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Cryoconcentration of Sour Cherry and Orange Juices with Novel Clarification Method; Comparison of Thermal Concentration with Freeze Concentration in liquid Foods
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نویسنده
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Nourmohamadpor Omran M. ,Pirouzifard M. Kh. ,Aryaey P. ,Hasan Nejad M.
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منبع
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journal of agricultural science and technology - 2013 - دوره : 15 - شماره : 5 - صفحه:941 -950
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چکیده
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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.
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کلیدواژه
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Aroma number ,Ascorbic acid ,Electro-flotation ,Hydroxylmethylfurfural ,Total antioxidant activity.
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آدرس
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urmia university, Faculty of Agriculture, Department of Food Science and Technology, ایران, urmia university, Faculty of Agriculture, Department of Food Science and Technology, ایران, islamic azad university, Deprtment of Food Science and Technology, ایران, Fruit Juice Analytical and Experimental Center, Babol Aab Fruit Juice Factory, ایران
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Authors
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