Process Optimization of Thawed Cloudy Huyou Juice Clarification Using a Composite of Carboxymethyl Chitosan and Sodium Alginate

Cloudy huyou juice is increasingly popular for its unique flavor, but flocculent precipitation after cold storage and thawing affects its sensory quality and increases production costs. This study optimized the clarification of thawed cloudy huyou juice using a composite of carboxymethyl chitosan (CC) and sodium alginate (SA), prepared via ionic and covalent crosslinking. The composite was characterized by SEM, FTIR, and thermal analysis. Trans- mittance was used to evaluate clarification...