Clarified orange juice was prepared using different clarification methods including centrifugation, enzyme treatment, ultrafiltration (UF), and combined treatment(CT). Effect of clarification methods as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed and by lowering operating temperature. The optimum condition for centrifugation process was $5^{circ}C$ and 10,000 rpm. UF and CT processes were very effective to produce clarified orange juice. The optimum condition of UF process was $45^{circ}C$ and 150 kPa considering flux and turbidity CT did not significantly improve the clarification efficiency since most of the clarification was already achieved during UF process. $L^*$-values increased while $a^*$-values decreased significantly after clarification regardless of methods (p<0.05) Considering color, and recovering rate of vitamin C and soluble solids, UF process was superior than the other methods in producing clarified orange juice.