Research Article

Effects of Different Enzymes and Concentrations in the Production of Clarified Lemon Juice

Table 4

Viscosity values of lemon juices (cP).

Stages of productionRapidase IntenseNovoferm 61Novozym 33095Factory 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)

Extraction27.90 ± 1.65a27.90 ± 1.65a27.90 ± 1.65a29.22 ± 2.90a29.22 ± 2.90a29.22 ± 2.90a26.90 ± 4.27a26.90 ± 4.27a26.90 ± 4.27a33.76 ± 1.35a
Pulp removal21.30 ± 2.33b21.30 ± 2.33b21.30 ± 2.33b25.89 ± 1.35b25.89 ± 1.35b25.89 ± 1.35b22.40 ± 2.33b22.40 ± 2.33b22.40 ± 2.33ab21.20 ± 2.59b
Pasteurization21.33 ± 0.32b21.33 ± 0.32b21.33 ± 0.32b22.20 ± 0.52c22.20 ± 0.52c22.20 ± 0.52c22.87 ± 0.32b22.87 ± 0.32b22.87 ± 0.32ab16.00 ± 0.60c
Enzymation21.10 ± 1.45bB22.90 ± 0.47bA20.80 ± 2.95bB22.07 ± 0.42cA19.30 ± 2.88cAB17.37 ± 0.95deB22.17 ± 1.45bA22.30 ± 0.47bA20.70 ± 2.95bcA17.40 ± 0.75c
Clarification20.10 ± 1.15bA21.80 ± 0.30bA20.60 ± 3.75bA21.60 ± 0.30cA19.43 ± 0.21cB17.87 ± 0.75dC21.50 ± 1.15bA22.33 ± 0.30bA20.50 ± 3.75bcA18.20 ± 1.25c
Rotary vacuum filter17.50 ± 0.36c
Kieselguhr filter17.47 ± 0.23c
Paper filter16.08 ± 0.92cA17.44 ± 0.35cA16.48 ± 0.75cA16.70 ± 0.96dA15.10 ± 0.96dA15.20 ± 0.46eA17.20 ± 0.92cA16.30 ± 0.35cA16.70 ± 0.75cA16.30 ± 1.31c

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.