Clarification of apple juice by electroflotation

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• 作者：M. Araya-Farias ; M. Mondor ; F. Lamarche ; S. Tajchakavit ; J. Makhlouf
• 关键词：Apple juice ; Clarification ; Electroflotation ; Stability ; Turbidity
• 刊名：Innovative Food Science and Emerging Technologies
• 出版年：2008
• 期刊代码：57_14668564
• 类别：abs
• 出版时间：July 2008
• 卷：9
• 期：3
• 页码：320-327
• 文件大小：669 K

摘要

Apple Juice industry is in search of a simplified technology which enables a quick clarification and stabilisation of apple juice. This study aimed to evaluate the potential of electroflotation as an alternative for the clarification of apple juice. Clarification of apple juice by electroflotation was first done at various current densities (10, 20 and 40 mA/cm²) with and without addition of gelatin (200 mg/l). Afterwards, the electroflotation treatments were done at a current density of 20 mA/cm² with various concentrations of added gelatin (0, 50, 100 and 200 mg/l). It was shown that electroflotation treatments alone was efficient to reduce the tannin and protein contents of apple juice. However, the decrease in the protein content was in large part due to the use of pectinases prior to the electroflotation treatments. The use of gelatin in combination with the electroflotation aided in the clarification process. The highest gelatin concentration used in this study (200 mg/l) resulted in a better reduction of tannin and protein levels, while a current density of 20 mA/cm² was found to be optimal. Turbidity observed in the juices clarified with electroflotation treatments was in average lower than 10 NTU but higher than 2 NTU which is generally required to produce a stable clarified juice. Brix degree and pH of the apple juice was not affected by the electroflotation treatments while the color was improved.