Fruit Juice Production

Can someone here help me with some of the questions below:

1. Why is fruit juice difficult to filter?
2. Explain how pectinase can reduce cloudiness.
3. Suggest one reason why juice from apples may remain cloudy after reatment with protease..
4. How can this problem be solved?
5. Summarise the stages in the production of fruit juice in the form of a simple flow chart.
6. Suggest why there has been little consumer resistance to this technology (i.e. using pectinase etc.)

Reply 1

Stranded

May I ask what what board's question is this?

Reply 2

Eau

end of the world i'm dead

Reply 3

Tommy07

2. pectinases attack the charged protein particles (which are resposible for causing the cloudiness) in the fruit juice and remove some of the pectin around them, which then clump together and settle out of the liquid, thus reduing the cloudiness!
Pectinases convert the pectin into galacturonic acid which is further broken down into sugars and other compounds which i am assuming are soluable.

I am not sure about the other questions!