Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Use of clarifying agents in the purification of raw sugar beet juice

Edris Arjeh; Mikhalil Piruzifard; Sajad Pirsa

Volume 15, Issue 2 , May and June 2019, , Pages 267-279


  Introduction Raw sugar beet juice (RSBJ) is an intermediate of sugar beet processing obtaining by diffusion process. The RSBJ contains approximately 85% water, 13% sucrose, and 2% non-sugar compounds (impurities) and its purity ranges from 85 to 88%. Due to the low purity, the RSBJ should be subjected ...  Read More

Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process

Marzieh Mirzaaghaei; Amir Hossein Goli; Milad Fathi

Volume 14, Issue 1 , March and April 2018, , Pages 1-16


  Introduction: Flavor, taste, odor and color of fresh apple juice is unstable during concentration process and storage. Pectic substances and phenolic compounds are responsible for these physicochemical changes. So, decreasing of these compounds is necessary to improve the appearance and marketability ...  Read More

Clarification of date varieties Kaluteh juice using bentonite and gelatin

Mehdi Jalali; Mohammad Hossein Hadad Khodaparast; Eisa Jahed

Volume 10, Issue 3 , October 2014


  In this study , response surface methodology and face central composite design in order to investigate decolorization and clarification extraction of Kaluteh date was used for the production of liquid sugar. The optimum amount of bentonite ( 1-3 g/l ) and gelatin ( 0/02-0/08 g/l ) was determined that ...  Read More

Optimization of Kiwifruit Juice Clarification Using Pectinase Enzyme, Bentonite and Polyvinyl Polypyrolidone

Arash Koocheki; Seyed Ali Mortazavi

Volume 8, Issue 4 , January 2013


  In order to prevent the turbidity during storage of kiwifruit juice, clarification is necessary. Through proper clarification, flavor and taste of the product is also improved. Therefore, the purpose of the present study was to present a method to determine the optimum amount of clarifying agents (Pectinase ...  Read More

Optimization of Raw Sugar Beet Juice Purification Process Conditions Using Bentonite by Response Surface Methodology

Eisa Jahed; Mohammad Hossein Hadad Khodaparast; Khalil Behzad; Mohammad Elahi; Arash Koocheki

Volume 8, Issue 1 , April 2012


  In this study, response surface methodology was used to determine the optimum raw sugar beet juice purification process conditions using bentonite to produce inverted liquid sugar. For this purpose, impact of factors on the purification process such as bentonite concentration (1-5 gr/li), pH (3.5-6) ...  Read More