استفاده از رس سپيوليت ايراني براي شفاف سازي آب سيب و انار

چكيده انگليسي :

115 Application of Iranian Sepiolite Clay to Clarify Apple and Pomegranate Juices Marzieh Mirzaaghaie Kiakalaie m mirzaaghaie@ag iut ac ir August 18 2015 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Supervisor Sayed Amir Hossein Goli amirgoli@cc iut ac ir Abstract Today after drinking water the consumption of fruit juice has a special position in communities Fruit juices are known as the rich nutritional source due to having large amounts of vitamins minerals and phenolic compounds Fruit juice is produced in two forms of cloudy and clarified types which fruit juices such as apple pomegranate grape cherry pineapple carrot juices are usually marketed in clarified type Turbidity agents in fruit juices are starch pectin protein tannin cellulose and polyphenolic compounds which are tried to be removed during clarification process Clarification is one of the most important steps in fruit juice industry Clarification could be conducted by microfiltration centrifugation enzymatic treatments and application of fining agents such as gelatin bentonite activated carbon silica sol or kieselgel polyvinyl pyrrolidone or a combination of these compounds The clarification step affects on appearance flavor and turbidity of juice Fruit juice with no sedimentation or cloudy appearance has a high marketability The most widely fining agent that is used in fruit juice clarification is bentonite because it has a high adsorption capacity and low cost Sepiolite is another absorbent clay that its mine was first discovered and extracted in Iran in 2010 Due to the high surface area and porosity and the same mechanism of action with bentonite it can be used as fining agent in clarification of fruit juice In this study the Iranian sepiolite clay that was activated by acid heat and heat acid treatments was used for clarification of apple and pomegranate juices Response surface methodology RSM was used for optimization of clarification conditions to achieve the least turbidity in juices The numeric factors at three levels were concentration of activated sepiolite in range of 0 05 0 1 temperature of clarification in range of 50 60 C and process time in range of 2 10 h The results showed that the best conditions for clarification were 0 05 clay concentration temperature of 50 C and time of 7 h in apple juice and 2 h in pomegranate juice By using these optimal conditions the turbidity of juices were reduced 99 4 and 99 6 in apple and pomegranate juices respectively Then the clarification capacities of various fining agents were compared The results showed the treatments of sepiolite gelatin kieselgel and bentonite gelatin kieselgel in apple juice and the treatments of bentonite gelatin bentonite gelatin kieselgel and sepiolite gelatin kieselgel in pomegranate juice were the most active agents by reducing 99 7 turbidity The results of this study illustrated that despite of minor differences between sepiolite and bentonite sepiolite can be applied as a good replacer in clarification of fruit juice Keywords Activation Apple juice Bentonite Clarification Gelatin Pomegranate juice Sepiolite

ميرزا آقايي كيا كلايي، مرضيه

استفاده از رس سپيوليت ايراني براي شفاف سازي آب سيب و انار

بنتونيت , ژلاتين , فعال سازي