• Title/Summary/Keyword: juice extraction

Search Result 92, Processing Time 0.028 seconds

Effect on Enzymatic Hydrolysis on the Physicochemical Properties of Persimmon Juice (효소분해가 감쥬스의 이화학적 특성에 미치는 영향)

  • Chun, Yun-Kee;Choi, Hee-Sook;Cha, Bo-Sook;Oh, Hoon-Il;Kim, Woo-Jung
    • Korean Journal of Food Science and Technology
    • /
    • v.29 no.2
    • /
    • pp.198-203
    • /
    • 1997
  • The ground persimmon puree was treated with two kinds of commercial polysaccharide hydrolyzing enzymes (Viscozyme and Celluclast) in order to study their effects on the extraction yield, viscosity, color, titratable acidity and sugars. Hydrolysis with Viscozyme which has enzymatic activity of arabinase, cellulase, xylanase, hemicellulase and ${\beta}-glucanase$ significantly increased the extraction yield, L-value and reducing sugar and decreased in viscosity by treatment for 10 min at $50^{\circ}C$. The extraction yield of the juice was increased from 42.7% to 80% by Viscozyme while the Celluclast to 73.3%. On the other hand, the sensory properties of persimmon-like flavor, scarlet and orange color were greatly improved for the juice hydrolyzed with Viscozyme for 60 min.

  • PDF

Physicochemical Properties and Formulation of Citrus Juice Extracted with Different Methods (유자의 착즙방법별 착즙액의 특성 및 관능검사)

  • 김민정;이경애;박갑주;강현민;김강성
    • Korean Journal of Environmental Biology
    • /
    • v.21 no.1
    • /
    • pp.31-35
    • /
    • 2003
  • The effects of different extraction methods on quality of citron juices were investigated in terms of chemical composition and sensory evaluation. Extraction methods employed were press-filtration with 400 mesh sieve, centrifugation, and enzyme pretreatment using pectinase. Enzyme pretreatment method showed the highest yield of juice with 68%, while press-filtration method, the lowest yield of juice with 26.3%. The pH of the juices was relatively similar at 3.29~3.34. Filter-pressed juice showed the highest concentration of soluble solid at 6.0$^{\circ}$Brix, while the juice produced using centrifugation showed the lowest concentration at 4.5$^{\circ}$Brix. In all the juices, fructose was the main soluble sugar. Concentration of organic acid was the highest with the juice produced with centrifugation so that supplementation with higher amount with sugar was needed for overall acceptability.

Effects of Heat Treatment on Yield and Quality of Grape Juice (열처리 조건이 포도즙의 착즙 수율 및 품질에 미치는 영향)

  • Kim, Jae-Sik;Kim, Sung-Hee;Lee, Won-Keun;Pyun, Jae-Young;Yook, Cheol
    • Korean Journal of Food Science and Technology
    • /
    • v.31 no.5
    • /
    • pp.1397-1400
    • /
    • 1999
  • The grape juice was found to have a good quality when grape was pressed after heating at $80^{\circ}C$ for 30 min. The extraction yield of juice from grape was above 75%(v/w). The yield was lower than 60% when grape was heated below $60^{\circ}C$, although the taste was good. But when grape was overheated, for example, at $100^{\circ}C$ and pressed, the grape juice had dark brown color and showed off-flavor. The grape juice of which sugar content was above $14^{\circ}Brix$ and the ratio of sugar content to total acidity was over 20 was found to have the best quality to drink.

  • PDF

Effect of Pectinase Treatment on Extraction Yield of the Juice of Fragaria ananassa Duch. and the Quality Characteristics of Strawberry Wine during Ethanolic Fermentation (딸기 과즙의 수율과 딸기 발효주의 품질에 대한 pectinase 처리의 영향)

  • Jeong, Eun-Jeong;Kim, Min-Hwa;Kim, Yong-Suk
    • Food Science and Preservation
    • /
    • v.17 no.1
    • /
    • pp.72-78
    • /
    • 2010
  • To develop a low-ethanol strawberry wine, the use of pectinase to improve the extraction yield of strawberry juice was investigated, and changes in physicochemical characteristics during ethanolic fermentation were assessed. The juice yield from strawberry fruit increased by 18.9% after Viscozyme L treatment (1,000 ppm, 30 min), compared with a control group, a greater increase than seen with other pectinases (17.5-18.7%). No significant quality differences were observed between control juice and juice prepared with enzyme treatment, indicating that neither physicochemical characteristics nor ethanol content during fermentation were affected by pectinase treatment. The major pigments of strawberry juice were cyanidin-3-glucoside and pelargonidin-3-glucoside, both of which are anthocyanins. The pigment level after enzyme treatment was slightly lower than that of the control group, at all fermentation times. We consider that the economics of strawberry wine manufacture may be increased by use of pectinase because juice level was increased, but no change in ethanol content or physicochemical characteristics was apparent.

