Abstract
Objective: The relationship between the clarification effect and methanol content of honeydew-melon juice was investigated during the optimization of pectinase treatment process. Methods: The effects of pectinase addition, pH value, reaction time, and processing temperature on the clarity and methanol content of honeydew-melon juice were investigated through single factor and orthogonal experiments, by using the transmittance and methanol content as indicators. Results: The order of influencing factors on clarity and methanol content of juice was pH value > pectinase addition > action time > temperature. The optimal conditions for producing honeydew-melon juice with high clarity and high methanol concentration were 0.04 g/100 mL of pectinase addition, pH value of honey melon juice 4.0, action time 120 min, and treatment temperature 35 ℃. Under the control of these conditions, the amount of methanol produced was 423.79 mg/L, and the light transmittance of honeydew-melon juice was 95.71%. Conclusion: The methanol content is positively correlated with the clarity of honeydew-melon juice. More completed pectin decomposition and higher methanol content can result in higher light transmittance of honeydew-melon juice.
Publication Date
6-5-2023
First Page
32
Last Page
36,43
DOI
10.13652/j.spjx.1003.5788.2022.60155
Recommended Citation
Yan-xi, HOU; Ming-rui, WANG; Xin, LI; and Chan, JIAO
(2023)
"Changes of methanol content during pectinase clarification of honey melon juice,"
Food and Machinery: Vol. 39:
Iss.
4, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2022.60155
Available at:
https://www.ifoodmm.cn/journal/vol39/iss4/6
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