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Effect of concentration process on cloud stability of reconstituted lemon juice

✍ Scribed by David Epstein; Shimon Mizrahi

Publisher
John Wiley and Sons
Year
1975
Tongue
English
Weight
302 KB
Volume
26
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The concentration process is a major factor in the low cloud stability of lemon juice reconstituted from a concentrate. A mechanism, based on the intermolecular bonding of pectin molecules, is suggested for this phenomenon, but actual proof of this has not yet been provided. It seems that the mechanism involved consists in reduction of the water activity below the critical level (inversely proportional to the pH of the system) necessary for maintaining the pectin in solution. This reduction favours an irreversible flocculation process through the intermolecular bonds of the pectin. This reduction favours an irreversible flocculation process through the intermolecular bonds of the pectin, thus resulting in the precipitation of the cloud particles trapped within the floes.

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