Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Concentration Methods on the Quality of Single and Blended Juice Concentrates

  • Lee, Jun-Ho (Division of Food, Biological & Chemical Engineering, Daegu University) ;
  • Sohn, Kyoung-Suck (R&D Institute, Chew Young Roo Co., Ltd.,)
  • Published : 2003.09.01
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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.

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References

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  14. Food Eng Progr v.5 Concentration of watermelon juice by reverse osmosis Suh JY;Kang HA;Chang KS
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  17. Korean J Food Sci Technol v.29 Concentration of pigment extracted from purple sweet potato by nanofiltration Kim SJ;Rhim JW
  18. Korean J Food Sci Technol v.29 Concentration of persimmon juice by reverse osmosis system Kang HA;Chang KS
  19. Korean J Food Sci Technol v.30 Storage stability of the concentrated garlic juice with various concentration methods Bae SK;Kim M
  20. Korean J Food Sci Technol v.27 Rhelolgical properties of pear juice concentrates Choi HD;Kim KT;Hong HD;Lee BY;Kim SS
  21. Korean J Food Sci Technol v.30 Optimizatio for the fermentarion condition of persimmon vinegar using reponse surface methodology Jeong YJ;Lee GD;Kim KS
  22. Official Methods of Analysis(15th ed.) AOAC
  23. Korean J Postharv Sci Technol v.5 Studies on the quality changes of mixed fruit and vegetable juices as influenced by processing conditions during storage Lee JH;Seog-Lee EJ
  24. Korean J Food Sci Technol v.32 Change in quality of mixed juice of fruits and vegetables by aseptic treatment and packing with nitrogen gas during storage Kim TY;Yoon YB;Choi EH