These are the various processing technique by which we can prevent the settling of particulates present in fruit juice. By these processes we can achieve the d in fruit juice Edit Details Privacy Settings Re-upload Add Youtube Video stable cloud in fruit juice without adding any external substance to the product, thus making the juice fully natural. (the presentation was given in PRAKRITI-2017, Organized by IIT-KGP)

1. BY ARIJIT GOSWAMI; ROUNAK GANGULY; ANIKET DEB; SANJIB
DAS.(JADAVPUR UNIVERSITY)
METHODS TO PREVENT
SETTLING OF PARTICULATE
MATTER IN FRUIT JUICE.

2. • Cloud in fruit juices are due to
the presence of dissolved
pectic colloids,protein,lipids
and other minor components
of size 0.5-10µm.
• Cloud stability is linked to
electrostatic repulsion
between these particles,
where negatively charged
pectins surrounds protein
nucleus.
REASON BEHIND THE FORMATION OF CLOUD IN
FRUIT JUICE:

3. PME (PECTIN METHYL ESTERASE)
& THE PROBLEM....
• PME, a ubiquitous enzyme in plants,
de-esterifies the methoxylated pectin in
the plant cell wall. PME is also referred to
as pectin demethoxylase, pectin
methoxylase, pectin methylesterase,
pectase, pectinoesterase and
pectinesterase. . The reaction associated
with PME is as follows:
Pectin + nH2O → n methanol +
pectate↓
PME is highly thermo & baro
resistant,that is, they are more stable
than the bacterias & yest present.

4. METHODS: THE PROBLEM SOLVER....
THE PROCESSES WHICH CAN HELP
IN CLOUD RETENTION & CLOUD
STABILITY ARE AS FOLLOW:
• SONICATION METHOD.
• HIGH PRESSURE
HOMOGENIZATION.
• ENZYMATIC TREATMENT + FLASH
VACCUM.

5. • Ultrasound is reported to inactivate
pectinmethylesterase in tomato or orange juice
(Kuldiloke, 2002, López & Burgos, 1995; López et al.,
1994) all with an increased inactivation.
• When high power ultrasound propagates in a liquid,
cavitation bubbles are generated due to pressure
changes. These micro bubbles collapse violently in the
succeeding compression cycles of a propagated sonic
wave ,results in localized high temperatures up to 5000
K, & pressure upto 50,000 kPa, and high shearing
effects (Suslick, 1988). Consequently ,the intense local
energy and high pressure bring about a localized
pasteurisation effect.
1. SONICATION METHOD

6. • High-intensity ultrasound enhances
protein solubility (Krešić, Lelas,
Jambrak, Herceg, & Brnčić, 2008) by
changing protein conformation and
structure in such a way that
hydrophilic parts of amino acids from
inside are opened toward water.
• Lacroix et al. (2005) reported that
sonication method improves cloud
value by 222% for orange juice at
ultrasonic intensity 8.61 W/cm².
Higher cloud retention obsereved at
lower intensity could be due to
reduction in particle size, breakdown
pectin moleules, thus reducing M.W. &
weaker network formation.
Mechanism of cloud retention during
sonication

7. . Relationship between
experimental PME residual
activity (%) and predicted
activity on different AED.
Effect of acoustic energy
density (AED, W/mL) VS.
residual activity (RA∞, %)

8. • S. Goodner, Braddock, and Parish (1998) pointed out that high
pressure (500–600 MPa) inactivated the heat labile pectin
esterase in orange and grapefruit juices. The cloudy stability in
orange juice was preserved after 10 min of processing at
pressures in the range of 500 to 900 MPa.
2. HIGH PRESSURE HOMOGENIZATION
PRESSURE
APPLIED
PROCESS
TIME
SHELF
STABILITY
600 MPa 10 min 90 days
600MPa 1 min 49 days
700MPa 1 min 90 days
“Samples at 800 or 900 MPa
at processing times of 1 min
or above were considered to
have no appreciable cloud
loss at storage (48ºC) over
a period of 90 days. Shorter
processing times would
result in higher product
through-put.”

