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

Authors
M. Normohamadpor Omran 1
M. K. Pirouzifard 1
P. Aryaey 2
M. Hasan Nejad 3
1 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, West Azarbaijan, Islamic Republic of Iran.
2 Deprtment of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Islamic Republic of Iran.
3 Babol Aab Fruit Juice Factory, Fruit Juice Analytical and Experimental Center, Shahid Salehi Street, Eastern Bande Pey, Babol, Mazandaran, Islamic Republic of Iran.
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

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Journal of Agricultural Science and Technology
Volume 15, Issue 5
September and October 2013
Pages 941-950