The role of process technology in carrot juice cloud stability

• Published in: Food science & technology Vol. 36; no. 2; pp. 165 - 172
• Main Authors: Reiter, Martin, Stuparić, Monika, Neidhart, Sybille, Carle, Reinhold
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.01.2003; Elsevier
• Subjects: Acidification; Biological and medical sciences; Blanching; Carrot juices; Cloud stability; Enzymatic maceration; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Acidification; Enzymatic maceration; Cloud stability; Carrot juices; Blanching; Enzymatic treatment; Carrot; Stability; Vegetable juice; Quality; Production; Cloud stability: Acidification; Maceration
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/S0023-6438(02)00221-9

The effect of various processing measures on carrot juice cloud stability was studied on pilot-plant scale using decanter technology. Production steps investigated were mode of acidification, different enzymatic mash treatments and blanching conditions. Acidification showed the strongest effect on cloud stability. Whereas acidifying the coarse mash resulted in cloud stability, acidification following juice extraction even enhanced cloud sedimentation. The production of stable nonacidified juices was also possible. However, sediment formation was less after coarse mash acidification. Further improvement of cloud stability by enzymatic mash maceration or intensified blanching was negligible. Both measures, however, slightly improved the extraction of cloud particles from the mash, thus resulting in higher turbidity. The limited effect of macerating enzymes and pH-dependent sedimentation suggest that proteins rather than pectic substances influence cloud stability of carrot juices.