cryoconcentration of sour cherry and orange juices with novel clarification method; comparison of thermal concentration with freeze concentration in liquid foods

sour cherry and orange juice were successfully cryoconcentrated. novel clarification (electro-flotation and ultra-filtration) improved cryconcentration efficiency. ef-uf clarified sour cherry and orange juices were cryoconcentrated in three stages up to 34.52±0.14, 44.42±0.19, 52.44±0.13 and 28.43±0.16, 40.51±0.15, and 45.42±0.19° brix at -10˚c respectively. duncan's multiple range test was used to compare mean values of various parameters. at similar total soluble solid, cryoconcentrated samples showed significantly (p< 0.05) higher retention of aroma number, ascorbic acid, and taa compared to those thermally concentrated. thermal concentration induced formation of hydroxymethylfurfural more than cryoconcentration process used for concentration of orange juice.