The effect of ultrasound application with new clustering agents inthe production of clear red plum juice on clearing conditions andquality

In this thesis, the effects of traditional and novel clarifying agents, and the combination of novel clarifying agents with ultrasonic application on the clarification of plum juice have been investigated. Dosage trials were conducted to determine the temperature, time, dose, combination of clarifying agents, ultrasonic application time, and frequency. Gelatin, bentonite, and kieselsol were used as traditional clarifying agents, while chitosan, casein, and xanthan gum were used as novel clarifying agents. Conditions were selected based on the lowest turbidity value obtained from dosage trials. The lowest turbidity value in traditional clarification (0.09 NTU) was achieved with the addition of 0.5 g/L gelatin, 1.00 g/L kieselsol, and 0.5 g/L bentonite at 40°C. Different combinations were tried in the novel clarification application, and the lowest turbidity value (1.68 NTU) was determined in the second combination. This combination consists of 0.25 g/L casein, 0.1 g/L xanthan gum, and 0.75 g/L chitosan. For the ultrasonic application, the lowest turbidity value reached was 4.36 NTU after applying a frequency of 45 kHz for 1 minute. The clarified plum juice samples were stored for 6 months to determine the quality characteristics. During storage, analyses of turbidity, color, titratable acidity, hot-cold test, soluble solids content, total phenolic content, antioxidant capacity analyses (DPPH, ABTS, FRAP), total monomeric anthocyanin and were conducted at 0, 2, 4, and 6 months. The results have revealed the presence of new clarifying agents that could be alternatives to traditional clarifying agents. The thesis study is promising in introducing novel clarifying agents to the industry based on the data obtained.