Articles
Study on deacidification process of blackberry juice
Article number
1117_38
Pages
237 – 244
Language
English
Abstract
Based on a static and dynamic adsorption experiment of organic acids, ion exchange resin LS-31 was selected as the optimal resin for blackberry juice deacidification.
The deacidification conditions including juice concentration, adsorption temperature and flow rate were optimized through single factor and orthogonal tests using adsorption amount of acids and loss rates of anthocyanins and soluble solids as deacidification indices.
It was suggested that the deacidification process for blackberry juice was LS-31 resin, 100% blackberry juice, flow rate 30 BV h-1, temperature 30°C. Under the optimal conditions, the amount of resin adsorption of acids was 175 g L-1, the anthocyanins and soluble solids loss rates were both at 10 to 13%, and the deacidified blackberry juice had acceptable acidity, excellent taste, and high phenolics value.
The process was proven to have good feasibility and repeatability.
The deacidification conditions including juice concentration, adsorption temperature and flow rate were optimized through single factor and orthogonal tests using adsorption amount of acids and loss rates of anthocyanins and soluble solids as deacidification indices.
It was suggested that the deacidification process for blackberry juice was LS-31 resin, 100% blackberry juice, flow rate 30 BV h-1, temperature 30°C. Under the optimal conditions, the amount of resin adsorption of acids was 175 g L-1, the anthocyanins and soluble solids loss rates were both at 10 to 13%, and the deacidified blackberry juice had acceptable acidity, excellent taste, and high phenolics value.
The process was proven to have good feasibility and repeatability.
Authors
Huifang Zhao, Wenlong Wu, Bei Yao, Liang Fang, Weilin Li
Keywords
blackberry (Rubus sp.), exchange resin, deacidification
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