Premium
EFFECT of JUICE EXTRACTOR SETTINGS ON HAMLIN ORANGE JUICE CLOUD STABILITY 1
Author(s) -
CAMERON RANDALL G.,
BAKER ROBERT A.,
BUSLIG BÉLA S.,
GROHMANN KAREL
Publication year - 2000
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2000.tb00435.x
Subject(s) - orange juice , chemistry , extractor , food science , fruit juice , soft drink , pectin , pectinase , orange (colour) , chromatography , biochemistry , enzyme , process engineering , engineering
Three different juice extractor settings were used to obtain juice from Hamlin oranges. Cloud in Soft and Medium extracted juice had nearly identical A 660 values. the A 660 of the Hard extracted juice was greater than the others. At 30C A 660 for both the Soft and Medium juice increased slightly over time while the Hard juice A 660 decreased. the cloud in all three raw juices showed a decrease in A 660 at 4C. Specific activity of pectinmethylesterase in the raw juices was very similar, but was higher in protein extracts from the Hard juice than from Medium or Soft juices. Addition of protein extracts from each juice, to reconstituted FCOJ, demonstrated that cloud loss in these treatments was dependent on extraction pressure. At 30C PME in the extract from the Soft extracted juice destabilized the cloud most rapidly. Cloud loss also was dependent on the amount of PME activity added.