Effect of different classical clarification methods on physico-chemical and rheological properties of pomegranate juice
Document Type : Complete scientific research article
Abstract
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
(2012). Effect of different classical clarification methods on physico-chemical and rheological properties of pomegranate juice. Food Processing and Preservation Journal, 1(2), 1-16.
MLA
. "Effect of different classical clarification methods on physico-chemical and rheological properties of pomegranate juice". Food Processing and Preservation Journal, 1, 2, 2012, 1-16.
HARVARD
(2012). 'Effect of different classical clarification methods on physico-chemical and rheological properties of pomegranate juice', Food Processing and Preservation Journal, 1(2), pp. 1-16.
VANCOUVER
Effect of different classical clarification methods on physico-chemical and rheological properties of pomegranate juice. Food Processing and Preservation Journal, 2012; 1(2): 1-16.
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