The main goal of our study is to determine the role of pomegranate juice components in processes that are accompanied by the formation of turbid suspensions in them and precipitation during their storage as a finished product. This is because turbidity and stability indicators are increasingly being used as indicators of the quality of fruit juices.
In the studies, pomegranate fruits from the Geokchay district (Azerbaijan) representing 22 different types and forms were processed manually to obtain juicy grains. Pomegranate juice was extracted from the seeds using a Kenwood JE290 juicer-press. The freshly squeezed juices were put into glass bottles after being filtered through a two-layer paper-fabric filter, pasteurised for 30 minutes at 75 ° C, and then moved to storage at a temperature of 18... 22 ° C in a dimly lit area. After filtration, their chemical makeup was examined, and after 9 months of storage, each juice sample's proportion of raw sediment was calculated using a process that involved centrifuging it and weighing it to separate it. In order to determine the link between the concentration of the examined material and the percentage of silt, the collected data were processed using the correlation analysis approach. It was found that the percentages of precipitation in freshly squeezed juices and the data on the mass fractions of catechins, ascorbic acid, and protein related. Juices that have had a preliminary membrane treatment to eliminate colloids have been reported to have increased stability.Author(s) Details:
S. G. Hafizov,
Research Institute of Horticulture and Tea Industry, The Ministry Agriculture, Republic of Azerbaijan.
G. K. Hafizov,
Research Institute of Horticulture and Tea Industry, The Ministry Agriculture, Republic of Azerbaijan.
Please see the link here: https://stm.bookpi.org/PCSR-V4/article/view/8184
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