Recent advances in the clarification of fruit juices.

A number of improvements have been made in recent years in the methods of clarification
of fruit juices such as introduction of centrifugal strainers, juice extractors having strainers
as part of the units, improved centrifugal machines, filtering equipment. filter aids and finings.
use of tannin-gelatin method in combination with clarifying enzymes and treatment with ion
exchange resins. It has also become possible to measure the degree of clarification of juices
by the use of "Turbidity Tester" devised by Kertesz. However, our knowledge regarding
the effect of different methods of darlfication on the nutritive value of fruit juices is still far
from perfect.