Pectin Removal and Clarification of Juices
作者： Sankha Karmakar , Sirshendu De , None
DOI: 10.1016/B978-0-12-815056-6.00005-X
关键词: Food science 、 Membrane technology 、 Fruit juice 、 Aseptic processing 、 Bacterial growth 、 Pectin 、 Food spoilage 、 Preservative 、 Chemistry 、 Shelf life
摘要: Abstract Demand for natural juices without any external additives and preservatives, along with long shelf life, are growing continuously. Pectin protein ingredients that exist inherently in juice but their presence causes bacterial growth spoilage. Herein, the importance of processing clarification to remove pectin is thoroughly discussed. The processed after complete removal aseptic packaging can have a life its original taste nutritional qualities. Therefore, an important process fruit industry. In this chapter, various conventional depectinization, thermal, nonthermal sterilizing processes presented merits disadvantages. It elicited enzymatic depectinization followed by appropriately selected membrane separation would be ideal combination removal, clarification, concentration juice.
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