Effects of Extraction Methods on Antioxidative Properties of Carrot, Apples, and Blueberry Juices (착즙 방법에 따른 당근·사과·블루베리 주스의 항산화 영양소 비교)

  • Kim, Eun-mi
    • Culinary science and hospitality research
    • /
    • v.23 no.3
    • /
    • pp.166-173
    • /
    • 2017
  • This study was performed to compare the vitamin A, E, ${\beta}-carotene$, polyphenol content, and DPPH radical scavenging activity of carrot, apple, and blueberry juices as affected by extraction methods using slow juicer (HJ), no vacuum blending (NVJ) and vacuum blending (VJ). Juice yields of carrot, apple, and blueberry were 100% in NVJ and VJ groups. Vitamin A content of all juices was the highest in VJ group. Vitamin E content in carrot and apple juices increased most in the HJ group, followed by the NVJ and VJ group; Vitamin E content in blueberry juice was higher in the NVJ group than VJ or HJ group. ${\beta}-carotene$ and polyphenol content in all juices were highest in the VJ group. In addition, the differences between vacuum blending and non-vacuum blending were only shown on apple and blueberry juices. Polyphenol content in carrot and blueberry juices increased most in the HJ group, followed by the NVJ, and VJ groups, and in apple juice, polyphenol content was higher in the VJ group than the HJ or NVJ group. DPPH radical scavenging activity in the VJ group was significantly higher than the NVJ group. The results of this study showed the vacuum blending method had outstanding antioxidative nutrients compared to other juicing methods.

Absorption of d-Limonene in Orange Juice into a Laminated Food Package Studied with a Solid Phase Micro-extraction Method

  • Lee, Hahn-Bit;Yang, Hee-Jae;Min, Sea-C.
    • Food Engineering Progress
    • /
    • v.14 no.4
    • /
    • pp.354-358
    • /
    • 2010
  • The methods for determining the diffusion parameters for the diffusion of d-limonene, a major volatile compound of orange juice, through a multi-layered food packaging material and predicting its absorption into the packaging material have been investigated. The packaging material used was the 1.5-mm thick multi-layered packaging material composed of high impact polystyrene (HIPS), polyvinylidene chloride (PVDC), and low density polyethylene (LDPE). Orange juice was placed in a cell where volatiles were absorbed in the sample package and kept at $23{\pm}2^{\circ}C$ for 72 hr. The d-limonene absorbed in a 1.5-mm thick multi-layered food packaging material was analyzed by a solid phase micro-extraction (SPME). The absorption parameters for the absorption of d-limonene in the packaging material were determined and absorption of d-limonene into the packaging material was predicted using absorption storage data. The SPME desorption at $60^{\circ}C$ for 1 hr resulted in the most sensitive and reproducible results. The diffusion coefficients of d-limonene in the packaging material and the partition coefficient at $23{\pm}2^{\circ}C$ were approximately $1-2{\times}10^{12}m^2$/s and 0.03, respectively. The absorption profile no earlier than 30 hr was fit well by a model derived from the Fick's law.

Development of Separating Techniques on Quercetin-Related Substances in Onion(Allium cepa L.) 2. Optimal Extracting Condition of quercertin-Related Substances in Onion (양파의 Quercetin 관련 물질의 분리 기술 개발 2. 양파의 Quercetin 물질의 최적 추출조건)

  • 강성구;김용두;현규환;김영환;서재신;박양균
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.27 no.4
    • /
    • pp.687-692
    • /
    • 1998
  • To use onion(Allium cepa L.) residue as raw materials of food product, yields of onion-juice according to various extracting methods and optimal extracting condition of quercetin and its related glycosides were carried out. Onion juices gained by the methods of pressing, rotary crushing, freeze pressing and enzyme treatment. The yield by the method of enzyme treatment was higher than others. The yields of juice from fresh onion and heat-treated onion(8$0^{\circ}C$/10min) by pressing were 66% and 83%, respectively. Ethanol extraction of onion was efficient at 75$^{\circ}C$ and acetic acid extraction was proper at 3% concentration for 3 hours at 11$0^{\circ}C$. The onion extract was fractionated in the order of hexane, chloroform, ethylacetate and butanol to test flavonoids. The highest abundant flavonoids were found in ethylacetate and butanol fraction.

