We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Cryoconcentration of Sour Cherry and Orange Juices with Novel Clarification Method; Comparison of Thermal Concentration with Freeze Concentration in liquid Foods.
- Authors
Omran, M. Nourmohamadpor; Pirouzifard, M. Kh.; Aryaey, P.; Nejad, M. Hasan
- Abstract
Sour cherry and orange juice were successfully cryoconcentrated. Novel clarification (Electro-Flotation and Ultra-Filtration) improved cryconcentration efficiency. EF-UF clarified sour cherry and orange juices were cryoconcentrated in three stages up to 34.52±0.14, 44.42±0.19, 52.44±0.13 and 28.43±0.16, 40.51±0.15, and 45.42±0.19° Brix at - 10°C respectively. Duncan's multiple range test was used to compare mean values of various parameters. At similar total soluble solid, cryoconcentrated samples showed significantly (P< 0.05) higher retention of aroma number, ascorbic acid, and TAA compared to those thermally concentrated. Thermal concentration induced formation of hydroxymethylfurfural more than cryoconcentration process used for concentration of orange juice.
- Subjects
SOUR cherry; ORANGE juice; FLUID foods; CLARIFICATION of liquids; VITAMIN C content of food; HYDROXYMETHYLFURFURAL
- Publication
Journal of Agricultural Science & Technology, 2013, Vol 15, Issue 5, p941
- ISSN
1680-7073
- Publication type
Article