Normohamadpor Omran, M., Pirouzifard, M. Kh., Aryaey, P., Hasan Nejad, M. (2013). Cryoconcentration of Sour Cherry and Orange Juices with Novel Clarification Method; Comparison of Thermal Concentration with Freeze Concentration in liquid Foods. , 15(5), 941-950.
M. Normohamadpor Omran; M. Kh. Pirouzifard; P. Aryaey; M. Hasan Nejad. "Cryoconcentration of Sour Cherry and Orange Juices with Novel Clarification Method; Comparison of Thermal Concentration with Freeze Concentration in liquid Foods". , 15, 5, 2013, 941-950.
Normohamadpor Omran, M., Pirouzifard, M. Kh., Aryaey, P., Hasan Nejad, M. (2013). 'Cryoconcentration of Sour Cherry and Orange Juices with Novel Clarification Method; Comparison of Thermal Concentration with Freeze Concentration in liquid Foods', , 15(5), pp. 941-950.
Normohamadpor Omran, M., Pirouzifard, M. Kh., Aryaey, P., Hasan Nejad, M. Cryoconcentration of Sour Cherry and Orange Juices with Novel Clarification Method; Comparison of Thermal Concentration with Freeze Concentration in liquid Foods. , 2013; 15(5): 941-950.

Cryoconcentration of Sour Cherry and Orange Juices with Novel Clarification Method; Comparison of Thermal Concentration with Freeze Concentration in liquid Foods

Journal of Agricultural Science and Technology
Article 8, Volume 15, Issue 5, 2013, Pages 941-950    PDF (246.64 K)
Authors
M. Normohamadpor Omran* 1; M. Kh. Pirouzifard1; P. Aryaey2; M. Hasan Nejad3
1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, West Azarbaijan, Islamic Republic of Iran.
2Deprtment of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Islamic Republic of Iran.
3Babol Aab Fruit Juice Factory, Fruit Juice Analytical and Experimental Center, Shahid Salehi Street, Eastern Bande Pey, Babol, Mazandaran, Islamic Republic of Iran.
Abstract
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.
Keywords
Aroma number; Ascorbic acid; Electro-flotation; Hydroxylmethylfurfural; Total antioxidant activity
References
Statistics
Article View: 146
PDF Download: 87
Statistics
Number of Journals45
Number of Issues2,171
Number of Articles24,674
Article View24,436,335
PDF Download17,551,379