title: Effect of acidification on carrot (Daucus carota) juice cloud stability.
abstract: Effects of acidity on cloud stability in pasteurized carrot juice were examined over the pH range of 3.5-6.2. Cloud sedimentation, particle diameter, and ζ potential were measured at each pH condition to quantify juice cloud stability and clarification during 3 days of storage. Acidification below pH 4.9 resulted in a less negative ζ potential, an increased particle size, and an unstable cloud, leading to juice clarification. As the acidity increased, clarification occurred more rapidly and to a greater extent. Only a weak effect of ionic strength was observed when sodium salts were added to the juice, but the addition of calcium salts significantly reduced the cloud stability.
authors.affiliation: Department of Food Science and Technology, and §Department of Chemical Engineering and Materials Science, University of California, Davis , Davis, California 95616, United States.
authors.forename: Alison K
authors.initials: AK
authors.lastname: Schultz
authors.forename: Diane M
authors.initials: DM
authors.lastname: Barrett
authors.forename: Stephanie R
authors.initials: SR
authors.lastname: Dungan
mesh_terms: D001628:Beverages / Q000032:analysis*; D018552:Daucus carota / Q000737:chemistry*; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D010316:Particle Size
keywords: Daucus carota; acidification; carrot juice; clarification; electrostatic; flocculation; pectin; ζ potential