Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Changes of Orange Juice as Influenced by Clarification Methods

청징방법에 따른 오렌지주스의 품질특성

  • Published : 2006.03.01
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Abstract

Clarified orange juice was prepared using different clarification methods including centrifugation, enzyme treatment, ultrafiltration (UF), and combined treatment(CT). Effect of clarification methods as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed and by lowering operating temperature. The optimum condition for centrifugation process was $5^{\circ}C$ and 10,000 rpm. UF and CT processes were very effective to produce clarified orange juice. The optimum condition of UF process was $45^{\circ}C$ and 150 kPa considering flux and turbidity CT did not significantly improve the clarification efficiency since most of the clarification was already achieved during UF process. $L^*$-values increased while $a^*$-values decreased significantly after clarification regardless of methods (p<0.05) Considering color, and recovering rate of vitamin C and soluble solids, UF process was superior than the other methods in producing clarified orange juice.

원심분리, 한외여과 및 혼합처리를 이용하여 청징 오렌지주스를 제조한 후 반응표면분석법 (response surface methodology, RSM)으로 청징조건에 따른 탁도, 색도 및 일반성분을 비교하였다. 원심분리시 회전속도가 높고 온도가 낮을수록 청징효과가 개선되어 회전속도의 증가뿐만 아니라 저온의 효과가 뚜렷했다. 원심분리 최적조건은 10,000 rpm, $5^{\circ}C$이었다. 특히 한외여과 및 혼합처리 공정이 공정조건에 관계없이 청징 효과가 매우 우수한 것으로 나타났다. 한외여과의 최적조건은 150 kPa, $45^{\circ}C$이었다. 혼합처리의 경우 청징효과가 뚜렷하게 개선되지는 않았는데 이는 한외여과 공정을 거치면서 이미 일정 수준의 청징이 이루어졌음을 의미한다. 한외여과 공정의 효율성은 색도의 변화에서도 간접적으로 측정할 수 있었는데 한외여과 처리된 시료의 $L^*$값과 ${\Delta}E$ 값이 가장 높았으며, 또한 비타민 C와 가용성 고형분의 회수율을 비교하여 볼 때 한외여과방법이 고품질의 청징 오렌지주스를 제조하는데 가장 우수한 것으로 판단된다. 더불어 한외여과의 경우 배제액 중의 고형성분은 식이섬유강화 주스제조 시에 첨가될 수 있다.

Keywords

References

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