TECHNOLOGY OF ENZYME TREATMENT FOR COLLOID FLUIDING IN FRUIT JUICES
Keywords:
Key words: pomegranate juice, colloid, pectinase enzyme, centrifugation, pulping, splitting, incubation process, filtration, extraction.Abstract
Abstract: Objective. Our article provides information on how to increase the
clarity of juice by treating it with pectinase enzyme against clouding with medical
colloid. Pectinases are one of the important and inexpensive enzymes of the industrial
sector, especially in the fruit juice industry, they are an important enzyme for clarifying
and stabilizing juices with high yields. Because pectinases are produced during the
natural ripening process of fruits, we chose this enzyme for our experiment.
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