Effect of ultrafiltration process on rheology and color indices of sour orange juice

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SEYEDABADI M.; KASHANINEJAD M.; SADEGHI MAHOONAK A.; MAGHSOUDLOU Y.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2019 | Volume:10 | Issue:2 Page(s): 105-120

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Title

Effect of ultrafiltration process on rheology and color indices of sour orange juice

Author(s)

SEYEDABADI M. | KASHANINEJAD M. | SADEGHI MAHOONAK A. | MAGHSOUDLOU Y. | Issue Writer Certificate

Keywords

Sour orangeQ1

ClarificationQ2

MembraneQ1

ViscosityQ2

Color indicesQ1

Abstract

Background and objectives: Fruit Juice has great nutritional value and rich in antioxidants and essential minerals for human health. Different processes such as heat treatment, freezing, cooling and in some cases Clarification and filtration are applied for the preparation and preservation of juices. In Clarification, the suspended solids and colloid compounds are removed from the solution system. In chemical Clarification methods (classic method), different types of enzymes (pectinase, amylase, protease, etc. ) and finning compounds such as gelatin, bentonite, and silica gel or combination of these agents are used. Classic methods are expensive and timeconsuming, and it is difficult to remove the mentioned added materials. In the recent years, Membrane filtration has been proposed as a new processing method. The use of Membrane filtration is a good way to overcome juice turbidity. In addition, by using Membrane filtration, higher stability and lower microbial contamination will be gained in the final product in comparison to conventional methods. In this study, the effect of Membrane parameters including pressure (1. 2-2. 2 bar) and temperature (25-35 º C) on the Viscosity, density and Color indices (L *, a *, b *, total color difference, chroma and browning index) of Sour orange juice during Membrane Clarification was investigated. Materials and methods: UF Membrane was used for the Clarification of Sour orange juice. Physicochemical tests were performed according to Institute of Standard and Industrial Research of Iran (2685) methods. Viscosity was measured by using rotational Brookfield viscometer. Image processing method was used for tracing color changes after the process. Response surface methodology with central composite design was employed to predict the impact of UF process variables (temperature and operating pressure) on the rheology and color of Sour orange juice. Data analysis was performed using Design-Expert 9. 0. 0. 7 software. Results: Results showed that by increasing temperature, the browning index, Viscosity and density increased, but L* and TCD decreased. The browning index, chroma and Viscosity decreased by increasing the pressure, but L*, b* and TCD increased. Effect of temperature and pressure on a* index was not significant. Linear and quadratic models were the best models to predict density, TCD and to predict L *, b *, BI and Chroma, respectively. Conclusion: The use of Membrane processes improves the quality (color) of beverages and fruit juices. The Membrane filtration showed good performance in Sour orange juice Clarification.

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APA: Copy

SEYEDABADI, M., KASHANINEJAD, M., SADEGHI MAHOONAK, A., & MAGHSOUDLOU, Y.. (2019). Effect of ultrafiltration process on rheology and color indices of sour orange juice. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 10(2 ), 105-120. SID. https://sid.ir/paper/380596/en

Vancouver: Copy

SEYEDABADI M., KASHANINEJAD M., SADEGHI MAHOONAK A., MAGHSOUDLOU Y.. Effect of ultrafiltration process on rheology and color indices of sour orange juice. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2019;10(2 ):105-120. Available from: https://sid.ir/paper/380596/en

IEEE: Copy

M. SEYEDABADI, M. KASHANINEJAD, A. SADEGHI MAHOONAK, and Y. MAGHSOUDLOU, “Effect of ultrafiltration process on rheology and color indices of sour orange juice,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 10, no. 2 , pp. 105–120, 2019, [Online]. Available: https://sid.ir/paper/380596/en

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