Novel Method Efficiency of Puls Electrocoagulation (PEC) in Apple Juice Clarification

In this study, the effects of pulse elecrocoagulation (PEC) process on apple juice clarification was investigated. Influences of three variables of pulse time (1, 3 and 5 seconds), process time (5, 10, 30 and 45 minutes), and electrical current (0.03, 0.1 and 0.5 Ampere) on process efficiency were studied in three repeats. The results revealed that the minimal turbidity 5 NTU was achieved at 0.03 ampere of electrical current, 5 minutes of pulse time, process time 30 minutes, and natural juice pH (pH=3.5). In order to attaint apple juice turbidity standard level, the synergistic effect of low amounts of pectinase, amylase, and gelatine fining agents were used as co-coagulant. Using this method reached turbidity up to 3 NTU wich is very close to industrial standard turbidity (2 NTU) and this level is generaly required to produce stable clarified juice. This study showed that PEC can successfully be used as an alternative or an auxiliary method for juice clarification because of high turbididy removal potential in noticeable lower process time and lower amounts clarifying agents.