Abstract
Black mulberry juice was concentrated by different heating methods, including conventional heating and microwave heating, at different operational pressures (7.3, 38.5 and 100kPa). The effects of each method on evaporation rate, quality attributes of concentrated juice were investigated. The final juice concentration of 42° Brix was achieved in 140, 120, and 95min at 100, 38.5, and 7.3kPa respectively by using a rotary evaporator. Applying microwave energy decreased required times to 115, 95, and 60min. The changes in color, anthocyanin content during the concentration processes were investigated. Hunter parameters (L, a, and b) were measured to estimate the intensity of color loss. All Hunter color parameters decreased with time. Results showed that the degradation of color and consequently anthocyanins, was more pronounced in rotary evaporation compared to microwave heating method.
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