نوع مقاله : یادداشت فنی
نویسندگان
دانشکده مهندسی شیمی و نفت - دانشگاه صنعتی شریف
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسندگان [English]
Living in industrial centuries has changed the food pattern of different societies. Very high fruit juice consumption has related the quality of this product to consumer need. Turbidity is an old problem in this industry and, in this way, clarification is very significant. Pomegranate is an important fruit in Iran, which is a big producer of it, with good quality, whilst a considerable amount of this concentrate is damaged because of lack of consideration to the clarification processes. In this research, pomegranate juice is analyzed and the effect of clarification methods on its quality is studied. Some materials, such as Gelatin, Kieselsol and Enzyme are tested and, in each case, optimum consumption and their advantages for clarification are studied.
کلیدواژهها [English]
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