APPRAISAL OF DIFFERENT DECOLORATION SYSTEMS FOR CLARIFIED BANANA FRUIT JUICE
Loading...
Date
2010
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Anand Agricultural University, Anand
Abstract
The present investigation entitled “Appraisal of Different Decoloration Systems for Clarified Banana Fruit Juice.” was conducted with a broad objective of developing decoloring system for clarified banana juice. To do so the effects of various decoloring variables such as type of adsorbent, adsorbent concentration, adsorption temperature and adsorption time on the color value, TSS, turbidity and pH of the treated clarified banana juice were evaluated. Two adsorbents (bentonite and powdered activated charcoal), with respective concentration (0.3, 0.5, 0.7 and 0.9; 0.3, 0.5, 0.7, 0.9, 1.5, 2.0, 3.0, 5.0, 7.0 and 9.0 %, respectively), three adsorption temperatures (30, 45 and 60 °C) and two adsorption duration (30 and 60 min) were investigated. Bentonite had little effect in decoloration of clarified banana juice and other quality parameters. Significant effect was seen of the variables for powdered activated charcoal on the quality of the final product. Color value was the maximum (35.14) for the 9.0 % concentration of powdered activated charcoal and at 60 °C adsorption temperature and 60 min adsorption time and was the minimum (11.10) for the 0.3 % concentration of powdered activated charcoal, 30 °C temperature and 30 min adsorption time. The TSS was the lowest (12.4 °Brix) for 9.0 % PAC concentration, 30 °C adsorption temperature and adsorption time of 30 min. The turbidity was maximum (5.78 NTU) at 1.5 % PAC
Description
Keywords
food Processing technology, Study