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Effect of ultrafiltration on concentrated apple juice colour and turbidity
Author(s) -
CONSTENLA DIANA T.,
LOZANO JORGE E.
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01941.x
Subject(s) - turbidity , browning , ultrafiltration (renal) , food science , chemistry , gelatin , bentonite , chromatography , pulp and paper industry , biology , biochemistry , ecology , paleontology , engineering
Summary Colour and turbidity of conventional bentonite‐gelatin clarified apple juice was compared with 30,000–50,000 and 100,000DA hollow fibre ultrafiltered apple juice, with and without pectinolytic enzyme treatment. Results indicated that objective quality of ultrafiltered apple juice compared favourably with conventionally clarified apple juice over 30 weeks of storage at 37.5°C. However, treatment with pectinolytic enzymes before ultrafiltration increased both the initial colour and the browning rate. No significant differences were found in the values of the transmission haze after storage.