Dept.of Chemical Engineering and Petroleum Sharif University of Technology
Abstract
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.
Aziztaemeh, H., Razavi, J., & Kazemi Veisari, A. (2009). TURBIDITY REMOVAL IN PRODUCTION OF CLARIFIED POMEGRANATE JUICE WITH GOOD QUALITY. Sharif Journal of Mechanical Engineering, 24(No . 41), 49-52.
MLA
H. Aziztaemeh; J. Razavi; A. Kazemi Veisari. "TURBIDITY REMOVAL IN PRODUCTION OF CLARIFIED POMEGRANATE JUICE WITH GOOD QUALITY". Sharif Journal of Mechanical Engineering, 24, No . 41, 2009, 49-52.
HARVARD
Aziztaemeh, H., Razavi, J., Kazemi Veisari, A. (2009). 'TURBIDITY REMOVAL IN PRODUCTION OF CLARIFIED POMEGRANATE JUICE WITH GOOD QUALITY', Sharif Journal of Mechanical Engineering, 24(No . 41), pp. 49-52.
VANCOUVER
Aziztaemeh, H., Razavi, J., Kazemi Veisari, A. TURBIDITY REMOVAL IN PRODUCTION OF CLARIFIED POMEGRANATE JUICE WITH GOOD QUALITY. Sharif Journal of Mechanical Engineering, 2009; 24(No . 41): 49-52.
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