Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification

FILIPPI, M.V.; GENOVESE, D. B.; LOZANO J. E.

Food Engineering: Integrated Approaches

Springer

Lugar: Nueva York; Año: 2007; p. 391 - 397

Cloudy fruit juice is caused by colloidal suspension where the continuous medium is a solution of pectin, sugars and organic acids, and the dispersed matter is mainly formed by cellular tissue comminuted during fruit processing. To obtain a clear juice, these suspended particles have to be removed. This process is known as clarification or fining, one of the most important unit operations in apple juice processing. Therefore, it is interesting both from a technological and scientific point of view to study the effect of pectolytic enzymes on apple juice flocculation and precipitation, and to explain on a more systematic basis (essentially through the determination of zeta-potential and particle size) the empirical test used to determine gelatin and bentonite doses during conventional clarification.Therefore, it is interesting both from a technological and scientific point of view to study the effect of pectolytic enzymes on apple juice flocculation and precipitation, and to explain on a more systematic basis (essentially through the determination of zeta-potential and particle size) the empirical test used to determine gelatin and bentonite doses during conventional clarification.