FRUIT JUICES CLARIFICATION WITH  AMYLASES

Authors

  • Liviu Giurgiulescu Department of Chemistry-Biology, Faculty of Science, Technical University of Cluj Napoca
  • Olivian Chiver Department of Engineering and Technologic Management, Faculty of Engineering, Technical University of Cluj Napoca
  • Cristian Hendre Department of Chemistry-Biology, Faculty of Science, Technical University of Cluj Napoca

DOI:

https://doi.org/10.52846/bihpt.v27i63.29

Keywords:

Fruit juices;, alfa amylases, total acidity;

Abstract

On the market consumers prefer clear fruits juice. The clarification process can be improved by utilization of pectolytic enzymes with major influence in juice chemical composition. This study follows the possibility to use in apple, pear and orange juice clarification process with untypical enzymes for industrial processes – amylases.

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Published

2022-12-16

Issue

Vol. 27 No. 63 (2022): ANNALS OF THE UNIVERSITY OF CRAIOVA, Biology, Horticulture, Food products processing technology, Environmental engineering

Section

Articles