National Agricultural Library
Clarification of apple juice by electroflotation

Summary citation from AGRICOLA, the online catalog of the National Agricultural Library (NAL)

Clarification of apple juice by electroflotation

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. Industrial relevance: The production of clarified and stable apple juice is a subject of interest for the beverages industries. The clarification step which remained long and discontinuous implied the addition of a large quantity of pectolytic enzyme and of clarifying agents (such as gelatin) to the freshly pressed juice to induce the precipitation of proteins and other suspended matter in 15-20 h. Fining treatments were followed by a separation step usually consisting of decantation and classical filtration on filter-press, or flotation by dispersed gas....

Journal Title: Innovative food science & emerging technologies.
Journal Volume/Issue: 2008 July, v. 9, no. 3
Main Author: Araya-Farias, M.
Other Authors: Mondor, M., Lamarche, F., Tajchakavit, S., Makhlouf, J.
Format: Electronic
Language: English
Subjects: apple juice
food quality
beverage industry
traditional technology
physicochemical properties
Internet resource
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