Effects of Different Enzymes and Concentrations in the Production of Clarified Lemon Juice
Table 1
Total pectin content of lemon juices (GA-AH mg/L).
Stages of production
Rapidase Intense
Novoferm 61
Novozym 33095
Factory production
10 (μL/100 mL)
20 (μL/100 mL)
40 (μL/100 mL)
10 (μL/100 mL)
20 (μL/100 mL)
40 (μL/100 mL)
10 (μL/100 mL)
20 (μL/100 mL)
40 (μL/100 mL)
20 (μL/100 mL)
Extraction
Pulp removal
Pasteurization
Enzymation
13.80 ± 1.95cA
5.84 ± 1.36cB
3.00 ± 0.76dB
29.17 ± 4.04cA
15.21 ± 0.65cB
9.38 ± 0.39cC
0.00c
0.00c
0.00c
0.00d
Clarification
0.00d
0.00d
0.00d
0.00d
0.00d
0.00d
0.00c
0.00c
0.00c
0.00d
Rotary vacuum filter
—
—
—
—
—
—
—
—
—
0.00d
Kieselguhr filter
—
—
—
—
—
—
—
—
—
0.00d
Paper filter
0.00d
0.00d
0.00d
0.00d
0.00d
0.00d
0.00c
0.00c
0.00c
0.00d
Small letters on the same column show the difference between the stages of production; uppercased letters in the same row show the difference between enzyme concentrations for each enzyme. The difference between stage of production and enzyme concentrations is at level of 0.01 importance.