Reinhold Urlaub, BU Food & Specialities

1. Enzymes for Apple Processing Reinhold Urlaub, BU Food & Specialities

2. Mash enzymes

3. Mash EnzymationBucher Press Apples ROHAPECT MA plus 75 – 130 ppm Crushing Heating Mash Treatment 1 hr / 15 - 30 °C Bucher Press Water Premium Juice Pomace Leaching Press Clarification Filtration Extract

4. Pomace Extraction Apples Crushing Hot Condensate Water Premium Juice Belt Press Pomace ROHAPECT MA plus 75 – 130 ppm Extraction 1-2 hrs/ 20-30 °C 2nd Press Clarification Filtration Extract

5. Mash Enzymation & Pomace Extraction Apples ROHAPECT MA plus 75 – 130 ppm Crushing Mash Treatment 1 – 2 hrs / 15 – 30°C Premium Juice 1st Belt press Hot Condensate Water Pomace ROHAPECT MAX 40 – 80 ppm Extraction 1hr / 30 - 50 °C 2nd Belt press Clarification Filtration Clear AJC Extract

6. Results with Rohapect MAX500 gr pomace + 1.250 gr water – 50 – 55 °C / 1 hr.

7. Pomace Liquefaction Apples Crushing Hot Condensate Water Premium Juice Belt Press Pomace ROHAPECT MAX ROHAMENT CL each 200 – 300 ppm Liquefaction 2 - 3 hrs/ 50 °C 2nd Press Clarification Filtration Extract

8. Apples, Pears Crushing Hot Break Water ROHAPECT MAX 200 – 300 ppm Finisher ROHAMENT CL 100 – 300 ppm Maceration 1 hr / 50 °C GAMMADEX CAL 50 ppm Decanter Solids ROHAPECT VR-L 30 ppm Juice Leaching Depectinisation 1 hr / 50 °C UF Evaporator Decanter Extract AJC / PJC Decanter process with hot break

9. Decanter process without hot break Apples, Pears Crushing Tank ROHAPECT MAX 200 ppm Maceration 1- 2 hr / 20 - 30 °C Water Decanter Solids Juice Pasteur. Leaching Depectinisation 1 hr / 50 °C UF Evaporator Decanter Extract AJC / PJC ROHAPECT UF 30- 50ppm GAMMADEX CAL 30 - 50 ppm

10. Benefits Rohapect MA plus & MA plus HC • Specific pectinases lowering juice viscosity and increase °Bx. • Allow the juice to run off faster and easier • Bucher presses: • loading with higher amounts of mash • more juice is running off during filling • increased yield and higher press capacities • less cleaning circles needed • Belt presses: • higher dosages & short reaction time • reduce apple sauce effect • significant yield increases • less dirty belts and equipment

11. Increase in °Bx versus blank test • Average value of °Bx increase: + 11.3 % • Value calculated from all tests made with ROHAPECT MA PLUS from 2001 – 2008 with different dosifications, apple varieties and maturity degrees: total 42 individual values.

12. BenefitsRohapect MA plus & MA plus HC • Low turbidity or cloudy matter in the press juices • Low cost of the enzyme and high efficiency • Low break even: • only 0.4 % with 50 ppm ROHAPECT MA plus • only 0.8 % with 100 ppm ROHAPECT MA plus • only 1.2 % with 150 ppm ROHAPECT MA plus • Saves pectinase and costs for depectinisation of the juice • Consequence: The major depectinisation is now carried out in the mash treatment • No problems with MGA ( Monogalacturonic acid )

13. BenefitsRohapect PTE • Recommended for cloudy NFC and concentrates • Pure pectin lyase, which splits the pectin to larger fragments with suitable cloud stability • Rohapect PTE supplies a fast reaction, which allows rather short reaction times • Important: short reaction time of 10 – 30 min and fast subsquent pasteurisation • Increases yield and press capacity

14. BenefitsRohapect MAX • Recommended for extraction & liquefaction processes • Pectinase with very high arabanase and hemicellulase activities • Excellent maceration & high increase in °Bx • Supplies juices/extracts with low solid content • Improves filterability, i.e. UF

15. BenefitsRohament CL • Recommended for liquefaction processes • Cellulase with balanced individual activities, such as ß-glucanase, cellubiohydrolase & xylanase • Supports pectinases and improves maceration • Supplies juices/extracts with low solid content • Problem: Use according to EU law not permitted

16. BenefitsRohapect 10L • Recommended for standard mash enzymation as alternative to ROHAPECT MA plus • „Classic“ pectinase with high hemicellulase side activity • Acceptable yields and press performance

17. NFC Juice or Cloudy Concentrate Apples ROHAPECT PTE 20 – 30 ppm Crushing Mash Treatment 20 – 30 min / 20 °C Juice Press GAMMADEX CAL GAMMAFUNGASE A65L 5 – 10 ppm Aroma recovery Pasteurisation Starch degrad. 30 min / 20 °C Centrifuge Concentrate NFC Juice

18. Juice Depectinsation& special UF enzymes

19. Special enzymes for UF & stabilization

20. Apple Juice Depectinisation Apple Juice ROHAPECT UF 20 – 30 ppm ROHAPECT DA6L 20 – 40 ppm Aroma Rec. Juice Treatment 1 hr / 50 – 52 °C ROHAPECT 10L 20 – 30 ppm ROHAPECT VR-C ROHAPECT VR-L 10 – 30 ppm Pectin test Fining Ultrafilter Retentate DE filter Stabilisation Clear Juice Evaporator AJC

21. Comparison at 50 °C

22. Amylases for Apple Juice

23. Apple Juice GAMMYLOZYM AFL 10 – 20 ppm GAMMADEX CAL 10 – 20 ppm Aroma Rec. Juice Treatment 1 hr / 50 – 52 °C Starch test Ultrafilter Clarification DE-Filtration Stabilisation Clear Juice Evaporator AJC Application: Starch degradation

24. Production of „Schorle-AJC“ Juice ROHAPECT UF 15 – 30 ppm GAMMADEX CAL 10 – 20 ppm Aroma Enzyme 1 h / 50 – 52 °C ROHAPECT VR-C / VR-L 20 – 50 ppm Pectin test Starch test Bentonite Fining Gelatine UF Filtration Silica Sol Retentate Clear Juice Active Carbon Evaporator Half conc. TF-Module Concentrate

25. Enzymatic membrane cleaning ROHAPECT VR-C ROHAPECT VR-L 50° C pH 4.5 Recycling 1 – 3 h UF - plant

26. Enzyme cleaning of UF membranes • Generally: • Enzyme cleaning with cellulase, pectinase, protease and amylase - at least 1 x week • Standard cleaning process: • Caustic cleaning ( pH 10.5 ) including wash active tensides, which complex the dirt. • Oxidants ( Sodium-hydrochloride/ Hydrogeniumperoxide ) used after the cleaning. • Measurement of the concentration after 5 min. • Acidic cleaning