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Sedimentation behaviour and turbidity of carrot juices in relation to the characteristics of their cloud particles
Author(s) -
Reiter Martin,
Neidhart Sybille,
Carle Reinhold
Publication year - 2003
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1367
Subject(s) - sedimentation , turbidity , carrot juice , suspension (topology) , chemistry , particle size , particle (ecology) , viscosity , particle density , food science , mineralogy , chromatography , sediment , materials science , geology , thermodynamics , mathematics , physics , composite material , ecology , biology , paleontology , homotopy , volume (thermodynamics) , pure mathematics
The cloud stability of carrot juices was investigated using physical methods. In contrast to cloudy juices from fruits or other vegetables described so far, complete clarification of juice samples could not be achieved even after ultracentrifugation. Since the density of one particle fraction was almost equal to that of the continuous phase, this fraction was resistant to sedimentation by centrifugal forces up to 60 600 × g in an 8° Brix carrot juice. Cloud stability problems of carrot juices, therefore, are usually associated with bottom sediment formation, but not with visible loss of turbidity. Particle size and density were shown to be decisive for suspension stability, whilst both particle charge and serum viscosity did not show any effect on cloud stability. The reasons for the exceptional stability of the suspended particles are discussed. Based on three particle fractions, a new physical concept could be deduced according to particle size and density explaining the extraordinary suspension stability of carrot juices. Copyright © 2003 Society of Chemical Industry