Factors influencing the clarification of apple juice with honey |
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| Affiliation: | 1. School of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China;2. College of Resources and Environment, Hunan Agricultural University, Changsha 410128, China;3. Chemical and Medicine Department, Guangling College, Yangzhou University, Yangzhou 225009, China;1. Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;2. Post Harvest and Wine Technology Division, Agricultural Research Council (ARC), Infruitec Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa;3. Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa;1. Van Yüzüncü Yıl University, Faculty of Engineering, Department of Food Engineering, Van, Turkey;2. Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Istanbul, Turkey;3. Bayburt University, Faculty of Engineering, Department of Food Engineering, Bayburt, Turkey;4. King Abdulaziz University, Faculty of Engineering, Department of Industrial Engineering, Jeddah, Saudi Arabia;5. Van Yüzüncü Yıl University, Faculty of Fisheries, Department of Seafood Processing Technology, Van, Turkey;1. Department of Materials Science and Engineering, Iowa State University, Ames, IA, USA;2. Department of Chemistry, Faculty of Science, Cairo University, Orman-Giza, Egypt;3. School of Mechanical and Materials Engineering, Washington State University, Pullman, WA, USA |
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| Abstract: | Six apple cultivars were studied to determine the effect of pH, degree of browning and polyphenol composition on clarification of apple juice by addition of honey. The optimum pH for all apple cultivars was about 3·5. Only browned apple juices, those prepared with no ascorbic acid, flocculated with the honey and consequently clarified. The flocculation time was inversely related to the degree of browning of all apple cultivars except Golden Delicious. The clarification rate did not correlate well with the different phenolic groups present in the juices. |
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