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Quality Characteristics of Clarified Apple Juices Produced by Various Methods  

Sohn Kyoung-Suck (Ildongfoodis Food Research Lab.)
Seog Eun-Ju (Department of Food Science and Engineering, Daegu University)
Lee Jun-Ho (Department of Food Science and Engineering, Daegu University)
Publication Information
Food Science and Preservation / v.13, no.2, 2006 , pp. 138-143 More about this Journal
Abstract
Clarified apple juice was prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment (CT). Effects of clarification methods as well as other qualify parameters were investigated Clarification was clearly improved with an increase in centrifugation speed and towering temperature. Especially, lowering the temperature led to a decrease in turbidity values at 5,000 rpm. The optimum condition for centrifugation process was $5^{\circ}C$ and 10,000 rpm, respectively. UF and CT were very effective to produce clarified apple juice. The optimum condition of UF process was $45^{\circ}C$ and 150 kPa considering flux and turbidity. L*-values were increased while a*-values were decreased significantly after clarification regardless of methods (P<0.05). Vitamin C was most retained in the clarified samples using CT.
Keywords
clarification; apple; juice; turbidity; color; RSM;
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