Clarifying fruit juice is a crucial step in the production process, as it helps improve the appearance, stability, and shelf life of the final product. There are several methods available to achieve this, each with its own advantages and considerations. Let's take a closer look at some of these techniques. One common method is honey clarification. By adding 1% to 10% of honey by weight to the juice, you can help remove unwanted particles. After thorough mixing and allowing the mixture to rest for several hours, the proteins in the honey will bind with phenolic compounds in the juice, forming a precipitate that can be filtered out. This results in a clear, golden-colored juice. Natural clarification is another approach where the juice is left to settle in a sealed container for an extended period. Over time, suspended particles gradually settle, and pectin is slowly broken down, reducing viscosity and aiding in the clarification process. Proteins and tannins may also form large molecules that precipitate, leading to a clearer juice. However, prolonged standing increases the risk of microbial contamination and fermentation. To prevent this, preservatives like sulfurous acid are often added, especially in raw juice production. Gelatin and tannin clarification is widely used in the industry. The amount of gelatin and tannin needed varies depending on the type of juice and the specific gelatin used. Before applying this method, it’s important to conduct a small-scale test to determine the optimal dosage. Typically, around 1% gelatin and 0.3% to 0.5% tannin are used. These ingredients should be slowly added while continuously stirring, then left to stand at 8-12°C for 5 to 10 hours. If the temperature is too high, clarification may be delayed, while too low a temperature could cause cloudiness. Frozen clarification is particularly effective for certain juices like apple, grape, jujube, sea buckthorn, and citrus. The juice is typically frozen at temperatures between -1°C and -5°C. During freezing, impurities tend to concentrate in the ice, leaving the liquid portion clearer upon thawing. Heating coagulation and clarification is a simple and widely used technique. Although it is effective, it can affect the flavor and lead to oxidation, which reduces the nutritional value of the juice. 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 recommended temperature is between 80°C and 82°C, with a holding time of 80 to 90 seconds. Choosing the right clarification method depends on the type of juice, desired quality, and production scale. Each technique has its own set of benefits and challenges, so it's essential to understand them thoroughly before implementation. Oxygen Bag,Medical Oxygen Bag,O2 Bag,Oxygen Purse Hebei Dingli Medical Equipment Co., Ltd. , https://www.dinglimed.com
Several clarification technologies of juice