EFFECT OF ULTRAFILTRATION PROCESS ON QUALITY CHARACTERISTICS OF SOUR ORANGE JUICE

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

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:52 Page(s): 121-131

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Title

EFFECT OF ULTRAFILTRATION PROCESS ON QUALITY CHARACTERISTICS OF SOUR ORANGE JUICE

Author(s)

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

Keywords

CLARIFICATIONQ2

SOUR ORANGEQ1

MEMBRANEQ2

RSMQ2

QUALITY CHARACTERISTICSQ2

Abstract

The Juice CLARIFICATION is an important operation in the fruit processing industry. SOUR ORANGE is a source of vitamin C that is cultivated in the north of Iran. Since turbidity of this fruit after juice extraction affects on quality, shelf-life and concentration of juice; CLARIFICATION and removing of turbidity-causing factors is important. In this study, the effect of MEMBRANE parameters including pressure (1.2-2.2 bar) and temperature (25-35oC) on the QUALITY CHARACTERISTICS of SOUR ORANGE during MEMBRANE CLARIFICATION was investigated. The response surface methodology (RSM) by Design-Expert Software was used to optimize the CLARIFICATION conditions. Results of the experiments showed that the Browning index was raised by increasing of temperature, but vitamin C content, Total antioxidant activity value and clarity was decreased in this condition. The Browning index was decreased by increasing of pressure; however, no significant effect was observed on the other QUALITY CHARACTERISTICS. Results of process optimization indicated that the best condition to maximize of vitamin C content, total antioxidant and clarity and to minimize of Browning index achieved at 25oC and 1.7 bar. In this condition the vitamin C content, Browning index, Total antioxidant activity and clarity was 24.9 (mg/100 cc juice), 0.106, 87.97% and 97.1%, respectively.

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APA: Copy

SEYEDABADI, M.M., KASHANINEJAD, M., SADEGHI MAHOONAK, A.R., & MAGHSOUDLOU, Y.. (2016). EFFECT OF ULTRAFILTRATION PROCESS ON QUALITY CHARACTERISTICS OF SOUR ORANGE JUICE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(52), 121-131. SID. https://sid.ir/paper/404065/en

Vancouver: Copy

SEYEDABADI M.M., KASHANINEJAD M., SADEGHI MAHOONAK A.R., MAGHSOUDLOU Y.. EFFECT OF ULTRAFILTRATION PROCESS ON QUALITY CHARACTERISTICS OF SOUR ORANGE JUICE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(52):121-131. Available from: https://sid.ir/paper/404065/en

IEEE: Copy

M.M. SEYEDABADI, M. KASHANINEJAD, A.R. SADEGHI MAHOONAK, and Y. MAGHSOUDLOU, “EFFECT OF ULTRAFILTRATION PROCESS ON QUALITY CHARACTERISTICS OF SOUR ORANGE JUICE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 52, pp. 121–131, 2016, [Online]. Available: https://sid.ir/paper/404065/en

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