Rheological Behaviour of Bentonite—Apple Juice Dispersions

Dik, T. A.; Özilgen, Mustafa

doi:10.1006/fstl.1994.1060

Cited by 5 publications

(4 citation statements)

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“…Various pre-and post-treatments are now available to avoid the risk of post-turbidity and colouration of apple juices. Stabilization of beverages by means of gelatine, bentonite, activated carbon and silica gel is a widespread, conventional treatment in the juice industry (Artık, Cemerog˘lu, & Aydar, 1994;Babsky, Toribio, & Lozano, 1986;Beveridge, Franz, & Harrison, 1986;Dik & Ö zilgen, 1994). Polyvinylpolypyrrolidone (PVPP) has also been established in recent years as a final stabilization treatment (Gu¨nter & Stocke´, 1995;Hums, Krug, Heess, & Storz, 1980;Vogt, 1987).…”

Section: Introductionmentioning

confidence: 97%

Adsorption of dark compounds with bentonites in apple juice

Koyuncu¹,

Kul²,

Çalımlı³

et al. 2007

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 97%

Adsorption of dark compounds with bentonites in apple juice

Koyuncu¹,

Kul²,

Çalımlı³

et al. 2007

LWT - Food Science and Technology

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“…Various pre-and post-treatments are now available to reduce the risk of post-turbidity and colouration of juices within the intended shelf life. Stabilization of beverage by means of gelatine and bentonite is a widespread treatment in the juice industry (Artik, Cemerog˘lu, & Aydar, 1994;Babsky, Toribio, & Lozano, 1986;Beveridge, Franz, & Harrison, 1986;Dik & Ozilgen, 1994). Differences in the nature of ionic charges of protein, polyphenols and the fining agents, induce flocculation and sedimentation and result in the removal of these potential haze precursors from solution.…”

Section: Introductionmentioning

confidence: 98%

Effects of fining treatment and storage temperature on the quality of clarified banana juice

Lee

Yusof

Hamid

et al. 2007

LWT - Food Science and Technology

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The clarified banana juice was subjected to different treatment namely bentonite, combination of gelatin and bentonite and control and stored at 4, 25 and 37 1C for 24 weeks. The effects of fining treatment, storage temperature and storage time on turbidity, total polyphenol, browning index, microbiological, and sensory quality of clarified banana juice were evaluated during storage. Fining treatment, storage temperature and storage time had a significant (po0.001) effect on turbidity, total polyphenol and browning index of clarified banana juice. Turbidity and browning index of juice were reduced by fining treatment with bentonite and a combination of gelatin and bentonite but increased with storage temperature and storage time. A significant decrease in total polyphenol content and increase in turbidity and browning index were detected for all juice samples during storage. However, it was noted that changes were significantly greater in control juice stored at higher temperature than in juice stored at 4 or 25 1C for up to 6 months. Sensory evaluation revealed that juices treated with bentonite or a combination of gelatin and bentonite and stored at 4, 25 or 37 1C were acceptable for up to six months, whereas untreated juice stored at 37 1C was only acceptable for up to 16 weeks. r

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“…[1][2][3][4][5][6][7] Various factors affecting the rheological behavior of fruit purees and concentrates include temperature, [8][9][10] total soluble solids (TSS)=concen-tration, [1,[11][12][13] particle size, [14,15] addition of enzyme, [2,16] and pH. [17] It has been reported that fruit purees behave as non-Newtonian fluid as a result of complex interactions among soluble sugars, pectic substances, and suspended solids [9] and therefore rheological parameters of various fruit purees are needed for research and engineering applications as design and optimization of processing units.…”

Section: Introductionmentioning

confidence: 99%

Response Surface Methodology in Rheological Characterization of Papaya Puree

Ahmed

Ramaswamy

2004

International Journal of Food Properties

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The individual and interactive effects of temperature (5-65 C), total soluble solids (TSS) (10-30 Brix), pH (3-7), and a-amylase concentration [(0.25-1.25)kg 100 kg À1 puree] on rheological characteristics of papaya (Carcia papaya L.) puree were studied by the application of the response surface methodology (RSM) using a computer controlled rotational viscometer. Papaya puree exhibited pseudoplasticity with yield stress and flow following Herschel-Bulkley model. A quadratic model developed for rheological parameters met all the criteria of good fit and provided information for characterizing the effect of different variables. It was observed that temperature, TSS and pH individually and in combination affected consistency index (P < 0.05) while flow behavior index was significantly influenced by all four factors (P < 0.05). The temperature and enzyme concentration considerably affected apparent viscosity.

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Rheological Behaviour of Bentonite—Apple Juice Dispersions

Cited by 5 publications

References 0 publications

Adsorption of dark compounds with bentonites in apple juice

Adsorption of dark compounds with bentonites in apple juice

Effects of fining treatment and storage temperature on the quality of clarified banana juice

Response Surface Methodology in Rheological Characterization of Papaya Puree

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