Monitoring on Heating Condition and Enzyme Treatment Condition for Manufacture of Oriental Melon Concentrate
Lee, G.D.;Kwon, S.H.;Lee, M.H.(Kyongbuk College of Science, Chilgok, Republic of Korea)E-mail:[email protected] | Kim, S.K.;Joo, G.J.;Kwon, J.H.(Kyungpook National University, Daegu, Republic of Korea)
This study was carried out to observe the change of oriental melon juice quality during manufacture by heating condition and enzyme treatment. To use over-production oriental melon effectively, oriental melon juice was prepared with change of heating temperature and heating time. The heating conditions for minimum filtration time were 98.57℃ and 11.29 min. The optimum conditions Predicted for separation ratio of clear solution, filtration time and browning color intensity of oriental melon juice were 98℃, 13 min. In the pectin-degrading enzyme treatment test, turbidity showed minimum value in 4.40 ㎎％(pectin-degrading enzyme content), 39.72 ㎎％ (gelatin content) and 24.09 min (treatment time)．
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