1. Effect of Pectinase Durring Production of Apple Juice
... commercial use they tend not to use temperatures over 45°C) and held them in place with pegs, the temperature was monitored and the apple pieces were stirred every five minutes. After fifteen minutes in the water bath the beakers of apple were removed and placed into funnels lined with filter paper, the liquid was collected into measuring cylinders. I recorded the amount of ... add 5mls of pectinase into a beaker and label it B'. The beakers will then be placed in a water bath (set at the desired temperature) and left for fifteen minutes stirring the pieces of apple every 5 minutes. Af...
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- Grade Level: High School