For production of apple slices, apples are size graded peeled, cored, sliced and immersed in a 3% salt solution.
Just before filling into cans, the slices are rinsed to remove salt. They are then filled into can with 40% sugar solution, the cans are then heat-exhausted, sealed and heat processed.
For the production of frozen apple slices, there are number of procedures , but basically, the slices are immersed in brine subjected to vacuum (in order to remove air), re-immersed in brine, washed and packed with sugar in a ratio of 4 fruit to 1 sugar, the product is then frozen. One method differs in that a bisulfite dip is included to prevent non enzymatic browning.
Some apples are dried, although the volume of this type of product has decreased in recent years. For drying, the peeled, cored and sliced apples are first treated in a weak solution of citric and a bisulfite dip. The bisulfite provides sulfur dioxide that inhibits enzymatic browning.
The sulfured slices should be held in refrigerated storage for at least 24 hrs to allow the sulfur dioxide to penetrate the apple slices, the apple slices are eventually spread in the slatted floors of natural draft, loft-type kilns. In the kilns, heated air rises through the apples slice and removes moisture.
After the moisture content has reached about 10%, the apples are packaged in moisture proof containers to be used in the bakery trade.
Processing of Apples
