The protease treatment resulted in significant reduction of immediate turbidity, but had low clarification impact during the subsequent cold storage. The effects of the alternative clarification treatments were assessed immediately after the particular clarification treatment (immediate turbidity) and during 14 days of cold storage (turbidity development). In this work, alternative, enzymatic clarification strategies of industrially pressed cherry juice were evaluated in a 2 4−1 factorial design set-up with addition of a pectinase, Pectinex Smash ®, a protease, Enzeco, both enzyme preparations derived from Aspergillus spp., gallic acid, and tannic acid as factors, and determination of turbidity, protein, pectin, and phenolics as responses. The gelatin–silica sol treatment step is particularly slow, mischievous, and requires comprehensive downstream processing to obtain clarified juice. Industrial juice clarification is accomplished by a combination of enzymatic depectinization, gelatin–silica sol, and/or bentonite treatment.
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