9. J. Welti-Chanes , C.E. Ochoa-Velasco J.Á. Guerrero-
Beltrán (2009) reported certain charts on their working
on orange juice processed under high pressure
homogenizer, which are as follow:-
Continuation...

11. METHOD INTRODUCED BY : G. N. Ignatyeva,
Citromill (Spain) on may 25th 2016. Using this
method, it was reported that:
• The application of pectin lyase, endo-1,4-
beta-glucanase, cellulase and any
combination thereof led to the formation of
pectin oligomers with 60% degree of
esterification led to the cloud stability of
juices from citrus, melon and persimmon
fruits.
• The sudden expansion treatment is an
effective method to raise the quality and
profitability of the production of cloud stability
juices.
• The yield of juice is changed and the
3. ENZYME TREATMENT + FLASH VACCUM
Fruits
Crushing
Seperation (de-
seeding, de-peeling)
Juice extraction
Enzymatic treatment
Sudden expansion
Pasteurization
Premium cloudifier
juice

12. THE SUDDEN EXPANSION DUE TO
FLASH VACCUM RESULTED IN:
• THE FORMATION OF THE PARTICLE
SIZE LESS THAN OR EQUAL TO
0.1 MM;THE INCREASE OF THE
CONDUCTIVITY (FOR LEMON JUICE
- 5,38-5,62MS);THUS INCREASE
CLOUD STABILITY.
• The cloud systems of samples were
stable due to formation of micelle
(1.0-1.3 μm) network and
modification of continuous phase
viscosity by means of pectin
oligomers with 60% degree of
esterification.
• The turbidity, cloud stability, pulp
content, sedimentation in Imhoff
Cone didn't showed any differences
during 60-180 days storage.
VARIATION IN THE % DEGREE OF
ESTERIFICATION W.R.T PRESSURE IN
TOMATO JUICE.

13. •The goals of the automation is:
• to reduce human action in certain situations.
• to increase quality and performance of cloud products.
• to achieve by automation the required level of electrical conductivity.
• to run the scripts, i.e to manipulate the activity of enzymes, such as
pectinlyase,endo-1,4-beta-glucanase, cellulase and pressure of the flash
vacuum expansion.
AUTOMATION PROCESS... “LESS COST...MORE
PRODUCTIVITY”
The automation system is achieved by using relationship between turbidity
and conductivity in cloudifier juices from citrus, melon, persimmon fruit was
offered for automation in processing, which helps in provided useful
information, which was industry tested, on the mechanism of the interaction
between enzymes, flash vacuum expansion, conductivity and micelle sizes
during the automation of cloudifier juice productions, thus giving a more
optimized method for the production of cloudified juice.
Critical process indicator : the micelle size to complete

14.  Beside of the price of enzyme, the process cost is cheapest for the
3rd method, i.e. the enzymatic treatment with flash vaccum.
 The process proposed by citromill, was partially automated,thus it
requires less human resource as well as power resource.
 As per the shelf stability of the product, the product processed by
the 3rd method has the highest shelf life i.e. 180 days.
 Due to high shelf life, it has a wide range of marketability.
THEREFORE, THE BEST FEASIBLE METHOD FOR THE CLOUDIFIER
JUICE IS ENZYMATIC TREATMENT + FLASH VACCUM TECHNIQUE.
conclusion:

15.  High pressure homogenization of orange juice to inactivate
pectinmethylesterase by j.welti-chanes,C.E.Ochoa-Velasco,
J.A.Guerrero-Beltran
 Production of Cloudifier Products from Lemon, Orange, Melon,
Persimmon Fruit and its Automation by G N Ignatyeva*
 Thermal Food Processing: New Technologies and Quality Issues,
Second Edition edited by Da-Wen Sun.
 Inactivation kinetics of pectin methylesterase and cloud retention in
sonicated orange juice by B.K. Tiwari ,K. Muthukumarappan , C.P.
O'Donnell , P.J. Cullen.
REFERENCE

16. THANK YOU