Effect of Acidification on Carrot (Daucus carota) Juice Cloud Stability

摘要

Effects of acidity on cloud stability in pasteurized carrot juice were examined over the pH range of 3.56.2. Cloud sedimentation, particle diameter, and zeta potential were measured at each pH condition to quantify juice cloud stability and clarification during 3 days of storage. Acidification below pH 4.9 resulted in a less negative zeta potential, an increased particle size, and an unstable cloud, leading to juice clarification. As the acidity increased, clarification occurred more rapidly and to a greater extent. Only a weak effect of ionic strength was observed when sodium salts were added to the juice, but the addition of calcium salts significantly reduced the cloud stability.