Author/Authors :
-، - نويسنده Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, West Azarbaijan, Islamic Republic of Iran. Normohamadpor Omran, M. , -، - نويسنده Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, West Azarbaijan, Islamic Republic of Iran. Pirouzifard, M. Kh. , -، - نويسنده Deprtment of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Islamic Republic of Iran. Aryaey, P. , -، - نويسنده Babol Aab Fruit Juice Factory, Fruit Juice Analytical and Experimental Center, Shahid Salehi Street, Eastern Bande Pey, Babol, Mazandaran, Islamic Republic of Iran. Hasan Nejad, M.
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. Duncanʹs 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.
