Cryoconcentration of Sour Cherry and Orange Juices with Novel Clarification Method; Comparison of Thermal Concentration with Freeze Concentration in liquid Foods

Sour cherry and orange juice were successfully cryoconcentrated. Novel clarification (Electro-Flotation and Ultra-Filtration) improved cryconcentration efficiency. EF-UF clarified sour cherry and orange juices were cryoconcentrated in three stages up to ۳۴.۵۲±۰.۱۴, ۴۴.۴۲±۰.۱۹, ۵۲.۴۴±۰.۱۳ and ۲۸.۴۳±۰.۱۶, ۴۰.۵۱±۰.۱۵, and ۴۵.۴۲±۰.۱۹° Brix at -۱۰˚C respectively. Duncan's multiple range test was used to compare mean values of various parameters. At similar total soluble solid, cryoconcentrated samples showed significantly (P< ۰.۰۵) higher retention of aroma number, ascorbic acid, and TAA compared to those thermally concentrated. Thermal concentration induced formation of hydroxymethylfurfural more than cryoconcentration process used for concentration of orange juice.