Abstract:  Some physical and chemical clarificate methods used in a few fruit and vegetable juices are studied. The results indicated that chitosan significantly affected clarification of carrot juice, orange juice, watermelon juices, red radish juice, and apple juice, and the juice transmittancy was over 85%. Licorice only significantly affected clarification of red radish juice and apple juice, and the juice transmittancy was over 85 %. The transmittancy of all above juices treated by separation by centrifugati0n was over 82%.

Key words: Fruit and vegetable juice, Clarification, Licorice, Chitosan, Transimittancy