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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   FALL 2006 , Volume 3 , Number 3; Page(s) 67 To 74.
 
Paper: 

STABLE CLARIFICATION OF POMEGRANATE JUICE AND DETERMINATION OF OPTIMUM CONSUMPTION CONDITION

 
 
Author(s):  AZIZ TAEMEH H.*, RAZAVI J., KAZEMI A.A.M.
 
* SHARIF UNIVERSITY OF TECHNOLOGY
 
Abstract: 

In this research stabilization and clarification of pomegranate juice were studied. This juice was analyzed and its effective constitutes in this process were determined and important factors in after haze production were evaluated. Pectinas enzyme was used for pectin elimination and optimized consumption amount, temperature and time were obtained as 110PPM, 50C, 60min. respectively. Clarifying materials such as Gelatin (70 g/ton), Kieselsol 15 % (250ml/ton) and Bentonite (250g/ton) were used and in each case optimum condition and their advantages have studied. Our work has shown that carbon active is not acceptable for pomegranate juice clarification. The process has the best result in low temperature (20C). Also, for the first time PVPP (polyvinylpolypyrrolidone) was applied to solve secondary hazes problems and to produce stable clarified juice whose satisfying results have reported. Its consumption amount was determined as 80g/100 lit.

 
Keyword(s): POMEGRANATE JUICE, TURBIDITY, CLARIFICATION, STABILIZATION, SECONDARY HAZE, POLYVINYLPOLYPYRROLIDONE
 
References: 
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