Abstract

The main aim of this study is using of L-ascorbic acid to improve quality of apple concentrate. Generally, the bentonite-gelatin mix is used to improve a quality of fruit juice and concentrate, but in this study, L-ascorbic acid as a new clarificant matter was used to improve apple concentrate quality (clarity and color enhancement and turbidity decrease) by flocculation and precipitation. So two mix, including 1- bentonite-gelatin mix (as a blank mix) and 2- L-ascorbic acid-gelatin-bentonite mix was used. The mix solution was added to apple concentrate in the four separate stages including; 1: to the mash enzyme tank product, 2: to the crude apple juice, 3- to the fining tank product (in single-stage) and 4- to the fining tank product (in two-stage). The ratio of bentonite, gelatin and L-ascorbic acid in the mix solution and adding stage were studied by General Full Factorial Design (GFFD). Bentonite, gelatin and L-ascorbic acid concentration in two levels as a numeric factor and adding stage in four levels as text factor were considered. The linear regression method was used to study the relation between bentonite, gelatin and L-ascorbic acid concentration and adding stage of the clarificant mix. The desirability function (D) was used to find the optimum condition for analysis. The results showed that L-ascorbic acid had a significant effect on the clarification process and adding of clarificant mix to the fining tank product (in single-stage) is the best way to adding the clarificant mix.

Keywords:

Apple concentrate, clarification, desirability function, General Full Factorial Design (GFFD), L-ascorbic acid,

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