تأثیر تیمارهای مختلف شفاف‌سازی با روش کلاسیک بر خصوصیات فیزیکوشیمیایی و رئولوژیکی آب انار

The aim of this study was to investigate the influence of various treatments with filter-aids on pomegranate juice quality. The pomegranate used in this study was malas variety. Different treatments in cold clarification method attempted were pectolitic enzyme, pectolitic enzyme-gelatin-bentonit, pectolitic enzyme-gelatin-silica sol, pectolitic enzyme-gelatin-bentonit-silica sol, gelatin-bentonit, gelatin-silica sol; gelatin-bentonit-silica sol. Pectolitic enzyme-gelatin-bentonit-silica sol treatment was superior in reducing turbidity (65.34%), pectin content (83.33%), density (0.72%) and viscosity (33.97%) in comparison with control sample (crude juice) (P