Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.37, sa.5, ss.899-906, 2013 (SCI-Expanded)
Clear pomegranate juice possesses a very attractive color and low turbidity that are affected by processing methods and storage temperatures. In this study, different extraction (pressing with fruit husk and pressing only with fruit arils), clarification (hot and cold) and filtration (via kieselguhr or active charcoal) techniques were compared to determine their effect on color and turbidity. All samples were stored at two different temperatures for 6 months. Cold clarification and low storage temperature (5C) produced pomegranate juice with minimum color loss (total color difference, E=1.45) and low turbidity (0.91NTU) even after 6 months of storage.