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Effect of Polyvinylpyrrolidone on the Pomegranate Juice Clarification(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年20期
Page:
120-122
Research Field:
Publishing date:

Info

Title:
Effect of Polyvinylpyrrolidone on the Pomegranate Juice Clarification
Author(s):
WANG Zhi-qing
Academy of Agricultural Sciences，Xichang College，Xichang，Sichuan　615013
Keywords:
polyvinylpyrrolidone(PVP); pomegranate juice; clarification
PACS:
TS 275.5
DOI:
-
Abstract:
Taking pomegranate that Xichang locally produced as material，by single factor experiment and orthogonal test design，the effect of different concentrations of polyvinylpyrrolidone(PVP) and different clarifying time and temperature on the pomegranate juice clarification were studied.The results showed that the soluble solids content and acidity in the juice would remain basically unchanged and the supernatant turbidity was in the range of 10~11 when pomegranate juice was clarified under the process conditions of the amount of PVP in 1.2~1.8 g/L，temperature from 50~70℃，the fining time 12~24 h；the optimum conditions for PVP to clarify pomegranate juice was as follows：the temperature was 70℃，the amount of PVP was 1.6 g/L，the clarification time was 18 h；the impact of clarification under the optimum conditions on the anthocyanins content of pomegranate juice was smaller.

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Last Update: 2014-08-27