Abstract:

According to the principle that slow freezing causes cell wall damage, a process for the production of kiwifruit juice was designed based on freezing and thawing for cell wall disruption and centrifugation. Optimal process conditions for freezing, thawing and centrifugation were investigated using single factor and orthogonal array design methods. Results indicated that the productivity, vitamin C content, transmittance and color of kiwifruit juice produced using this process were obviously superior to the juice from traditional squeezing. Slice thickness of 0.6 cm, freezing time of 10 h at －14 ℃, thawing time of 30 min at room temperature, centrifugation time of 20 min at 3000 r/min and filtration pore size of 100 mesh were found optimum.

Key words: kiwifruit, freezing and thawing, juice from centrifugation, juice productivity, vitamin C