The major advantage of this technique is that nothing is added to the apple juice hence, no salt is formed at the end of the treatment.To make cider, apples are simply cored, chopped, mashed, and then pressed to extract their liquid. Once the enzyme has been irreversibly inactivated, it is simply a matter of reversing the compartments and repeating the process, thereby restoring the OH − ions in the juice and reducing the acidity to its original level. As is the case when HCl is added, it is the H+ ions that have the effect of acidifying the apple juice. This technology uses electricity to literally split the water molecules present in the juice into H + and OH − ions and direct them into two compartments separated by a membrane: apple juice and the H + ions on one side, and the OH − ions on the other. The ion-selective membrane (M) prevents the juice from being diluted.
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