SELECTING THE OPTIMAL METHOD FOR EXTRACTING JERUSALEM ARTICHOKE TUBER JUICE AND IMPROVING THE PROCESS

Abstract

One promising approach is the preliminary extraction of juice from fresh tubers before subsequent dehydration or fractionation. The objective of this study was to analyze and select an appropriate method for extracting juice from Jerusalem artichoke tubers and to develop an improved technological scheme for increasing juice recovery while preserving valuable soluble components. Mechanical pressing, pulping followed by pressing, centrifugal separation, and combined mechanical–centrifugal separation was considered. Previous research has demonstrated that mechanical pressing of Jerusalem artichoke tuber mash can produce a protein-rich juice, while most of the inulin remains in the pressed solids, making subsequent extraction possible. Based on the technological analysis, mechanical pressing after controlled comminution is proposed as the primary juice-extraction method, while centrifugation can be applied as a secondary clarification step. The proposed process includes washing, surface-water removal, comminution, mechanical pressing, juice clarification, and separate utilization of the liquid and solid fractions.