Preliminary studies on clarification of fruit juices by ultrafiltration.

Iboyaima Singh, N. and Madaiah, N. and Nanjundaswamy, A. M. (1993) Preliminary studies on clarification of fruit juices by ultrafiltration. Indian Food Packer, 47 (5). 9-15, 14 ref..

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Abstract

Lime, cashew apple and pomegranate fruit juices were clarified in an ultrafiltration unit having a mol. wt. cutoff value of 10 000. Juices clarified by ultrafiltration showed better retention of ascorbic acid (2-5% loss), high yield (97.8%) and better clarity (98.5%) than conventionally clarified juices. Permeation rates (flux) of all juices increased with increasing transmembrane pressure at constant temp.

Item Type:	Article
Uncontrolled Keywords:	CLARIFICATION-; FRUIT-JUICES; FRUIT-PRODUCTS; PROCESSING-; ULTRAFILTRATION-
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Feb 2022 06:59
Last Modified:	10 Feb 2022 06:59
URI:	http://ir.cftri.res.in/id/eprint/6528

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