Sedimentation behaviour and turbidity of carrot juices in relation to the characteristics of their cloud particles

• Autores: Martin Reiter, Reinhold Carle, Sybille Neidhart
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 83, Nº 8, 2003, págs. 745-751
• Idioma: inglés
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• Resumen

  • The cloud stability of carrot juices was investigated using physical methods. In contrast to cloudy juices from fruits or other vegetables described so far, complete clarification of juice samples could not be achieved even after ultracentrifugation. Since the density of one particle fraction was almost equal to that of the continuous phase, this fraction was resistant to sedimentation by centrifugal forces up to 60 600 × g in an 8° Brix carrot juice. Cloud stability problems of carrot juices, therefore, are usually associated with bottom sediment formation, but not with visible loss of turbidity. Particle size and density were shown to be decisive for suspension stability, whilst both particle charge and serum viscosity did not show any effect on cloud stability. The reasons for the exceptional stability of the suspended particles are discussed. Based on three particle fractions, a new physical concept could be deduced according to particle size and density explaining the extraordinary suspension stability of carrot juices.