Food and Fermentation Industries >

2012 , Vol. 38 >Issue 10: 91 - 95

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.028

Food and Fermentation Industries

Study on Clarification Effects of Chitosan on Sour Cherry Juice

  • Zhang Yuan-yuan ,
  • Wang Bao-gang ,
  • Feng Xiao-yuan ,
  • Ji Shu-juan ,
  • Li Wen-sheng ,
  • Zhang Kai-chun
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Online published: 2012-10-25

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Abstract

The clarification treatment of sour cherry juice using chitosan as clarifying agent was studied.Based on single-factor experiments,Box-Behnken experimental design was used to explore the clarification effects of chitosan amount,reaction time and temperature on sour cherry juice.The optimal operation conditions were: chitosan amount 0.6 g/L,reaction time 35 min,temperature 44℃.Under these conditions,the turbidity was 0.37 NTU,soluble solid content was 12.0% and pectin was not detected.

Key words： chitosan; sour cherry; juice; clarification

Cite this article

Zhang Yuan-yuan , Wang Bao-gang , Feng Xiao-yuan , Ji Shu-juan , Li Wen-sheng , Zhang Kai-chun . Study on Clarification Effects of Chitosan on Sour Cherry Juice[J]. Food and Fermentation Industries, 2012 , 38(10) : 91 -95 . DOI: 10.13995/j.cnki.11-1802/ts.2012.10.028

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