Clarification is a crucial step in the production of fruit juice, as it helps to remove impurities and improve the appearance, stability, and shelf life of the final product. There are several methods used for this purpose, each with its own advantages and considerations. One common method is honey clarification. By adding between 1% and 10% of honey by weight to the juice, you can help remove unwanted particles. The proteins in honey react with phenolic compounds in the juice, forming a precipitate that can be filtered out. This process results in a clear, golden-colored juice. Natural clarification involves allowing the juice to settle in a sealed container over time. As the juice stands, suspended particles gradually settle, and pectin substances break down, reducing viscosity and aiding in the clarification process. Proteins and tannins may also form larger molecules that precipitate out. However, this method requires careful handling, as prolonged standing increases the risk of microbial contamination and fermentation. To prevent spoilage, preservatives such as sulfur dioxide are often added, especially in raw juice production. Gelatin and tannin clarification is another effective technique. The amount of gelatin and tannin needed varies depending on the type of juice and the specific gelatin used. A small test is usually conducted before large-scale use to determine the optimal quantities. Typically, about 1% gelatin and 0.3% to 0.5% tannin are used. These ingredients should be slowly added while continuously stirring the juice, then left to stand at a temperature of 8–12°C for 5–10 hours. If the temperature is too high, clarification may be delayed; if too low, the juice might become cloudy. Frozen clarification is particularly effective for certain juices like apple, grape, jujube, sea buckthorn, and citrus juices. The process involves freezing the juice at temperatures ranging from -1°C to -5°C, which helps separate impurities and improve clarity. Heating coagulation and clarification is a widely used method due to its simplicity and effectiveness. However, it can affect the flavor of the juice and lead to oxidation, which reduces nutritional value. To minimize these effects, heating should be done under anaerobic conditions. Equipment such as closed tubular heat exchangers or flash pasteurizers are commonly used. The typical temperature range is 80–82°C for 80–90 seconds, ensuring both safety and quality. Each clarification method has its own set of requirements and limitations, so choosing the right one depends on the type of juice, desired outcome, and production scale. Understanding these techniques allows for better control over the final quality of the fruit juice. Oxygen Bag,Medical Oxygen Bag,O2 Bag,Oxygen Purse Hebei Dingli Medical Equipment Co., Ltd. , https://www.dinglimed.com
Several clarification technologies of juice