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THE EFFECT OF ENZYMATIC MASH TREATMENT, PRESSING, CENTRIFUGATION, HOMOGENIZATION, DEAERATION, STERILIZATION AND STORAGE ON CARROT JUICE
Author(s) -
LIAO HONGMEI,
SUN YING,
NI YUANYING,
LIAO XIAOJUN,
HU XIAOSONG,
WU JIHONG,
CHEN FANG
Publication year - 2007
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00118.x
Subject(s) - carrot juice , turbidity , chemistry , centrifugation , sterilization (economics) , food science , carotenoid , homogenization (climate) , pressing , chromatography , biochemistry , biology , foreign exchange market , foreign exchange , biodiversity , ecology , monetary economics , economics
The enzyme preparation Pectinex Smash XXL was employed to macerate the carrot pulp, the effect of enzymatic mash treatment (EMT), pressing, centrifugation, homogenization, deaeration, sterilization and storage on carrot juice was investigated. As compared with the control sample, an increase of juice yield, total soluble solid (TSS) and carotenoids in carrot juice was close to 20%, 1% and 26 mg/kg, respectively, after EMT. The EMT also increased the color parameters CIE L*, a* and C* values in carrot juice. However, it significantly decreased the viscosity from 2.54 to 2.09 mPa·s. The centrifugation resulted in a significant decline in turbidity from 240.33 to 187.33 NTU and a significant increase in the color parameters in carrot juice. After homogenization, the turbidity and the carotenoids in carrot juice were significantly reduced from 187.33 to 161.67 NTU and from 61.87 to 58.76 mg/kg, respectively. The turbidity and carotenoids in carrot juice decreased during storage, and all the color parameters had a closer relationship with storage temperature and time; higher storage temperature and longer storage time caused greater loss of color.