Abstract:
Sour cherry and orange juice were successfully cryoconcentrated. Novel clarification
(Electro-Flotation and Ultra-Filtration) improved cryconcentration efficiency. EF-UF
clarified sour cherry and orange juices were cryoconcentrated in three stages up to
34.52±0.14, 44.42±0.19, 52.44±0.13 and 28.43±0.16, 40.51±0.15, and 45.42±0.19° Brix at -
10˚C respectively. Duncan'
s multiple range test was used to compare mean values of
various parameters. At similar total soluble solid, cryoconcentrated samples showed
significantly (P< 0.05) higher retention of aroma number, ascorbic acid, and TAA
compared to those thermally concentrated. Thermal concentration induced formation of
hydroxymethylfurfural more than cryoconcentration process used for concentration of
orange juice.
Keywords : Aroma number, Ascorbic acid, Electro-flotation, Hydroxylmethylfurfural, Total
antioxidant activity.
