Enzymes and Grapes

Effect of enzymes on grapeshot crushing





Word count: 1074

Introduction
The hire of this practical was to examine the potential enhancement of a diet process, specifically juice clarification, with the practise of fare-grade enzymes through measurements of different parameters. At the completion an understanding of fare-grade enzymes and their impact upon grape juice issue, garble spectrum analysis and degradation of pectin in grape juice get out be developed. Food grade enzymes are used during treat for clarification and colour enhancement and also to make up the yield of a product. The enzymes used in the practical, Crystalzyme PML-MX and Optivin 5XL, are able to increase the juice recovery.

Method
Crystalzyme PML-MX was used with red grapes and Optivin 5XL was used with white grapes during bonyness to improve juice extraction. Hydrolysis of pectin was carried out and any waste was filtered during the practical. A reckon and experiment sample was used for each grape with 0.1mL of enzyme at 37?C and 50?C pensiveness and also 0.2mL of enzyme at 37?C pensiveness (Smith 2011).

Results
0.1mL enzymes at 37?C incubation
|Sample |Wt of grapes (g) |Wt of juice vol. (g)|
|0.1mL enzymes at 37?C incubation |0.004545 |0.003737 |
|0.2mL enzymes at 37?C incubation |0.



008282 |0.004747 |
|0.1mL enzymes at 50?C incubation |0.008686 |0.0078 |

Discussion
In the food industry it is important to be able to maximise food production whilst minimising costs and waste. This can be achieved through the use of enzymes and temperature manipulation, especially in the production of fruit juices and wines.

There was up to an 18% juice recovery difference between the control and test grape samples.
Overall the red grapes had a high percentage recovery of juice for both the control and enzyme test samples.

Enzyme reaction is highest when used...If you want to get a full essay, cast it on our website: Ordercustompaper.com



If you want to get a full essay, wisit our page: write my paper