Abstract
(1) In view of the great technological importance of non-sugar constituents of juices in vacuum pan practice, an examination of their bearing on clarifying properties in the relatively inefficient open pan process was felt to be necessary in order to arrive at the optimum criteria required of varieties for the open pan industry. The work represents an attempt undertaken with the above end in view. (2) Certain relationships previously observed in this connection are confirmed. (3) Examination of some new aspects lead to the formulation of several other characteristics associated with superior clarifying properties and high quality of end product,viz.- (i) Low non-protein and high protein nitrogen contents. (ii) Distribution of the total mineral content in such a manner that relatively smaller proportions occur in the colloidal fraction. (iii) Low levels of soluble SiO2, Fe2O3 + A12O3 and CaO in juice.
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