  • PDF

Standardization of the Recipe for the Korean Traditional Drink "Omigalsu" (오미갈수(五味渴水)의 전통적 조리법 표준화 연구)

  • Han, Eun-Sook
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.23 no.3
    • /
    • pp.320-331
    • /
    • 2013
  • Omija, the major material of omigalsu, has liver protective and antioxidant effects, while mung bean has detoxification effects. A series of studies were conducted to standardize the traditional recipe for omigalsu to develop traditional functional drinks made from Omija extract and mung bean juice. Study 1 was designed to determine the optimal conditions for Omija extraction and mung bean juice. A higher water temperature and longer immersion time was associated with higher, free sugar and organic acid contents of omija extract; however, sensory evaluation revealed that the optimal extraction conditions for the highest acceptability, proper taste and red tone were $23^{\circ}C$ and 18 hrs of immersion. Conversely, the pH of the mung bean juice produced by varying the immersion time (5 hr, 11 hr, 17 hr) was found to be neutral, containing small levels of organic acid and free sugar, and showing a yellow tone. The results of the sensory evaluation also showed that the optimal conditions for taste, flavor and yellowness of mung bean juice was 5-hour-long immersion. Study 2 was designed to determine the optimum mixing ratio of omigalsu concentrate. Sensory evaluation revealed that the contents of sugar and total free sugar were highest when the mixing ratio among omija extract, mung bean juice and sugar was 1:1:20%, indicating that these conditions produced the most attractive color and highest overall acceptability. Study 3 was designed to determine the optimum dilution magnification for omigalsu. Sensory evaluation during summer revealed that the omigalsu produced by mixing 54 g of omigalsu concentrate into 200 cc water of $4^{\circ}C$ or $80^{\circ}C$ was most preferred, while during winter. Overall, the optimum dilution magnification for omigalsu was 4.7~5.4.

Effect of pectinase treatment on extraction yield and physicochemical properties of Aronia juice (Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향)

  • Kim, Dong-Hwan;Choi, Jun-Su;Lee, Min-Hyung;Jang, Han-Hee;Kim, Han-Sol;Kim, Do-Youn;Yeo, Soo-Hwan;Park, Heui-Dong
    • Food Science and Preservation
    • /
    • v.24 no.1
    • /
    • pp.68-73
    • /
    • 2017
  • The main objective of this study was to investigate the effects of various commercial pectin enzyme treatments on juice yield from Aronia fruits (Aronia melanocarpa) as well as changes in physicochemical properties such as pH, total acid, reducing sugar, soluble solid, total anthocyanin, total phenolic compounds, and DPPH radical scavenging activity. Different types and reaction conditions of pectinase were also investigated in order to improve extraction yield of Aronia juice. The optimal conditions of enzyme treatment were 0.1% of concentration (w/w) at $50^{\circ}C$ for 120 min. Among enzymes used in this study, extraction yield with Rapidase Press L treatment from Aronia juice was the highest and resulted in a significant increase in juice from 51.0 to 69.1%. Rapidase C80 MAX showed 68.83% extraction yield while Plantase TCL showed 66.70% extraction yield. Reducing sugar and soluble solid contents increased after enzyme treatment. Total acids also slightly increased after enzyme reaction. No significant difference was observed in pH regardless of pectin enzyme treatment. However, enzyme treatment resulted in an increase in total phenolic compounds, total anthocyanin, and DPPH radical scavenging in Aronia juice compared to the juice prepared juice.

Physicochemical Characteristics and Storage Stabilities of Sauces with added Yuza(Citrus Junos) Juice (유자액을 이용한 소스의 이화학적 특성 및 저장성)

  • 유경미;서우영;서한석;김완수;박재복;황인경
    • Korean journal of food and cookery science
    • /
    • v.20 no.4
    • /
    • pp.403-408
    • /
    • 2004
  • The purposes of this study were to investigate the physicochemical characteristics and storage stabilities of various sauces with added Yuza(Citrus Junos). Yuza consisted of three parts: peeled (46.17%), fleshed (43.74%) and seeded (10.09%). Yuza juice revealed 11.33% extraction yield, pH 2.85, 4.18% total acidity, 11 $^{\circ}$Brix, 1.16% transmittance and 2.63 $^{\circ}$Brix/acid ratio. Five kinds of sauces with added Yuza juice were Yuza red pepper paste sauce, Yuza soybean sauce for meat, Shabu shabu Yuza sauce, Korean Yuza vegetable sauce and Japanese Yuza soybean sauce. These sauces showed slight changes in pH, total acidity, total bacterial counts and overall sensory characteristics during storage period (60 days). In conclusion, Yuza juice could be applied to various sauces, which remained usable for 60 days.