Investigation of Using Bleaching Soil on Physiochemical Properties of Grape Syrup

Grape juice Grape is one of the traditional products for many reasons, including food applications, nutritional value and commercial pigment it among many people, especially in the food industry experts suggest is popular. The aim of this study was to investigate the effect of bleaching soil on physicochemical properties of grape juice and comparison of bleaching method and introduced bleached best of resin used in this study, the efficiency was bleaching method. At first grape juice was extracted by the traditional method. And their impact on grape juice quality characteristics such as color and opacity at wavelengths 420 and 560 nm was measured. Statistical analysis of the data using ANOVA and Duncan's multiple range test at the 95% probability level was performed by SPSS V.19 soft ware. In both the wavelength range of resins PAD900 and D5168, had the greatest impact on reducing color. The use of bleaching white soil alone could reduce the grape juice opacity to 96%, while the resins was not able to do it alone .At 420 nm, the material productive will be removed due to added white color soil to grape juice and remain in effect for not using white clay and resin will not be able to absorb them. The combined use of activated charcoal and white bleached soil not much effect on the bleaching of grape juice. At a wavelength of 560 nm, effect of resins in color reduction is more pronounced. Furthermore resins performance in comparison to white bleaching soil for the removal of agents causing opacity is not very significant. ©

Grape Syrup, Resins, Bleaching, Bleached Soil, Turbidity