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Clarification of apple juice using activated sepiolite as a new fining clay

Published online by Cambridge University Press:  27 February 2018

Marzieh Mirzaaghaei ,
Sayed Amir Hossein Goli  and
Milad Fathi
Marzieh Mirzaaghaei
Affiliation:
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
Sayed Amir Hossein Goli*
Affiliation:
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
Milad Fathi
Affiliation:
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
*
*E-mail: amirgoli@cc.iut.ac.ir
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Abstract

The function of acid-activated sepiolite clay was evaluated for use in the clarification of apple juice. Optimizing the clarification process was done using response surface methodology (RSM) considering juice turbidity as a response. The efficiency of sepiolite in terms of clarification was compared to that of bentonite and a combination of these fining agents with gelatin and silica gel at optimal conditions. The conditions of 0.05% clay concentration at a temperature of 50°C for 7 h were deemed optimal in terms of juice clarification. The present results showed that treatment of sepiolitegelatin-silica gel was the most active fining agent with 99.7% reduction in apple-juice turbidity. The rate of turbidity, the viscosity, the total phenolic contents and the colour changes were fitted to first-, zero-, first- and zero-order kinetic models, respectively.

Keywords

activated claysbentonitegelatinkinetic studyoptimizationsilica geltotal phenolic content
Type
Research Article
Information
Clay Minerals , Volume 52 , Issue 4 , December 2017 , pp. 497 - 508
Copyright
Copyright © The Mineralogical Society of Great Britain and Ireland 2017

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