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  • Title: Effect of acidification on carrot (Daucus carota) juice cloud stability.
    Author: Schultz AK, Barrett DM, Dungan SR.
    Journal: J Agric Food Chem; 2014 Nov 26; 62(47):11528-35. PubMed ID: 25354298.
    Abstract:
    Effects of acidity on cloud stability in pasteurized carrot juice were examined over the pH range of 3.5-6.2. Cloud sedimentation, particle diameter, and ζ potential were measured at each pH condition to quantify juice cloud stability and clarification during 3 days of storage. Acidification below pH 4.9 resulted in a less negative ζ potential, an increased particle size, and an unstable cloud, leading to juice clarification. As the acidity increased, clarification occurred more rapidly and to a greater extent. Only a weak effect of ionic strength was observed when sodium salts were added to the juice, but the addition of calcium salts significantly reduced the cloud stability.
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