Cryoconcentration of Sour Cherry and Orange Juices with Novel Clarification Method; Comparison of Thermal Concentration with Freeze Concentration in liquid Foods

Omran, M. Nourmohamadpor; Pirouzifard, M. Kh.; Aryaey, P.; Nejad, M. Hasan

dc.contributor.author	Omran, M. Nourmohamadpor
dc.contributor.author	Pirouzifard, M. Kh.
dc.contributor.author	Aryaey, P.
dc.contributor.author	Nejad, M. Hasan
dc.date.accessioned	2018-02-28T11:27:34Z
dc.date.available	2018-02-28T11:27:34Z
dc.date.issued	2018-02-28
dc.identifier.uri	http://hdl.handle.net/123456789/4405
dc.description	Paper	en_US
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	JKUAT	en_US
dc.subject	Total antioxidant activity.	en_US
dc.subject	Hydroxylmethylfurfural	en_US
dc.subject	Electro-flotation	en_US
dc.subject	Ascorbic acid	en_US
dc.subject	Aroma number	en_US
dc.title	Cryoconcentration of Sour Cherry and Orange Juices with Novel Clarification Method; Comparison of Thermal Concentration with Freeze Concentration in liquid Foods	en_US
dc.type	Working Paper	en_US