Quality Enhancement of UF-clarified Pear Juice using Adsorbent and Weak-base Resins at Different Temperatures |
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| Authors: | Vivekanand S Ajlouni M Iyer |
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| Affiliation: | The authors are with School of Agriculture and Food Systems, Gilbert Chandler Campus, Institute of Land and Food Resources, The Univ. of Melbourne, Sneydes Rd., Werribee, Victoria 3030, Australia. Direct inquiries to author Iyer (E-mail: ). |
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| Abstract: | ABSTRACT: The efficiency of polymeric adsorbent (PA) and weak‐base anion (WBA) resins at different temperatures to improve the quality of UF‐clarified pear juice was investigated. UF‐clarified and partially concentrated pear juice was passed through PA and then through WBA resins at 23, 30, and 50 °C. Treated juice samples were analyzed for pH, titratable acidity, color, phenolics, minerals, sugars, and organic acids. Treated juice showed 85% reduction in both color and titratable acidity. There was also a significant reduction (P < 0.05) in the content of polyphenolics and organic acids. No significant changes (P > 0.05) in the nutritional value were detected. Temperatures higher than 23 °C did not significantly (P > 0.05) improve the efficiency of the resins tested. |
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| Keywords: | adsorbent resin deacidification decolorization pear juice weak-base resin |
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