Ensuring transparency of pomegranate juice during its storage

Abstract

Due to the constantly growing trend of using turbidity and stability indicators as indicators of the quality of fruit juices, the main goal of our research is to identify the role of components of pomegranate juices in processes that are accompanied by the formation of turbid suspensions in them and precipitation during their storage as a finished product. The experiments involved the fruits of 22 varieties of pomegranate of Azerbaijani reproduction. The fruits were manually peeled and the juice was obtained from the grains using a citrus juicer-press type Kenwood JE290. Freshly squeezed juices were filtered through a two-layer cloth-and-paper filter. Then samples were taken from them for chemical analysis. After that, they were poured into glass bottles, processed in a pasteurizer for 30 minutes at a temperature of 75° C and transferred to storage in a darkened room. After 9 months of storage at a temperature of 18 … 22° C, the percentage of raw precipitation in each juice sample was determined using a method that included separating it using a centrifuge and weighing it. The data was processed using the correlation analysis method. It was found that there is a correlation between the data on the mass fractions of catechins, ascorbic acid and protein in freshly squeezed juices and the mass fractions of precipitation in them. It is concluded that increasing the stability of juices can be achieved due to their pre-membrane treatment aimed at removing colloids.