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http://dx.doi.org/10.3746/jkfn.2006.35.5.629

Clarification of Mixed Fruit and Vegetable Juices Using Various Clarification Methods  

Sohn, Kyung-Suck (Ildong Foodis Food Research Lab.)
Lee, Jun-Ho (Dept. of Food Science & Engineering Daegu University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.5, 2006 , pp. 629-634 More about this Journal
Abstract
Clarified mixed fruit and vegetable (apple, carrot and orange) juices were prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment with the blend ratio of 1:1:2, 1:2:1, and 2:1:1 (apple, orange and carrot). Effects of clarification methods on the clarification efficacy as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed but was less affected by lowering temperature. Ultrafiltration process was very effective to produce clarified mixed fruit and vegetable juice. Combined treatment did not significantly improve the clarification efficacy since most clarification was already achieved during ultrafiltration process (p>0.05). L*- and b*-values increased while a*-value decreased significantly after clarification regardless of methods in all blend juices (p<0.05). Blend juices with high amount of orange or carrot were better in clarification efficacy and high amount of apple resulted in high turbidity in blend samples.
Keywords
clarification; mixed fruit and vegetable juice; centrifugation; ultrafiltration;
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Times Cited By KSCI : 3  (Citation Analysis)
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