CRYOCONCENTRATION OF SOUR CHERRY AND ORANGE JUICES WITH NOVEL CLARIFICATION METHOD; COMPARISON OF THERMAL CONCENTRATION WITH FREEZE CONCENTRATION IN LIQUID FOODS

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NOURMOHAMADPOR OMRAN M.; PIROUZIFARD M.KH.; ARYAEY P.; HASAN NEJAD M.

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Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2013 | Volume:15 | Issue:5 Page(s): 941-950

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Information Journal Paper

Title

CRYOCONCENTRATION OF SOUR CHERRY AND ORANGE JUICES WITH NOVEL CLARIFICATION METHOD; COMPARISON OF THERMAL CONCENTRATION WITH FREEZE CONCENTRATION IN LIQUID FOODS

Author(s)

NOURMOHAMADPOR OMRAN M. | PIROUZIFARD M.KH. | ARYAEY P. | HASAN NEJAD M. | Issue Writer Certificate

Keywords

AROMA NUMBER

ASCORBIC ACID

ELECTRO-FLOTATION

HYDROXYLMETHYLFURFURAL

TOTAL ANTIOXIDANT ACTIVITY

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±0.19o Brix at-10oC respectively. Duncan's 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.

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APA: Copy

NOURMOHAMADPOR OMRAN, M., PIROUZIFARD, M.KH., ARYAEY, P., & HASAN NEJAD, M.. (2013). CRYOCONCENTRATION OF SOUR CHERRY AND ORANGE JUICES WITH NOVEL CLARIFICATION METHOD; COMPARISON OF THERMAL CONCENTRATION WITH FREEZE CONCENTRATION IN LIQUID FOODS. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 15(5), 941-950. SID. https://sid.ir/paper/636785/en

Vancouver: Copy

NOURMOHAMADPOR OMRAN M., PIROUZIFARD M.KH., ARYAEY P., HASAN NEJAD M.. CRYOCONCENTRATION OF SOUR CHERRY AND ORANGE JUICES WITH NOVEL CLARIFICATION METHOD; COMPARISON OF THERMAL CONCENTRATION WITH FREEZE CONCENTRATION IN LIQUID FOODS. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2013;15(5):941-950. Available from: https://sid.ir/paper/636785/en

IEEE: Copy

M. NOURMOHAMADPOR OMRAN, M.KH. PIROUZIFARD, P. ARYAEY, and M. HASAN NEJAD, “CRYOCONCENTRATION OF SOUR CHERRY AND ORANGE JUICES WITH NOVEL CLARIFICATION METHOD; COMPARISON OF THERMAL CONCENTRATION WITH FREEZE CONCENTRATION IN LIQUID FOODS,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 15, no. 5, pp. 941–950, 2013, [Online]. Available: https://sid.ir/paper/636785/en

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