CONCENTRATIONAL BEHAVIOR OF KINNOW JUICE

Kinnow juice could be concentrated upto 46 degrees Brix beyond which t he movement of juice declined. During concentration process, viscosity increase was maximum (97.87 sec.) in juice obtained after lye treatme nt of segments. ?here was negligible decline in pH. Slight loss of aci dity was noticeable on moisture free basis. Ascorbic acid declined con siderably. The loss Nas more pronounced during later stages of concent ration The vitamin loss was minimum in pH. adjusted juice. Reducing su gars increased. The rate of browning increased as the concentration pr ogressed. Absorbance of total carotenoids declined slightly as a resul t of heat damage during concentration process. Pectin, tannin and ash content did not change during concentration.