Effect of Calcium Chloride aqueous solution on the Astringency Removal of Persimmon Juice
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Abstract:
The effect of the CaCl2 aqueous solution on the astringency removal of persimmon juice was investigated. Several influential factors, including CaCl2 concentration, temperature, time and pH value, were optimized by orthogonal experiment. It was shown that the rate of atringency removal reached 88.57% using 1.6% CaCl2 aqueous solution with pH value of 4.5 at 40 ℃ for 20 h.
