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Effect of Concentration Methods on the Quality of Single and Blended Juice Concentrates

  • Lee, Jun-Ho ;
  • Sohn, Kyoung-Suck
  • Published : 2003.09.01

Abstract

Clarified apple, carrot and orange juices were prepared using ultrafiltration and their single and blend juices were further concentrated using ultrafiltration, freeze-drying, and rotary evaporation. Effect of concentration methods on the quality of concentrated single juices and juice blends was investigated. Turbidity values of samples concentrated by evaporation were significantly higher than those prepared by ultrafiltration and vacuum freezing regardless of juice source (i.e., apple, orange or carrot) or blending (p<0.05). The highest soluble solids contents were obtained for the samples concentrated by evaporation process. Concentrated apple juice contained significantly higher amount of vitamin C and soluble solids than concentrated orange and carrot juices regardless of concentration methods (p<0.05). For blended samples, no direct relationships between blend ratio and total amount of vitamin C were found; however, samples contained more apple juice showed the highest value of soluble solids regardless of concentration methods.

Keywords

clarification;concentration;methods;single and blend juices

References

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  19. Korean J Food Sci Technol v.30 Storage stability of the concentrated garlic juice with various concentration methods Bae SK;Kim M
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