Prickly Pear Juice Clarification - Paperback
by P. R. Davara (Author), Mayur K. Aviya (Author), Naval M. Kabariya (Author)
The clarification process using honey as the clarification agent not only increases the fruit juice flavour by adding additional sweetness but avoids the formation of off flavours and permanent hazes and a subsequential loss of the body. The prickly pear pulp was subjected to different honey treatments under different conditions viz. honey concentration (2-6%w/w), incubation temperature (40-50 C) and incubation time (120-240 min). The clear juice was analyzed for juice yield, TSS content, viscosity and clarity. It was then stored in the refrigerator at 7 C by filling in glass bottles. The TSS content and clarity of mechanically treated juice after final centrifugation was 22.86 Brix and 49.49%T, which was enhanced by a maximum of 4.00 Brix and 16.59%T, respectively, with honey treatment. Whereas, the viscosity of mechanically treated juice after final centrifugation was 1.73 cP, which was reduced by a maximum of 0.17 cP, with honey treatment. The yield of honey treated juice increased slightly than the mechanically treated sample. Whereas the TSS content and clarity of honey treated juice was increased significantly after each level of centrifugation.
Details
This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.
Shipping & Returns
We strive to process and ship all orders in a timely manner, working diligently to ensure that your items are on their way to you as soon as possible.
We are committed to ensuring a positive shopping experience for all our customers. If for any reason you wish to return an item, we invite you to reach out to our team for assistance, and we will evaluate every return request with care and consideration.