| Author | Liu, Hua |
| Call Number | AIT Thesis no. AE-94-15 |
| Subject(s) | Fruit juices
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of
Master of Engineering, School of Environment, Resources & Development |
| Publisher | Asian Institute of Technology |
| Abstract | The key parameters involved in the processing of Thai tangerine juice with
suspended sacs were studied. Two juice clarification methods were studied. The juice
clarified by 0.60% pectinase gave the fastest speed comparing with 0.55%, 0.65% pectinase
concentration levels and treatment by refrigeration. Several treatments were studied for
tangerine segments removal. The tangerine segments treated by 0.4% HCl for 30 mins, then
0.4% NaOH for 10 mins gave the best sac quality and the highest full sac yield as 43.07%
compared with other concentration combination of HCl and NaOH and citric acid, HCl,
NaOH treatments. The tangerine size had no significant effect on sac yield. The comparison
of tangerine and mandarin sac density distribution was studied. The sac density was not
uniform. The average of tangerine sac density was l.0524g/cm3 and mandarin 1.0533
g/cm3
•
The combination of agar and CMC was the best stabilizer considering its low
viscosity, good suspension ability for sacs and good stability in the juice compared with
individual use of agar, CMC, pectin and gum. For total juice, the 0.12% CMC and 0.13%
agar at 0
Brix 13 provided the best quality, under this condition, the sac could suspend in
the juice more than 2 weeks; for juice treated by refrigeration, it was 0.13% CMC + 0.13%
agar at 0Brix 13; for juice treated by pectinase, it was 0.15% CMC + 0.14% agar at 0Brix
13. The sensory evaluation test indicated that the total juice with suspended sacs was
favored more than the juice treated by pectinase or refrigeration.
This product had better sac suspension than commercial ones, and also had lower
sugar content. |
| Year | 1994 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Ilangantileke, S.G. ;Jindal, Vinod Kumar ;Vincent, Jean-Claude
|
| Scholarship Donor(s) | The Government of Netherlands |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 1994 |