M. Normohamadpor Omran - Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, West Azarbaijan, Islamic Republic of Iran.
M. Kh. Pirouzifard - Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, West Azarbaijan, Islamic Republic of Iran.
P. Aryaey - Deprtment of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Islamic Republic of Iran.
M. Hasan Nejad - Babol Aab Fruit Juice Factory, Fruit Juice Analytical and Experimental Center, Shahid Salehi Street, Eastern Bande Pey, Babol, Mazandaran, Islamic Republic of Iran.

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.

Aroma number, Ascorbic Acid, Electro-flotation, Hydroxylmethylfurfural, Total antioxidant activity