The technical assistance provided by Kathy Hoskin and David Howell is gratefully acknowledged. The pilot scale UHT processing plant was made available through the courtesy of the New Zealand Dairy Research Institute, Palmerston North and was operated by Dr. D.F. Newstead and staff.
Kiwifruit Juice Processing Using Heat Treatment Techniques and Ultrafiltration
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1101–1105, July 1983
How to Cite
WILSON, E. L. and BURNS, D. J.W. (1983), Kiwifruit Juice Processing Using Heat Treatment Techniques and Ultrafiltration. Journal of Food Science, 48: 1101–1105. doi: 10.1111/j.1365-2621.1983.tb09170.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 8/12/82; revised 2/2/83; accepted 2/9/83.
Heat treatment of kiwifruit juice caused formation of a heavy protein precipitate. Celite filtration removed the precipitate giving a clear, heat-stable juice which could be readily concentrated and reconstituted. Hollow fibre ultrafiltration was used to clarify and nonthermally sterilize kiwifruit juice. Virtually all the soluble proteolytic enzyme, actinidin, remained in the retentate although there was some loss of enzymatic activity. Some sedimentation was observed in both conventionally prepared and ultrafiltered juices prepared in the 1980 season, but not in 1981. A procyanidin: protein haze formed immediately in certain clarified kiwifruit juice: apple juice blends.