EFFECT OF VARIOUS PROCESSING METHODS ON THE CLOUD STABILITY OF CARROT JUICE

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MOKHTARY Z.; HAMIDI ESFAHANI Z.; AZIZI M.H.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2005 | Volume:2 | Issue:1 Page(s): 27-34

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Information Journal Paper

Title

EFFECT OF VARIOUS PROCESSING METHODS ON THE CLOUD STABILITY OF CARROT JUICE

Author(s)

MOKHTARY Z. | HAMIDI ESFAHANI Z. | AZIZI M.H. | Issue Writer Certificate

Keywords

CARROT JUICEQ2

CLOUD STABILITYQ4

ACIDIFICATIONQ4

BLANCHINGQ2

Abstract

The role of processing technology on CARROT JUICE stability was studied in laboratory-scale pressing technique. To do so, the ACIDIFICATION and BLANCHING conditions were changed. To assess the effect of ACIDIFICATION, different amounts of citric acid were added to the mash (i.e. 0.5 and 1 g citric acid/kg whole sample) and blanched at 60, 70, 80°C for 10 min and compared untreated sample (without added acid). Acidifying with 0.5 g/kg showed significant effect on CLOUD STABILITY. Although, the mash ACIDIFICATION improved the CLOUD STABILITY, ACIDIFICATION following juice extraction even enhanced sedimentation rate. The mash BLANCHING after ACIDIFICATION at 70°C for 10 min concidreably inactivated of pectin esterase and intensified β - carotene extraction.

Cites

INVESTIGATION OF THE EFFECTS OF CARBONATION AND ORANGE JUICE ON THE PHYSICAL, CHEMICAL AND MICROBIAL CHARACTERISTICS OF PASTEURIZED CARROT JUICE

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APA: Copy

MOKHTARY, Z., HAMIDI ESFAHANI, Z., & AZIZI, M.H.. (2005). EFFECT OF VARIOUS PROCESSING METHODS ON THE CLOUD STABILITY OF CARROT JUICE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(1), 27-34. SID. https://sid.ir/paper/71514/en

Vancouver: Copy

MOKHTARY Z., HAMIDI ESFAHANI Z., AZIZI M.H.. EFFECT OF VARIOUS PROCESSING METHODS ON THE CLOUD STABILITY OF CARROT JUICE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(1):27-34. Available from: https://sid.ir/paper/71514/en

IEEE: Copy

Z. MOKHTARY, Z. HAMIDI ESFAHANI, and M.H. AZIZI, “EFFECT OF VARIOUS PROCESSING METHODS ON THE CLOUD STABILITY OF CARROT JUICE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 1, pp. 27–34, 2005, [Online]. Available: https://sid.ir/paper/71514/en

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