청징 사과주스 제조시 원심분리를 이용한 청징보다는 한외여과 또는 혼합처리에 의하여 효율적인 청징 사과주스를 제조할 수 있는 것으로 나타났다. 원심분리시 회전속도가 높고 저온에서 공정을 행할수록 청징효과가 개선되어 회전속도 증가뿐만 아니라 저온의 효과가 매우 뚜렷했다. 원심분리시 최적조건은 , 10,000rpm에서 10분이었다. 한외여과시 공정조건에 관계없이 청징효과가 매우 우수한 것으로 나타났는데, 한외여과 최적 공정조건은 투과플럭스와 청징효과를

Physicochemical properties and microbiological quality chanties were investigated on mixed fruit and vegetable juices (apple, carrot and cucumber) stored at 4 without pasteurization(NT), with light piasteurization (LP; 66, 10 sec) and with full pasteurization(FP; 90, 60 sec). Effects of ultrafiltration (UF) on the changes during storage were also examined. pH, viscosity, a-value and b-value remained relatively constant and all samples revealed Newtonian characterisitics. Total acidity and turbidity tended to increase slightly; however, total vitamin C content and L-value slowly decreased during storage up to about 2 months. During the first 4 weeks storage, soluble solids content slowly increased and then decreased. Mold and Yeast and Bacteria were not detected in LP, UP and UF treated samples during storage studied; however, E. coli were detected after 24 days storage. No distinctive storage effects were found among samples prepared; however, ultrafiltration had a considerable effect on the color and soluble solids content of mixed fruit and vegetable juice.