed juice is what you remember from childhood-very light color, perfectly clear, vaguely appley aroma and a one-note, very sweet apple flavor. The unprocessed juice was farm-fresh, complex, aromatic, and viscous on the tongue it also had that slightly chalky mouthfeel that comes from apple skins. During the session I attended, we tasted the regular unprocessed juice, a processed juice that hadn’t been concentrated, and then juice made from concentrate. The effect is, as you would guess, profound. To recap: processed juice is heated three times and broken down with enzymes in its long journey toward concentration. Then it goes through “hot extraction” (juicing), filtration, and then concentration, which is a process like distillation (more heat) where the water is boiled off. The juice is then treated with enzymes for 30 to 90 minutes, which break down those viscous compounds in regular juice. After milling, the pulp is heated to 190☏ or higher. The processed track looks a lot different. (The latter product is new and offered on the request of cideries.) It’s cloudy and viscous-the rustic sweet cider you’d buy at a farm stand. For the unprocessed products, the milled apples are then pressed and either pasteurized or sold unpasteurized. The product lines then diverge, going toward unprocessed juicing or processing. That’s exactly what you’d find in any traditional cidery. When apples come to FruitSmart, the process for all products begins the same way: the fruit is inspected, washed, and milled or pulped. FruitSmart is not principally a supplier to cider makers, but they have lately started getting requests, and Chambers was at CiderCon in Portland, Oregon to explain what the different products were and how they’re processed. This is kinduv gettin into "Distillation and Design" page material, but pics would be most efficacious if you haven't posted them already.I had never really put a lot of thought into how juice is concentrated until I sat in on a session at CiderCon – an industry conference – with Terry Chambers, President and GM of FruitSmart, a company that prepares and sells apple juice and apple juice concentrate (AJC) in Yakima. I also have a temperature sensing valve to experiment with. I'm going to try solenoid valves on the Arduino in a while. I gave up on trying to control reflux by coolant with manual valves. The Arduino allows me to regulate the power to a couple of watts.įind the good reflux rate for the column, then dial down the water until the temp above the dephlegmator jumps, turn down the power a tad and it's dialed in. At first I used pint's Triac controller and now use an Arduino and solid state relay. I tried a fixed regulator at 40psi, but that was too high and am now using an inexpensive plastic regulator off eBay to hold around 5psi - this makes the valve more precise. I'm using a micrometer hydraulic flow control valve and it gives very precise control. Snuffy wrote:The tricks to getting the CM head are a precision flow control valve, a water pressure regulator and power management.
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